Go Dairy Free
by Alisa Fleming
Although she had been diagnosed as milk allergic as a baby, Alisa Fleming’s parents were told, categorically, that she would grow out of the allergy. So, as she became more and more seriously ill, she continued, on doctor’s instructions, to drink more and more milk to ‘build her up’ – until, on the suggestion of a complementary therapist, she reversed the process and cut dairy from her diet. She has never looked back.
Inspired by her own recovery she started to research everything to do with dairy-free, started her own website (www.godairyfree.org) and, last year, gathered all her knowledge and experience into a book, Go Dairy Free, which is THE most comprehensive manual on the subject that we have ever come across!
Heath aspects, eating away from home, dairy substitutes, shopping and loads and loads of recipes from staples such as the ‘milks’ below to Yummy Fudge Brownie Cookies. Although the recipes are in American measures there is also a conversion chart in the book, along with loads of resources.
Excellent value at $13.57 via Amazon (link from Alisa’s site) but plus postage – or as an ebook for a mere $14.95 for
Basic Almond 'Milk'
Yields approximately 700–900ml
The ability to make homemade ‘milk’ is extremely helpful when shop-bought supplies run low, when you are unable to find products for a reasonable price, when you prefer the fresher taste or when you need more control over the ingredients and processes than modern manufacturing allows. Nut ‘milks’ such as this one are a staple in my house, but I do like to experiment with grains and seeds.
100g raw almonds (blanched if possible)*
700–900ml water, plus additional for soaking
1 to 2 teaspoons sugar, agave nectar, or honey or 1 to 2 tablespoons raisins (optional)
Cover the almonds with water and allow them to soak for at least 6 hours or overnight. Drain the almonds and place them in your blender, along with 250ml fresh water. Blend the almonds on high speed for 2 to 3 minutes, or until the mixture is smooth and creamy. Blend in another 500–700ml water, depending on your desired consistency. Pour the milk through a fine mesh strainer or a double layer of cheesecloth, squeezing to extract as much of the liquid as possible.** If desired, return the milk to your blender and blend in some sweetener to taste. Refrigerate and use within 3 to 4 days.
No soak method: If you need some almond milk in a hurry, skip the soaking time, but use boiling water.
* Truly raw almonds may not be available, but just make sure they are not roasted, salted or seasoned in any way. Rather than blanching almonds myself, I often cheat by purchasing sliced almonds that are ready to go.
**The remaining almond pulp can be used in other recipes or skin care (ie a facial scrub).
Yields 1 serving
Strawberry syrup pales in comparison to this fresh strawberry beverage. Since the sweetness of this recipe could vary quite a bit, depending on the flavour of your strawberries and milk alternative, it is important to sweeten to taste.
240ml unsweetened or plain milk alternative of choice
50–75g fresh or frozen strawberries
1/4 teaspoon vanilla extract
2–4 teaspoons sugar, agave nectar or honey or to taste
Combine the milk alternative, strawberries, and vanilla in your blender, and blend until smooth. Blend in the sweetener to taste. If desired, strain the ‘milk’ through a fine mesh strainer or a double layer of cheesecloth to remove any lingering seeds.
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