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  • Teresa Laury

Plant-Based Milks

Plant-based milks started to be used many centuries ago by different cultures, including Christians in the Middle Ages to replace dairy milk during Lent, and also for its greater durability compared to animal milk.

It is known that currently the industrialization process makes the production of dairy milk lucrative and cruel, resulting a unhealthy beverage. This is because the mechanisms it uses to increase productivity causes animal suffering and a final product full of hormones and several unwholesome substances.

The ancient science of Ayurveda, according its old writings, considers cows milk a sacred beverage because it is a powerful promoter of nutrition and vitality. However, recommends consumption of moderate amounts of it and with the aid of spices to increase its digestibility and to avoid formation of toxins. But it is important to say that the milk referred in ancient texts of Ayurveda is very different than industrial milk we currently have in abundance, but a natural, organic and cruelty-free milk.

In this way, non dairy milks are an alternative to those seeking healthy and no cruelty milk, and to lactose intolerants.

They can be prepared using:

  • Oilseeds: almonds, brazil nuts, hazelnuts, walnuts, cashews, coconut, macadamia nuts, sunflower seeds, sesame seeds, flax seeds, peanuts, etc.

  • Cereals: oats, rice and etc.

According to Ayurveda knowledge, they have in general the ability to increase Kapha dosha, and to reduce Vata and Pitta doshas. This is a nutritious and rebuilter of body tissues food, with cold and heavy nature, and is best consumed, as well as cows milk, with spices and warm in order to prevent formation of toxins.

In culinary they are used in sauces, creams, porridges, puddings, ice cream and so on.

See recipe of brazil nut milk, by clicking the link.


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