Oatmeal is oatmeal, right? Well…..not exactly. The quality and the texture (whole grain is better than quick cooking) of the oats matters because flavor counts but it is virtually impossible to look at oats and assess the flavor. You have to read reviews and try various brands until you find the flavor you want..and, then you have to master the cooking part.
Most people cook oats with water – which produces a somewhat bland tasting oatmeal unless you are the lucky owner of some serious oats like Cayuga Pure Organics Erick’s Rolled Oats or Anson Mills). If you can’t get your hands on one of those bags, then consider Bob’s Red Mill Organic Oats – a 32 ounce bag is about $5 at grocery stores nationwide…but don’t use water. Read more
Traditional broccoli soup contains milk or cream but this creamy, delicious version replaces the dairy with unsweetened macadamia milk (“Milkadamia”) so you can enjoy all the richness without the dairy in a soup that looks like a chowder.
The base of the soup is made with low sodium vegetable broth and a 5 ounce packet of Frontier Soups Broccoli Cheddar Soup Mix, which contains brown rice, potatoes, broccoli, carrots, onion, curry, yellow pepper, and spices. Note: the mix contains the word cheddar because the directions suggest adding cheddar cheese but no cheese is needed. The non-dairy milk adds the richness and a fresh bowl of chopped steamed broccoli turns the soup into a thick delicious vegetable filled meal in minutes. Read more
A nut grown under makes for a milk above the rest.
Milkadamia is one of the newest and most creamy non-dairy nut milks on the market. Made of filtered water, macadamia nuts, calcium phosphate, pea protein, natural flavors, locust bean gum, sea salt, sunflower lecithin, gellan gum, and vitamins A, D, and B12, Milkadamia has all the good ingredients and none of the bad stuff. Read more