Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.good food ideas....?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(good food ideas....?),it will help you,my kids.
i am allergic to dairy and MSG....i also only eat chicken and turkey....well as for meat that is.....have any healthy ideas? or jsut some yummy ones? its really hard to find food with out all that stuff. thanks
Answers:
Non Dairy Cheese:
LESSARELLA CHEEZ
2 cups water
3 Tbs lemon juice
1/2 cup Nutritional Yeast
1/3 cup quick oats
1/4 cup arrowroot or cornstarch
1 Tbs onion powder
1/4 cup tahini (if you don't have tahini, you can use sesame seeds - tahini is sesame seed paste)
1 1/2 tsp salt
Blend all ingredients on high for one minute. Pour into saucepan and cook on medium, stirring constantly until thickened. Put into loaf pan or other mold. Chill overnight. Remove from mold and slice. Delicious on crackers, pizza or in sandwiches. For pizza or fondue, use half the amount of arrowroot.
You can use this cheese on pizzas, to make lasagna, macaroni cheese, on the top of mashed potatoes when making a beanshepherd's pie, on toast with tomatoes. You can make it thick and set it and cut it the next day or you can make it thinner and pour it over vegetables as a cheese sauce. I use this recipe most frequently as it has no nuts or seeds which makes it cheaper. However, if you can afford them, the recipes with nuts and seeds are so good for nutritional value.
Optional: You can also add 1/2 chopped red bell pepper if you want to make the cheese more orange coloured. I like to do this. Also, if you are not going to set the cheese, you can leave out the cornstarch. The oats are enough to thicken the cheese for pizzas and other savoury cheese dishes.
Nut and Seed Milks and Creams
If you've never had almond milk in your coffee...if you've never tried cashew milk on your cereal...if you've never made a sesame seed milkshake...you're in for a real treat. This is a basic recipe for nut milk that you can play around with as you like. To make it thicker or thinner, adjust the nut to water ratio as appropriate. These are thick and creamy due to their rich mineral and oil content, yet they have no cholesterol, little or no pesticide residue, a calcium content that exceeds that of dairy milks and there is no need to pasteurize them. Please remember, however, when adding nut milks to sauces and soups to not boil it intensely, or the milk will likely separate.
1/2 cup raw nuts or seeds
2 cups pure water
1 tbsp pure maple syrup or other liquid sweetener (optional)
1/4 tsp vanilla extract (optional)
Grind the nuts or seeds in your coffee or seed grinder until they are a fine powder. Place in your food processor or blender along with 1 cup of the water, the sweetener and vanilla extract, if desired. Whiz for a minimum of 5 minutes. With the blender still on high, slowly pour in the remaining water and whiz for yet another 5 minutes minimum.
Line a colander with 2 layers of cheesecloth and place this over a large bowl. When the nut milk is finished blending, pour it slowly into the colander and allow it to strain naturally. You can stir it a little to try and speed the process, but in order to keep all particulate out of the finished milk, it's best to let it do it on it's own.
You can strain the milk a second time, if you want to be sure it's free of all particulate.
Store the finished milk in an airtight container in your fridge for 4 or 5 days.
The nut fibre remaining in the cheesecloth is great as an addition to baking, or you can take it into the shower with you for an all-natural body-scrub.
Non-Dairy Chocolate Cake with German Chocolate Frosting
* 2 1/3 cups all-purpose flour
* 1 cup whole wheat flour
* 1 1/4 teaspoons baking soda
* 2/3 cup unsweetened cocoa powder
* 2/3 cup packed brown sugar
* 2/3 cup vegetable oil
* 1 cup water
* 3/4 cup maple syrup
* 2/3 cup applesauce
* 1 1/4 tablespoons cider vinegar
* 2 1/2 teaspoons vanilla extract
* 1 quart soy milk
* 1 cup barley malt syrup
* 2 cups brown rice syrup
* 5 tablespoons egg substitute
* 1/4 cup water
* 1 (10.5 ounce) package crumbled firm silken tofu
* 1 1/2 pounds flaked coconut
* 3 cups chopped pecans
* 6 tablespoons arrowroot powder
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
2. In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
3. In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
5. Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
6. Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
7. Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.
Other Answers:
Chinese cooking (many offer foods without MSG due to ^ allergies & sensitivity to MSG). Make your own Chinese. Get a wok and have fun. Salads are another alternative. Fruit salads, pasta salads, lettuce salads, bean salads, on and on. Soups are great; vegetable soups, rice soups, bean soups, split pea, etc. Chicken and turkey can be purchased ground now, use it in any hamburg receipe as a substitute! Many grocery stores and online shopping places offer a variety of health foods. Soy milk is great dairy substitute.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: Good food ideas? NEXT: NONE
Kitty said: Yes.good food ideas....?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(good food ideas....?),it will help you,my kids.
i am allergic to dairy and MSG....i also only eat chicken and turkey....well as for meat that is.....have any healthy ideas? or jsut some yummy ones? its really hard to find food with out all that stuff. thanks
Answers:
Non Dairy Cheese:
LESSARELLA CHEEZ
2 cups water
3 Tbs lemon juice
1/2 cup Nutritional Yeast
1/3 cup quick oats
1/4 cup arrowroot or cornstarch
1 Tbs onion powder
1/4 cup tahini (if you don't have tahini, you can use sesame seeds - tahini is sesame seed paste)
1 1/2 tsp salt
Blend all ingredients on high for one minute. Pour into saucepan and cook on medium, stirring constantly until thickened. Put into loaf pan or other mold. Chill overnight. Remove from mold and slice. Delicious on crackers, pizza or in sandwiches. For pizza or fondue, use half the amount of arrowroot.
You can use this cheese on pizzas, to make lasagna, macaroni cheese, on the top of mashed potatoes when making a beanshepherd's pie, on toast with tomatoes. You can make it thick and set it and cut it the next day or you can make it thinner and pour it over vegetables as a cheese sauce. I use this recipe most frequently as it has no nuts or seeds which makes it cheaper. However, if you can afford them, the recipes with nuts and seeds are so good for nutritional value.
Optional: You can also add 1/2 chopped red bell pepper if you want to make the cheese more orange coloured. I like to do this. Also, if you are not going to set the cheese, you can leave out the cornstarch. The oats are enough to thicken the cheese for pizzas and other savoury cheese dishes.
Nut and Seed Milks and Creams
If you've never had almond milk in your coffee...if you've never tried cashew milk on your cereal...if you've never made a sesame seed milkshake...you're in for a real treat. This is a basic recipe for nut milk that you can play around with as you like. To make it thicker or thinner, adjust the nut to water ratio as appropriate. These are thick and creamy due to their rich mineral and oil content, yet they have no cholesterol, little or no pesticide residue, a calcium content that exceeds that of dairy milks and there is no need to pasteurize them. Please remember, however, when adding nut milks to sauces and soups to not boil it intensely, or the milk will likely separate.
1/2 cup raw nuts or seeds
2 cups pure water
1 tbsp pure maple syrup or other liquid sweetener (optional)
1/4 tsp vanilla extract (optional)
Grind the nuts or seeds in your coffee or seed grinder until they are a fine powder. Place in your food processor or blender along with 1 cup of the water, the sweetener and vanilla extract, if desired. Whiz for a minimum of 5 minutes. With the blender still on high, slowly pour in the remaining water and whiz for yet another 5 minutes minimum.
Line a colander with 2 layers of cheesecloth and place this over a large bowl. When the nut milk is finished blending, pour it slowly into the colander and allow it to strain naturally. You can stir it a little to try and speed the process, but in order to keep all particulate out of the finished milk, it's best to let it do it on it's own.
You can strain the milk a second time, if you want to be sure it's free of all particulate.
Store the finished milk in an airtight container in your fridge for 4 or 5 days.
The nut fibre remaining in the cheesecloth is great as an addition to baking, or you can take it into the shower with you for an all-natural body-scrub.
Non-Dairy Chocolate Cake with German Chocolate Frosting
* 2 1/3 cups all-purpose flour
* 1 cup whole wheat flour
* 1 1/4 teaspoons baking soda
* 2/3 cup unsweetened cocoa powder
* 2/3 cup packed brown sugar
* 2/3 cup vegetable oil
* 1 cup water
* 3/4 cup maple syrup
* 2/3 cup applesauce
* 1 1/4 tablespoons cider vinegar
* 2 1/2 teaspoons vanilla extract
* 1 quart soy milk
* 1 cup barley malt syrup
* 2 cups brown rice syrup
* 5 tablespoons egg substitute
* 1/4 cup water
* 1 (10.5 ounce) package crumbled firm silken tofu
* 1 1/2 pounds flaked coconut
* 3 cups chopped pecans
* 6 tablespoons arrowroot powder
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
2. In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
3. In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
5. Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
6. Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
7. Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.
Other Answers:
Chinese cooking (many offer foods without MSG due to ^ allergies & sensitivity to MSG). Make your own Chinese. Get a wok and have fun. Salads are another alternative. Fruit salads, pasta salads, lettuce salads, bean salads, on and on. Soups are great; vegetable soups, rice soups, bean soups, split pea, etc. Chicken and turkey can be purchased ground now, use it in any hamburg receipe as a substitute! Many grocery stores and online shopping places offer a variety of health foods. Soy milk is great dairy substitute.
While not exclusively chicken and turkey this site might give you a few ideas for cooking since MSG is not part of kosher cooking and mixing dairy with meat is not allowed.
Source(s):
http://www.pbs.org/mpt/jewishcooking/ Empanadas. You can find recipes to adapt to your needs at
http://gosouthamerica.about.com/cs/south...
correctness,It's Non-profit and only for informational purposes.
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