So, I love a challenge.

I think veganizing recipes becomes more fun for me the more ingredients that need reworking and replacing. Today, I did a Vegan Bolognese – I mean, other than the mirepoix, conventional recipes basically contain butter, milk and ground meat. This version I created is not only vegan, it is significantly lower in fat and calories while maintaining that really rich, intense flavor and supple texture.

The NUTS and BOLTS

• 1 TBS Olive Oil
• 1 TBS Vegan Margarine or Coconut Butter
• 1 Small Onion, Diced
• 3 Whole Carrots, Diced
• 3 Stalks Celery, Diced
• 1 TBS Minced Garlic
• 1 lb Veggie Meat – Can be store bought crumbles or TVP spiced at home to taste like ground beef or pork (I will have a recipe for that eventually)
• 1 c Unsweetened Soy Milk (full fat or 3/4 c Lite Soy Milk and 1/4 c Soy Creamer)
• 1 c Dry White Wine
• 1 Pinch of Nutmeg
• 2 TBS Fresh Basil, Chiffonade
• 2 TBS Fresh Parsley
• 2 Whole Bay Leaves
• 1/4 c Nutritional Yeast
• 1 28 oz Can Diced or Crushed Tomatoes with the juice
• 1/4 c Tomato Paste

Serves 10

MONKEY METER

Not only did the kids eat a couple servings each that evening, but ate it for leftovers a few days in a row. 5 of 5

All the grown-ups loved it and thought it was rich and delicious. Everyone said I could make it for them anytime. Glad they liked it!  5 of 5

See Part 1 HERE

So, I thought I’d take a trip to the grocery store just for me and take a photo of my purchases!

click the photo to enlarge

So, this is what I do with all this stuff (clockwise from top left corner):

• In the upper left hand corner are spaghetti noodles, honey, pure canola oil, soy sauce (gluten free because I’ve found it typically has the most simple ingredient list) and crushed red pepper flakes. I make this amazing Spicy Thai Noodle recipe I found online with those ingredients. I’m addicted. It also requires sesame oil and peanuts, but I already had those. They don’t go as fast as the other stuff.
• 2 boxes of organic chicken noodle soup are great for anytime
• Sweetened vanilla and Dark Chocolate Almond milk are great in oatmeal, cereal and as a treat by themselves. They’re both amazing, but the dark chocolate is sooooo good if you’re a chocolate person
• Lays actually doesn’t use hydrogenated oil in their chips or products, so their stuff is great as a snack
• Being lactose intolerant and finding bread to eat is annoying. Whey has lactose in it and seems to be in most breads. NOT bagels, though! Thomas bagels are yummy too. I got the plain ones.
• Same thing with soft pretzels – no lactose there! In this generic brand I found at the store, anyhow
• Then I got some broccoli, carrots, and cauliflower (toward middle) which I dip in Open Nature plain hummus or steam and serve over rice or the Spicy Thai Noodles.
• The red balls are radishes which I snack on – just plain
• Open Nature also has a couple great frozen meals, so I tried the asian-style one for the first time – it was great! Small portions, but yummy. I used the oven when I cooked mine. I must have missed it on the label, but the pesto one has lactose in it
• Next is 3 bags of frozen organic edamame. Ahhhh…. if I didn’t know any better, I’d eat this every single day. I devour an entire bag at a time. It’s so easy to make and I just love ‘em
• Then are some rice crackers which I dip in the hummus as well
• Above them are some pistachios which are great for snacking as well
• Finally is the organic peanut butter and jelly which is great on a toasted bagel

For any produce, I buy organic or make sure to rinse and/or scrub it really well. The powers that be like to spray propylene glycol on stuff like bananas to ripen it before it’s sold to customers. For dinners, I usually cook some sort of simple white meat dish and pair it with a veggie (sauteed, steamed or roasted) and rice or potatoes to balance the meal out.

What’s on your regular list of grocery items?

Don’t be that guy (or girl). Check out my recommendations below to avoid an awkward situation with your vegan (or lactose-intolerant) valentine. Show them your thoughtful side and let them know that you acknowledge their values.

There are plenty of vegan chocolate options on the market to choose from. I always browse the chocolate section at Whole Foods, even if I don’t need any chocolate, just because it makes me happy to see so much vegan chocolate in one place.

• Go Max Go Candy Bars: These vegan bars mimic classic candy bars–my favorite is probably the Jokerz bar, which features caramel, peanuts, nougat, and a rice-milk chocolate coating. Other flavors include Cleo’s peanut butter cups and Buccaneers (like Three Musketeers). Available at Whole Foods.
• Allison’s Gourmet Chocolates: This company specializes in artisan vegan truffles, peppermint patties and chocolate bark. The raspberry blush hearts and artisan vegan caramels look the best to me! Available online.
• Sjaak’s Organic Chocolates: Sjaak’s isn’t all vegan, but they have some pretty sweet vegan options. Surprise your valentine with the unconventional: chocolate lavender hearts and salted caramels, among other things! Available online.
• Chocolove: These chocolate bars have adorable wrappers with love poems inside. Not all the flavors are vegan, but many of them are! Just check the ingredients. My favorites from this brand are Almonds & Sea Salt in Dark Chocolate and Raspberries in Dark Chocolate. Available at Whole Foods.

I personally appreciate and gravitate towards homemade gifts, so this post would not be complete without a list of homemade chocolate treats any vegan will appreciate.

• Vegan Nutella by Pickles & Honey: My friend made me a jar of this for Christmas and I have been in love with her since.
• Snitch Truffles by The Mai Kitchen: This is for the Harry Potter fans! Truffles are cute, but snitch truffles are even cuter.
• Twix Bars by Chocolate Covered Katie: Katie is a genius. Now that this recipe exists, I can die happy.
• Hazelnut Truffles (Ferrero Rochers) by Alien’s Day Out: Okay, I can really die happy now.

If you need more ideas, please feel free to check out my other tips from last year.

I know this post was a little chocolate-heavy, and I’m not apologizing for that, but if you are looking for other kinds of treats for your valentine, consider browsing FindingVegan or The Post Punk Kitchen for recipes. There’s also a discussion about vegan baking on the Vegan Club’s Valentine’s Day Bake Sale Facebook event that could be useful.

PSA: This year, Vegan Club and The Environmental Society are teaming up to help you out for Valentine’s Day with our bake/card sale! Come out this Thursday and buy some homemade treats and eco-valentines for your crush.

Happy planning! I will be baking a raspberry swirl cheesecake soon, so watch for that on my food blog!

In early 2012, he realized that he hadn’t had a Crohn’s flare in over a year. His gluten sensitivity and lactose intolerance were gone as well. We experimented with foods and saw no ill effects from pizza or hamburger buns…etc.

He still has sinus issues and die-off effects from the pulses, so we’re keeping him on the CAP for now.

Yes, ladies and gentleman, even the least committed/involved of patients can find success with the Wheldon CAP.  Step right up and join the queue. If my husband can do it….so can you.

lactose intolerance be damned – sometimes, a gal just needs to eat some pizza while drinking a tasty beer.  Plus, life is more fun when you bend the rules from time to time.

Because I love soup and I want you to love soup as much (or more) than me, I’m pitching soup today. Off the top of my head, here are my reasons –eight of ‘em, but give me a minute and I’ll find eight more —to serve soup regularly at your house:

1. Soup is a perfect food match – and I don’t mean soup from a can! — for those of us who live in cold climes.
2. Soup is versatile. Change up a favorite recipe with different meat or veggies.
3. Soup is adaptable. Food allergy sufferers – lactose, gluten are but a few – can enjoy soups, too. (See below for suggestions.)
4. Soup makes great leftovers – pack some in tomorrow’s lunch.
5. Soup and salad. Soup and sandwich. Soup, sandwich, and salad. Soup and artisan bread. Need I say more?
6. Soup is winter’s comfort food.
7. Soup is warming – inside of you, of course, but let the cup or bowl be your temporary hand-warmer.
8. Soup, cooking on the stove, makes your house smell so homey!

I’m pitching, of course, not soup from a can from a grocery store shelf, I’m pitchin’ the real deal, homemade soup. Really, variations are only as limited as your imagination, unlike the soup-from-a-can types.

Homemade soup fit for food allergy sufferers of gluten intolerance!

You’ve probably already figured out that we’re on a soup kick at our house, the obvious tie to why you’re reading this article. Heather is our family’s designated cook/baker and what a cook/baker she is! She’s whipped up some enormously delicious soups – and we may never have those exact renditions ever again. Why? She imagines new combinations all the time.

Soup Basics a la Heather

Broth soups: Start with veggie, chicken, or beef stock. Add meats and veggies, as you like.

Creamy soups:

• Start with a liquid (milk, milk substitute, clear broth, e.g.).

• Add a thickener (typically wheat flour);

• add seasonings (chili gets cumin and chili powder, while soups that contain “Thanksgiving” flavors cry out for thyme and sage, herbs that “go” with Thanksgiving);

• add aromatics – onions, carrots and celery;

• add veggies and meat.

Here’s where soup’s adaptability shines. Lactose intolerant folks have to skip cow’s milk, but coconut milk (like So Delicious brand; the coconut taste is not overpowering as it will be in canned coconut milk) or almond milk (Almond Breeze brand is one we use) work well. And thickeners. Gluten intolerant folks must skip wheat and corn, barley and rye in all its forms, but butternut squash, roasted, makes a simply fabulously delicious substitute. Another choice:  Rice flour is a great stand-in for wheat flour.

Are your tastebuds jumpin’ yet? Ready to make soup?

Topped with sticky toffee sauce and walnuts the completed cinnamon swirled buns.

I should note on that day we ate them for breakfast, lunch, and dinner.

We consumed the entire tray, we ate nothing else. We needed a little cheering up I seem to remember.

It was intense. A lot of sugar.

INGREDIENTS

For the Dough

1/4 cup warm water (40°c)

1 (1/4-ounce) package active dry yeast

1/3 cup sugar

3/4 cup lactose free milk (I use this one – fresh semi skimmed)

4 Tbsp. diary free butter, plus more for greasing (I use this one – sunflower spread)

3 large egg yolks

1 Tbsp. finely grated orange zest (I used more because I love citrus flavours about  3 Tbsp and a tiny bit of juice)

1 1/4 teaspoon. salt

4 to 4 1/4 cups all-purpose flour, plus more for dusting

For the Filling

1/2 cup firmly packed light brown sugar

1 Tbsp. ground cinnamon

4 Tbsp. diary free butter

For the Topping

3/4 cup firmly packed light brown sugar

4 Tbsp. diary free butter

3 Tbsp. honey

1 Tbsp. light corn syrup

1 1/2 cups (6 ounces) coarsely chopped pecans

METHOD

1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add lactose free milk, diary free butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).

Proving the dough in the warm ‘plate warmer draw’.

After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

Bun dough waiting for 20 mins while making the filling

2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

3 Roll dough out into a 12″ x 18″ rectangle. Brush with melted diary free butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 ish slices

4 Make the topping. In a 1-quart saucepan, combine brown sugar, diary free butter, honey and corn syrup over low heat; stir until sugar and diary free butter are melted. Pour mixture into a greased 9″ x 13″ pan and sprinkle pecans on top.

5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

Ready to bake.

6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 190°c. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately  invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

YUM.

Being Lactose Intolerant is something I have suffered with since I was young. Most people believe that lactose intolerance is due to a allergy of milk, but really it is an allergy to the sugar in lactose. According to American Family Physician Robert Klien, lactose intolerance is caused by lactose enzymes lack to break down. This is caused by the lack of the bodies ability to make lactase.

If you believe you are lactose intolerant some symptoms could be nausea, cramps, painful gas, bloating, and diarrhea. According to kidshealth.org these symptoms should occur 30 min to 2 hours after consuming milk products. The most common foods containing lactose are dairy products like milk, ice cream, cheese, and butter. Other foods that people may not realize can affect lactose intolerant people are lunch meat, bread, cereals, baked goods, and even medical products such as birth control.

People staying away from foods containing lactose can be dangerous because it does decrease the amount of Calcium and Vitamin D intake. All people can increase their Calcium and Vitamin D by eating broccoli, pinto beans, lettuce, tuna, salmon, sardines, nuts, soy milk, oranges and apple juice.

If you are lactose intolerant and find it a struggle to stay away from lactose products their are some ways to consume products with little to any side-effects. There are Lactaid pills, Calcium pills, and over the counter pills. Being lactose intolerant can be a struggle but consuming the correct amount of Vitamin D and Calcium is important for a healthy life. This post is to encourage knowledge because according to the Ohio State University Medical Center 30 to 50 million Americans suffer with being lactose intolerant. Awareness is on the rise and more and more people are finding themselves lactose intolerant. It can be seen as an inconvenience, but when so many Americans are faced with this problem they have created some yummy treats to satisfy that sweet tooth.

If you read this and find you may want to continue to eat ice cream as much as I do, try Breyers Lactose Free Vanilla Ice Cream. I enjoy it more than regular vanilla ice cream, so try it out, and let me know what you think!

If you believe you are lactose intolerant some symptoms could be nausea, cramps, painful gas, bloating, and diarrhea. According to kidshealth.org these symptoms should occur 30 min to 2 hours after consuming milk products. The most common foods containing lactose are dairy products like milk, ice cream, cheese, and butter. Other foods that people may not realize can affect lactose intolerant people are lunch meat, bread, cereals, baked goods, and even medical products such as birth control.

People staying away from foods containing lactose can be dangerous because it does decrease the amount of Calcium and Vitamin D intake. All people can increase their Calcium and Vitamin D by eating broccoli, pinto beans, lettuce, tuna, salmon, sardines, nuts, soy milk, oranges and apple juice. 

If you are lactose intolerant and find it a struggle to stay away from lactose products their are some ways to consume products with little to any side-effects. There are Lactaid pills, Calcium pills, and over the counter pills. Being lactose intolerant can be a struggle but consuming the correct amount of Vitamin D and Calcium is important for a healthy life. This post is to encourage knowledge because according to the Ohio State University Medical Center 30 to 50 million Americans suffer with being lactose intolerant. Awareness is on the rise and more and more people are finding themselves lactose intolerant. It can be seen as an inconvenience, but when so many Americans are faced with this problem they have created some yummy treats to satisfy that sweet tooth.

If you read this and find you may want to continue to eat ice cream as much as I do, try Breyers Lactose Free Vanilla Ice Cream. I enjoy it more than regular vanilla ice cream, so try it out, and let me know what you think!

Seriously, a nun running through the hills singing? The reality of that scene would be said nun tripping over her habit, landing face first in mud, getting bitten by mosquitoes or at least chased by some crazy, smelly sheep. At least in my idea of the Country Life it would be.  

This citified girl is not the Maria or Heidi type. On weekends you won’t find me communicating with nature or hand rearing baby animals (or frolicking on Table Mountain)… So I added “Milk a Cow” to The List and kind of hoped it would never actually have to happen.

I was laughing about it a few days later with a colleague who immediately said, “My friend has a farm and they have cows you can go milk!”

Yippee.

Five minutes later it was organised that I would milk a cow at their farm. I delayed the inevitable for as long as possible and ended up rushing to the farm four days before I turned 30. Great planning, Sarah.

My baby sister was intrigued by the idea of milking a cow so opted to come with me and my Mother was determined to have a good laugh watching my journey into the farm life. Supportive family right?

We arrived on the farm and greeted the cows while we waited for Andries, the regular cow milker, to help us out.

We walked across the cow yard, sidestepping cow pats and mud piles, all the while keeping an eye on the cows there, making sure they weren’t following us. Some of those cows had crazy eyes, I swear.

Andries guided one of the biggest cows into the milking pen. Sharing a small square room with three other people and one super large cow was pretty unnerving. Mom was reminiscing about her childhood on the farm in between laughing at my squeamish response to the fact that there was no going back now…

I figured the whole process might be easier and less traumatic for this city girl if I made a connection with the cow. I took Renicia to the cow’s face and asked Andries her name. She has no name was the response. No help there. Really? How hard would it be to call her something cowish? Bessie maybe? Daisy? Even Cow? No. No name.

So Andries put special cream on Nameless the Cow’s udders and gave them a few squeezes to get the milk flowing a bit easier. This was my reaction….

Then Andries turned to me. It was my turn to convince Nameless the Cow to give us some milk…

I was pretty much grossed out by the feel of her udders… Warm, old, soft leather is what it felt like… I pulled two or three times and was surprised and a tiny bit proud when the milk stream squirted into the bucket. This girl’s got skills.

The pride was very quickly followed by the return of the “eew gross” vibe.

I lasted only a little bit longer before I realised I could now cross it off The List and I was done. Andries got Mom to give it a go and the farm girl in her kicked in with a bang and I realised my mother is Heidi.

Renicia was not easily convinced to try. The thought of milking Nameless the Cow did not appeal to my Sunshine. Eventually, holding onto Mommy, she let Andries help her try…

It’s clear from her reaction that we are definitely related!

Done and dusted! (And glad its over!)

PS: No, I didn’t drink the milk… Eew! Gross!

I like coffee I really do, but one thing that I’ve been grateful for is the fact that I’m not hung up on have to have coffee from a major coffee house chain.  Without saying their name I will at least state that I visit one maybe 2-3 times a year but that is about all and usually it is with a friend as we just want a place to chat.  Next time I think that I will go with tea instead of coffee because it a killer for anyone trying to watch carbohydrates.  Yeah I sure that I could do a special order that would take forever and I would have to memorize it but it is so much easier for me to just make a cup of coffee.

I bought one of those coffee machines that you put the prepared coffee container into the machine and then hit the button and it brews the coffee and in less than a minute I have a hot fresh cup of coffee.  Although I claim to love coffee, many coffee fanatics will probably scream at me for what I’m about to do to a cup which is put a sweetener and creamer in my cup.  Coffee isn’t bad it is the stuff that we add into the coffee once it is brewed that is what helps adds the pounds.

There was one celebrity who had gotten rather ‘fluffy’ (that is what my hair stylist calls us people who are overweight and she says it in such a nice way because she too is ‘fluffy’) and he realized it and so he stopped going into the national coffee house chain and ordering coffee and went to tea and in a short time he lost a lot of his fluffiness.  So the proof here is that it is all of the extras added to a plain cup of coffee that gets us into trouble.

I’m not one to drink my coffee black and so I have found a few ways around to enjoy all of the richness of coffee without piling on the carbohydrates and this morning as I wait to hear if I can see my dying friend before returning home; I thought I would share my secret with you.  I kind of borrowed a lot of hints from my friends until I found just the right combination and I guess what I’m suggesting is that we all need to find our happy place to enjoy our morning drink.

So in reading ‘Mark’s Daily Apple’ site which is the site that features the Primal Blueprint information, I learn that he suggests that if you must use sweeteners then you should try Stevia which is what I switched over to some time ago when I first started reading his site. I know there are so many people out there telling us that it is bad and what harm it does to our body but it is probably one of the better sugar substitutes … in my opinion.

I’m not one for just having sweetener in my coffee, I need something to make the flavor a little richer and so I add creamer to my coffee but choosing the right one can made a difference in the carb count and sometimes by the end of the night it can make a difference.  Okay so I started using half & half but I needed a more rounded flavor to my coffee so I also started adding in the flavored coffee creamers.  Okay stop right there, I know many of you are screaming how I’m ruining my coffee with all of those things, but hey… it is my cup of coffee.  I’m putting these hints so that if you must have a cup of coffee you can have it without worrying too much about your carb count.

Now where was I…. oh yeah creamers.  So I used to think well it is only 5 carbs in one of those little pre-measured creamers but since I usually use 2 creamers that sends my count soaring to 10 carbs and it would be more if I used the non-dairy creamers or at least that is if my memory serves me right.  Besides that, did you ever see Mythbusters, they made a non-dairy creamer fireball.  Go to Discovery site and catch the video of the non-dairy creamer.  But I digress.

So I like creamers so I tried splitting the creamers by using the flavored creamer and half&half and that left me with about 6 grams of carbohydrates.  Well that isn’t bad but many times at the end of the day I’m worried about whether or not I will be going over and there have been a few times that it has edged me over the top especially if I have a second cup of coffee.  But I’ve found a really simple trick to keeping the carb count down low and still enjoying a rich flavorful cup of coffee.  Oh, I sound like a coffee commercial!

Heavy whipping cream

Sugar-free creamers

Now I like my coffee to be hot but not scaling and I really hate waiting for it to cool down, so I use the sugar-free creamer that is refrigerated because it cools down the coffee quicker so I can get a cup into me and get started for my day.  Of course heavy whipping cream should be kept in a refrigerator so that is what I do and it too cools down the coffee so I can drink it right away.  There is a reason for using heavy whipping cream at least for me.  I know you’ve probably read before that I’m lactose intolerant and I have been since about 9 years of age, but there are some dairy products that I can use.  I tried coconut milk but that didn’t work and I had massive amounts of embarrassing passing of gas at the worse times and so I realized that I’ve made things with real whipping cream that never bothered me and so I use the heavy whipping cream and….. Voila!  No gas and most of all no embarrassing farts!

At least this time I had time to plan and pack what I needed so in a small water bottle that I bought some time ago I added equal parts of heavy whipping cream and sugar-free flavored creamer.  I put it in my work bag (insulated lunch container) with those ice packs and made the drive so now I’ve been enjoying my coffee with only 2 grams of carbs per cup.  So that is my trick to enjoying my rich tasting cup of coffee.  That may or may not work for you but I thought I would pass this along and maybe it might help someone.  I got a hint and suggestions from one of co-workers but I took it a step further by adding the sugar-free flavored creamer.  Yeah I could just use the heavy whipping cream but I like the flavored creamer and besides that it makes me feel like I’m really cheating by having such a rich flavor in the morning when it really helps me keep my carb count in line.

So if you’re watching your calories you might not like the idea of the whipping cream but if you’re counting carbs, heavy whipping cream is only 1 gram of carbs and the sugar-free flavored creamers are only 1 gram of carbs.  So I went from 10 grams of carbs with 2 regular flavored creamers per cup of coffee to 6 grams of carbs by using half&half with a flavored creamer to 2 grams of carbs per cup of coffee by using heavy whipping cream and sugar-free creamers.

If you must have that cup of coffee then try to find a way to lower your count, I did and it is making me a much happier camper in the morning….as long as there is coffee!

I only say tomorrow night because you need to do some freezing people.

I love this as a better-for-you option to ice-cream as there is no added sugar. It has a similar fat due to the coconut but it is the sugar which can be a killer in some ice-cream concoctions. Also it could be an option if you can’t have dairy.

Ingredients

• 1 can of coconut cream
• 2 large bananas (3 small ones)

Directions

1. Skin and chop up the bananas and freeze overnight
2. Pour the coconut cream into an ice tray and freeze overnight as well. The ice tray just makes it easier and quicker to blend.
3. When you are ready to eat place all the ‘bits’ into the blender and blend.
4. Simple as that.

It may seem like it is not going to come together, but pulse away, scrape the sides, pulse again and

VOILA!!!

The most delicious, easy, low ingredient number, preservative free, additive free, colour free, dairy free, no added sugar, amazing frozen dessert I have tasted for a long time! Mmmmmm!

Get on it!

Here’s to a wonderful, fresh start.

xo, L

French Toast is one of my faaavorite breakfast dishes. Top with some freshly sliced strawberries and YUM YUM…

Here’s a lactose-free version I came up with a couple weeks ago!

Ingredients:

• 3 eggs
• 3/4 cup sweetened almond milk
• 1/4 teaspoon pure vanilla extract (go organic if you can)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sugar
• 6 slices of bread (containing no whey, lactose or dairy products)
• salt to taste
• oil for the pan
• Pure maple syrup or whatever you want to top the french toast with

Directions:

1. Heat a large pan on the stove – medium heat. We actually use a griddle.
2. Turn the oven to “warm” and place a pan covered in tinfoil on the middle rack
3. Combine all ingredients (except oil) in a bowl and whisk until frothy (see photo below)
4. Put a thin coat of oil on the pan. You may need to re-apply halfway through. Tip: use a brush to create an even coat
5. Quickly dip one piece of bread into the mixture, making sure all sides of the bread are covered
6. Drop the bread slice into the heated pan for about 5 minutes on each side and continue with the remaining pieces of bread. Watch them closely, though, and make sure neither side is getting too brown.
7. As each piece is finished, place the french toast in the oven to stay warm

Here’s some of that frothy mixing action I spoke of:

After all the pieces are done, drizzle with some pure maple syrup and enjoy!

I love cheese.

Seriously.

I was that girl in a staff meeting in college eating a full loaf of french bread and a block of extra-sharp cheddar cheese from Tillamook. Oh, and a honeycrisp apple to round it out. And maybe coffee. I’m clearly part French, no?

At any rate, this whole cheese debacle has turned my world upside down in the span of 48 hours. I simply cannot let it go. I have been scouring the internet furiously trying to find a justification for WHY they separate mothers and calves at 1-2 hours old (or, maybe 24-48 if they’re lucky). I could find ZERO reason to benefit the animal (other than some clearly bollocks answer saying “oh, a calf drinking from the cow’s dirty teat can cause infections,”…and my question would be…um…why are you keeping the cow’s teat so dirty AND what about wild animals…they’re just fine nursing their young).

IF I could find a dairy that siphons off some of the milk, while still allowing the mother to nurse her calf during the day, much like what we imagine from the idyllic old days of family farming and using that milk to feed ONE family, I think I would be okay with that. But even the certified humane label that I’ve begun researching is somehow okay with mothers being separated from their young. I’m not okay with it. I am okay with death being a part of the natural life cycle, and if harvesting meat in the most humane way possible is our human way of doing what a lion or wolf would do, at this point I am okay with it. I’m leaving room for that to change, but I simply cannot let this go.

But, I love cheese.

And ice cream.

And yogurt.

But mostly cheese.

I’m starting with that, because it’s something I can see with my eyes. And when I see that slice of cheese and say no to it, I will be thinking of that baby cow…

So today I tried it out. I went to Panera and ordered my favorite tomato/mozzarella panini without the mozzarella. It was yummy and I didn’t miss the cheese. I stopped by Trader Joe’s and got some alternative dairy products.

I’m daunted by the whole topic. It feels like I’m face a vast ocean of sadness that I can’t make a dent in, but I hope to try.

Now the question is, “When will they start offering it?” Hopefully soon. They would not only please tons of customers and almond growers who produce this milk, but they would make more money! Adding this option will add customers, and I will be one of them!

Here’s a petition, if you feel obliged to get involved:
Change.org Bring almond milk to Starbucks!

Everything about this bottle was super nostalgic and that just wooed me.  It has been a while since I have fallen for a product.  The product packaging team at Califia: you hit it out of the park.  Bottle, label color, and fonts – well played…well played.  It was one of the things a couple of my staff also picked up on this morning as I hyped it up in the work kitchen.

I read the blog on the 16th and just a few days later after a workout me and mine were shopping for breakfast ingredients.  I was on the lookout.  I am lucky to have a Von’s/Pavilions that tries to carry a variety of new products.  SCORE!! They had the creamy and vanilla versions.  Since I wanted my wife to give it a go, I chose vanilla.

I was instantly on Instagram with a little shout out to Lynn Chen for the introduction.  I could not wait to get home to try it.  High five on the double tap.

Username @j4cooks

I poured a small amount into a glass.  WOW.  I went back for more.

It was the first time in years that I can remember ever pouring a glass of some take on a milk and just drinking it.  It took me way back.  Super smooth, not too thin, not too thick, tasty, no after taste or film . . . just pure goodness.

I am in search of other local places that stock this yummy goodness.  Definitely want to try all versions.

Also planning on making some protein shakes with it this weekend.

Until then…I will live on cereal.

Today’s breakfast.

Califia Farms instantly picked up on the hashtag and reposted via Instagram.  The power of social media.  I dig companies that build from the people who become true fans of their products.

Like their Facebook page.  Go on.

Oh, and they do a coconut water.  Psyched to hunt this down as well.  I am a firm believer in a daily dose of coconut water for hydration.

Peace, love, and drink this…

J4

“Individuals with food allergies and food intolerance suffer from symptoms that range from very mild to severe. Learn to distinguish between food allergies and food intolerance and pick up simple and effective dietary tips to alleviate the dangers and discomforts of these reactions to food.”

The last thing a person wants after enjoying  a meal is to break out in rashes or rush to the toilet feeling queasy. This could happen if the person suffers from either food allergy or food intolerance. In Singapore, a small but significant number of individuals do suffer from food allergies and food intolerance. Therefore, if you have experience the same symptoms after having something, it is sometimes wise to be more aware of the food you eat.

Food allergy

A food allergy is any adverse reaction to a food or food component that involves the body s immune system. Reactions to food allergies can be mild like skin rashes, or severe, like anaphylactic shock that can even cause death. The top eight common food allergens identified are eggs, milk, soy, peanuts, tree nuts, crustaceans (for example crabs and prawns), fish, and grains such as wheat, oat and barley.

Food intolerance

Food intolerance does not involve the immune system and are usually not life threatening. Some of these reactions are caused by an inability to digest a particular food. Common food intolerance are for lactose and gluten. Some sensitive individuals also react to food additives and components.

If you have a food allergy, you will suffer a reaction even if you consume a small portion of the food you are allergic to. If your reaction is more of intolerance, you may be able to tolerate small amounts of the offending food without a reaction.

Coping with food sensitivities

If you or a close family member suffers from a food reaction, you will know how distressing it can be especially when the trigger is not identified. An accurate diagnosis is very helpful in avoiding the discomfort and risks. It will also help the sufferer to eat a more balanced diet and enjoy a variety of other food without fear.

For a proper diagnosis of your food reaction, you must see a qualified medical doctor as it requires skill to pinpoint the cause of a food reaction and make a clear distinction between food allergy and food intolerance.

The specialist will conduct a comprehensive history (including the review of a detailed food diary), physical examination, and order several tests such as skin tests, blood tests such as the measurement of blood counts and total IgE, pulmonary function tests and others, as needed. After the tests, the specialist will offer the diagnosis and treatment plan, answer any questions and arrange follow-up.

Some of the simple but effective strategies to cope with food reactions are as follows:

1. Avoid allergens

   Since true allergies involve the immune system and can trigger severe reactions, it is best to avoid any food or ingredient that causes allergy. With accurate diagnosis and a strict exclusion diet, individuals with food allergies can cope pretty well with life. To prevent unnecessary food exclusion, careful food challenges can be conducted under the supervision of a qualified medical practitioner, to confirm food allergies.

   As food allergies last a lifetime, it is important to replace the potential food allergen with a nutritionally equivalent substitute. This is particularly important in the diet of individuals who are allergic to many food.

2. Lactose intolerance

   Lactose is a sugar found in milk, and all healthy babies produce an enzyme known as lactase to help digest lactose. For the majority of Asian people, our bodies naturally stop producing lactase as we grow up, a condition known as lactase non-persistence. People with lactase non-persistence can still drink milk without suffering symptoms of intolerance.

   Individuals with lactose intolerance will suffer from flatulence, stomach cramps, bloating, discomfort and diarrhoea.

   Here are some simple ways to help those who want to drink milk:

   • Continue to consume milk and dairy products beyond the age of 2 years. This will help the friendly bacteria in the large intestine to adapt and breakdown milk sugars, relieving you of stomach pain and diarrhoea when you consume a small amount of lactose.
   • Have milk and other dairy products with other food (e.g. milk with cereal).
   • Select fermented dairy products (e.g. yoghurt or cheese) as the lactose content of these products is lower than that in milk.
   • Have milk in small quantities. Drinking half a cup (125 ml) or less at a time will help to reduce symptoms of lactose intolerance as you may have enough of the enzyme in your gut to help you break down the milk sugar in this small portion.

   If you do avoid milk and milk products, then be careful to include other calcium-rich food such as fish with edible bones, soybean curd, green leafy vegetables and other calcium-fortified food.

3. Wheat intolerance

   Some people react to wheat or to just the protein in wheat called gluten. If you are sensitive to or intolerant of wheat, then avoid the grain. But this is easier said than done as wheat is incorporated into a variety of everyday food such as bread, biscuits, cakes, pastries and a variety of noodles including, yellow noodle. To prevent a reaction, try to identify which of the food that you eat regularly contain wheat and avoid these.

   Gluten intolerance is even more difficult to manage as gluten is found in a variety of grains wheat, oats, rye and barley. Eliminating all these food may make meal planning difficult. Switching to rice-based products is helpful. Some supermarkets in Singapore do carry a range of gluten-free products that may make the diet less monotonous.

4. Other food in-sensitivities

   Every individual is different. Some react to food additives and others to natural components in food such as caffeine. The best way to tract the offending food down is to keep a detailed food and symptom diary. Careful observation can provide some clues. Try an elimination diet to check for symptom relief. Confirm the suspicion by challenging yourself with a standard portion. Resurgence of the symptoms will help you confirm the food you cannot tolerate.

Selecting food

1. Buying food – Read food labels

   The best way to identify offending ingredients in food is to read the ingredient list. You may need to carry a magnifying glass to read the fine print. But, because of the intense discomfort you suffer after eating the offending food, you need to study the list carefully to check out if the packaged food included the trigger. If it does, avoid the food.

2. Eating out Give clear and specific instructions

   Eating out is one of the pleasures of life. But, eating out when you have a food allergy or food intolerance makes it a risky affair. If you still do want to eat out, give clear and specific instruction on what you cannot eat. Confirm that you can finally eat the dish placed before you by double-checking that the dish does not include offending ingredients. Always carry your injectible anti-allergy shot. Always inform your accompanying dinner partner or family member about how to use it correctly.

Source: www.hpb.gov.sg/HOPPortal/article?id=2842

Do you want to consult a doctor for your health condition?

Cooking vegetarian or dairy-free meals? From breakfast to dessert enjoy a healthy option with tasty tofu recipes.

…the poop burned like a fiery cannonball of angry passion, but I managed to poop.  I pooped.  My derrière proudly rose from the toilet seat like the proud derrière it was.  Yes, the four-day battle ended and I emerged from the toxic poop-filled bathroom air like a victorious warrior.  Since that event, I’ve become stronger.  Fiercer.  More determined to eat green.  I am the UNSTOPPABLE poop machine.  - an excerpt from my (babycheese) diary

That was sarcasm.

My writing sucks. I’m a terrible writer.

I realized this in 4th grade, when my Language Arts teacher asked, “Your grammar’s weak because you’re bilingual, right?”

Your grammar’s weak

Your grammar’s weak

Your grammar’s weak

Your grammar’s weak

Your grammar’s weak

You should live as a hermit.

She made other interesting remarks. My favorite one is when she straight-up told me, “You’re a smarty-pants.” She also said, “Remember this. B.C. is ‘before Christ.’ A.D. means ‘after death’” and “The word ‘hell’ is not a bad word.  Mr. B confirmed this with me earlier. It’s a place. Not a bad word.” (She might be right about Hell, but she’s completely wrong about A.D.) Yet I have an indescribable respect for this woman. She made a 7-legged tarantula become our class pet. (Its 8th leg fell off.)

At home, I rarely use English because I think it’s better to preserve my native tongue. However, growing up in the states, I feel this increasing pressure to get rid of my subtle Asian accent…which I think can only be done if I speak English 24/7. I don’t know whether [my] poor grammar resulted from my accent or my stupidity. (I blame both.)

It’s hard to describe my situation. So unless you’re truly empathetic, I don’t expect you to understand. In my high school Sophomore year, I received a lot of hateful criticism from my friends for having an accent. I’m not sure why, but I guess a lot of people were on their menstrual period that year, daily. Both girls and boys. Very annoying. Not wanting to deal with the stress/negativity I’d receive daily from a bunch of insecure and hormonally-unstable 15-year-olds, I stopped being close with many people. The decision was hard. Weeding out people was surprisingly easy. (All I had to do was stop conversing with them. Huh. So easy.) Being in “the loop” or part of a “circle” means nothing if you’re force-fed bullshit everyday by bitchy-ass people in order to stay “in.” That same year, I noticed for the first time the phenomenal effect of ditching someone — I’ll talk about that later.

So yeah, let’s head back to the topic. I decided it’d be beneficial to practice writing in a personal blog. Maybe in 5 years I’ll master the art of language? Nah. Maybe I just need an outlet for all the things that go on in my head. Maybe I’m looking for a person to understand me better than me. Maybe I’m trying to be noticed. Maybe I’m a small teenage girl who LOVES cheese but unfortunately developed lactose intolerance later in my teens and who’s now wallowing in…cheese. Yeah.

In traditional Chinese medicine, five elements of nature (wood, fire, earth, metal and water) represent different attributes of human health. Ideally we should have a balance of all five, but most of us are predisposed toward one element in excess of the others, causing an imbalance in the body with negative physical manifestations.

Check out this quiz to determine what element is most prevalent for you, and then read about your element’s characteristics and how to help yourself get back into balance.

A few months ago, my latest step in my journey to heal myself naturally of the curious skin rashes that seem to come and go, brought me to a new health practitioner: an acupuncturist and doctor of traditional Chinese medicine (TCM) who assessed me based on the Chinese five elements theory. She asked me a few questions, looked at my tongue, eyes, and overall frame, then said my elemental type was Metal. She said that my big problem is that the pH balance in my body is off, and leaning too far in the direction of acidity.

Don’t know much about pH balance and the acid-alkaline balance in the body? Check out this nice little article to learn more, and then come on back to me and read on.

Surprisingly, one of the ways this over-acidity was manifesting, she said, was that my stomach contained too little digestive acid to properly digest my food. As such, I wasn’t getting enough nutrition from the foods I eat because my stomach wasn’t able to break everything down as it should.

She gave me nutritional counseling based on my Metal type and the over-acidity in my body, and designed a healing, pH balancing food protocol to increase my alkalinity. The new diet included the following dietary changes:

• no beef
• no eggs
• no dairy
• no bananas
• no “vegetation” (that is, anything leafy or green, which was a pretty darned big part of my diet before)
• more alkaline fruits and vegetables, especially with seeds (think cucumbers, eggplant, avocados, zucchini, butternut squash, tomatoes, yellow squash, etc.)
• 90% of my diet as soups or stews (a bit labor intensive so I find I’m not doing quite as well on this one)
• all grains pre-soaked before cooking

She also said to make broth to extract the nutrients of various foods into a form that can be consumed without digestion from the stomach. According to her assessment, I lack the requisite amounts of stomach acid to properly digest certain foods. I sat up straighter when she said this, because I already make a ton of broth and drink it every day, sometimes in the morning in a mug instead of coffee or tea.

You’re probably thinking to yourself Yes, yes Ecomama, this is all fine and good, five elements, mm hmm, interesting, but what about the coconut cream you mentioned in your title?

Well, the new diet means I’m now I’m officially dairy-free, and even though I didn’t eat a lot of dairy before, butter remains one of my true gustatory pleasures. Eliminating butter is, for me, the most excruciating part of giving up dairy. I don’t drink milk, I hardly eat cheese, I’ve gotten over the loss of yogurt, but oh … butter. How I miss you so.

Needless to say, since this diagnosis, I’ve been exploring lots of non-dairy alternatives to dairy foods. I tried some almond cheese that didn’t exactly taste like cheddar as the wrapper implied, but it melted well enough in a quesadilla to suit me.

I already make my own rice milk and almond milk, but there are certain recipes calling for cow’s milk, like my favorite healthy pancake/waffle batter or creamy oatmeal cooked on the stove, that need a little more fat to give them the fluffiness or richness they need.

One morning, as I was getting my ingredients out to make steel cut oatmeal on the stove, I found myself completely out of both rice and almond milk. I rifled through the pantry and spotted a can of coconut milk that had been waiting to be transformed into an amazing Thai curry dish that never quite materialized.

I dumped it all in a small storage container. The liquid poured out easily, and then I scraped out the thick solids that had risen to the top of the can and stuck to the lid. I topped the storage container with its own lid and with one hand, shook the container intensely to break up the solids and mix them into the liquid. With the other hand, I licked the silicone spoon I had used to scrape the can clean.

As soon as I licked, I had the flash realization that the texture of that coconut “cream” was very similar to butter, my long lost love! Be still my beating heart!

I immediately stopped shaking, but alas, the solids were already all mixed in. I vowed I wouldn’t shake the next can I opened, so that I could keep the buttery coconut cream intact.

Fast forward a couple of days, and another can of coconut milk was purchased and opened. This time, I didn’t mix the solids in with the liquid, but rather left it all separate. I toasted some whole wheat bread, and spread the coconut cream on it like butter.

I swear it spread the same way, glistened the same way, even melted slowly into the bread the same way. I sprinkled it with a generous pinch of sea salt, and while it didn’t taste exactly like butter, the fatty creaminess did hit the spot juuuuuust right.

Thank you, coconut cream. You have saved me from plummeting to the dangerous depths of severe butter withdrawal.