The Ohio River cuts across the top of Kentucky, flowing by Louisville (at its widest and its deepest), and capturing my attention as I stroll along just about sunset. Today this river divides Kentucky from Indiana. Yesterday this river divided free states from slave states. I see history coursing past me as I face day’s end.
If you are anything like me, you are among the zillions of health seekers who are considering switching their milk intake to almond milk. When I first considered making such a switch, I sampled the myriad store varieties. Taste was my first concern, but as I found myself drinking more almond milk, I started to question all the ‘extras’ found in the list of ingredients, especially carrageenan. This troubling additive made me consider if I could make my own; and if we did, would it taste as good as our favorite brand? Well, I am here to say, our homemade almond milk tastes divine and the health benefits are worth the effort:
“Almond milk is one of the most nutritionally valuable milk substitutes available today. It is high in a number of vitamins and minerals, including vitamin E, manganese, magnesium, phosphorous, potassium, selenium, iron, fiber, zinc and calcium. Almond milk is low in calories, at only 40 calories per eight ounce serving, and low in fat. It contains only three grams of fat per eight ounce serving. Almond milk is lactose, gluten, casein and cholesterol free; it’s also free of saturated fats” (The Healthier Choice).
Follow this simple recipe and you will love getting all the benefits with none of the additive concerns.
Hard to believe I’m headed out of Vermont again so soon, but lucky for me I am. Away from the lingering snow, the gray skies, my hectic schedule and my computer screen, for a whole week. I’m flying to the land of sunshine and flowers and ocean and stars. Yes, you guessed it, I’m embarking on my April Los Angeles visit (with a side-trip to Palm Springs)!
Nine Cent Girl 