If I could choose I would probably eat almost daily asian inspired food. I love curry, coconut, sticky rice and all the other delicious aromas and igredients asian cuisines use.
This coconut fishsoup is a recipe that my family has been doing for quite some years now. And let me tell you it is DELICIOUS! It is so simple to make but a wonderful experience while eating. Aromas of lemon grass, ginger and curcuma will fill your kitchen.
The important thing to realise is that when cooking asian, not everybody’s tastebuds are the same.
Today I made something delicious that originated in France. A galette is a much simpler approach to glazed fruit tarts. Although the term is very wide (some French cafes a galette is a whole wheat crepe) it usually means a free form tart with a crispy dough some fruit and sugar on top. No glazing or crème topping.
I am a granola girl! I believe that every person has that one kind of breakfast that never becomes boring. Some can eat daily scrambled egg while others enjoy a slice of bred with jam. For me that would be granola! I LOVE granola in all its varieties and combinations.
I love it with lactose free yoghurt and milk
I love it with fruit
I love it with chia
Since I am little I remember sitting at 7 am with my dad at our table and we would both eat a bowl of granola. Granola is my comfort breakfast food! The beauty in granola is that there are endless combination you can have it with peanuts, coconut flakes, all kind of dried fruits, chocolate drops, different spices, grains, seeds … (never ending list)
Last night I had the craving to swap the yoghurt in my muesli with chia seeds. So I prepared some chia seeds in almond milk overnight.
This morning I added some applesauce I have made the previous day to prepare the Healthy Breakfast Muffins for sweetness and topped it off with my Crunchy Granola.
Delicious – fast – healthy
100 % lactose free
100 % dairy free
Every once in a while I end up with to much fruit. I do not know how it happens but at some point there are just too many and there is no way I can eat them all before they go bad. This happened also last weekend. A look in the fruit basket and I saw that I had to many pears and apples. What to do?
As summer says its good byes (at least in Switzerland) it is time for one tropical breakfast to savor the last summer moments. Since I discovered Thai cuisine a long time ago I started to love working with coconut milk. I love the smell it gives to a tradtional Green Thai Curry so I thought why not use it for my breakfast?!
The biggest and hardest change when going lactose free is to find an adequate alternative to various dairy products. Especially when baking it seems impossible to replace butter, milk, buttermilk and cream at first. However, there are many possible options to use alternatively for such. Depending on where you live it might be hard to find all of the alternatives or on the contrary and you are lucky to be able to purchase even more options.
Theoretically butter has a very low dosage of lactose. In fact many lactose intolerant probably can digest small amounts of butter without any symptoms showing up.
Butter has 0.01 gram/tablespoon lactose. Cow’s milk in comparison has 13 grams of lactose per 8 ounces (236 ml) of milk.
- Olive oil
- Apple sauce
- Nut butter: peanut, almond
- Pumpkin puree
- Coconut oil/ butter
- Dairy free Margarine
- Animal fats
- Soy milk
- Nut milk: almond, walnut, cashew
- Rice milk
- Hemp milk
- Coconut milk
- Quinoa milk
- Flax milk
HEAVY CREAM ALTERNATIVES
- Tofu and soy milk: blend tofu with soy milk until smooth texture is produced
- Coconut cream
- Soy cream
- Vegetal cream
- Non-dairy cream