I encouraged my family to get rid of all dairy products after learning some of the astounding facts about what dairy products do once they enter the melanin-dominant (darker skinned) body. My research has shown me that the negative effects of dairy products are not worth the hassle when there are many different superior alternatives to the commonly perceived nutrients that dairy supposedly delivers. Some of these alternatives that our family has put into play include nut-milks instead of animal milk.
What is nut milk?
Now we could say semen, but Im not going to gross you guys out with that natural substance just yet. But yea, the nut milk that I’m speaking about comes from blending nuts such as almonds, cashews, hazelnuts etc. together with water, straining it, maybe adding some natural vanilla and maple agave for sweetening, then wallaa! Most grocery stores carry nut-milk as well, although there are a few additives that encourage some to just blend their own at home. All in all though the nut-milks provide far more calcium as well as many other nutrients than animal based milk, and since its plant based it’s nutrients have a far better absorption rate.
Since making these changes our home has seen no visits to the doctors office for any type of sickness, although our little ones have gotten sick a couple times considering that they still may drink animal milk and eat cheese at school sometimes due to the fact that we give them free will to choose, but the changes in the home seem to have made a great difference in the amount of doctors visits that we were beginning to get used to before making the change.
Another way that we get our calcium and protein (which are two of the big concerns when it comes to our common understanding of dairy products) is through a leaf powder called moringa oleifera. The leaves of this tree have been found to be the most nutritious on this planet based on my latest research. This miracle tree is packed with calcium, protein, and many other nutrients that blow many commonly known fruits and vegetables out of the water. We may write about moringa in the future, or you can learn more about it now by going to our families site (www.abalancedlyfe.com) where we provide information on moringa as well as our own brand of moringa. We encourage all people to seek beyond what we say for it is time to heal the children of the world, but first we must heal ourselves so that we have the knowledge to pass on. Have a great saturday family, and until next time, Peace & Love to all! And we will leave an almond milk recipe below from thekitchn.com
How to Make Almond Milk at Home:
Makes about 2 cups
What You Need
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional
Blender or food processor
Fine-mesh nut bag or cheese cloth
Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.
Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them.
Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)
Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.