Spelt is a cereal native to Central Asia. Ancestor of wheat, there are three kinds of spelt. The small spelt is grown in the South, it is tender and eaten like rice. Its nutritional value is greater than the second one cultivated in the North of Asia, the large form of spelt, less tasty and less digestible.

We find writings that speak of spelt dating to less than 9000 years before Christ, and there exist some mentions in the Bible. This seed was known and cultivated by the people of ancient Egypt.

Its nickname “wheat of the Gauls” and resulting from its use by the Gauls at the time. Wheat being rare, it was the spelt that held an important place in the diet of the Gauls. Thus it was the food base of the original Latin peoples.

Then spelt popularity declined with the arrival of other crops such as wheat, corn and rice. Grown mainly in southern Europe, such as Italy, today spelt resurfaced thanks to its dietary qualities. Spelt therefore slowly takes a place in trade in organic farming.

Benefits of spelt

Spelt is a cereal known for its nutritional and dietary qualities. It contains all eight essential amino acids to the human body.

This seed is contains several minerals such as zinc, iron, copper, magnesium, giving it anti-stress properties. Its amount of calcium per 100 g is about as much as in two glasses of cow’s milk. There are also B1 and B9 vitamins.

Spelt is an excellent food for effort through its high content of protein and carbohydrates; the latter, being special, promotes intestinal transit and stimulate the immune system to increase resistance to infections.

Finally, this cereal has not undergone varietal selections such as wheat because it consists of a high quality gluten. Thus, it allows a better tolerance of this molecule by gluten allergy sufferers.

Use of spelt

Spelt is an ancient variety of wheat that is easily digestible. Ii is found as plain spelt milk or flavored with chocolate, hazelnut, almond…

Properties of spelt milk

Spelt milk contains vitamins B, D and E, calcium, iron and magnesium. Gluten intolerant people must be aware that this milk contains gluten.

Spelt milk nutritional values 

Calories: bringing 45 to 60 kcal per 100 ml (depending on brand), spelt milk has a caloric value relatively close to that of cow’s milk (1/2 with respect to full skimmed milk).

Protein: it is modest with only 0.5 to 1 g per 100 ml depending on the brand.

Fat: the spelt milk contains approximately as much fat as cow’s milk (half with respect to skimmed milk, with a higher proportion of unsaturated fatty acids).

Carbohydrates: spelt milk contains more than cow’s milk with 8 g per 100 ml, the majority of it being simple sugars.

Calcium: spelt milk contains calcium and there are versions of spelt milks with enriched calcium.

In summary: spelt milk has a similar nutritional value of hazelnut milk and almond milk, so it’s not the best substitute of milk.

NB: Unlike other plant milks, spelt milk contains source of gluten, so be careful with intolerances.

How to make homemade spelt milk?

Ingredients:

• 1 litre of water
• 100 g of spelt flakes
• 1 piece of vanilla (2 cm) or a teaspoon of vanilla powder
• 1 teaspoon agave syrup or other (or sugar cane) bio
• A pinch of salt

Preparation:

1. Put the water in a blender and add the spelt.
2. Blend at least 2 minutes.
3. Pour the mixture in a nut milk bag.
4. Twist and press all the liquid out the nut milk bag.
5. In a clean bottle of glass pour the spelt milk.
6. Let cool and store in refrigerator.

Tips:

This milk can taste better after having rested for 2 hours. After that period, if the taste is a bit bland, you can always adjust by adding syrup, vanilla or cinnamon.

Contrary to pulp from oatmeal or rice, spelt pulp doesn’t have a thickening property. But you can still use it advantageously in hummus, guacamole, or mixed with 50 g of whole meal flour to make cakes and pancakes.

You can also mix spelt and oat to 50-50 for different milk. Oats will make this drink a slightly thicker milk.

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The fruit of the cashew tree is an achene (dry fruit that doesn’t open spontaneously), which has the distinction of having one stalk that hypertrophies itself as the fruit matures. This magnification gives the stem a pear shape, called cashew apple, its hue ranging from yellowish to reddish. This is a sort of a false fleshy fruit whose vinous flavor is popular to natives including Brazil. But it is not the stalk, succulent as it is, that we are interested in today but the nut that is suspended to it. This is the actual fruit, cashew nuts contained in its hard shell and smooth gray or sepia. Each false fruit called “cashew apple” has at its end a single nut which explains the high price of cashew nuts.

History of cashews

There are eight species of Anacardium, all from tropical America. The species Western Anacardium is by far the most important economically. It is native to northeastern Brazil. This region lies between the rainforests of the Atlantic and Amazon.

There are 33 900 km² of these plantations in the world. Basically, 0.0227% of the land surface on the planet is covered with cashew. This figure is not negligible. The main reason is that each tree yields only 200 to 300 nuts per year. The yield is very low, and especially in some countries, including India, that dedicates a huge surface to it.

The Tupi, therefore, left their Acaju grow in peace when Portuguese sailors landed, who have tasted and loved it, and then introduced them into their second home in India, Goa, after a stop in Mozambique in 1578. From there, cashew spread itself throughout the Asian continent, that found it very suitable, and in Africa as well.

Cashews were domesticated long before the arrival of Europeans. The Portuguese found the cashew tree (the tree that produces nuts) in 1538. They introduced cashews in their colonies in India and Africa not long after. In India, the first cashew tree was planted for erosion control. Its culture to produce nut and false fruit came much later.

International trade for these little nuts dates from before 1920, when the Indians found an effective technique to remove the caustic oil hull. Cashew then became an essential food in Indian cuisine.

Cashew is now produced in 32 countries worldwide, with the top ten, in order of importance, Vietnam, India, Nigeria, Brazil, Tanzania, Indonesia, Guinea-Bissau, Ivory Coast, Mozambique and Benin. It now ranks first in the production of nuts, which has exceeded almonds in 2003.

Cashew nuts and health

Cashew is made of 49% fat, 19% protein and 21% carbohydrates. The rest is distributed in water and fiber. Contrary to popular belief, this is not one of the fattest fruit husk and oilseeds: except chestnuts and pistachios, with lower fat content, and sunflower seeds, with equivalent fat content, cashews are less fat than almonds, hazelnuts, walnuts, Brazil nuts, macadamias and pecans. With their richness in protein, fiber and fat, cashews are actually a low glycemic index food, and as well a high satiating power food. Therefore, it iserfect  as part of a diet because it can, in moderate amounts, avoid leaving you hungry.

In addition to its complete protein, making it a very interesting food in a vegetable diet, cashew nut is rich in monounsaturated fats or omega-9. It is therefore not part of the “essential” fatty acids such as omega-3 and omega-6, because the body cannot produce these itself. However their effect on health is not less important. These are the “good” fatty acids that are also found in olive oil and most oilseeds. They are beneficial to cardiovascular health by lowering LDL, or ‘bad cholesterol’.

Cashew nuts are extremely rich in magnesium, a mineral that plays a key role in neuromuscular transmission of nerve impulses – a natural anti-stress, a large part of the Western population is sadly deficient in it. The relaxing and normalizing action of magnesium on the muscles, vessels and nerves, relieves pain – including those associated with PMS and migraines. Besides cashews, it is mainly found in plant foods: whole grains and legumes, seeds and nuts, wheat germ and brewer’s yeast and finally cocoa and green leafy vegetables.

Cashew is also very rich in copper and phosphorus, two important minerals for our body as they are both necessary for the formation and repair of our tissues. Phosphorus is also essential to the health of our bones and our teeth, to maintain a normal pH in the blood (which allows us to fight against osteoporosis).

But that’s not all … cashew is also rich in iron and zinc, two minerals that are often lacking in Western populations – mainly women. Iron is essential for red blood cell formation: vegetable-based, it will ensure the support of a vitamin C source (citrus fruits, vegetables, etc.) to absorb vitamin C well. Zinc is also an important mineral involved in immune reactions and tissue healing. For women again, it plays a vital role in enabling the development of the fetus and the thyroid hormones.

Add to that a richness in antioxidants and vitamin E, essential to enable our cells to fight against free radicals.

Beware, however: like all oilseeds, cashew has a strong allergenic potential, due to its content of oleoresin and toxins. Please, pay attention not to introduced it too early in the diet of children.

The extract of cashew nuts, an effective anti-diabetic

Cashew contains many virtues under its shell to begin with a high vitamin E intake and calories with 500 calories per 100g approximatively. In India, cashew consumption is even recommended to replenish energy, mixed with milk and brown sugar. Cashew is also known for its oil which is introduced in many pharmaceutical products for psoriasis, eczema or ulcers. Cashew nuts have less fat. They are rich in copper, magnesium, vitamin C and potassium.

New scientific articles show that cashew extracts could be effective and promising antidiabetics, according to a recent study from the University of Montreal published in Molecular Nutrition & Food Research. This study analyzed the benefits on diabetes that show the effect on the body from the different products of cashew trees. In particular, the authors investigated whether cashew extracts could improve the response of the body to its own insulin¹.

Diabetes is characterized by high blood sugar due to the inability of the body to respond or produce enough insulin. This disease, which affects about 220 million people worldwide, can cause heart or kidney disease. The objective of the study was to examine the impact of leaves, bark, nuts and cashew apples from the north-east Brazil and other countries of the Southern hemisphere on cells that respond to insulin. “Of all the extracts tested, only cashew extract significantly stimulated blood sugar absorption by muscle cells, said the director of this research, Pierre S. Haddad, Professor of pharmacology at the Faculty of medicine of the University of Montreal. Extracts of other elements of this plant did not have the same effect, suggesting that the cashew extract contains active substances with potential antidiabetic properties. “

The cashew tree products have long been known to have anti-inflammatory effects, to counter the rise of blood sugar and prevent insulin resistance among diabetics. “Our study validates the traditional use that is made of the cashew tree products in diabetes and has discovered that some of its natural elements could be used to create new oral therapies,” said Professor Haddad who is also director of research Team in Aboriginal antidiabetic medicines, Canadian Institutes of Health Research, the University of Montreal.

Certainly the cashew benefits are well proven, and it would be a shame to miss them!

How to make homemade cashew milk?

For 1 litre of cashew milk

Ingredients:

• 1 litre of water
• 100 g of cashew nuts
• 1 pinch of salt
• 1 tsp of sweet (agave syrup, maple syrup) or 2 dates

Preparation:

1. Soak nuts in a bowl of water 2 to 6 hours in advance.
2. Take a colander and rinse cashew nuts well by passing them under the water. Drain them.
3. Add the water, salt and sweetener and mix until obtaining a perfectly homogeneous liquid.
4. Pour your cashew milk in a clean bottle of glass.

Tips:

This cashew milk will be good to drink for 3-4 days in the refrigerator. Its flavor is very sweet and allows you to perfectly replace cow’s milk with almond milk for your breakfast, cake recipes or other savory preparations. The great advantage of this milk compared to other homemade vegetable milks (like hazelnut milk or chestnut milk), is no need to filter it! Cashews don’t have skins like almonds or hazelnuts and they have only a small amount of pulp. The advice is to shake the bottle before drinking this cashew milk.

References

1. University of Montreal. (2010, July 14). Cashew seed extract an effective anti-diabetic, study shows. ScienceDaily.

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Researchers have yet to determine with certainty the place of origin of the coconut tree, though most of them think coconut tree came from Southeast Asia. Featuring the ability to float, the fruits were dispersed by the sea to the land in many tropical countries where they have taken root in the sandy soil of the beaches. A habitat that is particularly suitable for this plant. For coastal populations, who did not always have access to drinking water, the liquid of its immature nuts was a gift of the gods.

Over time, the coconut has colonized all parts of the planet lying between the two tropics. Several varieties have been selected for commercial exploitation, but the wild form persists in many places where the fruit is the main source of fat, protein and a number of minor , but essential, nutritional components. On this regard one can affirm that, without coconut, whole civilizations would have not emerged or, at least, would have not survived. Hence its common names of “tree of life”, “tree of wealth,” “gem of the tropics,” there are many myths surrounding its origin among the peoples where coconut grows and where it has always played a leading role.

In the West, we find little mention of the coconut before the fourteenth century, when the Italian Marco Polo reported on his famous travels in Asia. With the expansion of the Portuguese Empire in the fifteenth and sixteenth centuries, it became popular in Europe and later in North America.

The benefits for the health of coconut milk

The coconut milk is an excellent source of iron for men and women, while the desiccated coconut is a good source of iron in particular for for women, their needs being different. For its part, raw coconut is a source of iron. Each cell in the body contains iron. This mineral is essential for transporting oxygen and the formation of red blood cells.

It also plays a role in the production of new cells, hormones and neurotransmitters (messengers in the nerve impulse). It should be noted that the iron content in plants (such as coconut) is less well absorbed by the body compared to iron from animal foods. Its absorption is enhanced when used with certain nutrients, such as vitamin C.

Coconut and coconut milk are excellent sources of manganese. Manganese acts as a cofactor of several enzymes that facilitate a dozen different metabolic processes. It also helps prevent damage caused by free radicals.

The desiccated coconut and coconut milk are excellent sources of copper, while raw coconut is also a good source. As a component of several enzymes, copper is necessary for the formation of hemoglobin and collagen (protein for the structure and tissue repair) in the body. Several copper-containing enzymes also contribute to the body’s defense against free radicals.

The coconut milk is a good source of phosphorus, while the whole coconut is also a source of it. Phosphorus is the second most abundant mineral in the body after calcium. It plays a vital role in the formation and maintenance of healthy bones and teeth. In addition, he participates among others in the growth and regeneration of tissue and helps maintain normal blood pH. Finally, phosphorus is one of the constituents of cellular membranes.

Desiccated coconut is a good source of selenium, while raw coconut and coconut milk are also good sources of it. This mineral works with a major antioxidant enzymes, thus preventing the formation of free radicals in the body. It also helps to convert the thyroid hormone to its active form.

The desiccated coconut and coconut milk are sources of magnesium. Magnesium is involved in bone development, construction of proteins, enzyme action, muscle contraction, dental health and functioning of the immune system. It also plays a role in energy metabolism and in the transmission of nerve impulses.

The desiccated coconut and coconut milk are sources of potassium. In the body, it is used to balance the pH of the blood and stimulate the production of hydrochloric acid by the stomach, promoting digestion. In addition, it facilitates the contraction of muscles, including the heart, and is involved in the transmission of nerve impulses.

The desiccated coconut and coconut milk are sources of zinc while raw coconut is a source of zinc for women only. Zinc participates including immune reactions, manufacture of genetic material, to taste perception, in wound healing and development of the fetus. It also interacts with the thyroid hormones. In the pancreas, it is involved in the synthesis, storage and release of insulin.

The coconut milk is a source of vitamin B3. Also known as niacin, vitamin B3 is involved in many metabolic reactions and contributes particularly to the production of energy from carbohydrates, lipids, proteins and alcohol we consume. It also works in the DNA formation process, allowing normal growth and development.

The desiccated coconut is a source of pantothenic acid. Also called vitamin B5, pantothenic acid is part of a key coenzyme allowing us to adequately use the energy in the food we eat. Desiccated coconut also participated in several steps of the production of steroid hormones, neurotransmitters (messengers in the nerve impulse) and hemoglobin.

The desiccated coconut is a source of vitamin B6. Vitamin B6, also called pyridoxine, is part of coenzyme involved in the metabolism of proteins and fatty acids and the synthesis (manufacturing) of neurotransmitters (messengers in the nerve impulse). It also helps to manufacture red blood cells and allows them to carry more oxygen. Pyridoxine is also necessary for the conversion of glucose into glycogen and is working towards the proper functioning of the immune system. Finally this vitamin plays a role in the formation of certain components of nerve cells and in modulating hormone receptors.

The coconut milk is a source of folate. Folate (vitamin B9) is involved in the production of all body cells, including red blood cells. This vitamin plays an essential role in the production of genetic material (DNA, RNA), in the functioning of the nervous system and immune system, as well as in the healing of wounds and sores. As it is necessary for the production of new cells, an adequate intake is essential during periods of growth and development of the fetus.

A fatty food, but interesting from a nutritional point of view

Yet, if not abused, due to its fiber content, coconut milk can be an effective way to help control weight. The fat in coconut milk also increases metabolism and, when integrated into a diet low in calories, it helps in weight loss¹. As usual, it’s all about quantity.

To enjoy the benefits of coconut, specifically on this aspect, it still would be better to consume the coconut milk, containing more protein and less fat. We will certainly not use it in the same way but if you want to take advantage of its fiber, coconut milk will be fat enough: it is therefore reserved as often as possible for the kitchen.

An alternative to animal milk

If you consume cow’s milk, coconut milk can be a great alternative, although unlike cow’s milk, coconut milk contains only 38 grams of calcium per cup. It contributes substantially to the construction and bone strength.

As explained above, the coconut milk contains selenium, which is an antioxidant which relieves the symptoms of arthritis. In fact, selenium helps to control free radicals and reduces the risk of inflammation of the joints.

Coconut milk benefits for hair

Just like coconut oil, coconut milk can help your hair. It is often used in hair masks and fills your hair with proteins. Thus, it offers benefits for your hair in the following way:

The application of coconut milk on your scalp gives a feeling of freshness. It nourishes the hair giving you a natural moisture. You can apply some fresh coconut milk made at home. Leave it for 20 minutes and then rinse your hair as usual.

This allows you to stimulate hair follicles and hair growth, which is particularly advantageous for hair restoration when they are dry, damaged, weakened, brittle and fragile as well as split ends.

Coconut milk is used with certain other organic compounds to be extremely beneficial for hair growth. For this purpose you can mix 50 ml of coconut milk with 100 ml of still water and add a few tablespoons of camphor oil to the mixture.

The mixture is very useful for people with hair loss problems. Massage your scalp including bald spots with this mixture and leave for several hours by placing a towel over your head, and then rinse with warm water.

Coconut milk acts as a conditioner for your hair, all you have to do is rub a little coconut milk while combing your hair. Just rub a small amount of coconut milk where the tangles are and comb through them.

Coconut milk will not only help mitigate the nodes, but also make your hair smooth and shiny. t provides you with longer and thicker hair. You can take equal amounts of coconut milk and shampoo in your hands and rinse your hair as usual.

Coconut milk will make your shampoo foam as you have never seen (like coconut oil), so you use less shampoo and do something good for your hair!

Coconut milk benefits for the skin

Whether ingested or applied locally, coconut milk is great for your skin. It is rich in vitamin A, C, calcium, iron and natural proteins that contribute to a healthy and radiant skin. The various benefits of coconut milk for the skin are the followings:

Because of its soothing, coconut milk is an excellent moisturizer for dry skin. Try adding a cup of rose petals, half a cup of rose water and a cup of coconut milk in a warm bath water. Soaking in the bath for about 15 minutes will help restore moisture to dry skin.

You can directly rub coconut milk on your skin and leave for 30 minutes. This will help combat dryness and promote healthy, glowing skin. But make sure that you use fresh coconut milk prepared at home.

The application of crude coconut milk is effective in the treatment of the skin damaged by the sun. All you need to do is apply a thin layer of fresh coconut milk to the area burnt by sunburn, fat and oil in the milk will help reduce redness and restore moisture to the skin burnt by the sun.

Consumption or coconut milk application improves the elasticity of the skin due to its copper content and vitamin C. These nutrients slow down your skin’s aging process by maintaining the flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin, and aging spots.

Thanks to its moisturizing, coconut milk can ease the symptoms of psoriasis, dermatitis, and eczema. Natural fatty acids in milk that may help treat dry and irritable skin and remove harmful bacteria from your skin.

Combine two parts of olive oil with some coconut oil and apply on the skin to gently remove makeup while moisturizing the skin. This is a much healthier alternative to most commercial cleansers that are alcohol based.

References

1. R. A. I. Ekanayaka, N. K. Ekanayaka, B. Perera, and P. G. S. M. De Silva. Impact of a Traditional Dietary Supplement with Coconut Milk and Soya Milk on the Lipid Profile in Normal Free Living Subjects. Journal of Nutrition and Metabolism. Volume 2013 (2013), Article ID 481068, 11 pages. http://dx.doi.org/10.1155/2013/481068

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The chestnut tree was probably native to the temperate zones of Asia Minor and Europe. It was also found in France, in the Dordogne and the Ardèche, in archaeological sites of the Ice Age.

The chestnut has long been an important food source for the populations of regions as diverse as the Armorican Massif located in Brittany, the Massif Central, Corsica, Portugal and northern Italy.

In the countryside, the chestnut frequently replaced cereals: it also called the chestnut “bread tree”. At the end of the nineteenth century began the slow decline of chestnut with the rural exodus and the onset of serious diseases in farms. Today, the consumption of fresh chestnuts is mostly infrequent and seasonal. Chestnut increased the food “basic” status to food “heart stroke”.

The benefits of chestnut for the health

The chestnut is an alkene, in other words a dried fruit along with hazelnut or buckwheat. As is done for products to make flour, bread or mashed potatoes, the chestnut has often been classified  in the category of potatoes and tubers. We often forget the nutritional value of this fruit husk.

The chestnut is certainly different from other oilseeds by its high content of carbohydrates, since chestnut contains approximately 35% of it – almost double the content of walnuts or almonds. However, rest assured, carbohydrates are mainly chestnut starch compounds associated with a small amount of sucrose, all with very moderate glycemic index, which makes it a food of choice for athletes or for all gourmets who wish to monitor their weight.

Moreover, the chestnut is free of gluten, making it an ideal meal for people with celiac disease: however watch out not to try to make a 100% chestnut bread –it will be too difficult to eat! Plan rather a maximum ratio of 1/3 of chestnut flour in your recipes.

Where the chestnut is also distinguished from other nuts is that chestnut contains much less fat than its counterparts, with only around 2% of fatty acids, with most of them unsaturated¹.

This allows to recognize it as alkene, it is primarily because the proteins that compose it are complete (between 3 and 3.5%). In other words, the chestnut contains both lysine, which is lacking in cereals, and methionine, which is lacking in legumes (excluding soybeans). One more reason to put chestnuts in your menu!

And if, finally, chestnut is interesting from a nutritional standpoint, it’s also because of its high fiber content (over 5%), manganese and potassium. Potassium is an essential mineral that acts together with sodium to maintain acid-base balance of the body. However, very often, this balance is not assured because people consume far more sodium than potassium, leading – among other things – to blood pressure problems and bone loss.

The chestnut milk for its minerals

In trade, the chestnut milk is usually sold in the form of powder that then is simply mixed with water. But like nut milk, you can also prepare your chestnut milk yourself.

Like in the hazelnut milk, chestnut milk is highly digestible and develops few allergies for people who drink it.

Chestnut milk benefits for the body

Nutritionists say that chestnut milk is alkalizing. But what does it mean?

The opposite of alkalinity is acidity. An alkalizing food will have the effect of reducing the acidic pH of your body. That is why chestnut milk is particularly recommended for people suffering from gastric acidity.

Chestnut milk can also replace cow milk for children with digestive problems. Naturally sweet, chestnut milk is very appreciated. But one of the main reasons why chestnut milk is especially good is its richness in minerals and calcium.

Thus, chestnut milk is sometimes recommended for people with osteoporosis, to solidify their bone structure. Rich in carbohydrates, the chestnut milk is recommended for breakfast to start the day.

Low in fat, chestnut milk is particularly popular with dieters. The plant milks are a very good alternative to cow’s milk, sheep milk and milk from other animals. With multiple benefits, chestnut milk is particularly popular for vegans and lactose intolerant people.

References

1. Ros, E. (2010). Health Benefits of Nut Consumption. Nutrients, 2(7), 652–682. http://doi.org/10.3390/nu2070652

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Mesolithic: No archaeological excavation has confirmed the hypothesis that indicates the period of the first crops of soy beans some 9000 years ago. We assume that soy beans came from central or northern China, perhaps Manchuria.

The art of coagulating soy milk to make tofu goes back to 164 BC. The famous Lord of Liu An-Nan Juai, philosopher, politician, keen on alchemy and Taoist meditation, experimented with soy to introduce a new element in the vegetarian diet of his Taoist friends.

In 1910, in France, a soy milk production unit was created in Paris. The soy bean crop was developed in the West in the early twentieth century. In the US, soy bean cultivation is carried out on a large scale. Soy has conquered the US market and gradually replaced the cotton due to its high oil content (20%).

Today, two thirds of soya bean crops in the US are used to feed pets and livestock, the rest is exported to Japan.

Soy milk and nutrition

Soy beans are simply pressed after cooking to extract a milky substance that can be used in all dishes where one would normally serve as cow’s milk: pastries, smoothies, sauces, custards, soufflés, puddings, etc.

Soy beverages fortified with vitamin A, D, B12, thiamine, zinc, calcium and unsweetened are vegetable drinks that have the most similar nutritional profile with respect to cow’s milk. Indeed, they contain about the same amount of protein, and similar amounts of vitamins and minerals. Since these drinks are made from vegetable ingredients (soy beans) unlike milk that comes from cows, they contain no trans fat, no cholesterol and less sugar (6-7 grams per cup).

Japanese people recover the skin (yuba) that forms the surface of the milk after it has been heated. They consume it or use it to make rice rolls or vegetables. Using a broad, shallow pan, we can recover a good amount of skin. Simply heat the milk after each collection and let it cool five to seven minutes. Remove skin with a wand slipped under the surface and hang it to drip.

Soy milk: a plant milk

In the collective mind, the simple word “milk” often evokes the idea of this whitish liquid generated by the cow. Yet all milk is not necessarily originating from animals.The soy milk picture, particularly popular with vegetarians as a protein source, and especially for vegans because of its vegetable origin.

In fact, soy milk is not even considered a dairy drink, since the drink is obtained by mixing water and soy, the germinated seed. Soy milk has almost identical qualities to cow’s milk. It contains no calcium, no lactose, making it a great alternative for individuals intolerant or allergic to carbohydrate in cow’s milk, for example.

One downside: soy is considered by many as “the other palm oil”, since the crop cultures are intensive and lead to deforestation.

Soy milk: nutritious qualities and benefits

From a nutritional perspective, soy milk and cow’s milk are very similar. If soy milk provides about 40 kcal per 100 ml of beverage, milk, semi-skimmed cow provides about 46. Also, if soy milk contains no lactose or calcium, it provides as much protein as cow’s milk, and several essential amino acids, all without saturated fatty acids, or even cholesterol.

Soy milk is a perfect product for people with elevated cholesterol and who want to continue to drink milk. By helping the body better regulate cholesterol, soy milk also appears to be a good ally against cardiovascular risks.

In addition, soy milk contains phytoestrogens, which may protect women reaching menopause against breast cancer. For these women, soy milk help fight against osteoporosis. But beware: these studies are not yet providing solid evidence that these phytoestrogens are good for the body … Soy milk also slows skin aging.

Soy milk: not recommended for all

Soy milk is not really recommended for children, and men should also monitor their consumption.

If the scientific community does not seem to agree on the real dangers of soy and soy milk on men and children, the fact is that this liquid contains phytoestrogen, like estrogen, this female hormone.

Thus, excessive consumption of soy milk in men and children could lead to hormonal disorders, for example, or early sexual maturation, while the soy milk only consumption in children may lead to some deficiencies.

As if soymilk is deemed to protect women agains breast cancer, if the cancer is already declared, scientists do not know at present if continuing to drink soy milk is harmful or not to the patient.

Soy milk therefore has many advantages for man in general, and especially for women, people with lactose intolerant or vegetarians. However, as with any food, we must learn to consume with moderation.

How to make homemade soy milk?

Ingredients

• 1 litre of water
• 100 g of soy beans

Preparation

1. Before making your soy milk, you must begin by soaking the soy seeds for at least 8 hours (if it’s more, don’t worry, you can put them to soak when you think about it and make soy milk when you want). Soaking softens the soy seeds and starts the process of germination, which increases the nutritional quality of the seeds. Dry soy seeds are almost round, once soaked they look like white beans!
2. When the soy seeds have increased in volume, you need to rinse them carefully. For 100 g of dry soy seeds, add 500 ml of water, mix carefully for 1 minute in the blender. Add another 500 ml of water. Mix and blend.
3. Cook in a pan for 50 minutes stirring regularly.
4. Pour the milk in a nut milk bag and press to remove a maximum of juice.
5. Pour the soy milk in a bottle and that’s it.

You get about 1 litre of milk. Leave to cool before serving beautiful recipes!

Tips

You can recover the remaining pulp, called okara, for other delicious recipes. Soy milk can be kept in the fridge for 4-5 days.

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A medieval history

At the time of the knights, people did not have current technology to keep food as fresh as we became used to with cow milk. Cow milk tended to go bad pretty quickly. It had to be used to make butter or cheese. As milk was an essential component of the diet of the Middle Ages, especially in the Christian and Muslim world, they had to find an alternative to cow’s milk. History says that it is the abbots in their monastery, who found a solution in this nut regularly consumed at that time. They discovered that by pressing the almonds, they could get a delicious milk which had the ability to be kept longer. In addition, this drink could be consumed during Lent, a Christian fasting period during which animal foods are banned.

Exceptional nourishing qualities of almond milk

In addition to an original and delicious taste, almond milk contains multiple vitamins, minerals and trace elements that have so many beneficial factors for our body. If you are sensitive to your daily well-being and want to bring your body enough vitamins to be in shape to prevent disease, then we recommend that you replace your classic cow milk for almond milk.

Indeed, a handful of almonds cover 12% of our daily protein needs. If you pour the almond milk in your cereal at breakfast or if you are preparing a cup of hot chocolate with it, you will be ready for a new day on a note full of energy.

In addition, almonds are known for their high vitamin E and selenium, two particular antioxidants that help to keep your cells effective and youthful. These elements allow the body to fight against the effects of aging, fight against cancer and reduce cardiovascular disorders.

Among the minerals present in this milk, potassium, magnesium and phosphorus combine to ensure the smooth cardiac function, the regulation of blood pressure and maintenance of the nervous system in top form. Almond milk has beneficial actions in order to help the blood circulate effectively in the veins, resulting also in a better circulation of nutrients. Our system is now better fed and this causes a general well-being. Our brain also takes almond milk for boosting memory and concentration while reducing stress. Drinking almond milk for an examination period is strongly recommended to students!

How almond milk improves your health

Many people can enjoy the the almond milk properties and benefits. For example those who want to lose weight, control their cholesterol, or people with gastritis. All can include it in their daily diet.

We will inform you of the 8 ways how drinking almond milk can be beneficial to your health:

Almond milk’s low calories make it ideal for all those who wish to lose weight. Simply replace cow’s milk with almond milk can have positive effects on weight loss. Moreover, it is very simple to include it in the diet because it has a similar texture and the same organoleptic properties than cow’s milk.

Consuming almond milk can help people who suffer from high cholesterol and triglycerides. Almond milk increases the levels of good cholesterol (HDL) and lowers bad cholesterol (LDL). In comparison, it reduces cholesterol levels similar to olive oil, and in addition, it strengthens the heart¹.

It promotes the absorption of sugars and fats in the intestines.

Almond milk is easy to digest, and is especially recommended for all people with lactose intolerance. It makes minimally intrusive digestion².

It is advisable to treat diarrhea and vomiting, because these two problems lower potassium levels. Almond milk, with a high potassium content helps recover this mineral when it was lost under certain diseases.

The fiber in almond milk protects the walls of the intestine.

In many cases, people who suffer from gastritis or gastrointestinal problems, and integrate almond milk in their diet experienced positive results because it allows good control of such functions.

Vitamin B2 present in the almond milk helps nails and hair to become stronger, and the skin is better hydrated. It promotes the absorption of sugars and fats in the intestines.

A gourmet and esthetic ally

Almond milk is easily substituted for cow’s milk daily. If you like a bowl of cereal with milk for breakfast, go for the almond milk that works just as well by providing a little extra flavor. Pastry fan? Most recipes of creams, panna cotta, ice cream, milkshakes, yogurt or even cakes can be made with this vegetable drink. If you plan an evening with friends or family in which the pancake is festive, you can easily replace the conventional cow milk by almond milk. Your cakes will have an original taste and can be packed in salty or sweet. In summary, in the kitchen, when milk should be included in the recipe, it may be animal or vegetable, and it is up to you to experiment and see what works best for you.

But the almond milk is not only tasty, it poses as an ally of choice in cosmetology. Thanks to its richness in antioxidants but also in essential fatty acids, it moisturizes, softens and nourishes the skin deeply. It is an excellent barrier against premature aging of the skin and protects against UV rays. We recommend you opting for soaps or lotions containing almond milk to cleanse your skin every day. Its active ingredients also act on the hair to make it more flexible and shiny. Feel free to use shampoo enriched with vegetable milk or add yourself a few drops of this ingredient in your bottles of shampoo.

Commercial almond milk warning

Almond milk is popular because it is an excellent alternative to cow’s milk because of its taste but also for its lack of lactose. Indeed, people intolerant for or allergic to milk have few alternatives. This vegetable milk is free of lactose and allows everyone to digest it properly. Strictly vegan, almond milk is suitable for people who do not consume any food from animals but also for those allergic to soy milk because it contains estrogen and hexane.

As you can see, this milk is for almost everyone since it does not cause allergy. Almond milk corresponds for vegetarian and vegan diets and helps people with bad cholesterol because it does not contain sterols. The food industry could not do without such a market and is set to make almond milk, pre-packaged, and easy to use. Although not bad, it is not nearly as beneficial as the homemade almond milk, for which you have mastered the dose ofnuts. In general, the brands indicate on the label that milk is actually “made” almond, without elaborating on the exact amount used. To give it a sweeter taste, and therefore make it more enjoyable, it is also possible that the sellers are adding sugars and additives for better preservation. Almond milk is so good for health, may thus lose its benefits and can be associated with poor properties. We advise you to do it yourself or, if necessary, to read the notice on the bottles to ensure the quality of the beverage. Know that a good recipe should contain about 200 grams of almonds per 1 liter of milk.

How to make homemade almond milk?

Whether you are looking to make your own cosmetic product or cooking excellent pastries, you can do a quick and easy almond milk. This recipe ensures a good nutritional quality of the product, unlike those already prepared and sold in supermarkets.

List of ingredients

To prepare 1 litre of milk, here are the ingredients:

•  1 litre of water
•  200 grams of whole almonds
• 1 teaspoon of sugar (optional)
• 1 nut milk bag or a tight-weave cloth

Steps of the recipe

1. Soak almonds in water all night (8 to 12 hours).
2. Drain them, rinse them and place them in a blender.
3. Add 1 litre of water, and mix at high speed for 2 minutes.
4. Filter the liquid through a nut milk bag or a tight-weave cloth.
5. Press with your hands to extract a maximum of almond milk.
6. In a glass bottle, pour the almond milk.

Advices

You can keep the almond milk in the fridge for 4 to 5 days. If it splits into 2 phases, stir it well and it will be good to drink. You can use the pulp and the almond powder as a seasoning in your products cooked in the oven, to make a good cake or even to thicken a soup. To do this, spread the powder on a flat plate going in the oven, and turn it at low temperature (90° C) for about 2 hours to remove moisture.

References

1. Abbey M, Noakes M, Belling GB, Nestel PJ. Partial replacement of saturated fatty acids with almonds or walnuts lowers total plasma cholesterol and low-density-lipoprotein cholesterol. Am J Clin Nutr. 1994 May;59(5):995-9.
2. Salpietro CD, Gangemi S, Briuglia S, Meo A, Merlino MV, Muscolino G, Bisignano G, Trombetta D, Saija A. The almond milk: a new approach to the management of cow-milk allergy/intolerance in infants. Minerva Pediatr. 2005 Aug;57(4):173-80.

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Oats come from Asia. As there are many species and subspecies, and oats are botanically very similar to other grasses, their origin and evolution remain unclear. However, oat is believed to be the species with the greatest economic importance, or A. sativa, or oats common, and A. byzantina or red oats, are both from a region that includes Asia Minor, Transcaucasia, Iran and Turkmenistan trays.

It seems that oats have appeared much later than corn in human food. The first oat uses were strictly medicinal. Oats have not been cultivated before the turn of our era. It is probable that the Celts and Germans cultivated oats since 2,000 years ago. From its domestication center, oat spread into Eastern and Northern Europe settling spontaneously in fields of wheat or barley.

In the early seventeenth century, oat was introduced in North America, where it founnd a land and a climate that suited it particularly. In Canada, it was first cultivated in the East, but almost half of the global harvest is now produced in the western provinces. However, from the 1910s, when many more oats were planted in Canada than any other cereal, until the 1970s, the production continued to decline, following the fate of the horse carriage and stroke, for which oatmeal was the fuel of choice.

Since the 1970s, the trend was reversed, however. The nutritional qualities of this grass have been widely publicized and consumers were becoming more health conscious.

Oat milk is an asset to health

Unlike the British and the American who consume a lot of oats in the form of cereals, cookies, porridge or milk, this cereal has long been relegated to food for farm animals in France. But times change, the labeled “organic” feeds, “vegan” or “gluten free” take up more and more space in the shelves of our supermarkets…

Like it or not, the tips of these lifestyles “healthier” often tend to arouse our curiosity. It is with this in mind that oats, particularly about what do we do with their milk, gradually become a new essential for kitchens and bathrooms.

Oats, a cereal rich in nutrients

Oats are known for their high protein and fiber¹ as well as iron, manganese, potassium, phosphorus, B vitamins, vitamin E and vitamin A. They are low in sugar, fat and calories. Highly antioxidant, this cereal can help reduce the rate of (bad) cholesterol in the blood², boost the immune system, reduce the risk of cardiovascular diseases, and improve skin quality (excellent cure for acne) and hair.

Oat milk: an excellent substitute for cow’s milk

We get this vegetable milk by infusing oatmeal in the water and then filtering the mixture after it has been boiled. There is also oat milk powder to rehydrate. One can find it as a ready to drink beverage in some specialty grocery stores. There are many recipes on the internet to prepare oat milk and to obtain tastes and textures for lactose-free milk, excellent people intolerant for cow’s milk. Caution however since, contrary to popular belief, the oat milk is not “gluten free”. It can be drunk, then soak your cereal or cook with it. It is a very good alternative to cow’s milk or milk from other animals.

A natural hair care with unsuspected resources

Advent of “no poo”, the “low poo”, shampoos and hair conditioners… the concept of hair care, especially shampooing, is changing at a time when the beauty sphere is trying to chase a maximum of harmful compounds from our favorite products. Oat milk is an ingredient of choice for hair care at home. It can be used to rinse the shampoo or integrate it with a conditioner or homemade mask. The testimonies of those who have already tested these methods are clear: the hair is stronger, softer and shinier through restorative properties and detangling thanks to oat milk.

How to make homemade oat milk?

Ingredients for a bottle of 1 litre

• 1 litre of water (or + according to the desired consistency)
• 100 g of oats
• 1 pinch of salt

Preparation

1. Soak the oat flakes a night before (or at least a few hours before) in cold water.
2. Once the time is up, drain without rinsing. Transfer to a saucepan, cover with a liter of water and add a pinch of salt. Cook at low temperature uncovered for about 40 minutes.
3. Drain in order to recover the cooking water and set aside the cooked oat flakes (okara)* to incorporate them into a dessert.
4. Once the cooking water is cooled off, add 400 ml of water, transfer to a blender and mix until you have a milky mixture.
5. If the mixture is too thick for your taste, feel free to adjust by adding a little more water.
6. Pour into a bottle (preferably glass) and keep it in the refrigerator for about 3-4 days.
7. Stir before use.

Tips

* You can reuse the oats (sometimes called “okara”) after cooking and filtration of the juice as porridge or you can integrate then in desserts.

References

1. Rasane, P., Jha, A., Sabikhi, L., Kumar, A., & Unnikrishnan, V. S. (2015). Nutritional advantages of oats and opportunities for its processing as value added foods – a review. Journal of Food Science and Technology, 52(2), 662–675. http://doi.org/10.1007/s13197-013-1072-1
2. Onning G1, Wallmark A, Persson M, Akesson B, Elmståhl S, Oste R. Consumption of oat milk for 5 weeks lowers serum cholesterol and LDL cholesterol in free-living men with moderate hypercholesterolemia. Ann Nutr Metab. 1999;43(5):301-9.

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It is believed that domestication of quinoa was done at the same time as that of the lama, 6000 years to 7000 years ago in the Andes of South America, the plant and animal living in mutual dependence since a long time.

As a sacred plant of the Incas – they called it chisiya mama, literally “mother grain”-,  quinoa has contributed to the expansion of this great civilization. However, the Spaniards considered the native grain with contempt and prohibited its culture in favor of that of wheat and barley. Over the next four centuries, it declined, persistent only in uncultivated regions and far away from the decision-making centers of the Spanish administration.

In the 1970s, Westerners were aware of the need to change their eating habits and discovered the precious grain of the Incas, whose protein content, and especially the quality of the latter, surpassed that of conventional cereals. So its consumption gradually increased in Europe and North America, while in South America, apart from some remote areas, there was the opposite phenomenon.

Quinoa is now grown in other countries, including the United States and Canada, and experiments are underway to grow Quinoa in Europe. However, some argue that the Quinoa Real, which is produced in the hostile climate of the Bolivian Altiplano is by far the best.

An oil-rich grain

When compared to other grains, quinoa has a relatively high oil content, which is another element of its important nutritional characteristics¹. Quinoa oil content is an average of 5.8% of its mass in its natural state. Quinoa has essential fatty acids (linoleic and alpha-linolenic acid) 55% to 63% of lipids present in its oil. Despite the high levels of these essential fatty acids, which cause oxidation, oil extracted from quinoa is relatively stable because of its high levels of vitamin E.

Protein

Quinoa contains about 15% protein, rich in essential amino acids². It is said of an amino acid that it is essential when the body cannot produce thisamino acid on its own, and it must be supplied through diet. Quinoa is gluten free and therefore interesting for people who suffer from celiac disease.

Nutrients in the quinoa

Quinoa is an excellent source of manganese for women and a good source for men, although their needs are different. Manganese acts as a cofactor of several enzymes that facilitate a dozen different metabolic processes. It also helps prevent damage caused by free radicals.

Quinoa is a good source of iron for men and also for women, although their needs are different. Each cell in the body contains iron. This mineral is essential for transporting oxygen and the formation of red blood cells. It also plays a role in the production of new cells, hormones and neurotransmitters (messengers in the nerve impulse).

Quinoa is a good source of copper. As a component of several enzymes, copper is necessary for the formation of hemoglobin and collagen (protein for the structure and tissue repair) in the body. Several copper-containing enzymes also contribute to the body’s defense against free radicals.

Quinoa is a source of phosphorus (see our listing Awards nutrient phosphorus). As the second most abundant mineral in the body after calcium, phosphorus plays a key role in the formation and maintenance of healthy bones and teeth. In addition, it participates among others in the growth and regeneration of tissue and helps maintain normal blood pH. Finally, phosphorus is one of the constituents of cellular membranes.

Quinoa is a source of magnesium. Magnesium is involved in bone development, construction of proteins, enzyme action, muscle contraction, dental health and functioning of the immune system. It also plays a role in energy metabolism and in the transmission of nerve impulses.

Quinoa is a source of zinc. Zinc participates including immune reactions, manufacture of genetic material, to taste perception, in wound healing and development of the fetus. It also interacts with the thyroid hormones. In the pancreas, it is involved in the synthesis (manufacturing), with the reservation and release of insulin.

Quinoa is a source of vitamin B2. This vitamin is also known as riboflavin. Like vitamin B1, it plays a role in the energy metabolism of all cells. Moreover, it contributes to growth and tissue repair, to production of hormones and to red blood cell formation.

Quinoa specificity

Quinoa milk may be hard to find. It is distinguished by its high lubricity. This grain is ideal for sweet recipes (milkshakes, puddings, pancakes), but its rather special taste can disturb some people.

How to make homemade quinoa milk?

Ingredients for a bottle of 1 litre

• 1 litre of water
• 100 g of quinoa
• 1 tsp vanilla extract
• Pinch of salt

Preparation

1. Soak the quinoa all night.
2. Drain and rinse the quinoa.
3. Boil 500 ml of water. Then add the quinoa and cook it for 15 minutes.
4. Put the quinoa in a blender and add 500 ml of fresh water. Blend 3 minutes until you have a smooth texture.
5. Filter the mixture using a nut milk bag. You can accelerate the process by gently squeezing the nut milk bag.
6. Pour in a bottle of glass the quinoa milk.

Tips:

In the fridge, you can keep your quinoa milk for 3 to 5 days maximum.

References

1. Ogungbenle HN. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. Int J Food Sci Nutr. 2003 Mar;54(2):153-8.
2. Nanqun Zhu , Shuqun Sheng , Shengmin Sang , Jin-Woo Jhoo , Naisheng Bai , Mukund V. Karwe , Robert T. Rosen , and Chi-Tang Ho. Triterpene Saponins from Debittered Quinoa (Chenopodium quinoa) Seeds. J. Agric. Food Chem., 2002, 50 (4), pp 865–867. DOI: 10.1021/jf011002l

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Hazelnuts come from the temperate zone of the northern hemisphere, particularly regions that have a relatively mild winter and cool summer. This climate is typical of the seaside. In fact, it is also on the seaside where the main crops of hazelnuts are located: Turkey (Black Sea), Spain and France (Atlantic Ocean) and Oregon in the United States (Pacific Ocean).

There are several species of hazel, two of which are commercially important: the common hazel (C. avellana) and the hazel (C. colurna). Domestication dates back to the prehistoric period. In fact, hazel comes from the Turks or other people of Asia Minor. The Romans introduce the varieties of C. avellana throughout the empire. However, we have to still wait for the seventeenth or eighteenth century before they are produced on a large scale in Europe.

The bulk of world production is provided by Turkey (about 75%), followed by Italy (15%). The United States are far behind, with only 5% of production, which is fully concentrated in the Willamette Valley in Oregon. In order to extend the hazelnut crop area, United States and Canadian researchers have been working for decades on the creation of hybrids. They want to create a tree that produces large fruits of cultivated species of Eurasia, while supporting cold weather and native species of North America.

The hazelnut is available in stores and are sold in-shell or peeled, or in powder form. However, almost 97% of world production goes to the processing industry (confectionery, pastry, oil).

Hazelnut milk: generous and gluten free!

Hazelnut milk and chestnut milk are to be classified in the category of milk called “plants”. This is an important point meaning that these milks can be used as an alternative to cow’s milk, goat milk or sheep milk for vegans.

Such milk powder is often used in desserts and for other sweet dishes. However, they can also simply drink it, just like cow’s milk. Hazelnut milk is deemed as the most expensive milk. With its sweet taste, hazelnut milk is a pleasure for gourmets, but also for children who have difficulty digesting the traditional cow’s milk. The proteins contained in these milks are more digestible proteins than those in animal milk.

The benefits of hazelnut milk

Hazelnut milk is especially beneficial for people with lactose intolerance and allergic to gluten. Hazelnut milk contains a good amount of calcium and phosphorus, making it an ideal food to offer children and adolescents in their growing period. Hazelnut milk is rich in:

• Essential fatty acids (used to build the body’s cells)
• Vitamins A, B, and E (Vitamin A is especially known for its beneficial actions at the view and the development of bones and skin, vitamin B improves the immune and nervous system, vitamin E is an antioxidant and plays an important role in neutralizing free radicals)
• Dietary fiber (83% insoluble and 17% soluble)

The hazelnut is also a source of folate. Folate (vitamin B9) is involved in the manufacture of all body cells, including red blood cells. This vitamin plays an essential role in the production of genetic material (DNA, RNA), in the functioning of the nervous system and immune system, as well as in the healing of wounds and sores. As it is necessary for the production of new cells, an adequate intake is essential during periods of growth and development of the fetus.

With these nutritional qualities, hazelnut milk is an excellent supplement in the daily diet. It can help in the prevention of cardiovascular disease. It also reduces cholesterol and is great in the fight against constipation thanks to its high fiber content. Hazelnut milk is particularly interesting for people with lactose intolerance and allergic to gluten.

Hazelnut milk is also known to be an antioxidant, which helps limit the production of free radicals that can have a devastating effect on the body’s cells.

Hazelnut milk for health

Because of its antioxidant properties, hazelnut milk is recommended for people with high cholesterol¹. In addition, several studies tend to show that antioxidants, consumed in adequate amounts, could help reduce the risk of cancers.

Hazelnuts are also a source of fiber (60% insoluble fiber to 40% soluble). Remember, an adequate intake of dietary fiber has the positive effect on the body to limit the risk of colon cancer.

Due to its high content of L-Arginine, an amino acid, hazelnut milk could also prevent spoilage of the arteries, as well as the formation of blood clots. Struggling against cholesterol, hazelnut milk could also prevent arteriosclerosis and several heart problems.

Pregnant women and hazelnut milk 

Hazelnut milk is particularly rich in folic acid. However, several English studies have shown that a low intake of folic acid during pregnancy may cause hyperactivity in children.

On the contrary, a good intake of folic acid could prevent the risk of malformation in the fetus. Hazelnut milk is therefore particularly recommended for pregnant women.

How to make homemade hazelnut milk?

For 1 litre of fresh hazelnut milk

Ingredients:

• 1 litre of fresh water
• 180 g of hazelnuts
• 1 tsp of vanilla
• A pinch of salt

Preparation:

1. Soak the hazelnuts in cold water 4 to 6 hours in advance.
2. Rinse them well. They will have doubled in size.
3. Add them in your blender with water, vanilla and salt.
4. Mix 1 to 3 minutes, stopping the blender from time to time if necessary. You get a froth hazelnut milk that you have to filter using a nut milk bag or a tight-weave cloth.
5. Once all the mixture is filtered, place the resulting chestnut pulp in the nut milk bag and press in order to get as much milk as possible.
6. You have a delicious hazelnut milk!

Tips:

As hazelnuts are already sweet, you don’t have to add another sweetener. For a taste of plant milk that resembles more closely those from the supermarket, you can add 1 or 2 dates and add 1 or 2 tablespoons of agave or maple syrup. You can use the hazelnut pulp for other recipes.

You can enjoy your hazelnut milk or, if you wish, add cocoa powder to make a delicious chocolate hazelnut drink!

References

1. Durak I, Köksal I, Kaçmaz M, Büyükkoçak S, Cimen BM, Oztürk HS. Hazelnut supplementation enhances plasma antioxidant potential and lowers plasma cholesterol levels. Clin Chim Acta. 1999 Jun 15;284(1):113-5.

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History of rice

Researchers estimate that rice cultivation in China, India and other tropical countries of Asia must have started there over 10 000 years ago, and probably even before. Recent data obtained by radiocarbon dating indicates that the cultivation of millet in the north of China and that of rice in the south were contemporaneous with those of barley, emmer and einkorn in the Middle East. This would indicate that the western and eastern civilizations have evolved in much the same way and at the same pace.

It’s probably in Southeast Asia that rice has been domesticated. It was in China that agricultural techniques were developed to irrigate rice, which will then be adopted in all countries that produce this cereal.Rice is cultivated in the Philippines, Indonesia, Korea, Japan, India and Sri Lanka.

Europe and America

Brought to Europe via Greece with the troops who accompanied Alexander the Great on his expedition to India around 340 BC, rice subsequently spread across southern Europe as well as in some North African regions. However, until the end of the Renaissance, rice production was marginal in Europe. Medical authorities have decreed that the wet and marshy lands were highly favorable to malaria areas. This disease also takes its name from “bad air” because it was believed attributable to unhealthy fumes from marshy places.

Rice then followed the normal channels: Brazil with the Portuguese, South and Central America with the Spaniards. In the US, it has grown for the first time around 1685 in what is now South Carolina. It was introduced by slaves brought from Madagascar. It then established in Louisiana and California in the twentieth century. It is produced today in 112 countries in almost all latitudes and altitudes. The fact remains that 95% of world production is grown in Asia, where rice is also predominantly consumed, and represents for many the first staple, representing sometimes up to 60% of the diet.

Source of energy and protein

As it provides twice the energy and protein per hectare than wheat or corn, rice can feed a proportionately higher number of people. Some see it as one of the reasons for the rapid growth of the Asian population compared to that of Europe and the Americas populations.

Today we cultivate two rice species, Oryza sativa, or Asian rice, Oryza glaberrima and or African rice, but the Asian species is the only one to be cultivated on a large scale in countries with favorable weather. Even in Africa, the indigenous rice is grown only marginally in the west of the continent, where conditions are not favorable to the establishment of irrigated crops.

Rice milk properties

Rice milk is ideal for times when our body does not tolerate almost anything (eg gastroenteritis, indigestion, vomiting, diarrhea, and postoperative). Digestibility is 100%. It has a cooling effect on the body and at the same time provides energy thanks to its high carbohydrate content. Rice milks are an alternative to cow’s milk to elaborate desserts, sides, pancakes…

Nutritional information of rice milk

The majority of the rice milks market contains 1% of safflower oil that gives this drink a greater coherence and it also brings oleic acid and polyunsaturated fatty acids.

Rice milk is ideal for people who cannot take gluten, since they often have an intolerance for lactose or other nutrients in cow milk. Its levels of calcium and protein are modest, so we must compensate for this weakness by ensuring to take it from other nutrients through our diet.

Rice milk may also be enriched with calcium. It represents opportunities for people who are lactose intolerant or vegan. Such enriched rice milk products allow them to have a drink that may provide soy proteins and for additional unsaturated fatty acids and calcium.

Rice milk for health

Rice milk has nothing to do with rice water which is obtained by boiling the rice. Did you know that the rice water with a lot of starch stops diarrhea?

By contrast, during fermentation of rice milk, the opposite occurs because “it breaks” starch and we get a product that tends to settle more, and put some order in the intestine.

Precautions

Replacement of cow milk with rice drinks:

Some people less attracted to dairy products may be tempted to replace cow’s milk with rice drink, the color and consistency resemble a little. Although some rice beverages are fortified with calcium, vitamin A, vitamin B12 and vitamin D, it should be borne in mind that these drinks contain less protein than cow’s milk or soy beverages.

According to the Canadian Nutrient File, a cup (250 ml) of cow’s milk contains 8.5 grams of protein, a cup of fortified soy beverage contains 11.6 g, while a rice drink cup contains only 0.4 g. We cannot consider rice drinks as a good source of protein.

For children, Health Canada also points out that rice drinks, whether fortified or not, are not appropriate substitutes of breast milk, infant formula or pasteurized whole cow’s milk during the first two years.

How to make homemade rice milk?

For 1 litre:

Ingredients

• 1 litre of water
• 100 g of rice

Instructions

1. Soak the rice several hours or overnight in three times its volume of water.
2. Once the rice is soaked, rinse it well.
3. Put it in a small saucepan, cover with cold water about 1 cm more than the level of the rice and bring to a boil.
4. Boil for 3-4 minutes until the rice is tender, then drain and rinse the rice with cold water.
5. Put the rice in a blender and add 1 litre of cold water.
6. Blend 4 minutes.

Tips

Wait several minutes before keeping the rice milk in the refrigerator. This drink can be kept till 3-4 days in the fridge.

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