Mar 25, 2015 at 04:46 PM

Moo~ve Over! No Cow Needed.

By Kimber Mahon
Moo~ve Over! No Cow Needed. Moo~ve Over Cows!

We’ve seen the advertising ads “Got Milk?” and many of us grew up being told to drink our milk so we could grow up big and strong. Some people absolutley love this white creamy drink and others are intolerant of it whether due to the lactose, or like me, the taste. And as we advance as thriving humans on this planet we learn that what once seemed to be working may no longer be ultimate health, and/or we find a better substitute.

Allow me to introduce you to, if you haven’t already met, the beloved almond milk. No pasture, feed or cow needed, just soaking, blending and squeezing the nut bag for this gem of a milk. Yes, you can make your own almond milk! Making your own is free of preservatives and of course tastes far better than that found in the store. Almond milk is a beverage commonly used as a milk substitute. It is high in the antioxidant vitamin E, helping to prevent cancer and slowing the signs of aging. The flavonoids in almond milk help to reduce the number of free radicals in the body, protecting you from a number of degenerative diseases.

Moo~ve Over! No Cow Needed.
Almond Milk Love

Almond milk is heart healthy. Unlike cow’s milk, almond milk has no cholesterol and no saturated fats, so it won’t damage your cardiovascular system. The ‘good-fat’ of almond milk (monounsaturated fat) protects against heart disease by lowering blood cholesterol levels. The feeling of fullness, preventing overeating, is another great benefit.

We all need to keep our teeth and bones strong and healthy. Almond milk has more calcium and phosphorus than cow’s milk. The high level of potassium is important for active muscles and nerves too.

Compared to soy and rice milk, almond milk has a higher concentration of naturally occurring minerals and vitamins, whereas the other milks are often fortified with all these nutrients. I also add a big pinch of Celctic Sea Salt for its high mineral content. Making it at home is as simple as 1-2-3!

You will need:  

Moo~ve Over! No Cow Needed.

1 cup RAW almonds

8 cups of spring water or filtered

4 cups for soaking and 4 cups for blending

*optional; vanilla or sweetner (maple syrup works well) Blender and cheese cloth nut bag

Big pinch of Celctic Sea Salt. (not treated table salt which is dead)

Step 1: Soak the almonds in the water for at least 8 hours (overnight is good), up to no more than 12 hours. Soaking is needed to soften them for blending and to release the enzyme inhibitors, allowing for better digestion.

Step 2: Drain the soaking almonds, rinse, and blend with 4 cups of water in your most powerful blender for 30 seconds to 1 minute on high. (Variance is dependent on power of blender.)

Step 3: To strain mixture for almond milk, pour into cheesecloth nut bag over a large bowl and begin lightly squeezing and massaging the milk into bowl. Add vanilla and sweetner if desired, to taste. Almond milk can be kept in the refrigerator for up to 4 days, covered. It will usually need stirring before serving. 

Moo~ve Over! No Cow Needed.

You may wonder what to do with the almond pulp. Some will just toss it. Others will make breads or raw ‘vegan-meat’ recipes and such with it. Look for raw food recipes utlilzing almond pulp.

“Got Almond Milk?” . . . Tasty cheers to your heart, muscles and bones!

. . . and now the cows are happier too! 

Moo~ve Over! No Cow Needed.
Mama Cow & Baby Calf
Moo~ve Over! No Cow Needed. Moo~Love~Family!

Posted in Vegan Food Recipes.

Jan 25, 2016 Arrow1 Down Reply
Mary Strapp

I wish more people took the time to read the real story of milk, how it's now made (horror story) not to mention how horrible it is for you to drink! There's just not one good thing to say about it.