Cyd Notter

Nutrition & Health Educator, Founder of The Plan A Diet™

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Which plant milk should you buy?

November 23, 2018 By Cyd Notter Leave a Comment

Photo on VisualHunt

Have you noticed how many plant milks are available on the market today? It’s no surprise – the demand for non-dairy milks is growing, with sales up more than 60% over the past five years.

Of course this is bad news for dairy farmers. According to this article in the Milwaukee Sentinel Journal, Wisconsin lost 500 dairy farms in 2017, and so far this year, nearly 350 have stopped milking cows. The American Dairy Coalition continue their lobby efforts to persuade the FDA to stop allowing the definition of “milk” to include plant-based beverages. The topic remains a contentious issue.

If you consume plant-based milks, such as almond, cashew, coconut, soy, rice, hemp, oat, and others, which are your healthiest options?

This article by Dr. Thomas Campbell lists the pros and cons of different varieties and offers advice about their use. We personally use plant milks on cereal, oatmeal, and in baking/cooking, with unsweetened almond milk being our preference. Because soy and coconut milks are higher in fat, they work better in “creamy” soup recipes; but if you do purchase soy milk, be sure it’s organic.

Photo on VisualHunt

Of course, you can always make your own plant-based milks very easily in your blender  – there are dozens of recipes online. This one has worked for us (when I’m in the mood to make it): 4-1/4 cups water, 2 TBS almond butter, 1/2 tsp. vanilla, 1/8 tsp. salt. Blend until smooth and drain through a paint strainer to remove the grit. Store in jars and shake before use.

Filed Under: My Blog Tagged With: Almond, Cashew, healthy, Milk, Non Dairy, plant milk, rice, Soy

White Bean, Wild Rice and Almond Burgers

January 30, 2015 By Cyd Notter Leave a Comment

(This recipe from Dr. Fuhrman is one of our favorites!)Almond Burger

½ cup uncooked wild rice, rinsed
1 cup red onions, finely chopped
1 cup celery, finely chopped
3 cloves garlic, minced
¼ tsp. basil
¼ tsp. parsley
¼ tsp. Mrs. Dash no-salt seasoning
½ cup raw almonds, lightly toasted
15-oz. white beans, rinsed and drained
100% whole grain bread crumbs or old fashioned oats if needed to adjust consistency

Combine rice in 2 cups water (or veg. broth) in saucepan. Bring to boil, reduce heat, cover and simmer 45 minutes or until rice is tender. Drain excess water.

While rice is cooking, water sauté onions, celery and garlic over low flame for 10 minutes or until tender. Stir frequently to prevent burning; cover sporadically to soften veggies but uncover to let water steam off. Stir in basil, parsley, and Mrs. Dash.

Finely chop almonds in food processor. Add beans and process again until beans are pureed and mixture is well combined. Place in a bowl and stir in wild rice and onion mixture.

Form into burgers. If mixture is too wet, a small amount of whole grain bread crumbs or oats may be added. Place burgers on baking sheet lined with parchment papers (or a silpat). Bake at 350 for 40 minutes, turning after 20 minutes.

NOTE: I make ‘flat’ burgers and cook longer than specified….we like our burgers well done.

Filed Under: Main Entree Tagged With: Almond, Almond Burger, Burgers, Recipe, rice, vegan, White Bean Burger, Wild Rice Burger

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