Tag Archive for: nondairy

non dairy tomato soup

Non Dairy Tomato Soup

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I found a classic milk-based recipe and converted it to non dairy tomato soup. Tomato soup evolves such strong positive emotions from my childhood. Nothing says home more than grilled cheese and tomato soup. I’m pretty sure I lived on it growing up. Hmm, maybe that’s why I’m gluten and dairy intolerant?! However, we did throw in a few grilled peanut butter sandwiches along the way.

Do you have a favorite food or foods that bring back positive memories of home?

Not only did I convert to dairy-free but also gluten and oil-free.  You never know when you healthily a recipe if it will convert as well. I was really happy with the flavor and would love to hear your feedback. Not only did I swap the flour for arrowroot but I omitted the sugar. As always, my ingredients and seasonings are all organic.  My goal is to reduce inflammation and chemicals in our bodies.  I love my family and myself that much.

 

Ingredients

1 T of organic butter or ghee

1 tsp chopped garlic or 1-2 cloves

2 T Arrowroot powder

1/2 tsp of Celtic or Pink Himalayan salt

1/8 tsp black pepper

1/2 tsp dried basil

1/2 tsp dried minced onion

1/2 tsp oregano

1 14 oz can of diced tomatoes

2 cups cold milk such as coconut or Malk oil-free almond milk

Directions

Place the contents of the canned tomatoes into a Vitamix or food processor and puree until smooth. Set aside.

Saute the garlic and butter together for a few minutes.

Next, blend the arrowroot powder and seasoning.

Remove from heat and stir in the 2 cups of pureed tomatoes. Bring to a boil stirring constantly. Boil for 1 minute.

Add 2 cups of cold plant-based milk.

Heat almost to boiling and serve.

I like to top it with Bragg’s Nutritional Yeast instead of grated cheese.

Serve with gluten-free crackers, Mary’s Gone Crackers is my favorite or gluten-free bread such as Simple Kneads. A side salad pairs well with organic vegetables, of course.

 

Health Issues from Drinking Milk

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Are there health issues from drinking milk? Cow’s milk specifically.  Contrary to the billions of dollars the dairy industry paying actors and models drinking cow’s milk, it doesn’t do a body good. Here are just a few reasons why cow’s milk may not be a good option for our families and why you might want to take a closer look if it’s used by your family.

1. Growth Hormones

Hormones such as rBGH and rBST are genetically engineered hormones that are injected into cows to make them produce more milk. This causes problems in the milk and stimulates the production of the AGF-1 hormone. IGF-1 promotes cell division, which can lead to cancer. Consider teenage girls and how quickly they are developing physically today compared to years ago. Growth hormones can also escalate the age at which a girl starts her menstrual cycle. Starting menstrual cycles early is linked to increased rates of breast cancer. Look at this article from BeatCancer.org, where dairy is listed in the top five cancer contributing foods.

2. Antibiotics

Think of all the yogurt people are eating to add good bacteria to the body. Next, think of all the antibiotics that kill good bacteria that they are injecting into cows that are used to create it. According to Green America, 80% of all antibiotics used are used in livestock. What happens to humans that constantly take antibiotics? It typically destroys the gut thus the immune system.

3. Grain Fed

Most cows are grain-fed. What happens when cows eat grain and corn? It makes them fat. What happens when we eat cows that eat grain? You get the picture. Most importantly, cows are herbivores. That means they should be eating GREENS. Greens provide the meat/milk with good bacterial and vital nutrients such as Vitamin A, D, and K2. Grass-fed cows will not produce the toxic and dangerous mad cow’s disease. Also, the grain that the cows consume is genetically modified.

4. Pasteurization

Clean, raw milk provides beneficial bacteria. Pasteurization destroys good bacteria. It also denatures the structure of the milk proteins and fat into something that is less than healthy.

5. Lactose Intolerance and Digestibility

Most people lack the enzyme lactase that supports the body in breaking down milk sugar. The second highest good cause of allergies in the body behind peanuts is cow’s milk. Milk protein can contain up to 25 various allergens causing moderate to severe symptoms.

What about Organic or Raw Milk?

Organic milk of obviously better than conventional. However, even though the milking cows may be antibiotic or growth hormone-free, they are still typically not grass-fed or free-range. The quality of the milking cow’s life and the variety of grasses it’s able to graze is key in the nutritional value (or lack thereof) of the product.

Also, many organic milk brands are simply “farmer pledged” as organic as opposed to being tested and certified organic so read your labels and know your brands.

Dairy is also a highly inflammatory food that can create pain, inflammation, and mucous. Being an acidic food, it can disrupt the pH in the body which impacts homeostasis and digestion.

We also see a dramatic reduction in ear infections when a parent removes dairy from a child’s diet.

Don’t we need all the calcium milk provides?

Plant foods have as much if not more calcium as you get in milk. Plus, plant foods contain the proper ratios of magnesium and calcium. Cow’s milk does not contain the magnesium and calcium ratio necessary for optimal absorption. One example, chia seeds contain 600 mg of calcium in 2 ounces. Milk contains 300 mg in one cup.

Safer options for cow’s milk are organic sources of plant-based milk such as almond, rice, non-GMO soy, hemp, or coconut milk. Finding sources of clean, raw cow’s milk is a better option than pasteurized but raw goat’s milk is actually better due to the digestibility. Goat’s milk has been suggested as the best alternative to breast milk in cases where breastfeeding is not an option.

My challenge to you is to remove conventional dairy products from your diet for one week then share with me the difference in how you feel.  I experienced a dramatic reduction in allergies, congestion, reduced pain, and much-improved digestion (less gas, bloating).

 

white bowl of pistachio ice cream with whole pistachios surrounding it

Pistachio Non-Dairy Ice Cream

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Who says eating healthy is bland, difficult, or boring?  Pistachio Non-Dairy Ice Cream is heavenly. 

I love pistachios. So paring them with frozen bananas to make what I call “nice cream” is delightful. This recipe is so simple, delicious, and can be a bit addictive.

The recipe is from the Hungrier for Health recipe book and I made a few adjustments to it as it called for using a juicer (which I don’t have).  The recipe book contains 127 recipes that are gluten-free, dairy-free, vegan, kosher, and delicious. This is an excellent resource if you know someone with cancer or other chronic diseases. The author is Susan Silberstein, Ph.D. and you can find her many helpful resources at BeatCancer.org. I was fortunate to obtain my Holistic Cancer Coach training from her which was an incredible blessing.

This is a wonderful healthy dessert to serve guests or even a healthy snack. Today we have non-dairy ice cream options but they are laden with sugar.  If you use ripe bananas, you will not need to add any sugar to this recipe!

Pistachios are the richest source of potassium of all nut families. One ounce contains 310 mg. They are also rich in phytosterols, helpful in lower cholesterol and fighting cancer.

 Ingredients

4 large bananas, peeled, cut in quarters, and frozen

¼ cup raw or roasted (without added oils) pistachio nuts

¼ tsp vanilla extract

¼ cup almond milk

1/8 tsp organic stevia powder or 1/8 tsp monk fruit powder (optional)

Instructions

Coarse chop 1/8 cup pistachios in a food processor and set aside. Grind remaining nuts to a fine powder. Add almond milk and vanilla extract and blend. Add bananas to high power blender or Vitamix and beat until creamy. Transfer to serving bowls and sprinkle with the roughly chopped pistachios. You may want to drizzle some dark chocolate syrup on top as well.

I didn’t add the stevia or monk fruit as it was plenty sweet without. My presentation didn’t look like this as I ate it right out of my Vitamix! It was delicious.

Serves 2.

 

If you want to try another homemade, healthy sweet treat- check out these Spiced Oatmeal Cranberry Cookies!

If you would like to talk more about what foods may help repair your body, you chat more with us here!

Basil Pesto with Cashews

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Basil Pesto with Cashews. It’s vegan, gluten-free, and dairy-free.

According to WebMD, basil has numerous health benefits. So Basil Pesto with cashews is a perfect addition as a complement to a salad or get-together appetizer.

Basil is a powerful antioxidant

Basil pesto with cashews is a powerful antioxidant

Basil contains antioxidants such as lutein, zeaxanthin, beta-carotene, and beta-cryptoxanthin. Many of basil’s health benefits come not only from these antioxidants but from its essential oils.

Basil is simple to grow inside or out. Growing indoors is one way to enjoy it all year long.

Garlic is a Superfood

Of course, garlic is a powerhouse antioxidant as well as antiviral, antibacterial food. I always recommend buying organic when possible and garlic is no exception. If you do not purchase organic, the garlic can be bleached to give it that pristine white color. According to HealthLine:

Garlic supplements are known to boost the function of the immune system. A large, 12-week study found that a daily garlic supplement reduced the number of colds by 63% compared with a placebo (5Trusted Source). The average length of cold symptoms was also reduced by 70%, from 5 days in the placebo group to just 1.5 days in the garlic group. Another study found that a high dose of aged garlic extract (2.56 grams per day) reduced the number of days sick with a cold or flu by 61% (6Trusted Source).

Remember to crush, chop, or mince garlic 10 minutes before cooking. During this time the maximum allicin is created and stays intact during cooking.

What’s unique about this recipe is that I substituted the typical cheese for nutritional yeast and the pine nuts for cashews.

My goal is to find local produce or produce from the United States and since pine nuts are typically only from China, cashews can be grown in southern Florida or Hawaii. Cashews are rich in fiber and contain heart-healthy fats and protein. They’re also a good source of copper, magnesium, and manganese.

Another benefit of consuming garlic and basil is that they support digestion. Digestion is the foundation of our health. If you experience any of the signs of digestive stress (gas, bloating, acid reflux, lower abdominal pain, constipation, or diarrhea), give us a call to provide you with nutritional support.

Ingredients (recommend organic when possible)

A large bunch of basil (about 3-4 cups of leaves)
3 cloves of garlic (add more or less depending on taste)
1/4 c raw cashews

1/4 c raw walnuts
1/3 cup Nutritional yeast
1/2 cup good quality olive oil (expeller pressed)
1/2 tsp kosher salt

Directions

Chop the garlic at least 10 minutes in advance to release the allicin. Place all in a Vitamix or food processor and mix until smooth.  Serve with gluten-free crackers or bread. Store in the refrigerator as it will keep for 5-7 days.  You may freeze it as well and keeps it for 3-4 months. Basil pesto with cashews is perfect with my favorite crackers from Mary’s Gone Crackers. They do not use toxic seed oils in their crackers which is why I love them. And they taste great!