I'm slowly losing
the desire for dairy milk but I still want a similar taste.
Not exact matches
1 cup of sunflower seeds (soaked
for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened
dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy
milk (more if you
desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper
Premium emulsifier / stabilizer solutions
for flavored
milk and
milk drinks Manufacturers of flavored
milk drinks and UHT recombined
milk drinks will be in
for a treat as Palsgaard's
dairy specialists will present two series of emulsifier / stabilizer system custom designed to counter challenges such as fat separation and sedimentation in this type of
dairy products while maintaining the
desired mouth - feel throughout the shelf - life of the product: Through its Palsgaard ® RecMilk series the company offers a range of well - tested and well - documented emulsifier and stabilizer solutions
for use in in UHT
milk and
milk drinks.
The
dairy industry's
desire to increase its flavored
milk sales in public schools is not a sufficient justification
for taking potential risks with students» long term health.
Children are our most vulnerable population and the
dairy industry's
desire to increase flavored
milk sales in schools is not a sufficient justification
for increasing any potential risks to students» long - term health.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice
milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow
dairy is not a concern
for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o
for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice
milk until
desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal