Nowadays there is more awareness regarding food intolerances and you hear many people saying that they have cut out dairy from their diet. We are often told that we must consume dairy for calcium, however, I don’t believe that this is the case. Nowadays, most dairy is filled with hormones, antibiotics, and is acidic for the body. This can result in heartburn, indigestion, eczema, rashes and acne on the face, back, or arms. Nowadays, all large supermarkets are well stocked with all sorts of dairy-free alternatives – ranging from yoghurts, ice cream, cheese, and milk. However, these are not always the healthiest options as some are highly processed and bombarded with additives and those ‘E’ numbers which we definitely don’t want to consume!

One of my favourite go-to dairy alternatives is homemade milk. This is much easier than it sounds and only takes a few minutes!

1. Soak any nuts (except cashews and peanuts) or seeds of your choice for a minimum of 6 hours.

2. After your nuts/ seeds have been soaking, rinse them.

3. Add 1 cup of nuts/seeds and 1 cup of water to a high speed blender, a pinch of himalayan salt and 1 medjool date.

4. Blend

5. Pass through a nut milk bag (I bought mine off amazon) or a cheesecloth.

Add into coffee, tea, smoothies, cereal, or make a hearty bowl of porridge. Consume on the day and store in the fridge.

Homemade Milk

I put together a matcha oat bowl – a dairy free, energy boosting breakfast which is guranteed to nourish you with all that your body needs and keep you going throughout the day. This oat bowl is the perfect breakfast or afternoon snack which takes little effort to make. It’s great because you add or remove ingredients based on what you like. I also love it because it can be served warm or cold! Matcha is a Japanese green tea powder which is abundant in antioxidants and immune boosting properties. It is also a great alternative to coffee and can be used in smoothies, raw sweets, or used to make at Matcha latte (my favourite!). Oats are a classic ingredient when it comes to breakfast, and a substantial and versatile ingredient that can be used in many different sweet and savoury dishes.. my favourite as you can probably see would be in dishes like these. They absorb the sweet almond milk and form a creamy, delicious, and nutritious meal.

METHOD

1. Place the oats, *almond milk and cinnamon into a bowl. Set aside for 10-15 minutes.

2. Chop your mango into small cubes.

3. After the oats have absorbed some of the milk add all of the toppings and enjoy!

*The almond milk can be added cold or slightly warmed up.

 

© 2018 – VIDA Magazine – Martina Camilleri