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Collard Milk

This is a note to self for a recipe that I want to try out. Basically, eating a high volume of greens is really difficult but that seems to be what’s necessary to get a good calcium: phosphorus ratio without milk so I’ve decided to try out an experimental drink that will approximate 1% milk (based on nutritiondata stats). I’m using collards because they are the highest calcium vegetable but you could use any others as long as you’re getting the right amount of calcium.

For 1/2 gallon:

3.5lbs cooked collard greens

8 tbp maple syrup or 5 tbp and 1 tsp rapadura/sucanat or 8 tbp and 2 tsp molasses or 5 tbp and 2 tsp raw honey [maple syrup or half maple syrup/half molasses is probably best]

5 tbp and 1 tsp gelatin powder

1/4-1/2 tsp salt

Enough water to make a half gallon

Blend all ingredients together and chill. This should have roughly the same macronutrient breakdown as 1% milk with a high calcium:phosphorus ratio and because you added gelatin as the main protein, it should be very anti-inflammatory (however, this may also mean that it will gel). I am thinking molasses would be a good sweetener to use because of its high mineral content and also because the high calcium:phosphorus content of this drink will inhibit absorption of the iron in the molasses. You may also want to add one egg yolk for extra vitamin A and cholesterol.

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Filed under: calcium, dairy, Diet, drink, experiment, Peat, , , , , , ,