Milking it

I have an intolerance to milk.  I hate to say it, but I am in fact … a lactard.  I really hate that noun.  As a petite, Asian, my doctor has always shown concern that I get enough calcium through supplements and milk substitutes.

The cost of milk seems to be rising, and lactose free milk is even more expensive.  I had been buying a 6 pack of soy milk from Costco for $8.99.  Whenever it would go on sale for $6.99, I’d stock up.  It’s shelf stable so it can be bought in bulk.

I was at my local natural food store and saw a booklet about eating right for my specific blood type.  I have suffered from allergies all my life so I have always been willing to try anything.  People have tried elimination diets, so why not?  I would never know where to start.  One of the first things it said was that I should be avoiding everything soy!  I recall reading an article that soy has a chemical in it that mimics estrogen.  At first I thought it shouldn’t be a concern for me, but some other articles mentioned that too much estrogen can throw you out of whack.  Given my high stress/anxiety level I figured I will lay off the soy milk and see how I feel.  I started buying almond milk from Costco instead.  A guy on FB mentioned he was trying to find an almond milk without carrageenan.  Again, health risks, and it’s on my avoid for my blood type list.  I couldn’t win.  I’ve tried rice milk before, and wasn’t crazy about the watery consistency.

I had bought a Vitamix to liquefy my foods that were going bad in the fridge.  I hate to waste food, to the point where I’m willing to drink it!  Finally, I get to my point.  There’s a recipe in the Vitamix book for making your own milk substitutes.  Rice seems like the cheapest ingredient to use rather than almonds or sesame seeds.  I may try almonds later, since sesame is yet another food I should avoid for my blood type.

  • 2 cups of water
  • 1/2 cup of cooked rice (I used basmati because it has a low glycemic index)
  • 1/2 tablespoon of Splenda
  • 1/2 teaspoon of vanilla extract

Put the lid on, turn on the Vitamix on variable speed 1, cranked it up to 10 pretty quickly, flipped the “high speed” switch and let it spin for 2 minutes.  I was surprised that there wasn’t a single chunk of rice to be found.  It tasted a little weird because the Vitamix blades spinning at high speed for 2 minutes starts to heat up.  It can make hot soup in 6 minutes!  I had made a lot of rice for my stir fry lunches so I was able to make 2L to keep in the fridge.   I was also able to make 2 cups to have with dinner, and another 2 cups for my breakfast smoothie.  Essentially, I was able to make 12 cups without frying my Vitamix!  I’m sure you can do this with any blender, but it would probably take a little longer.  I know when I had a Magic Bullet, it would smell like it was burning after a few pulses to make a smoothie.

Sure, Vitamix is pricey.   I waffled about buying one for about a year.  I did my research and found the best deal to be Costco (US).  It comes with a 7 year warranty and I would say that I have been putting it through it’s paces since I got it.  Given my TMJ, recent concussion, and motivation to consume all my organic produce before it goes bad, I drink at least 2 cups of liquefied food each day.

 

3 thoughts on “Milking it

  1. I’m really inspired along with your writing talents and also with the structure to your weblog. Is that this a paid subject matter or did you modify it yourself? Anyway keep up the excellent high quality writing, it is rare to see a nice blog like this one today..

  2. Thanks for the compliment. I do not get paid to blog. I decided to find an outlet to express myself. As I age, I find myself being more interested in eating products instead of chemicals. If I can not find a more natural or product I would like to use, I find a way to make it. People have asked me for my advise and I figured the best way to avoid repeating myself is to share through a personal blog.

  3. Food industry applications, both of pure lactose and lactose-containing dairy by-products, have markedly increased since the 1960s. For example, its bland flavor has lent to its use as a carrier and stabiliser of aromas and pharmaceutical products. Lactose is not added directly to many foods, because it is not sweet and its solubility is less than other sugars commonly used in food. Infant formula is a notable exception, where the addition of lactose is necessary to match the composition of human milk.

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