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Going nuts about milk

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happy world vegan dayMore and more people are turning to veganism for various reasons – whether environmental, ethical or dietary. Taking the vegetarian diet one step further, not only do vegans abstain from consuming meat, they also do not eat animal products, such as dairy, eggs, cheese and – sometimes – honey.

While a vegan diet has many health benefits – vegans often have a lower incidence of heart disease, for example – it also has a few drawbacks. Because vegans do not eat dairy products, they often do not consume sufficient amounts of calcium and so have an increased risk of bone fractures over meat eaters and vegetarians, suggests the EPIC-Oxford study.

One way to remedy this is to drink nut milks. Nuts – especially almonds, Brazil nuts, sesame seeds and walnuts – are a great source of calcium, along with other excellent sources such as tofu, kale, broccoli, mustard greens and collards.

So if you’re vegan and you’ve been craving a big glass of creamy milk, try this recipe to boost your calcium and slake your thirst. Feel free to use almonds or any other of your favourite nuts instead. Happy World Vegan Day, everyone!

Raw walnut milk

Ingredients:

  •  5 cups water
  • 1 cup walnuts
  • 2 dates, pitted (optional)
  • 1 tsp of vanilla extract (optional)

Method:

  1. Soak the walnuts for four hours or overnight. Rinse well after soaking, then drain.
  2. Blend 1 cup of walnuts with 5 cups of water until smooth.
  3. Add dates and vanilla extract (if using) and blend again. Adjust seasoning to taste.
  4. If you prefer a smoother consistency, strain milk through a cheesecloth.
  5. Chill or serve immediately. Raw milk keeps for 3 or 4 days in the refrigerator.


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