My newly discovered non-dairy milk is almond milk. I know I could make it easily at home (recipe here and here) but to be honest I’m a bit lazy and buy it at the organic farmers market from a Hungarian farmer. He makes a thick, creamy almond milk that tastes and smells like marzipan. I love it!
Almond milk contains ground almonds and water. It’s a healthy alternative to cow’s milk, and contains more vitamins and minerals (vitamin E, A and D, manganese, selenium, magnesium, potassium, zinc, iron, fiber, phosphorous and calcium) than soy or rice milks. Unlike animal milk, it doesn’t contain cholesterol or lactose so it’s suitable for lactose intolerants, vegans and vegetarians. It doesn’t contain saturated fats or cholesterol, but it does contain omega-3 fatty acids, so it’s very good for your heart. Almond milk is also high in protein.
Five years ago I had a different breakfast habit than now. I used to have a slice of toast with butter and a cup of tea. I slowly changed my eating habits so my breakfasts changed too. I usually drink a big glass of vegan smoothie (green or fruit) or juice every morning. As I studied at the school of natural therapies fruits in their raw forms are exactly what your body need for energy. They are easy to digest and the sugar from fruits (glucose) are in the form that your body can easily turn into energy. And this is what we need every morning: energy, right?
Fruits make you energetic in the mornings, grains nourish at lunch time and vegetables clean your body in the evenings.
Raspberry Almond Milk Smoothie
Ingredients (serves 2)
– 500 ml almond milk
– 60 g raspberry (frozen or fresh)
– 3 teaspoon honey / maple syrup / rice syrup
Method
Place all ingredients in the blender and process for 5 minutes, until smooth. If you find it too thick, add more almond milk.
If you leave it thick you can use it as a vegan yoghurt. I added oatmeal to it and it became a wholesome nutritious breakfast.
