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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

Abby

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

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
Avocado
Sea Palms
Hemp Seeds
Fresh Ground Black Pepper

Dressing:
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 »
Hi!

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