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Pass on eggnog
Food allergy/sensitivity sufferers and others as well step…away…from the eggnog. This traditional holiday drink is packed with all kinds of ingredients that those with food allergies or sensitivities should avoid.
Eggnog is made with sugar, eggs, whipping cream and bourbon. Many of the ingredients pose problems for individuals with food allergies/sensitivities. If that’s not enough to deter you, consider a typical cup of eggnog packs 343 calories, 150 milligrams of cholesterol (half of the USDA's suggested daily limit) and 21 grams of sugar, almost a day's worth.
Instead, enjoy allergen-free So Delicious Coconut Milk eggnog. It contains organic coconut milk, dried cane syrup, natural flavors, spices and sea salt as well as annatto for color, carrageenan, guar gum and locust bean gum. The So Delicious nog has 90 calories in a ½ cup serving with no cholesterol and three grams of fat.
Better yet, consider making your own eggnog that’s dairy and egg-free. It’s loaded with fruit and healthy fats. Mix all the ingredients below in a food processor.
2 cups coconut milk
3 large bananas (Replace with pears, mangoes, ½ avocado + ½ cup coconut milk, or more coconut butter if you don’t eat bananas. Add 1 tsp. turmeric if you use avocado.)
¼ cup coconut butter
¼ cup raw honey or maple syrup
2 tsp. vanilla
1 tsp. nutmeg
¼ tsp. cinnamon
Pinch cloves, sea salt
Here’s another make-your-own eggnog.
1 can coconut milk
1 date, pitted and roughly chopped (this is optional for sweetening – you can omit the date or use less)
1/2 teaspoon vanilla extract
1/2 teaspoon grated nutmeg
Bring the coconut milk and chopped date to a boil in a small pot over medium-high heat. Gently boil the coconut milk for a few minutes. Then turn off the heat. Let the date soak in the milk for ten minutes to soften.
Pour the coconut milk and date into a blender and blend at medium or high speed for twenty-five seconds or more until the date pieces completely dissolve in the milk.Add vanilla and nutmeg. Blend again until combined and frothy.
Another option would be spiced cider or perhaps a gingerbread smoothie. Here’s the recipe.
1 ½ cups coconut milk
1 frozen pear or banana
¼ tsp. nutmeg
½ tsp. cinnamon
1/8 tsp. cloves
1 tsp. vanilla extract
Sweetener, to taste
1 cup ice
Put all the ingredients in a food processor or blender. Pulse until your smoothie is thick and creamy.
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