Eating low-carb, WITHOUT dairy - Page 8

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Eating low-carb, WITHOUT dairy - Page 8


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Old 11-21-2014, 22:14   #71
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Did you know you can make your own coconut and almond milks? It's a bit time consuming, but you avoid any additives and BPA packaging. It's much more economical. I find the homemade milks go bad quickly, so I tend to make it in small batches. And I often buy my coconut milk, for convenience sake. But all the commercial almond milks are full of stuff I don't want to put in my body, so if I want almond milk, I make it.

You will need a "nutsmilk bag". They sell nutsmilk bags on Amazon and at organic type stores for too much money (about $15). I bought a set of 5 fine-mesh produce bags at the same store for $5, and they work perfectly as nutsmilk bags--they wash up easily. Or if you can sew, you can make your own for pennies out of muslin or a fine mesh fabric.

Here goes:

For Almond Milk, soak 1 cup of raw almonds in 2 cups of cold filtered water with about 1/4 tsp of salt overnight. In the morning, pour off the soaking water and rinse the almonds thoroughly.

If you want to blanch the almonds, pinch the skins and they pop right out of them. It's fun for the first 10 or 20, but then it gets tedious. Make the kids do it. ;o)

Place the almonds in a blender (it doesn't need to be a high speed blender) with 3 cups of filtered water (more or less depending on how "thick" you want your almond milk) and blend away until you have a nice, milky liquid.

Put the nutsmilk bag over a container--I like to use a glass measuring cup since it's easier to pour the almond milk out. Catch the pulp in the nutsmilk bag and let the milk go into the container. When that is done, you will need to squeeze out the remaining liquid in the pulp with your hands. Put some muscle into it, get as much out as you can.

Voila! Almond milk. Some people doctor it up with a little vanilla and sweetener of your choice, but it's not necessary. Refrigerate and try to drink it up within 3 days.

Coconut milk is made much the same way, except you don't have to soak coconut overnight. Used 1 cup of dried coconut flakes (finely grated), 3 cups of hot water in the blender (You can vary the amount of water for thicker or thinner product). The rest is the same as for almond milk. I use rubber kitchen gloves to squeeze the milk out of the coconut pulp--I'm too impatient to wait for it to cool off.

Don't discard the pulp! Spread it out to dry. I have a dehydrator, but if you don't you can spread it out on a cookie sheet and dry at the lowest setting of the oven. When it's bone dry, grind it finely in your blender or food processor--now you have almond or coconut flour. 2 for 1!

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Old 04-13-2015, 00:05   #72
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Default 25 diary-free desserts

I stumbled across this section on All Day I Dream About Food:

Best Low Carb Dairy Free Dessert Recipes | All Day I Dream About Food

I haven't looked them up yet but just being dairy free will be worth exploring.

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Old 04-13-2015, 01:33   #73
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Thanks for link. I'm looking forward also to checking this out.

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Old 09-14-2015, 15:07   #74
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(didn't want it to close on us for lack of activity).

Anyone have something new to add to this thread?

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Old 11-23-2015, 04:58   #75
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VeeJay, after reading a whole lot of this thread, I opened up Paleo magazine and saw a "business spotlight" on a relatively new US company which makes ghee, which is a step up from clarified butter. Last year I thought I was making ghee but it was probably just clarified butter. Both have the solids, which is where the casein is, removed. Ghee gets boiled which removes all the moisture. Have you bought or made ghee? If so, what do you think of it?

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Old 11-23-2015, 05:22   #76
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I use ghee all the time, but I don't make my own. I get it from Amazon and the brand is Ancient Organics, located in Berkeley, California. And now that cold weather is upon us, I need to re-order - thanks for the reminder! (There are a few things like ghee and coconut oil that mustn't be shipped during summer. )

Ghee is indeed clarified butter, but clarified butter isn't necessarily always ghee.




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Last edited by Shanny; 11-23-2015 at 05:25.
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Old 11-23-2015, 06:49   #77
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Thanks, Shanny. That newish company I read about in Paleo magazine is OMGhee, which sounds very interesting.

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Old 11-23-2015, 12:06   #78
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I've tried ghee, admittedly only one brand that was at the health-food store. Couldn't tolerate it, so it must have had some casein in it. I may try out those other brands - some day.

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Old 11-23-2015, 14:03   #79
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Crazily, as I am the one who began this thread...
I was in the emergency room this summer, and after all the tests, etc.,came away with no diagnosis, even though it was mightily agreed something was wrong. I endured another "episode" a few days later on a trip to Las Vegas, and did not go to emergency as we knew what it wasn't...and my pcp pre-empted the third attack a week or so later, as I was beginning to feel uncomfortable....by a fluke about two weeks later, I figured it out. The nuts which I was eating had been processed in a facility with wheat. I began reading the labels, and almost all the commercial nuts (Diamond, Planter's, etc) have this distinction. And as gluten-free and low, carb, I do eat nuts. So I found a company Nuts.com and replaced the nuts and seeds with certified Gluten free; and I noticed that the next time I had Greek yogurt, that I did not feel queasy afterwards, so I think I am not dairy sensitive, I think I am a super sensitive celiac and that it was the nuts which were the problem.
And its a bit crazy, as I had stopped baking about a year ago, as every recipe that I used, led to stomach upset, and I was trying to figure it out, is it the coconut? Is it this, is it that? I looked at a new package of almond meal from Trader Joe's and their product is processed in a facility that processes wheat; so I switched to the Nuts.com certified gluten-free, and I am fine with it. If it hadn't happened to me, I would think I was NUTS! So my son now laughs, and says purportedly gluten free! You have to read the label on the back. But very glad that it is not probably a dairy sensitivity. Of course, the scary thing is that so much of our food isn't actually food, or has been added to, or processed to increase the chances for those of us who have these problems, to react.

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Old 11-23-2015, 17:16   #80
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Oh wow,Odalisque1953! What a nightmare. Congratulations on figuring out you need to read not just the ingredients, but every word on every label. Can you eat out at all? So many 'gluten free' restaurants have no idea about cross-contamination (and serve barley as their 'gluten free' alternative). (I pretty much put the nail in that restaurant's coffin ..... but they were working hard to fail anyway).

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