Lactose intolerance or milk allergies can prompt the use of milk substitutes. Non-dairy milks are also are also consumed by vegans. Some milk substitutes may be considered healthier than milk as they are either lower in or free from cholesterol and/or saturated fats.
Rice milk that healthy alternative to those with dairy intolerances/allergies and those who wish to reduce their intake of cholesterol.
Commercially available milk substitutes are lacking in the dietary vitamins and minerals that are present in milk (such as Vitamin B12 or calcium), and are typically fortified.
The two most common categories of milk substitutes are grain milk and plant milk. The most common grain milk is rice milk, while the most common plant milk is soy milk. Other examples include coconut milk, almond milk, and peanut milk.
“Horchata” is an old-world rice milk beverage that was at one time enjoyed by the Aztecs when the Spanish brought rice to the New World in the 17th century.
Today, this “agua fresca” is served throughout Mexico as well as in many authentic Mexican restaurants in the United States. Horchata is a cool and soothing enhancement to spicy food. Though horchata was once typically homemade, it is now available in both ready-to-drink liquid (shelf-stable or refrigerated) and powders in many grocery stores.
A perfect breakfast for entertaining large groups over the holidays, hosts can relax and let people serve themselves. Simply assemble all of the ingredients in the slow cooker before going to bed and forget about it until you're ready for breakfast in the morning. Continue Reading
Canada's Guide to Healthy Eating translates the science of eating well into a practical pattern of food choices that meets nutrient needs, promotes health and minimizes the risk of chronic diseases. This savoury pie recipe makes getting the recommended meats, dairy products, vegetables and grains easy by cleverly including all food groups in a rice crust. Continue Reading
Finely grated apple and mashed banana add the perfect level of sweetness for tiny palates. Serve this sweet treat warm, at room temperature, or cold, depending on your baby’s preference. This recipe is a source of iron, which is a factor in red blood cell formation. Gradual introduction of iron-rich solid foods should be part of baby’s diet starting at six months of age. This recipe also provides calcium, which aids in the formation and maintenance of bones and teeth. Continue Reading