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Almond Milk from Greenhouse Juice – Freshstalks
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Almond Milk from Greenhouse Juice

Greenhouse Juice Co. sets the standard for juice bars in Toronto with its hand-crafted nut milks, waters, boosters, smoothies and cold-pressed juices. The close-knit group of friends who launched Greenhouse Juice Co. understand the importance of using the best organic ingredients to fill its customers with sustainable, health-giving energy. These ingredients are often sourced from the Ontario Food Terminal—known as the Market by those who call it home—which makes it easy to see why Greenhouse Juice Co. has become a juicy retreat. Here Greenhouse Juice Co. shares some insight into the mighty almond and sheds light on some pressing issues.

 

Spark Notes

Ingredients: Almonds, Filtered Water, Dates, Vanilla Bean, Himalayan Salt (All Organic)
Tasting notes: creamy, rich, like a vanilla milkshake
When to drink it: with a juice for breakfast, for a satisfying snack, with dessert, in recipes (smoothies, chia puddings, warmed up in coffee, in oatmeal… sky = limit)

 

FAQs

Why does the Almond Milk have brown flecks in it?

We are now using the whole nut for our nut milks. The brown flecks are the nutrient-rich skin of the almond. Not only does it taste better now, but you are getting more protein and fibre in every sip. It also means the process is less wasteful, which has helped us to bring the price down.

 

Where are the almonds coming from?

We are using certified organic almonds from California.

 

What about the drought?

As you may be aware, 80% of the world’s almond supply comes from California, and almond trees require lots of water. However, almonds are also incredibly nutrient-dense, and thus offer a significant “bang for buck” in terms of their nutritional return for the amount of water used. And the effects of climate change on agriculture in California is a very real problem (and a pressing one), we do not believe that boycotting almonds (or other healthy fruits and vegetables) is the optimal solution. As Mark Bittman put it in his piece “Fear of Almonds” for the New York Times last year:

 

Almonds have been demonized not so much because their water consumption is so high — it’s way more than broccoli and comparable to some citrus — but because so much land, roughly an eighth of all irrigated acres in California, is now planted with them. That’s because almonds are profitable; more than two-thirds are exported. We can argue about the macroeconomic benefits of our trade balance, but food that’s exported mostly benefits the growers, export traders and shippers, not the general population.

 

What would benefit the general population in the short term? Certainly not an avoidance of almonds, which are about as healthy and “natural” a food as most of us eat. What would rational water use look like? Or, more to the point, what might happen in California, and what might its impact be elsewhere?

 

These are important questions. But we have come to the realization that refusing to use California almonds in our Almond Milk– which now uses the whole nut, meaning that far fewer nuts are required per batch, is not the answer.

 

repost from greenhousejuice.com

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