I will never forget being told I was allergic to the protein in dairy called casein.

Soon after came the soy craze and I was drinking soy everyday. Little did I know, that soy inhibits the thyroid and adds excess estrogen to the body. Most women are estrogen dominant, lacking progesterone, and this can lead to endocrine imbalances as well as PMS, PCOS (Polycystic Ovarian Syndrome) and weight gain.

For those looking to go dairy-free or those who have a dairy intolerance, I highly suggest trying almond milk, sunflower seed milk or hemp milk. We have to be careful with the extra preservatives, additives and extras sugars found in store-bought dairy-free milks.

But instead of heading to the store for your milk alternative, you can make it at home. Try one of these three simple recipes and make your dairy-free milk without preservatives.

Almond milk

(Makes 4 cups)

• 1 cup raw almonds, soaked for 8 hours
• 4 cups water
• liquid sweetener to taste (optional)

1.Take the soaked almonds (throw away the soaking water) and place them in a blender. Add the 4 cups of fresh water. Blend for 1 to 2 minutes until the almonds are ground down.

2. Separate the ground almonds from the milk. Pour the almond milk into a nut milk bag* over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The almond pulp should be left inside the bag.

3. Refrigerate. Sweeten the milk, if desired. Pour the milk into a container and place it in the coldest part of the refrigerator. The milk should last 2 to 3 days before spoiling.

Sunflower seed milk

(Makes 4 cups)

• 1 cup raw sunflower seeds, soaked for 8 hours
• 4 cups water
• liquid sweetener to taste (optional)

1. Take the soaked sunflower seeds (throw away the soaking water) and place them in a blender. Add the 4 cups of fresh water. Blend for 1 to 2 minutes until the sunflower seeds are ground down.

2. Separate the sunflower seeds from the milk. Pour the almond milk into a nut milk bag* over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The sunflower seed pulp should be left inside the bag.

3. Refrigerate. Sweeten the milk, if desired. Pour the milk into a container and place it in the coldest part of the refrigerator. The milk should last 2 to 3 days before spoiling.

Hemp seed milk

(Makes 2 cups)

• ⅓ cup hemp seeds
• 2 cups water
• ⅛ teaspoon cinnamon
• ¼ teaspoon pure vanilla

1. Take the hemp seeds and place them in a blender. Add the 2 cups of water. Blend for 1 to 2 minutes.

2. Separate the hemp seeds from the milk (optional). Pour the hemp milk into a nut milk bag* over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The hemp seed pulp should be left inside the bag and discarded.

3. Refrigerate. Sweeten the milk, if desired. Pour the milk into a container and place it in the coldest part of the refrigerator. The milk should last 2 to 3 days before spoiling.

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Apprentice Editor: Ola Weber / Editor: Travis May

Photo: Courtesy of Candice Kumai