Nutty for Homemade Vanilla Almond Milk

Wednesday, March 13, 2013

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Everyone here at Chez SGCC is lactose intolerant in varying degrees.  Luckily for me, I’m the least affected.  That means I still get to have ice cream from time to time.   And, a world without ice cream is a very sad place.  However, except for yogurt, we try to limit our dairy consumption around here as much as we can.  One product that we regularly use as a substitute for cow’s milk in cereal, coffee, etc., is almond milk.  It doesn’t contain any lactose or animal products.  It’s also a cholesterol free and low glycemic food.  And, it’s low in calories and high in nutrients.  Plus, it tastes great!     

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For years, I’ve bought our almond milk from the supermarket.  It was readily available and not terribly expensive.  I had no complaints.  But one day I took a minute to read the label, and was surprised to find that there was a lot more in that carton than just almond milk – some of which I couldn’t even pronounce.   Now, I can’t tell you that any of that stuff is necessarily bad, because I don’t even know what most of it is.   But, I can tell you one thing.  If I can’t pronounce it, I sure don’t wanna eat or drink it!   read more >>

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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