Rae Udy

RECIPES: Soy Mik and Variations, Nut and Almond Milk, Sunflower Seed Milk

By Rae Udy

Soy and nut milks have been recommended by physicians for years to patients who are allergic to cow’s milk or who are at a high risk for heart disease.
Soy Milk is high in protein value and is one of the richest sources of the entire vitamin B complex. Containing calcium, iron and potassium and liberal supplies of magnesium and phosphorus, soy flour is both nutritious and inexpensive. Look for low-fat and nonfat soy flour at your health food store.
Nut and Almond Milks contain calcium and are high in protein but are also high in fat and caloric content so use these milks sparingly.
Make Sunflower Seed Milk with apple juice to provide natural sweetness. Lower in calories and fat than nuts, sunflower seeds are an excellent source of cholesterol-free protein.

SOY MILK
1 cup soy flour
4 cups cold water
1 Tablespoon maple syrup or cane sugar syrup
½ (one-half) teaspoon pure vanilla
Place soy flour in top of double boiler. Slowly add water to make a paste and continue adding water until all water is added and mixture is smooth. Bring to boil over water filled bottom. Stir frequently and cook for thirty minutes. Remove from heat and strain through cheesecloth. Stir in maple syrup and vanilla. Chill immediately. Yields one quart.
MICORWAVE DIRECTIONS: Mix in two quart casserole and cook on high for ten minutes. Stir every two minutes. Follow above directions.
SWEET SOY MILK: Add one tablespoon raisins to each cup Soy Milk. Process in blender until smooth.
CREAMY SOY MILK: Add one tablespoon almond, cashew or walnuts to each cup Soy Milk. Process in blender until smooth.
SOY BUTTERMILK: Add one teaspoon lemon juice or vinegar to one cup Soy Milk. Set aside for five minutes. Beat until smooth. Lightly salt and pepper to taste.

NUT OR ALMOND MILK
1 cup chopped walnuts or almonds
½ (one-half) cup raisins
4 cups warm water
2 Tablespoons maple syrup
½ (one-half) teaspoon pure vanilla extract
Soak nuts and raisins in warm water for two hours. Add maple syrup and vanilla. Pour into blender container and process for two minutes or until smooth. Strain through cheesecloth into glass quart jar. Cover and chill for four hours or overnight. Reserve nut and raisin mixture for baking in another recipe, if desired. Keeps in refrigerator for about ten days. Yields one quart.

SUNFLOWER SEED MILK
1 cup raw sunflower seeds
¼ cup raisins
2 cups cold water
2 cups apple juice
Chill seeds and raisins in water overnight. Process in blender until smooth and strain through cheesecloth. Add apple juice and sweeten with cane sugar syrup, if desired. Chill covered. Yields one quart.