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A Double Surprise

4/2/2012

2 Comments

 
Sunday morning has become our "oatmeal for breakfast" morning. Tom is a trooper and bypasses his beloved bacon and eggs for a bowl of whole grain oatmeal with turbinado sugar and a bit too much 2% dairy milk. Granted, I found him a milk that is not ultra-pasteurized that actually TASTES LIKE MILK and ... he loves it. My research showed the purpose for ultra-pasteurizing milk is solely for increased shelf life! YUK! Milk from our local Working Cows Dairy offers a tastier fare. Now that I've switched Tom from whole milk to 2% it's the one saturated fat I give him.

Here's where the story begins ... because this marvelous organic, non-ultra pasteurized milk is what it is, the shelf life is a bit shorter than what we're used to ... therefore, Tom's milk had curdled ... I had oatmeal cooking and gave him his options ... "Do you want your oatmeal plain, with soymilk, rice milk, or almond milk?"

I got 'the look' ... I suggested the almond milk since it's taste isn't quite a 'green' as the soymilk and not as thin as the rice milk. He agreed. I didn't pour as much milk as he would have had it been cow's milk, but enough that he could definitely taste it! Imagine my surprise when he liked it! And, imagine HIS surprise when he liked it.

Will almond milk replace his beloved cow's milk? No ... but perhaps it will on oatmeal! It's progress!!!


2 Comments
bliss puppy
4/2/2012 12:03:50 am

A favorite alternative to the flavor of dairy milk it's Eden brand soy - closest thing to dairy I've ever found!

Another great alternative with a thicker mouth feel is SO Delicious brand coconut milk - comes in quart and half gallon sizes in most health food stores.

I almost always go with the sweetened vanilla flavor of any milk alterative due to the blandness of non dairy options.

Ever try making your own? It's fun, easy, and the leftover mash can be dried and used in making for a flour substitute in most baked recipes or even for yummy crackers.

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Elizabeth link
4/2/2012 08:38:38 am

I used to make soymilk for my allergic son, many years ago before commercial soymilks were available... one of our favorites is things to do with the leftover, pulverized soybeans is to mix it with a bit of local honey, and vanilla and spread it on a cookie sheet and toast it in a slow oven until wonderfully crispy. My kids used to love dipping their bananas and apples in it.

So far as commercial milk alternatives, I always buy the plain, unadulterated kinds and sweeten it myself, if I want. That way I can use it for cooking without the added sugars/vanilla, etc.

Thanks for your comment! I love to hear from people and hear about their journey!

Elizabeth

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Leave a Reply.

    I am ...

    ... a former blogger for a health site, which means eating healthy aka heart smart which has become a passion for me. I will start at the beginning when I first discovered I had high cholesterol.

    Blogger's Note: First and foremost, please do not go off any meds if you are currently taking something for high cholesterol! It is critical that you follow your doctor’s orders. I am NOT a doctor nor am I experienced enough to provide you with advice. 

    This blog is simply my journal of how I lowered my cholesterol. I am working with a doctor ... but, should you ask him he’d probably say he worked for me, which is true and should be ... in my opinion.
     
    The things I have changed have worked for me and may work for you, but as I said, I’m not telling you to stop taking any meds your physician has prescribed for you, but to talk to him about some options you are willing to consider.

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