September 6, 2016 6:39 am Leave your thoughts
Can there be anything sadder than a bowl of dry cereal, for a person who’s not drinking dairy milk? You just don’t get the same snap, crackle and pop without liquid – and there’s nothing to turn the bowl brown (or any other colour)! It’s a dry, unfulfilling mouthful, and substituting water or orange juice just doesn’t cut it.
Fortunately, there are now so many, many dairy-free milks on the market that there’s no need for anyone to suffer any more! Here at Naturally Good Food, we stock pretty much all the types there are. We’re always on the lookout for new products though, so if you think you can spy a gap in our offering, please let us know.
Which dairy-free milk should you choose?
Many of our dairy-free milks are fortified, giving them a similar nutritional profile to dairy milk. Others simply bring their own, particular benefits. Almond milk, for example, is rich in vitamin E, but naturally low in calories, with no cholesterol or saturated fat. Coconut milk is full of fibre, vitamins and minerals, including iron, magnesium and selenium. Some of these dairy-free milks come in ‘low fat’ versions too, as well as in different flavours, or have been transformed into creams or desserts. We also provide non-dairy dried milk powder, which is great for bulk supplies, or when travelling.
Here’s a quick look at our options.
Once upon a time, this was all the non-dairy-drinker was ever offered! While there’s now much more to choose from, soya milk remains a great favourite. It’s rich in essential fatty acids, protein and fibre, and acts in much the same way as dairy milk. We find that many customers choosing soya milk do so specifically for health reasons, rather than because of an intolerance or allergy. We’ve got a great choice of soya milks, including in lunchbox-size cartons.
Another firm favourite. We stock fortified, plain, sweetened and unsweetened, organic and flavoured almond milks, creams and desserts. Almond milk fits in well with a number of ‘free from’ diets. It’s got a very delicate nutty taste and is great for those who simply don’t like the taste of dairy milk.
Coconut milk does a good job of giving the creamy luxuriousness of dairy milk (though we do also stock a ‘low-fat’ version, from Koko). It has only a slight aroma of coconut, which many find a plus point, and can be used just as dairy milk. It’s great in baking, and for making ice-creams and dairy-free mousses. To give a full choice, we stock coconut milk from a range of suppliers.
With a slightly nuttier taste than almond milk, hazelnut milk provides plenty of ‘good’ fats and a high level of protein.
Oat milk could well be the next big thing! It brings all the many health benefits of oats, with the beta-glucans, in particular, boosting cardiovascular health.
When fortified with calcium and vitamins D2 and B12, rice milk provides as much calcium as a glass of cow’s milk, in an easily absorbable form. Rice milk is also renowned for its natural sweetness.
Creamy and nutty and packed with amino acids, hemp milk – a fairly new milk on the block – could be worth a try.
Quinoa is a complete protein. In ‘milk’ form, it delivers great nutritional benefits, particularly for those following a vegan or vegetarian diet.
Not suitable for vegans, but a popular choice for many of our customers, for flavour and nutrition. We stock sheep’s milk in dried, powdered form. Take it along with you wherever you go, and you’ll never have to resort to dry cereal again!
So… you’ve chosen the right milk for you, but what are you going to have with it? Well, we have a great range of cereals here. To start you off, let’s get something that will really make a difference: Doves Farm chocolate stars, to turn your milk brown, or Primrose’s Kitchen raw beetroot and ginger muesli – which turns it pink!
Tags: almond milk, cereal, chocolate stars, coconut milk, dairy-free milk, Doves Farm, dried milk, hazelnut milk, hemp milk, Koko, non-dairy milk, oat milk, powdered milk, Primroses Kitchen, quinoa milk, raw beetroot muesli, rice milk, sheeps milk, soya milk
This post was written by Yzanne