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Author Topic: No grains or cow's milk  (Read 2693 times)

Offline RoseannR

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No grains or cow's milk
« on: September 23, 2007, 10:51:24 AM »
I am embarking on new food plan without grains, cow's milk and fruit (due to possible allergies) and need help with food/meal suggestions.  These days my diet consists of veggies, sea veggies, eggs, sardines, wild salmon, organic chicken, Tempe and nuts/seeds (sunflower seeds, almonds & cashews.   I'm not a fan of goat/sheep milk, but haven't yet tried sheep/goat yogurt.

Any idea/recipes would be greatly appreciated; particularly for cooking with tempeh, sea veggies and miso soup.

Thanks, Roseann


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Re: No grains or cow's milk
« Reply #1 on: October 02, 2007, 06:29:14 PM »

This is a delicious salad using sea palms that I created.  In fact I like it so much I have eaten the same exact salad 4-5 days a week for the last 4 months!

Mesclun Greens
Fresh Dill or Cilantro
Sea Palms
Hemp Seeds
Fresh Ground Black Pepper

Toasted Sesame Oil
Braggs or Soy Sauce
Rice Vinegar or Lemon Juice
or...the dressing from Sol Food Puerto Rican Restaurant if you are in Marin!

Also great with hard-boiled eggs instead of avocado, red chili pepper flakes

Sea palms are crunchy but if you let them sit in the salad for a few minutes they will soften up and become deliciously chewy!  For those of you eating grains, this salad is so good as a filling in spelt tortillas as well!

Bon Appetit!

- Abigalonia Delicious

Offline EmilyA

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Re: No grains or cow's milk
« Reply #2 on: October 04, 2007, 06:10:06 PM »

You should certainly try goat's yogurt, it can be great.  I like the Redwood Hills brand in particular, but prefer my goat yogurt in savory dishes—try the following as a topping for roasted root veggies (I like this with roasted carrots or sweet potatoes, or as a dip for fresh veggies).

Yogurt Dip
1 cup Redwood Hills goat yogurt
1 tsp lemon juice
1 scallion, thinly sliced
2 Tbls.  Finely chopped fresh herbs (dill, basil, parsley, cilantro are all good)
½ tsp cayenne pepper (or to taste)
¼ tsp Dulse flakes

This is all very flexible—use what you have and experiment with what you like.

Roasted root veggies
Preheat oven to 300º
Chop veggies into 1 inch chunks (Carrot, parsnip, red onion, sweet potato)
2 cloves of garlic finely minced
Place in roasting pan and drizzle with 1 Tbls of grape seed oil and mix well.
Sea salt and pepper to taste

Roast until a knife is easily inserted—top w/ Yogurt Dip and enjoy!

Good Luck!

Emily Arntz