I have seen a lot of questions recently about milk in different posts. Cream of half/half is a (very) good substitute for coffee but there are cases where a “milk” is needed. In this case, I invite all my fellow low-carbers not to overlook almond milk, the low-carber’s milk of choice. It is the ultimate centuries time proven “milk” of choice for us. It was very popular in Europe in the Middle Ages at times when cow’s milk could spoil very easily. Additionally, it does not have any of the inconveniences of “soy milk” which some regard (probably not without cause) as poison.
To make your own almond milk:
Ingredients: 1 cup ground almonds, 2 cups boiling water.
Preparation: Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the to remove coarse grains OR (preferably) blend mixture in electric blender until grains are absorbed.
Yields: 2 cups almond milk.

BillT, I am very impressed with your various recipe postings.

I am particularily interested in trying your "Almond Milk" recipe. It looks pretty simple to make, whereas your other recipes appear too complicated for a novice cook like me.

I notice that you also give a 'Nutritional Breakdown' of each recipe: so do you have one for the Almond Milk, based on tablespoon quantities?

Thanks for your participation.

Regards
Joe

Great idea, Bill, and I'll bet it tastes yummy, too!

On Doreen's suggestion, I've recently started using canned coconut milk. Per cup, here's the breakdown:

240 calories (90% from fat)
23.6 gm fat
2 gms protein
6 gms carbs

For those of us who are nearer goal, and counting calories as well as carbs (and/or limiting dairy for whatever reason), coconut milk has about 1/3 the calories of heavy whipping cream. It even works in coffee! Stirs in well and tastes fine. Way cheaper than cream, too....

Rachel

Almond milk
Ingredients: 1 cup ground almonds (7.54 g ECC), 2 cups boiling water.
Preparation: Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the to remove coarse grains OR (preferably) blend mixture in electric blender until grains are absorbed.
Yields: 2 cups almond milk.
Total ECC: 7.54 g; per tablespoon: 0.24 g.

Joe, ever thought of trying the Chicken Roasted in a Salt Crust or the Beef bourguignon? They’re pretty basic, you know.

hi
why is soy milk regarded as poison?
Harley

Perhaps because… it's made out of soy, which is… regarded as poison?

I've read that the major cause of negative effects seen with soy protein use is that it contains the two isoflavones, daidzein and genistein. They easily bind to Estrogen Receptors such as the Alpha receptor and the Beta receptor. The one you need to worry about is the Alpha receptor which is closely associated with increased body fat, breast cancer, other health problems are the effects on male testosterone production, thyroid production, and muscle growth.

Soy has also actually been shown to lower "good" HDL cholesterol.

I've just read some research that Soy Protein is being used for chronic pain, so maybe there are some good uses for it... but I'd still rather have some pain than a low sperm count and testosterone.