Over the years I have come to find that I need to mostly stay away from dairy. I do include some cheese and butter from grass-fed cows, but other than that, I have to stay away from it. Milk, especially, makes me feel sick to my stomach and also causes me to have breakouts. When I first discovered this, I started trying different store bought almond milks only to later find that many of these have carrageenan (a thickening agent) that I prefer to avoid if possible. There are a few brands of almond milk that are carrageenan free and we use these occasionally (when I forget to make it myself). My 17 month old daughter has shown some signs of dairy intolerance as well (i.e. cradle cap, eczema, upset stomach) and so we have opted to not do cow’s milk with her. She mostly drinks water but has about 4-6 ounces of almond milk per day.
Surprisingly, almond milk is really easy to make as long as you have the right equipments. I make a big batch of it once or twice a week and use it for my daughter and in my smoothies. Here’s how you do it:
Using the pulp to make almond meal:
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