I think it’s time to create a new series here on the blog. Nothing weekly, but something every so often where we can all chat about FOOD! I’d like to call it, “Let’s Chat About…”. The first topic I wanted to chat about was milk, specifically dairy-free and plant-based (obviously). So let’s chat!
The dairy industry is horrible. There is nothing else to say. You all know I am dairy-free and choose to be because of ethical reasons being number 1, and some sketchy sensitivity results.
No one needs dairy. Our bodies were not made to digest it. That’s why over 75% of humans do not contain the enzyme Lactase to digest Lactose (the sugar in dairy). Each mammal has their own milk formulated for their young. Humans have their mother’s breast milk. Calves have their mother’s milk. Self explanatory. Why would you drink another mammal’s milk when it was not created for you? You’re actually stealing it away from a calf. Which brings me to the horrors of the dairy industry.
“At least 5 million cows raised for milk in the United States live on factory farms under conditions that cause them tremendous suffering. They do not graze contentedly in fields; they live in cramped, concrete-floored milking pens where they are milked by machines that often cause cuts and injuries that would not occur if people did the milking.
In addition, while many consumers have heard about the cruelty of the veal industry, most people don’t know that the dairy and veal industries are inextricably linked. Cows, like humans, only give milk after they’ve had a baby. Thus, in the eyes of the farmer, the cows’ offspring are simply a byproduct of this milk-production cycle. Perhaps the greatest pain suffered by cows in the dairy industry is the repeated loss of their young, which is quite traumatic to these extremely maternal animals. Female calves may join the ranks of the milk producers, but the males are generally taken from their mothers within 24 hours of birth and sold at auction either for the notorious veal industry or to beef producers.
Within 60 days, the cow will be impregnated again. For about seven months of her next nine-month pregnancy, the cow will continue to be milked for the fluid meant for her older calf—and this cycle is repeated until her milk production wanes, at which time she is sent to slaughter, most likely to be ground up into fast-food burgers. Calves will continue to suffer as long as there is a market for dairy products.” (source)
That’s only the light version. These mommy cows are impregnated, stripped of their baby, drained of their milk (that is FOR the baby) until there is nothing left, and then the process is repeated until they can’t stand any longer and die a premature death. I can’t even handle this horror. Fun fact (scary fact): Because the cows are milked with brutal rough machines, puss, blood, etc. is frequently in the milk supply. Just so you know. (Not to mention the hormones added to conventional dairy).
Plus, we don’t need dairy to get calcium. Our bodies were designed to get dairy from real foods. Take a look at real food calcium content: (source)
Collards (1 cup) 357mg
Spinach (1cup) 291mg
Blackeyed Peas (1cup) 211mg
Calcium set tofu (3oz) 163mg
Canned Baked Beans (1cup) 154mg
Broccoli (280g – 1 stalk) 112mg
Green Peas (1cup) 94mg
Fortified Soymilk (1 cup) 93mg
Kale (1 cup) 93mg
Oranges (1 cup) 72mg
Almonds (1 oz – 24 almonds) 70mg
Here is another gem if your worried about not getting enough calcium: (source)
“Osteoporosis? You don’t need milk, or large amounts of calcium, for bone integrity. In fact, the rate of fractures is highest in milk-drinking countries, and it turns out that the keys to bone strength are lifelong exercise and vitamin D, which you can get from sunshine. Most humans never tasted fresh milk from any source other than their mother for almost all of human history, and fresh cow’s milk could not be routinely available to urbanites without industrial production. The federal government not only supports the milk industry by spending more money on dairy than any other item in the school lunch program, but by contributing free propaganda as well as subsidies amounting to well over $4 billion in the last 10 years.”
This article is also awesome and full of everything. I like this the most “2. Less dairy, better bones. Countries with lowest rates of dairy and calcium consumption (like those in Africa and Asia) have the lowest rates of osteoporosis.”
Plus, if you want some insurance, just take a calcium supplement. It isn’t the best, but it can help just a bit. I take 1 pill supplement with dinner of Calcium Citrate with D that has 315mg Calcium and 200mg of D per pill. Just a little extra, but I eat gallons of greens, broccoli, beans, nuts, etc. so I am not worried. My heavy strength training also plays a number 1 role in keeping my bones super strong! (Get lifting!)
Now I have a treat for you. Never fear switching to plant-based milks. It is as easy and 1, 2, 3,…4, 5. Haha! Look!
Want an even more exact recipe? I finally made my own nut milk over the summer and it was so much fun! I made a mix of almond and cashew and it tasted so fresh and clean.
Homemade Raw Almond Cashew Milk
Ingredients: (serves 5, 5 cups)
+ 1 Cup Raw Almonds
+ 1/2 Cup Raw Cashews
Directions:
+ Soak 1 cup of almonds and 1/2 cup cashews in 3 cups of water overnight (10/12 hours).
+ Drain and rinse the nuts.
+ Place the soaked nuts in a high-powered blender with 5 cups of water. (You can add some stevia or a date to sweeten the milk, but I did not.)
+ Bland until there are no nuts left and the water is white! Strain the milk into a bowl using a nut pulp bag or cheese cloth to capture the nut pulp.
+ Squeeze the bag or cloth with all your might until you get no more drops of milk out of it!
+ Pour the milk in a closable container or large jar and refrigerate for at least 3 hours before drinking. (Lasts for about 4-5 days).
+ Save you nut pulp for baking! Just let it dry and then freeze it flat in a plastic bag of later!
You can use these plant-based milks as a substitute for dairy in any recipe. Obviously, lighter milks, like almond act like skim milk (depending on how much water you use). Coconut milk (culinary and canned) are used for thick recipes like curry or even to make pie fillings! If you need buttermilk, just add 1 tablespoon of acid like lemon juice or apple cider vinegar to 1 cup of milk!
Really, what prompted me to write this post was the fact that my beloved unsweetened Silk almond milk (which by the way, has 50% MORE calcium than dairy) has been NO WHERE to be found in DC. Safeway didn’t have it for the last few weeks and I had to try the unsweetened vanilla almond milk which was really good! Then last week, they had no silk almond milks at all! I had to look in Whole Foods but found out they don’t even carry and Silk milk products (WTF?!). So I found this gem of unsweetened Flax Seed Milk by Good Karma Foods. It is carrageen-free (carrageen is a questionable additive ingredient in a lot of plant-based milks (to make it creamy, etc.) that may be linked to bad health outcomes and digestive upsets) just like Silk so I went for it. I am so happy I did too because it is amazing! And like I shared on Friday, I am on the look out for Silk’s new Cashew Milk! Ah!
So tell me:
+ Let’s Chat! Let me know you thoughts on the dairy industry and plant-based milks!
+ What is your go-to store-bought plant-based milk?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #WeekendBites, Real Food Recipe Roundup, Gluten-Free Tuesdays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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KC the Kitchen Chopper says
February 28, 2015 at 3:33 pmHi Rebecca, I’m a “foodie friend” from “Lets Get Real”. I just read this and it so happens I’m writing a blog on Real Beverages. It comes out on Monday 3/2/15. I do list dairy milk as a Real Beverage, because at this point I use it. But I included a link to this article with your name and blog for people to read and make a more informed decision about dairy milk. In fact, I’m rethinking my stand on it as well. Thanks so much for this eye opening article. I’m lucky, I don’t have any issues with milk and at 58 years old, my bones are as strong as a 25 yr old. But like you stated, Exercise and Veggies etc. have been in my life for most of my adult life. Keep these great article coming. Love them.
Rebecca @ Strength and Sunshine says
February 28, 2015 at 4:21 pmThanks friend! It’s just all about keeping the topic and info out there and the conversation going! Can’t wait to check out the post!
Alisa @ Go Dairy Free says
February 28, 2015 at 10:13 amWhat a cute infographic! Right now, I’m liking using So Delicious Cashew Milk Beverage – simple ingredients, no carrageenan, and pretty versatile. I do like homemade best, but admit that the storebought stuff is convenient to have around! I do my own cashew cream though. Oh, and there are some awesome new milk alternatives coming out – I’ll be writing about those in March!
Rebecca @ Strength and Sunshine says
February 28, 2015 at 11:31 amMy favorites are Silk unsweetened almond, and Silk unsweetened Cashew…o and Good Karma’s unsweetened flax milk!
Natalie says
February 28, 2015 at 10:06 amI totally agree with you, but we LOVE milk and dairy around here. I would already have my own dairy cows if they weren’t so much trouble. Alas!
Rebecca @ Strength and Sunshine says
February 28, 2015 at 11:30 amYet humans were not made to consume “dairy” 😉
jess meddows says
February 28, 2015 at 8:53 amEvery time I read something like this, I’m so grateful that I’m already a vegan! I remember driving through Texas and New Mexico and saying the cow farms and being disgusted at how many poor animals were squashed in with each other. I’d never quite seen anything like it before – again, I remember saying to my husband I was so grateful to be vegan already!
Plus, how much better do nut milks taste?!
Rebecca @ Strength and Sunshine says
February 28, 2015 at 9:27 amFactory farms are…horrifying…no other words. Especially when cows are my favorite animals, it makes me so upset so ever see and read about all the abuse.
But yea, almond milk beats any milk ANY day! How can you not love the fresh wonderful taste of natural nourishment!
Chantelle Swayne says
October 24, 2014 at 9:08 pmThank you for sharing at Savoring Saturdays! You recipe was our MOST popular post and was featured here: http://wp.me/p3ScXB-B6
I love the graphic. Makes it so simple! I am definitely pinning. 🙂
Rebecca @ Strength and Sunshine says
October 24, 2014 at 11:58 pmThanks Chantella!
Raia says
October 24, 2014 at 9:30 amCongrats, Rebecca! This was the most popular link on Savoring Saturdays! 😉 Can’t wait to see what goodness you share with us this weekend!
Rebecca @ Strength and Sunshine says
October 24, 2014 at 9:44 amHaha, thanks Raia!
Cindy (Vegetarian Mamma) says
October 23, 2014 at 8:12 pmThis looks great! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
Rebecca @ Strength and Sunshine says
October 24, 2014 at 1:32 amThanks!
Heidy @TheMccallumsShamrockPatch says
October 23, 2014 at 5:41 pmI would like to invite you to attend our weekly #PureBlogLove Recipe and DIY craft party this week. Runs 8pm Thursdays-Sunday at midnight EST on http://www.themcallumsshamrockpatch.com. I hope to see you there! I adore your blog!
Heidy
Rebecca @ Strength and Sunshine says
October 23, 2014 at 5:47 pmSure!
Dina@KitchenDreaming says
October 21, 2014 at 8:59 pmThanks for coming and linking up at #The Weekend Social! I hope to see you there! Pinned
Rebecca @ Strength and Sunshine says
October 21, 2014 at 11:56 pmThanks for checking out the post!
Deborah Davis says
October 20, 2014 at 10:58 pmHi Rebecca,
I thoroughly enjoyed this enlightening post! I only consume non-dairy milk so I am delighted that you shared your Homemade Raw Almond Cashew Milk recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!
Rebecca @ Strength and Sunshine says
October 21, 2014 at 2:45 amGood that hear 🙂
kimmythevegan says
October 18, 2014 at 8:19 pmLove this post! When I was a baby I would wail and wail after my mom would feed me and be horribly sick… it took them forever to realise I was allergic to milk. Ick. Anyway, I realised I could just take pills to help me digest dairy. Riiiight. I would still feel crappy after. Going vegan made things easier. I love making nut milk. Fresh made hemp milk is my favourite =)
Rebecca @ Strength and Sunshine says
October 18, 2014 at 8:37 pmBeing dairy-free is the best! (and so easy!)
Michelle @ Vitamin Sunshine says
October 18, 2014 at 7:29 pmI am one of those lactose intolerant people 🙂 I love almond milk. I used to drink rice milk when I first found out I couldn’t have dairy, and it was so terrible. Nut milks were a game changer!
I’m glad you posted this topic– my question I’d love advice on is does anyone else have problems with their nut milk going sour? Mostly for me, it’s when I make raw almond milk with the skins still on. I’ve used blanched almonds when I’ve happened to have them on hand, and they work great. But when I make it from whole, raw almonds, my milk always goes sour in a day or two– too quickly to drink.
Cashew, hazelnut, pistachio, I’ve had better luck with. I really love the hazelnut for adding to coffees and teas!
Rebecca @ Strength and Sunshine says
October 18, 2014 at 7:44 pmI used raw (with skin on) almonds and mine lasted 5 days….but I finished it!
Stephanie says
October 18, 2014 at 6:45 pmGreat topic idea and great recipe!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Rebecca @ Strength and Sunshine says
October 18, 2014 at 7:08 pmThanks Steph 🙂
Marilyn says
October 18, 2014 at 3:14 pmI found Silk’s new cashew milk, if I may say in Walmart. Love it, it is so creamy!
Rebecca @ Strength and Sunshine says
October 18, 2014 at 4:49 pmAwesome! What state?
Marilyn says
October 28, 2014 at 9:59 pmIn Michigan.
Honest mum says
October 17, 2014 at 4:11 pmGreat alternatives here, love your blog! Thanks for linking up to #tastytuesdays
Rebecca @ Strength and Sunshine says
October 17, 2014 at 6:51 pmThank you 🙂
Teffy says
October 17, 2014 at 9:22 amI’ve also forsaken dairy from the diet, both for the health reasons and for the ethical. Dairy can actually strip our body of calcium, since it is difficult to digest and makes for an acidic ph, which means our body needs to strip calcium from our bones to fight and make our body alkaline!
Love almond milk, haven’t tried cashew yet but sounds delicious!
{Teffy’s Perks} X
Rebecca @ Strength and Sunshine says
October 17, 2014 at 9:52 amNever thought of that! Another reason to switch!
Cashew is awesome!!!
chanelle says
October 16, 2014 at 10:34 pmI use lots of dairy alternatives, but I do still use real dairy for some things. I never gave much thought to the baby cows, so thanks for opening my eyes to that thought… I do try to carefully source my milk when I can. I buy organic, grass fed milk (raw when I can afford it). The brand I buy has cows that graze on pasture. And I am able to digest milk, so not 100% sold on that argument.
Rebecca @ Strength and Sunshine says
October 17, 2014 at 2:28 amAll those things (organic raw grassfed) are just labels. They don’t matter. The same detachment is happening and the same unhuman (a person drinking another mammals milk) is happening….
Thompson Kate says
October 16, 2014 at 2:59 pmExcellent and really useful post. I’m trying to summon up the courage to make some, I’ve always wanted to! #TastyTuesdays popping over from http://thereciperesource.blogspot.co.uk
Rebecca @ Strength and Sunshine says
October 16, 2014 at 4:17 pmYou can do it! It’s so easy and fun!
Lacy Wade says
October 15, 2014 at 8:03 amI completely agree with you about how horrible dairy milk is! My son is severely allergic and I have been completely dairy free for awhile now too. It definitely helps ease my concerns about him accidentally getting ahold of something, but I am amazed at how much better I feel now! We love almond milk and I absolutely love making it myself too. Thanks for sharing yours!
Rebecca @ Strength and Sunshine says
October 15, 2014 at 8:15 amThat’s why in a lot of ways allergies are a blessing in disguise. You end up learning so much!
Kim says
October 14, 2014 at 4:56 pmI always wondered how almond (and other nut) milks were made. I’ll have to give this a try.
Rebecca @ Strength and Sunshine says
October 14, 2014 at 5:04 pmDo it! You will love it 😉
Tina Muir says
October 14, 2014 at 12:42 pmAwesome Rebecca! I have always wondered about this, maybe now is the time! Just have to buy myself a bag, I think that would be easier! Love almond milk!
Rebecca @ Strength and Sunshine says
October 14, 2014 at 1:45 pmYes, any cheap nut milk bag will work! It is so easy and fun, so rewarding!
Karen says
October 13, 2014 at 10:33 pmI haven’t drunk cows milk in years because I just don’t like it==I don’t like the taste of it and I don’t like how it makes me feel. I had not tried nut milks or any alternative milks until I was in the hospital 2 years ago. They brought me individual sized Pacific Coconut Milk with my Rice Chex for breakfast, and I was hooked. I can’t find it in stores where I live but I do buy Almond Milk now and occasionally Soy Milk. However, I don’t like using Soy because of the plant hormones in it.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 11:42 pmSo glad you found something you like though! Soy was the first plant based milk I ever had, but that didn’t last long due to my soy allergy! Haha! Almond became my favorite and tastes better anyway!
GiselleR @ Diary of an ExSloth says
October 13, 2014 at 9:09 pmI’ve been dairy free for a couple months now cuz of gut issues and I have to say I don’t even miss it. It’s also really fun experimenting with dairy alternatives in my baking so I’m not complaining. My almond milk of choice is Blue Diamond but I’m really not that picky as long as it unsweetened and vanilla or coconut flavoured.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 11:40 pmDairy free in baking is a seemless transition. Its 1 to 1! That goes for milk, butters, and yogerts!
Leigha @ The Yooper Girl says
October 13, 2014 at 8:29 pmSo this looks AWESOME. I’ve been wanting to make my own milk!! Lately I’ve been really disgusted with commercial milk – I’ve been buying from a local farmer I know is humane. But I’m still feeling guilty about drinking a calf’s milk! And ps I tried Silk’s new cashew milk = AMAZING. So creamy!!
Rebecca @ Strength and Sunshine says
October 13, 2014 at 8:35 pmNo way!?!?!?!?!? Where did you get it? Your normal grocery? Damn you lucky 😉
Well at least you got local and not factory farmed, but I’m happy you’re on the path to switching hopefully!
Laura@ Fit Running Mama says
October 13, 2014 at 7:38 pmI love love love homemade almond milk. I sweeten mine with dates or a full vanilla bean! SOO delicious! I love the idea of combining the nuts!
Rebecca @ Strength and Sunshine says
October 13, 2014 at 7:47 pmThe simplest purest ingredients make the best things!
Linz @ Itz Linz says
October 13, 2014 at 6:43 pmi’m not dairy free but i love dairy free milk! your almond cashew milk sounds amazing! i’d put a hint of vanilla in there too!
Rebecca @ Strength and Sunshine says
October 13, 2014 at 6:53 pmVanilla would be perfect! Plant-based milks are so so so good! Really they taste so much better than dairy from what I remember 😛
Nicky says
October 13, 2014 at 6:23 pmI find it interesting that countries with lower milk consumption have stronger bones. I have made coconut milk before,but never a nut milk. You’re recipe looks great and I like the combination of the two nuts.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 6:25 pmIt’s such a big misconception that dairy is the only source of calcium! It is NOT and totally not the best at all!
I loved combining the two to make it more interesting!
Lauren @ ihadabiglunch says
October 13, 2014 at 3:13 pmI went dairy-free last week for 7 days and it was really eye-opening! Although i know I love cheese too much to ever forgo it completely, I’m absolutely all about almond milk, coconut milk creamer for my coffee, and soy milk in my lattes (even though that’s controversial as well). I really hope to keep getting educated about ethical animal treatment – that way when I’m a little more settled and (ahem) financially able to buy more products, I can support that cause. Thanks for the info!
Rebecca @ Strength and Sunshine says
October 13, 2014 at 3:45 pmMake your own! That is financially acceptable!
Nickely Challenged says
October 13, 2014 at 2:23 pmThis is so useful. I don’t drink animal based milk. Since I am allergic to nuts, seeds, and soy, I drink rice milk, but now I can make it myself since its so hard to find. Thanks so much. Don’t stop sharing.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 2:28 pmI’m glad I could help! Thank you! XOXOXO
Francesca says
October 13, 2014 at 1:43 pmSuper clever. Must try!
Rebecca @ Strength and Sunshine says
October 13, 2014 at 2:05 pmTotally!
Deborah @ Confessions of a Mother Runner says
October 13, 2014 at 1:04 pmInteresting! Never knew there were so many other milk alternatives out there.Thanks for sharing this recipe and thanks for linking up with us.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 1:08 pmThe possibilities are endless!
Bailey K. says
October 13, 2014 at 12:18 pmGREAT post, with great information that I wish more people knew! 🙂 We don’t buy store-bought nut milk (or any other kind of milk) at all, as homemade tastes so much better and IS so much better for you. We make mainly coconut milk and almond milk, but we’ve made so many different kinds of nut milks. The strangest (but still super tasty) were brazil nut milk and hazelnut milk.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 12:25 pmI really want to make hazelnut next!
Johnna says
October 13, 2014 at 12:00 pmWhat a great infographic! Thanks for this.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 12:09 pmThank you Johnna!
Lisa @ RunWiki says
October 13, 2014 at 9:48 amI just recently gave up dairy and I feel like a new person. I had no idea that I was walking around so foggy and bloated because of dairy. This is a wonderful and informative post that so many could benefit from. I wish more people would understand how dairy is effecting them.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 9:52 amYes! I’m do happy to hear you made the switch! Dairy is just one of those things you can’t argue for…..there are no greater benefits for consuming it!
Maureen says
October 13, 2014 at 8:32 amThere is nothing better than homemade almond milk! 🙂
Rebecca @ Strength and Sunshine says
October 13, 2014 at 8:42 amRight!? It is so refreshing!
Jen says
October 13, 2014 at 8:31 amI went meat and dairy free about 6 months ago for health reasons. I honestly think I have always had a sensitivity to dairy but never knew it. Since cutting it out of my diet I have seen an improvement in my skin, my ability to focus and I’ve lost 25 lbs as an added bonus! Shortly after I made the dietary change, I saw a video of a calf being taken away from its mother. The mama cow actually ran after the truck as long as she could, crying for her baby. It was absolutely heart wrenching and it sealed the deal for me – I will never eat cow’s milk or products made from it again. I also LOVE my Silk unsweetened almond milk and I’m pinning your recipe to try making my own. I’m so glad I’ve discovered your blog near the beginning of my plant based health journey. Thanks for sharing!
Jen
Rebecca @ Strength and Sunshine says
October 13, 2014 at 8:40 amOur bodies were not MEANT to consume dairy! I wish everyone would stop consuming it. It has so many negative health implications and really will make you feel better! I’m so glad it was a positive switch for you!
Cows (all animals) have the same family bonds as humans. When a baby is taken away, it is the worst thing. I can’t even watch those types of clips without crying 🙁
Marjory @ Dinner-Mom says
October 13, 2014 at 8:21 amLove the graphic! My daughter has food allergies and drinks rice milk…but, I would love to make cashew milk for me!!
Rebecca @ Strength and Sunshine says
October 13, 2014 at 8:37 amSeriously, you can make “milk” out of anything! Haha!
lindsay says
October 13, 2014 at 7:40 amive made pecan milk before. Loved it! now you have me craving a good cashew milk, love this combo
Rebecca @ Strength and Sunshine says
October 13, 2014 at 8:02 amI think the cashews add just the right amount of natural sweetness!
Lilith Dorsey (@LilithDorsey) says
October 13, 2014 at 7:32 amI am dairy free as well. It has been an eye opening experience. Thank you for this recipe.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 8:02 amWoohoo for dairy-free! I think it is one of the easiest transitions to make in a diet and ends up being so great for animals and the environment!
Erlene says
October 13, 2014 at 6:50 amI haven’t tried making my own milk, but I do like to buy almond milk. I find it better on my stomach and I’m trying to get the rest of the family to jump on board. My hubby is a die hard cow milk drinker and I have the hardest time with him.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 6:59 amAlmond milk has the loveliest taste. It is just so light and refreshing. I couldn’t imagine using dairy milk ever again. It may take a few tries, but really I found the switch to be super easy.
Erlene says
October 13, 2014 at 7:25 amIf I didn’t make such a fuss, my hubby would still be buying whole milk. So for him, switching to almond milk is a big deal. I like it, but he doesn’t care for it. I even do veggie meals once a week and he insists on eating something else. He’s very stubborn…lol.
Rebecca @ Strength and Sunshine says
October 13, 2014 at 8:01 amJust keep trying really great recipes! Keep pushing it and eventually he will realize how great plant-based eating is 😉