Vegetable milk: 13 easy recipes and nutritious
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Vegetable milks are great allies for those who make use of diets that restrict animal milks, such as vegans. Who have an intolerance or allergy to lactose, or other element present in the milk animals, usually also replace milk animals by vegetables in your meals.
Generally, there is little variety of vegetable milks available in ordinary supermarkets, and when they are found, present a very high price. Another disadvantage of the industrial plant milks is presenting almost always preservatives, dyes, sugar and sweeteners, which makes many properties of these milks are lost.
An alternative to industrialized vegetable milks is to make them at home. The process to obtain milk of different types of grains and cereals is very similar. Most often it is necessary to leave the grain or cereal soak for a few hours, hitting with water and strain, but is not the rule. In some cases it is not necessary or soak or strain, making the process more practical.
Check out 13 recipes of vegetable milks and learn to do at home:
1. Soy milk: from the vegetable milks, soy milk is the best known. To do so just leave the soy sauce for 12 hours, hitting the blender with 3 cups of water for every cup of soy, strain and cooking liquid until the foam disappears. With the residue of milk, called okara, you can make cakes, cookies and even add to green juice.
2. peanut milk: peanut flavor similar to milk has almond milk, with the advantage of being more economical. There are several ways to get the milk, depending on the taste of who will prepare it. It may just be left sauce, beaten and strained, or as shown in the recipe, the milk can be cooked. Another option is also toast the peanuts before letting it soak. The residue of milk is ideal for the preparation of sweet delicacies such as cakes, biscuits and cookies.
3. almond milk: in addition to being consumed fresh, almond milk is ideal for use in recipes, as its flavor is one of the most neutral among vegetable milks. To do so just let the almonds soak for at least 12 hours, hitting the blender using 4 cups of water for every cup of almonds. If desired, add vanilla essence.
4. Sesame Milk: sesame is a great food to lower bad cholesterol and, in addition, your milk has more calcium than cow's milk. To prepare the sesame milk you can use black sesame or beige. Let the sauce from 8 to 12 hours, puree in a blender with 3 or 4 cups of water and strain. With the residue of milk you can make a sesame ricotta.
5. Flax Milk: flaxseed has the astringent function, ie, it is a great ally in fat loss. The use of this seed is also associated with the treatment of skin problems like dryness, psoriasis, acne and allergies.
To flaxseed milk leave the seeds in water for hydrating 8 hours. Then, beat well in the blender linseed with water, using 1 cup of water for every 2 tablespoons of flaxseed. Finalize scratching. The tip recipe author is also replace the water for coconut water, or by a tea of your choice when making flaxseed milk.
6. Pumpkin Seed Milk: pumpkins seeds are often discarded for just the pumpkin pulp is consumed. You can make a super nutritious vegetable milk that seed which usually goes to waste. To do this milk just let the seeds soak for 12 hours. For each cup of seeds use 4 cups of water, puree in a blender and strain.
7. Oatmeal Milk: the biggest advantage of this milk is the preparation time. Unlike other plant milks, oats do not need to be left sauce, milk is not cooked and preparation is completed in a few minutes. For every 2 cups of oatmeal powder or flakes use 4 cups of water. Beat in a blender and strain. The milk lasts about 3 days in the refrigerator.
8. Rice milk: rice milk is a nondairy milks with finer texture. No need to leave the rice sauce, but you need to cook. For the preparation use 1 liter of water for every cup of rice, which can be white or brown. Cook for 15 minutes, puree in a blender and strain. The residue can be used in savory dishes such as soups, broths and pies.
9. Brazil nuts milk: the Brazil nuts milk is a good substitute for cow's milk in savory dishes. It can be used in white sauce and can replace the cream. To do so use 500ml of water for every 8 nuts, beat the nuts in a blender, add water and strain.
10. cashew milk: to use this milk 1 liter of water for every 100g of cashew nuts. Soak for at least 8 hours, puree in a blender chestnuts with 300ml water for 1 minute, add the remaining 700ml of water and mix well. Strain into a very fine cloth that does not pass any residue. If you want to add vanilla essence.
11. nut milk: the medicinal properties of nuts abound. These include reducing the risk of diabetes and the increase in serotonin, responsible for good mood. To make the milk nuts just hit two glasses of water for every cup of nuts and strain to the desired texture.
12. sunflower and taro milk: this milk is very energetic and great source of vitamin E. To prepare you let the sauce sunflower seeds for 12 hours. Then knock sunflower seeds with water and a small peeled and chopped yam. The milk can be stored for only one day in the refrigerator.
13. quinoa Milk: quinoa milk is quick and easy to be prepared. Use 2 cups water 4 tablespoons quinoa. Put everything into the blender and let it soak for 15 minutes. After beat for 1 minute and is ready. It is not necessary strain.
6 advantages of vegetable milk consumption
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For vegans and intolerant or allergic to milk animals, we know that vegetable milks are great choices. The nutritionist Roseli Ueno Ninomiya informs, however, that the vegetable milk may not have protein, calcium and other properties present in the milk animals. The nutritionist also states that prefer the vegetable drink denomination: "not because it is made of rice that have proteins, or even quinoa has very low amount of protein," says Roseli.
The beverages or vegetable milks, however, may have several advantages and various properties relative to animal milks. With the help of a nutritionist Debra Ueno Ninomiya listed below are some advantages of consuming vegetable drinks, check:
1. They can be consumed by anyone, as long as it does not present an allergy to plant used to make milk;
2. Hydration are great options to take over the day;
3. For diets with animal milk restriction can act as substitutes in recipes such as cakes, breads, creams, pies and others;
4. They have no saturated fat, so do not increase the bad cholesterol;
5. They are sources of minerals like potassium, and B vitamins;
6. Depending on the plant used for the preparation are great sources of fiber.
Following a healthy and balanced diet, vegetable milks can complement your diet. Remember that each person can have specific needs for the consumption of daily nutrients. Consult a nutritionist to know your.
Get to know one of the tastiest options and rich in benefits: plant coconut milk!