What to do about Milk....

One of the parts of being an herbalist is helping people to look at food alternatives. One of those things is milk. Milk comes from cows, sheep or goats. In itself for the animal it’s a wonderful product to feed their young… for us not so much. Milk produces mucus in the body and causes problems ranging from allergies, skin and sinus issues to bigger health problems with lungs and immune disorders.

So what to do without it?
On my path of changing the way to look at recipes I found this to be difficult. I have always loved milky products from cheese in casseroles to milky soups and gravies. It’s been a difficult problem with me in translation to my new “healthier” me. But one thing I did find is the joy of Almond milk. No it’s not the flavor of cow’s milk; it has a much different taste but in some recipes I’ve found it to be a delicious alternative. There are many alternatives out there including Soy, Rice, and even Hemp milk. Here is a recipe with Almond milk for the person that feels they just can’t do without a creamy dessert. I think you’ll find that this milk is particularly good in this recipe….in fact my family likes it better than cow’s milk!

You will note that I use a substitute sugar called Xylitol; which is a great alternative for glucose issues in people with diabetes. Its other name Birch Sugar is an indicator of where it comes from. (Please note this product is toxic to animals so don’t let Fido ingest!) It can cause stomach issues in some people so keep that in mind.


Kim’s Almond Rice Pudding

1 cup of brown rice; organic if possible
2 cups Almond milk; either regular or vanilla flavored
1 cup of water (more may be needed)
½ tsp. sea salt
Fresh grated nutmeg or ½ tsp. ground nutmeg
2 Tbsp. butter; organic
1 tsp. pure vanilla
Nutmeg ¼ tsp
Cinnamon ½ tsp
½ cup of Xylitol alternative sugar, cane sugar, Stevia or honey (use ¼ of honey to any other sweetener as it is 4 times as sweet)
In a large saucepan place the rice, 1 cup water, Almond milk and salt.
Bring to a boil and turn down to a simmer. Stir well once and place a lid on pan. Cook approximately 25 to thirty minutes or until rice has absorbed all the liquid. Test the rice for softness. This rice will not be as soft as white rice but is much better for your health and is a great alternative. If you

find it’s still very firm add ½ cup more water to mixture; stir in well and return to heat. Cook for another 10 minutes or until rice absorbs most of the liquid. Take off the heat and leave covered for another 5 minutes.
Take off stove and add butter, nutmeg and sweetener of your choice.
Place in bowls and sprinkle with even amounts of cinnamon.

This will make approximately 2 servings
Calorie count: 46 approximate calories