No better time to ditch the dairy then in 2018, If you haven't tried to eliminate dairy from your diet yet, then what are you waiting for?
"Specifically, women consuming one or more servings per day of high-fat dairy had a 64 percent higher risk of dying from any cause and a 49 percent increased risk of dying from their breast cancer during the follow-up period."
That said only one serving or more of dairy per day!! Whoa! Ladies now is the time to make a change!
Eat Dairy Free is Alisa's second book and it is full of amazing everyday recipes. Here are some highlights of her book;
-Over 100 Dairy- Free Recipes
-All of the recipes are, or have fully tested options for, Gluten-Free, Egg-Free,Peanut-Free, and Soy-Free Options
-90% of the recipes are Nut-Free
-Number of Vegan-Friendly Recipes: 84 (about 75%)
Plus: No Store-Bought Dairy Substitutes Needed - This is a cookbook that anyone can dive into whether experienced with dairy-free living or not. You do not need to seek out dairy-free cheese, sour cream, or other specialty alternatives. There’s even a recipe for easy homemade milk beverage!
Makes About 1 Quart
Everywhere I turn, food manufacturers are adding “blue raspberry” to their flavor lineups. Since it is nothing more than blue food coloring and sugar, I decided to create this sweet and lightly creamy dessert that highlights the taste of all-natural blue(berry)-raspberry.
3/4 to 1 cup blueberries (optionally pureed and strained)
3/4 to 1 cup raspberry puree (about 8 ounces raspberries, pureed and strained)
1 (14-ounce) can full-fat coconut milk or coconut cream
1/2 cup sugar (can substitute agave nectar)
1 teaspoon lemon juice
1/4 teaspoon xanthan gum or guar gum (optional, to help prevent ice crystals)
1. Put the berries, puree, coconut milk or cream, sugar, lemon juice, and gum (if using) in your blender and blend until smooth.
2. Refrigerate the berry mixture for at least 1 hour. Ensure that you have frozen the insert for your ice cream maker for at least 24 hours, if directed in the manufacturer’s instructions.
3. Churn the berry mixture in your ice cream maker according to the manufacturer’s instructions.
4. Pack the soft sherbet into a freezer-safe container and freeze for several hours or overnight for hard-packed ice cream. If it becomes too solid, let it sit at room temperature for 10 minutes before scooping.
No Ice Cream Maker?
Freeze the chilled mixture in ice cube trays. When ready to eat, pop out the cubes and blend in a food processor or high-powered blender until smooth. It will be crumbly at first, but will soften and ball up as it blends.
Credit for this Recipe:
This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books,2018). Photo by Nicole Axworthy.
Eat Dairy Free is available via Amazon in the U.S., Canada, and U.K.
U.S. - https://www.amazon.com/Eat-Dairy- Free-Essential- Cookbook-ebook/dp/B01N6X8I36/
Canada – https://www.amazon.ca/Eat-Dairy- Free-Essential- Cookbook/dp/1944648720/
U.K. - https://www.amazon.co.uk/Eat-Dairy- Free-Essential- Cookbook/dp/1944648720/
The Kindle version of Eat Dairy Free is available via Amazon worldwide.
Eat Dairy Free is also available via Barnes & Noble, Walmart, and Target online. It can be ordered into most book stores (including all Barnes & Noble locations), and may already be available in some stores.
Alisa runs Go Dairy Free and you can find her online and on all social media