Jason Statham’s new film The Meg looks gloriously silly and good luck to it, but it got us thinking about what its giant prehistoric shark was really like and why it died out
Many people are choosing non-dairy milks like soy, almond and coconut milk these days either because they are sensitive to dairy products or they are concerned about the effect of industrial dairy production on the health of cows and the environment.
But not all non-dairy milks are healthy or sustainable.
Problems with non-dairy alternatives to milk include:
- Some are made with GMO ingredients or industrial monocultures (especially soy milk);
- Some require vast, unsustainable quantities of water and generate tons of waste to produce. (almond milk, rice milk);
- Some are shipped from fragile, tropical ecosystems thousands of miles away (coconut milk);
- Some are sorely lacking in taste, nutrition and cooking function (rice milk);
- Most contain questionable or unhealthy additives like sugar, carrageenan and guar gum.
But there is a non-dairy milk that tastes phenomenal, is uses 6 times less water than almond milk, is affordable to produce, and can actually improve incomes for small and mid-size farmers:
What is Oat Milk?
Is your dairy-free family obsessed with yogurt like mine? This homemade almond milk yogurt recipe is a delicious, affordable option if you and your family love yogurt but are vegan or can’t tolerate dairy products.
Years ago, I made a gallon of homemade cow’s yogurt at a shot. My kids would gobble it up in a few days. It was simple to make and the control over each ingredient made me happy.
Fast forward a few years. We discovered milk caused tummy aches, diarrhea, and heartburn in my kids. It was heartbreaking. My kids loved milk and yogurt! But the cost of non-dairy yogurt was a hard pill to swallow. The way my kids eat yogurt, they kick a pint size yogurt container each by 10am.
I experimented with making my own almond milk yogurt. It was a rough road: Lots of failed yogurt batches and disappointed little kids when a batch didn’t pan out. We made the best of it.
Here are 3 lessons I had to learn the hard way. Don’t make the same mistakes. Let’s save you time, money and frustration.
1. You Must Use Homemade Almond Milk
I have attempted to make yogurt with several varieties of store-bought almond milk.
At the end of the summer, it seems there is no end to the amount of zucchini to use up. Here’s a delicious, gluten-free, GAPS and Paleo-friendly way to enjoy the zucchini bounty. And this coconut flour zucchini bread recipe also freezes well so you can enjoy it during the winter too!
Zucchini is easy to save by drying it, pickling it, or freezing it. You can make delightful zucchini chips in your dehydrator that make great snacks. Just slice nice and thin with a mandolin, season and dehydrate till crisp!
You can also freeze thickly-sliced zucchini and use it in sautées and stir-fries later in the year. One thing I like to do with a bumper crop of zucchini is to grate it, squeeze out the excess moisture and then freeze it by the cup for use later during the winter. The shredded zucchini goes great in soups, stews, muffins and breads like this one.
Make Ahead Zucchini Muffins
This coconut flour zucchini bread recipe makes great muffins too, but you’ll have to shorten the baking time a bit. Just keep an eye on them and take them out when a toothpick inserted into the center comes out clean.