This Mother's Day, spare a thought for the forgotten mothers of the dairy industry. Dairy cows do not lead the carefree lives that we're led to believe. Learn more about the dairy industry's secrets and how you can make ALL mothers (including cows) happy by choosing dairy-free.
Dairy cows live a life of perpetual pregnancy - they are impregnated every 13 months. Like us, they only produce milk to feed their babies. Once they give birth, they are given a few months reprieve before being impregnated again - an ongoing supply of milk means ongoing pregnancies for cows. Their milk is destined for the supermarket shelves – not their offspring. As a result, their babies are taken from them. When we think of dairy, we must think about the breaking of bonds between cow and calf.
The harsh reality of the dairy industry - constant pregnancies, milking and illness - is that most cows are slaughtered before they are 8 years old. Their natural lifespan is around 20 years old. The main reasons for slaughter are illness, mastitis and infertility - all a direct result of intensive milk production.
Sadly, the story for their babies is just as grim. Calves are forcibly removed from their mothers so they don’t drink their milk – the very live-giving substance that is meant for them. Why? So people can consume dairy products. Female calves are destined to lead similar lives to their mothers. Males are considered ‘waste products’ and are killed at a young age.
Does this leave a sour taste in your mouth? Well, you don’t have to buy into the cruelty. There are so many dairy alternatives available that taste great.
Spoil mum with this scrumptious Vegan Mexican Chocolate Cake.
Recipe from taste.com.au
1 3/4 cups all-purpose gluten-free flour
3/4 cup coconut flour
1 1/2 cups raw cacao powder, sifted
1 tablespoon baking soda
1 1/2 teaspoons Himalayan pink salt
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 cup extra virgin coconut oil
1/2 cup apple sauce
1 1/2 cups water
2 cups coconut nectar
2 tablespoons orange zest
1 banana mashed
1 tablespoon coconut oil (to grease the baking tin)
1 cup raw cacao powder, sifted
1/4 cup orange juice
1/2 cup coconut nectar
1 tablespoon orange zest
1/4 teaspoon cayenne powder
Pinch Himalayan pink salt
2 tablespoons orange zest, to serve
1/2 cup slivered almonds, to serve
1. Preheat the oven to 200°C (180° fan-forced).
2. Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.
3. Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool completely at room temperature and turn out onto a serving platter.
4. In a large bowl, whisk all ingredients for the frosting until smooth. Pour over cooled cake and spread evenly with a spatula. Top with orange zest and slivered almonds.
We have big plans this year – a public awareness campaign to tell the untold stories of animals used in the dairy industry. Can you help us be their voice?