Recipe: Nut Milk
Today, we’re busting myths on dairy!
And you’ll see, we’re quite passionate about this subject!
Spring + summer are the times of year to take a step back from dairy- or at least minimize it.
Energetically, dairy’s building and warming where as in the spring and summer, we’re looking to clear and cool.
In this episode, find out if and when dairy is right for YOU!
Facts about dairy:
We’re the only animal on the planet that drinks the milk of another animal!
✅ Beginning with the Agricultural Revolution 1,000s of years ago, this was a crucial step in helping our brains and bodies evolve to grow bigger and stronger.
❌ But guess what? It was the FAT in the milk that achieved this. Are you using FULL FAT dairy? Because when you remove it, what else are you left with? Liquid from the animal that they have to sweeten up and refortify because they lost all of the flavor and nutrients in the fat!
❌ Also, today we pasteurize our dairy so it can last longer on the shelves. This process wipes out all that beneficial bacteria and enzymes. One enzyme specially called lactase which helps you digest the lactose in dairy. No wonder so many people are lactose intolerant!!!
✅ Drinking unpasteurized full fat milk includes a healthy of array of bacteria & digestive enzymes to strengthen our immune system.
❌ Milk is NOT the best source of calcium. The got milk? campaign was the most successful marketing campaign in history and they targeted moms and children to breed a whole new generation from birth to drink milk. They exaggerated on the benefits of milk so much, it made a mother feel irresponsible if she was not serving milk to her children for breakfast, lunch, and dinner. So please be skeptic of who’s telling you this information… marketing agendas are driven by profits, not for your health.
✅ Calcium is a very important mineral, however, you absorb more calcium from vegetables like leafy greens broccoli, and strawberries. Barely any of the calcium in milk is actually absorbed, especially without fat.
Join Cara + Megan in Episode 26 of Simply Seasonal:
- How dairy was traditionally used compared to today
- When and who dairy is appropriate for
- What pasteurizing and skimming has done to milk
- Suggestions for those with lactose intolerance and dairy allergies
- How dairy is actually addictive!
- Why calcium supplements are NOT good for your bones!
- Dairy substitutes – what to look out for and stay away from
Balance, heal, thrive,
Cara + Megan
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Making Nutmilk is as easy as 1-2-3
(and 3 is optional!)
#1 Soak Nuts
#3 Strain (optional)
We prefer to leave it unstrained so we still benefit from the nut fiber. Softer nuts like cashews blend smoother than almonds, so the choice is up to you.
*Peel your almonds after they’ve been soaked by squeezing them wth a kitchen towel. Almond skins are very hard on digestion because of the toxic anti-nutrient in the skin.
- 1 cup nuts and/or seeds
- 4 cups filtered water
- pinch of Himalayan salt
- 1 tbl maple syrup (optional)
- Soak nuts according to soak chart.
- Drain and then add to high speed blender with water and salt.
- Blend until smooth.
- Optional: Strain through a cheese cloth of nut milk bag.
If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.
Megan + Cara
Balance, heal, thrive,
Cara + Megan