Spelt is obtained a milk plant characterized by the presence of proteins and rich in vitamins (A, B, C, E) and minerals (calcium, potassium, magnesium and phosphorus). Like other cereal also the milk Spelt contains fatty acids and soluble fibers. Milk barley is the most naturally rich in calcium, which makes it a valuable ally in the prevention of osteoporosis. For the energy balance and nutritional completeness is indicated for athletes, who practice strenuous activity and debilitated.
The taste of milk Spelt is naturally sweet and thick, can be drunk cold or hot used to prepare a creamy cappuccino barley.
The milk Spelt for its density is particularly suitable for use in the kitchen.
MILK OF KAMUT
As other cereal, also milk kamut is proposed on the market as an alternative to cow’s milk. There are no scientific studies that indicate the peculiar characteristics than the other types of milk plant.
MILK OF OATS
The oat milk is a good alternative to cow’s milk, especially in those who suffer from arteriosclerosis, because oats reduces LDL-cholesterol. It ‘a little calorie milk and with a limited fat content, mainly polyunsaturated, while it contains fiber, vitamin E and folic acid.
Rich in simple sugars, providing readily available energy. As for the rice milk, the least amount of protein of this milk definitely not a problem under a vegetarian diet-balanced vegan, because the protein requirement is in any case guaranteed by other foods. It can then be used in place of or in addition to soy milk, if the taste is preferred.
Even oat milk on the market always contains added oils, usually sunflower, which are valid for the warnings dates to that of rice. To prepare homemade handmade oat milk, here’s the recipe:
• Put in a blender one part of cooked oatmeal with 2 parts cold water,
add a ripe banana and, as desired, 1 teaspoon vanilla, 1 pinch
salt (optional), maple syrup.
• Blend all the ingredients finely
• Filter through a cloth
It is a milk plant nutrient and energy, low fat and low calorie. It contains protein, fiber, vitamin E, folic acid, potassium.
Rice milk, rich in simple sugars, providing readily available energy. The least amount of protein of milk this definitely is not a problem as part of a vegetarian diet-balanced vegan, because the protein requirement is nevertheless guaranteed by other foods. It can then be used in place of or in addition to soy milk, if the taste is preferred. E ‘for against the less milk fat, contains mainly fatty acids, as well as fiber, vitamin A, B, D, minerals.
The rice milk on the market always contains added oils, usually sunflower. But attention to the presence of vegetable oils unspecified. It should also be checked on the label that the sunflower oil is cold pressed and organic.
The rice milk can be prepared at home by hand, according to the following recipe: boil in a pot a portion of rice with 10 parts of water and filter through a cloth, or through a strainer.
Even the milk plant rice does not contain gluten for which is indicated in the presence of celiac disease.
The soy milk, however, has a fat content significantly lower than that of whole milk and slightly higher than that of the partially skimmed milk. It consists mostly of fatty acids, including omega-3, while saturated fats are much reduced. It also contains fibers, vitamins A, E, B and minerals: among these, the iron is present in an amount double than cow’s milk, while the preparations with added calcium contain a quantity of calcium comparable to that of cow’s milk.
The soy milk can be prepared at home, or using the special machines, or hand, according to the following recipe:
• Rinse the yellow soy beans and put them to soak in water for
at least twelve hours, then rinse and drain.
• Mix with water, until a uniform liquid and quite thick.
• Boil this liquid over low heat for about 20 minutes, stirring occasionally.
• Filter It.