Non-dairy milks have become a staple in most homes these days. It is not strange to see a carton of almond, coconut, rice, soy or hemp milk in just about anyone's fridge. This was also the case for me until a few months ago when I took a closer look at the label of my seemingly innocent Organic Unsweetened Vanilla Almond Milk. What should be a healthy drink of almonds, vanilla and water had a few sneaky ingredients like carrgeenan, a processed seaweed used as a thickener in everything from yogurt to frozen pizza and also an extremely inflammatory additive shown to induce colitis in laboratory rats. Unfortunately it is still an allowed substance in organic foods. (More info HERE)

Other suspicious ingredients include sunflower lecithin, D2, "natural" flavors, soy, and vegetable oils. All of these ingredients are super processed and have a plethora of harmful side effects you don't want polluting your body. Not to mention, if your nut/seed milk is not labeled "unsweetened" you can be sure it has at least 7 grams of added sugar per cup. 

I had been wanting to try making my own nut and seed milks so I decided to give it a shot. After a few test batches I came up with a pretty incredible blend of almonds, hemp seeds, vanilla, cinnamon, Himalayan sea salt, and dates that we lovingly have begun to call "Nutty Jugs" or better yet truly "Natural Nutty Jugs." No funny business (except the name) in these jugs just real food ingredients. 

I chose to blend almond and hemp for several reasons. Almonds have cholesterol-lowering effects, help reduce the risk of various heart diseases, and have high quantities of vitamin E (an excellent antioxidant), magnesium and monounsaturated fats. Almonds also contains manganese, copper and riboflavin which play an important role in energy production.

Hemp on the other hand is my new favorite superfood. Hemp seeds are a complete source of protein (15 grams in just 5 Tbs), packed with vitamins, minerals, fiber and have the perfect nutritional balance of Omega 3, 6 and 9. Hemp supports brain function, digestion, immune function, energy and healthy hair, skin and nails. Not to mention they taste of creamy nutty goodness. What more could you ask for?!! 

For added deliciousness and health benefits I add Himalayan sea salt, cinnamon, vanilla and dates. Himalayan sea salt restores the body's natural alkaline balance crucial to wellbeing. Cinnamon has been proven to lower blood sugar and cholesterol and also reduce inflammation. Dates are a traditional Ayurvedic food used for centuries. Date sugars contain more complex carbohydrates than other fruits. These complex carbohydrates are heavier to digest, and because they release their energy more slowly into your body, curb your appetite longer than simple sugars. 

So without further adieu I give you Nutty Jugs, the tastiest non-dairy milk you have ever tasted. 

In a blender add:

• 1 Cup Raw Almonds (soaked in water overnight)
  
• 1/4 Cup Raw Happy Hemp Seeds (Awesome Austin based company. Support local!)
  
• 2 pitted dates
  
• 1 Tsp. vanilla
  
• 1 Tsp. Cinnamon
  
• Pinch of Onnit Himalayan Sea Salt 
  
• 5 cups of water

1. Blend on high for 1 minute. I don't have a fancy blender and my blender has no problem pureeing this mixture. 
   
2. Strain mixture through a nut milk bag.
3. Chill and enjoy. I find it tastes better the next day. Not sure why though. Let me know what you think!

I have sent this article from Eat Drink Paleo to so many people I just had to share it here as well. I could not have written it better than Ms. Irena. Such good info! 

One of the first things I tell people when they ask me about healthy eating is to sort out their fats and oils. It’s really worrying how many people still use canola or vegetable oil as their standard frying fat or how often I see people smoking the crap out of extra-virgin olive oil. Don’t even get me started on margarine!

The Bad Guys: Vegetable & Seed Oils

Together with high-fructose corn syrup and soy meat substitutes, the industrial revolution was responsible for the mass production of highly processed polyunsaturated vegetable and seed oils, such as soybean, canola and corn oil. While naturally occurring, minimally processed fats and oils, such as olive oil and butter, are a healthy source of energy and nutrients, highly processed seed oils contain very high levels of omega-6 fatty acids, which when consumed in excess have detrimental health effects. Problem is – these oils are present in nearly everything we eat nowadays. Grain-fed livestock, where a lot of meat produce comes from, is also high in omega-6. A diet high in omega-6 is associated with an increase in inflammatory diseases such as cardiovascular disease, type 2 diabetes, rheumatoid arthritis, asthma and cancer to mention a few.

In addition to omega-6 fatty acids, most polyunsaturated oils are highly prone to oxidation and rancidity, which turns these so-called ‘heart healthy’ oils to toxic liquids. And although some of them have a high smoking point, making them seemingly suitable for frying and cooking at high temperatures, their chemical structure is so unstable (again, due to the fatty acid ratio) that they really shouldn’t be cooked with at all. For these reasons, it’s best to avoid the following fats and oils: corn, cottonseed, soybean, canola, safflower, sunflower, peanut, grape seed, vegetable and margarine, which is made from aforementioned oils.

What are the good fats & oils?

A healthy diet embraces saturated fats and healthy plant-based oils and avoids highly refined and processed polyunsaturated oils, such as those mentioned above, due to their toxic properties and high omega-6 fatty acids. Your fat intake should come from meat, seafood, eggs, nuts, avocados, fats and oils used in food preparation.

It’s important to know which type of fat or oil is best suited to which food preparation method. 

Keep In Mind:

• Saturated fat is typically more heat stable and doesn’t oxidate as quickly as monounsaturated and polyunsaturated fats, which makes it more suitable for frying and other high temperature cooking.
• Nut oils and olive oil are more fragile and can be cooked with but are best used unheated to retain the most antioxidants, vitamins and flavor.
• Refined oils will usually have a higher smoking point. Ideally, they should be expeller-pressed, which indicates that the oil was extracted using a mechanical process rather than with heat and chemicals. These are best for high temperature cooking such as deep-frying.

Smoke points, Cooking Uses & Shelf Life

The smoke point of a fat or an oil is the temperature at which it gives off smoke and starts to break down and oxidize, losing nutrients and developing toxic properties. Most foods are fried at around 170°C -240°C and it’s always best to choose a fat or oil with a smoking point just above that.