Sunday, May 6, 2012
Boo - Hoo. My funky digestive system cannot tolerate dairy. It's not lactose or casein intolerance, rather a gut dysbiosis. If you've read my blog before you'll know all about about my food angst. I'm hoping someday I will be able to enjoy blue cheese on my cobb salad and parmesan on my spaghetti (with spaghetti squash noodles, of course!) But not to fret, as I have a great stand-in. For "cheese" I usually make some cashew cheese and season it according to what I am making (cream cheese, cheese for pasta etc.) For my smoothies, coffee, and baking, I usually whip up some homemade almond milk and add in a small amount of organic coconut milk and -Voila! Instant "milk."
You ask, "Why would someone want to make almond milk when you can buy it at almost any local store?" Well for starters the health benefits are far greater when making your own, and is much kinder to your wallet. So then, is it difficult or time consuming to make? Nope. Au contraire!
Read on readers to learn how easy it is to make your own almond milk free of chemicals and preservatives - and some brownies, too!