Not exact matches
I use unsweetened original almond
milk, solid coconut oil, and have even used 1/2 baking soda 1/2 baking
powder because I didn't have a
whole tablespoon of baking
powder at the
time - still turn out great!
salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next
time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons
whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup
milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking
powder 1 teaspoon fine - grain sea salt
Through the first eight months of this year, Chinese
whole milk powder imports grew 11 % compared to the same
time frame in 2016: Skim
milk powder was up 29 %, cheese rose 23 %, butterfat gained 19 % and whey increased by 9 %.
At the same
time,
whole milk powder prices have dived from $ US4999 ($ 6957) to $ US1856 a tonne, while skim
milk powder has plunged from $ US4780 to $ US1521 a tonne, according to Global Dairy Trade figures.
I didn't have
time to go to an Asian market to get the
powdered coconut
milk so I substituted regular coconut
milk for the
whole milk portion of the recipe.
So I was just wondering if I could rehydrate with the
whole powdered milk, (at this
time all liquid
milk available is UHT) of course made liquid.
While
whole foods from quality sources can not be topped, would it be worthwhile for those who tolerate dairy and don't have consistent access to a source of raw
milk to use a high - quality whey protein
powder 1
time a day or every other day (merely as a supplement to the diet, not as a dietary staple of any sort) in terms of deriving benefits on the glutathione front?