Skip to main content

Posts

Showing posts with the label dairy-free

Featured Posts

Understanding Deep Vein Thrombosis: Risk Factors, Signs, and Management

Recently I heard that a family member in her early 50s was being seen by a doctor for DVT and that she was hoping that there was a more natural way of dealing with it than the medications her doctor was prescribing. When I had digested this scrap of family ''information,'' I thought about my own lax position (denial, really) and how it would make sense for me to make some changes in my life while I still have some shreds of health and potential fitness. And, of course, I have inherited my mother's compulsive pop reading habit (in my case, the Internet mostly). So, I decided to research and write an article that would incorporate some preventative and alternative health principles into my life that might make DVT somewhat less likely to catch up with me than is likely the case now. I would also like to see our family member above and others benefit from these principles if they decide that they want to. Deep vein thrombosis (DVT) is a critical health concern that af

Bree and Smoky Bree Vegan Cheese Recipes: Dairy-free, Gluten-free, Nut-free, Soy-free

My husband grew up in a European home (he was born in Canada, the only child in his family to have accomplished that) and cheese was a big feature of everyday eating and entertaining. He love d  cheese.  Any kind.  Soft sweet Camembert or "hand-made" Cheeses that smell and taste somewhat like a sporty boy's laundry (not that I've tasted that, but you know...).  I honestly don't think there is a cheese that he did not love. Then.... we began to cross from ovo-lacto Vegetarian Land (a nice place to live if you adore dairy products and eggs) into Vegan territory.   We did it for health reasons, mainly (we ALL have dairy sensitivity and/or allergies), and for ethical reasons (our older son got physically ill when served an egg as a small child-- he was adamant that we were eating a baby chick-in-the-making.  And you know, he WAS right. The more we learned about the many benefits of eating vegan, the faster our face accelerated into the vegan arena.  Three of

Oat-Whole Wheat Carrot Cake - No Poured Oils, Plant Strong, Egg- and Dairy-Free

Here is maybe the best Carrot Cake (read: virtuously low-fat, sweet, many-textured, moist and tasty to the max) that I have ever baked.  What a bonus that it is healthy!!  I found it so moist, sweeet and flavourful that I believed a frosting would have ruined it... but feel free to go for the traditional (vegan?) cream cheese frosting if you so desire. INGREDIENTS: 1 cup rolled or quick cooking oats 1 cup chopped walnuts 1 cup whole wheat pastry flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon fine sea salt 1/2 cup unsweetened finely shredded coconut 1 cups grated carrots 1 cup pure maple syrup 1 cup pitted, chopped dates (I used Medjool- you could use raisins, etc.) 1 1/2 teaspoon pure vanilla extract --------------------------------------- Gratitude  makes sense of our past, brings peace for today, and creates a vision for tomorrow.  If you are looking for a project to help you expr

Non-Churn Vegan Mango Black 'n' Blue Berry Ice Cream, Dairy-Free, Soy-Free, Gluten-Free

W ell, it is hot summer and my grandies are coming to stay for a while!!  Is there any better excuse to make ice cream?  I will make a lot of ice cream.  It will be vegan (no dairy, no eggs, no other animal products- ha) and gluten-free.  It will contain something out of our garden.  It will be sweet but low on common sugars, sugar-less if possible.  It will be relatively low-fat meaning that I won't be using nut purees as the primary base and will likely opt out of using full-fat coconut milk, yummy as it is.  Most of all, it must be creamy and absolutely delicious.... here is the first attempt at the above. INGREDIENTS 2 1/2 C. Almond or other non-Dairy Milk 2 1/2 C. Frozen Mango Chunks (I buy the organic brand at Costco) 1 T. Arrowroot Powder (or Tapioca Starch or Oat Starch) 1 T. Vanilla (in Alcohol) 2 T. Maple Syrup 1 very ripe avocado Berry syrup or Jam, your choice (I used blackberry jam made with stevia) METHOD Combine all ingredients EXCEPT THE JAM/SYR

Vegan Squash Enchilada Tubbies - Gluten-Free, Dairy-Free

Recently a Facebook friend posted a picture of her supper: a spaghetti squash enchilada just oozing cheese from all angles... she apologized that it wasn't a fancy presentation. It looked so comfort-food yummy that I knew that it would be my next planned meal. I have made quite a few 'adaptations' to the ingredients, and you can too. Just know that it turns out absolutely delicious with very little effort!  I went shopping and found Amy's brand canned chili (vegan)(organic) on sale at my local wholefood store ( Edible Island in Courtenay, BC) You could make your own chili-- maybe you even have some in the fridge?  Amy's Medium Hot Chili made with tofu has all the spices and ingredients that I was looking for, so I liked the convenience of opening the can this one meal. Ingredients: Squash (I used an Acorn Squash) Red Bell Pepper 14 oz can Amy's brand Organic Medium Hot Chili with Tofu 1 C. Frozen Corn Niblets Daiya Cheese shreds (I used Mozzarella

Instead of Cheese....

--> Okay, I'll admit straight off that today I was craving a big old cheese sandwich (maybe grilled havarti with a dill pickle on the side).  Cheese is currently off-limits for us.  We might get a snip of it when we eat out, but that's about it.  Ed is particularly allergic to dairy, etc.  Anyhow, never one to pout (or not for long) I came up with this flavourful (as in ZING-BING-ZING-BANG) sandwich that satisfied all my salt and fat hankerings (because apparently that is what is behind a cheese crave) and is, I think, pretty healthy.  Here is what is in the above sandwich (and don't judge it by its colour until you taste it!): BREAD: Your favourite bread.   In the sandwich above I used a chia bread that is no longer available. AVOCADO:  Ripe, organic.  Open it up and scoop flesh into a small bowl. Mash. RAW GARLIC: to your taste-- I skin & blend about 20 heads of garlic and then freeze in a jar so just use about a 1/4-1/2 teaspoon of garlic. LEMON: Juice of