Would you like some almond juice in your coffee? Or liquid soy on your cereal? It doesn’t sound quite right but that might be what the future holds if the dairy industry gets its way. Apparently the FDA is considering banning the word ‘milk’ on plant based products because according to their standards’ definition, “Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows.” That is not the full definition, but the full definition does not include plant based milks at all, even though dictionaries and long common usage have indeed used the word milk for plants. Here’s Merriam Webster’s definition:
The FDA can’t wave a wand and wipe the shelves free of plant based milks that easily of course, and this is certainly going to get a lot of debate, and here’s where that debate starts: They are holding a public hearing to begin the discussion on July 26th in Maryland, but you can make an electronic or paper submission if you want to add your thoughts to the discussion. Something along the lines of, “Are you serious?” seems appropriate. Moooooving on~
Here’s a breakfast recipe from Delicious Living for Muesli. Recipe and photo below are both by Lori Eanes. Feel free to add any kind of milk you want.
Muesli is a great alternative to expensive packaged cereal, and it’s filled with fiber, protein and flavor. Eat it with yogurt, almond milk or dairy milk, and you’ll stay full all morning.
Ingredients:
- 3 cups old-fashioned, gluten-free rolled oats
- 1 cup sliced almonds
- ½ cup unsweetened coconut flakes
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- ½ cup raisins
- 1 cup chopped, dried cranberries or apricots
Directions:
- Preheat oven to 325˚. Mix first six ingredients (oats through vanilla) in a large bowl. Line an 11×18-inch rimmed baking pan with parchment. Pour mix onto pan. Bake 15–20 minutes or until coconut flakes are light brown. Cool.
- When cool, stir in raisins and dried cranberries or apricots. Transfer to an airtight container and use within a week, or freeze for longer storage.
PER SERVING (1 cup): 488 cal, 17g fat (8g mono, 3g poly, 5g sat), 0mg chol, 238mg sodium, 75g carb (10g fiber, 26g sugars), 13g protein
It’s hot here in the PNW where a/c is not the norm so cooking is the last thing I feel like doing, especially when it comes to dinnertime. Time to bring out all the salad recipes I can find I guess. Let me know if you have any dinner tricks for surviving summer heat waves~ I’d love some new ideas. Enjoy the rest of your week and please subscribe for more recipes and posts about herbs, natural health, and green beauty, and please share with anyone who might benefit from this article.