~TGIF ~
First a bit of news....I have an "official" way for you to contact me. You can now email me directly - aimee@crossfitpride.com This will be a way for you to contact me directly for some one on one talking...and it will keep me out of hot water with the boss:-)
Now on to the Paleo approved Milk alternatives:
While these options are far more paleo friendly than traditional milk, do keep in mind that they are still highly processed and don't provide a ton of nutrition, plus now that you don't eat cereal or cookies...what do you need milk for? :-) Please post your uses comments ~ I am wickedly curious!!
These dairy alternatives are all generally lower in calories than traditional milk. The nutrient content and ingredients vary depending on: the brand you buy, sweetened (not paleo challenge approved) or unsweetened, Flavored or plain as well as the type of product you choose. Do a little taste testing and checking for yourself...there are even hybrid formulas coming into the market.
According to wikipedia here are the definitions:
Almond milk is a milky drink made from ground almonds. Unlike animal milk, almond milk contains no cholesterol or lactose. Regular, unsweetened almond milk can be used as a substitute for animal milk in many recipes, and as it does not contain any animal products, is suitable for vegetarians and vegans.[1] Commercial almond milk products come in plain, vanilla, or chocolate flavors and are often enriched with vitamins. Almond milk can also be made at home by combining ground almonds with water in a blender. Vanilla flavoring and sweeteners are often added.[2]
History...just because I found it interesting!
In the Middle Ages, almond milk was known in both the Islamic world and Christendom, where its vegetable composition—being a nut that is the seed of a fruit of a plant—made it suitable for consumption during Lent. Almond milk was also a staple of medieval kitchens because cow's milk would not keep for long without spoiling, and would usually be turned into butter or cheese immediately.[3]
Historically, almond milk was also called amygdalate. It was consumed over a region stretching from the Iberian Peninsula to East Asia.[4]
The Viandier, a 14th-century recipe collection, contains a recipe for almond milk and recommends its use as a substitute for animal milk during fast days.[5]
Coconut milk is the water that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. In many parts of the world, the term coconut milk is also used to refer to coconut water, the naturally occurring liquid found inside the hollow coconut.[1]
Two grades of coconut milk exist: thick and thin. Thick milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is mainly used to make desserts and rich, dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in Western nations since fresh coconut milk is rare, and most consumers buy coconut milk in cans.
Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It has a fat content of approximately 17%. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk.
Canned coconut milk - good for cooking and making "whipped" cream.
Manufacturers of canned coconut milk typically combine thin and thick milk, with the addition of water as a filler.
Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a creamy thickness. Some brands sold in Western countries add thickening agents to prevent the milk from separating inside the can, since the separation tends to be misinterpreted as an indicator of spoilage by people unfamiliar with coconut milk.
Once opened, cans of coconut milk must be refrigerated and are usually only good for a few days. If not, the milk can sour and spoil easily.
Fresh coconut milk has a consistency and mildly sweet taste similar to cow's milk, and if properly prepared, should have no coconut odour or at most a very faint one. It may be consumed raw by itself, or used as a milk substitute in tea, coffee, and even baking by vegans or people allergic to animal milk. It can also be mixed with fruit to make a yoghurt substitute.
Now that you know what it is...I have been seeing hybrid milk alternatives showing up on the shelves of some stores. Blue Diamond is now making an Almond/coconut milk and so are some of the other manufactures.
