I never thought I’d give up dairy. It wasn’t even on my radar of things one might want to avoid before developing an autoimmune condition. Maybe you’re like me where you’ve thought— I need to cut back on this or that, the sugar or wine (I have ditched the sugar-still working on the wine!), but I honestly didn’t even consider dairy as harmful to my health.
About 3 years ago I rebooted my diet, getting rid of all the potential inflammatory triggers which includes dairy (although recently I’ll have the rare nibble of goat cheese in a salad or on a GF crostini). I really don’t miss it (ok I do miss a really good stinky cheese, oh and real mozzarella, and fresh ricotta!). What I really don’t miss, however are the tummy aches, bloating and skin issues that have virtually disappeared.
Missing Milk?
I was never a big milk drinker, but its funny when you realize you need to eliminate a particular food, all of sudden that’s all you can think about. For me it was hot cocoa.
Cocoa in the winter after skiing or curled up reading a book is awesome, but it was never something I really craved until of course I knew I couldn’t have it…or could I?? Yes, yes we can and it’s even tastier than the dairy version in my opinion.
So this recipe (if you can call it that) falls into my “basics” category. It’s really less of a recipe and more like a ratio, and once you master one nut you can go crazy and make all sorts of nut and seed milks. I think almond is my fave, but also love macadamia nut milk, coconut milk, hempseed milk, and hazelnut with cacao is divine.
Play Around!
If you like things a little sweet add a date or a little raw honey is also nice, with perhaps some good vanilla. For hot cocoa, add raw cacao which is super rich in magnesium and mood boosting goodness, with raw honey and good organic vanilla. I also always add a touch of sea salt. The milk goes from blah to yum.
Oh, and if you don’t have a nut sack on hand (that always make me chuckle, because I’m really a 12 year old boy. Especially when my bestie Liane mistakenly calls it a ball sack😂), you can use an unbleached coffee filter or a cheese cloth lined sieve. You don’t need a super fancy blender, but if you end up making this weekly like me, this is my fave.
You can also just make cashew milk as that really doesn’t need to be strained. Please give it a try. It’s soooo much better than the store bought gum and sugar laden versions out there, and much more economical too.
Happy blending!
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For the recipe, click here.
Bio:
Shauna Gilbert has 25 years of experience working with Corporate clients in developing employee benefit packages. She has a passion for recipe creation, making healthy versions of classic recipes we know and love. Shauna is a 2017 graduate of the Academy of Culinary Nutrition. For more, please visit www.wholebitegoodhealthyfood.com or follow along on Instagram at @whole_bite.