‘Eco-Fixers’ is an Eco-Spotlight series where we will bring to you everyday DIYs towards sustainability. From making your own fertilizer to recycling better, with these simple hacks, we’ve got you covered.
The Problem: Growing up, dairy is usually a huge part of our diet. I remember growing up with glossy television adverts telling me how important the calcuim from the milk was for my bones. Milk was almost white gold. In recent years, that narrative has evolved as studies increasing point out the woes that dairy brings, not only to our planet but also our bodies. According to studies by WWF, 144 gallons of water is used to produce 1 gallon of milk in the US. More than 93% of that water is used to grow food for dairy cattle. Alongside this, these cows also produce huge amounts of methane, a gas 30 times more powerful than carbon dioxide.
But could it be worth the environmental impact if my body benefits? Once again, animal milk disappoints. Approximately 65 percent of the human population has a reduced ability to digest lactose after infancy, according to research. Studies also show that milk, in fact, can speed up osteoporosis, a condition that weakens bones.
The Solution: But what are the options then? Well, any plant-based mylk is a perfectly good alternative. Oat, Cononut, Hemp, Rice, Almond – the options are endless! They consume 9 times less land and emit three times lesser greenhouse gases. So, without further ado, our first-ever ‘Eco-fixer’ comes from our friends at @flavourfulvegan who give us this wonderful creamy oat mylk recipe.
1 cup cashews (soaked in hot water for 30 minutes)
1 cup coconut flakes (from fresh coconuts or store-bought)
1/2 cup rolled oats
1 1/2 – 2 Pitted dates
1 tsp sea salt
Drain and rinse the soaked cashews.
In a high-speed blender or food processor, add cashews, coconut flakes, rolled oats, sea salt,
and 2 tbsp of water.
Blend for 20 seconds. Add more water to create a paste-like mix. Repeat this process one to two times, adding more water if required.
Place a nutbag over a bowl and transfer the paste into it. Here, you simultaneously added 2- 2 1/2 cups of water. You can add more or less, depending on your desired consistency.
Strain & squeeze really well until the only pulp is left. At this stage, you can also put the leftover pulp in the grinder, add water and create more milk.
Your milk is ready, store it in a container and refrigerate it!
This blend is perfect for all your barista needs as well. You can add fewer cashews and more oats, but keep in mind, rolled oats have a strong flavour. This blend works very well because the coconut flakes give the drink creaminess, cashews add a mild flavour and rolled oats add sweetness. The drink can be refrigerated and used for 4-5 days and works very well with iced-lattes and cappuccinos as well.