In my family, we tend to not use a lot of animal products. With milk specifically, I’m fortunate to have so many plant-based milk alternative options to choose from! With how available they are nowadays, chances are you have tried one whether the reasoning is milk allergy, intolerance, or lifestyle. The range of variety includes soy, almond, oat, hemp, coconut, flax, pea, and the list goes on. I’ve tried all of these

Here are a few basic guidelines I like to use for selecting:

Certified organic – this helps ensure it’s free of chemical pesticides/herbicides

Fortified with calcium and vitamin D – While bone health is not exactly a sexy topic it is something to be considered. Let’s face it, while there are other sources of calcium and vitamin D, milk is an easy and conventional way to get it in the diet.

No carrageenan – this seaweed-derived thickening agent has been associated with the promotion of inflammation and cancer.  Limited added sugar – my girls really like the chocolate versions which of course tend to contain a lot of added sugar. To limit this we get both the unsweetened version and the chocolate and mix them and voila…sugar cut in half.

Taste – this is of course totally individual per preference. It may also depend on what you are using the plant-based milk alternative for. For example, the kind you choose may be contingent on what works best in the recipe you are preparing. Speaking of recipes…HERE is a tasty chia pudding parfait…

Your super fruit sidekick,

Tara