Is dairy the right thing for you?

 

Is dairy the right thing for you? Many of our patients feel a lot better after eliminating dairy from their diet. For many people – dairy causes fatigue, bloating, diarrhea, constipation, weight gain, acne, mucous and the list goes on!

In the same breath, there is nothing better than dairy, as we can all attest. For years, the replacements for dairy were truly laughable. The good news is, things are looking up… There are several companies now delivering a much better product that actually tastes great too!  

Here are a few of our favorite dairy alternatives:

 

SIETECashew Queso

YUMMM – this stuff will blow your mind especially heated up and served with Siete grain free tortilla chips. These people know what they are doing.

https://sietefoods.com/

 

TREELINETreenut Cheese

We love the herb and garlic flavor, esp. when enjoyed on Jilz Seed Crackers.

https://www.treelinecheese.com/

https://jilzglutenfree.com/

 

KITEHILL Cream Cheese

We love chive flavor the most, but plain is great too.

http://www.kite-hill.com/

 

HEIDI HO Cashew Cheese

Another good alternative to traditional cream cheese.

https://www.wholefoodsmarket.com/local-vendor/heidi-ho-organics

 

OATLY OAT MILK  

To die for! I like the “Barista” version. When I first tried it, I thought I was mistakenly drinking whole milk… It is that good! Unfortunately, it seems they are sold out everywhere; so finding it can be another story.

https://us.oatly.com/

 

Most of these products can be found at Whole Foods and New Seasons.

Fresh Pesto Sauce (dairy-free)

In our house, we love putting pesto sauce on roasted chicken and pasta for a great dinner or snack. Fresh pesto truly makes average things taste amazing. Traditional pesto sauces include a good handful of parmesan cheese. Although parmesan does truly make the most insanely delicious pesto, you can have a delicious pesto even without the parmesan. Here is what I came with, which Sarah enjoys on things like roasted chicken breast, sliced cucumber, and rice pasta.

This is so good when served fresh but I think it acquires an even better flavor after sitting in the fridge over a night or two. It keeps well in the fridge and it is handy for throwing together quick dinners. Try adding some walnuts or hazelnuts and experiment to make this even more delicious on your own.

Pine nuts are healthy and they contain heart healthy monounsaturated fat, are high in vitamin C, are great source of iron. Pine nuts may even suppress your appetite which we all need help with at times… Pine nuts contain Pinolenic acid which causes the triggering of hunger suppressants (cholecystokinin and glucagon-like peptide-1). These are just to name a few of the many healthy attributes of pine nuts.

 

Jake’s Approach:

Put all of the following ingredients into a blender or vitamix and blend until smooth and evenly colored. Now add it to your choice of meats, vegetables or pasta!

Bon appetit!

 

3/4 cup extra virgin olive oil

1 cup fresh basil (packed and most stems removed)

3/4 cup pine nuts

3 cloves garlic

1/4-1/2 tsp of salt (adjust as you like)

juice squeezed from 1/4 of a lemon

(Do not squeeze lemon directly over mixture… Accidental lemon seeds in the pesto can make it taste bitter)

*Want dairy? Add 1/2 cup parmesan

Lentils With Spinach

Here is a recipe that is easy and healthy! It is vegan, low fat, high in plant based protein and chlorophyl (see the benefits of chlorophyl here). This recipe is so pleasing to the  palate, I think I could eat it every day. It consists of only seven ingredients, including salt! Try experimenting with additional ingredients to add some new flavors and textures, for example, kale or roasted hazel nuts. I found the basis for this recipe in the book “Thrive Foods” by Brendan Brazier. I simply adapted the recipe a little by adding onions and substituting kale for the spinach.

(Makes about 4 – 1 cup servings)

Ingredients

1 tbsp Coconut Oil

3-5 cloves chopped garlic

1/2 lemon

1/2 onion – diced

3-4 C Chicken Broth or vegetable broth

1 C Red Lentils – well rinsed

3 C spinach or de-spined kale

Salt and/or pepper to taste

**Makes about 4 servings

Directions:

  • Add coconut oil to Dutch oven or similar high sided saute pan and place over medium to low heat.
  • Add onions and saute for about 2-4 minutes or until it begins to brown
  • Add garlic and saute for 2-4 minutes
  • Add 2 cups of vegetable or chicken broth and add lentils – bring to boil
  • Back off temperature and simmer without lid for between 30 – 40 minutes, adding broth as it cooks to maintain moisture and broth base. Cook until lentils are tender
  • Add spinach and mix as you simmer for 2-4 minutes until it is wilted and mixed into lentils
  • Remove from heat and squeeze lemon over the top, add salt, mix and serve