Change is a slow process…Due to a food sensitivity to the milk protein casein I’ve been wanting to eliminate dairy from my diet for at least a year. I have been successful in spurts only…can’t shake that darn cheese…<\/p>\n
Besides the cheese, one hurdle has been to find a suitable substitute for the milk\/cream that I like to put in my chai and coffee. Forget all the packaged milk substitutes out there…soy is no good as I am sensitive to that too. The rest? Almond and Rice ‘milks’ are not ‘creamy’ enough and taste horrible. Plus I don’t like the fact that all of these ‘milks’ are fortified with vitamin D2 aka ergocalciferol. D2 is the synthetic version of vitamin D and has been implicated in calcification of soft tissues – like the lining of your arteries ( Buist RA. Vitamin Toxicities, Side Effects and Contraindications<\/em>. International Clinical Nutrition Review 4(4), 159-171, 1984.) I much prefer the natural version – D3 (cholecalciferol.)<\/p>\n My high powered K-Tec blender to the rescue \ud83d\ude42<\/strong><\/p>\n I’ve read recipes for DIY nut milks and they always seems like so much work…soaking, blanching, blending, straining…ugh who has time for all that! So I streamlined the process and have a jar of nut milk in a matter of minutes.<\/p>\n First I soften the nuts. Put a mix of about 1\/2 a cup of mostly organic unroasted blanched cashews, a few organic raw natural almonds and a few brazil nuts in 3\/4 cup of filtered water in a 3 cup jar. Put this in the refrigerator overnight. The next day I drain and rinse off the nuts and pour into my K-Tec blender with 3\/4 cup of filtered water. Then blend on the highest setting for 30 seconds. I add another\u00c2\u00a0 1 1\/2 to 2 cups of water and blend on high for another 30 seconds. Pour back into the jar and back in the refrigerator. Shake well before using. I use this neutrally flavored creamy concoction as a sub in any recipe calling for milk or cream.<\/p>\n Bonus…this nut milk is chock full of needed minerals like magnesium, zinc, selenium, manganese, calcium and phosphorous. And antioxidants like vitamin E along with good fats like oleic acid (same as found in olive oil) to promote good heart health.<\/p>\n Drink Up!<\/p>\n","protected":false},"excerpt":{"rendered":" Change is a slow process…Due to a food sensitivity to the milk protein casein I’ve been wanting to eliminate dairy from my diet for at least a year. I have been successful in spurts only…can’t shake that darn cheese… Besides the cheese, one hurdle has been to find a suitable substitute for the milk\/cream that […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,5,8],"tags":[],"class_list":["post-114","post","type-post","status-publish","format-standard","hentry","category-general","category-nutrition-diet","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=114"}],"version-history":[{"count":0,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/114\/revisions"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}