September, 2011 - Watkins Inc. of Winona, MN, is recalling 1,535 units of its individual 7.7 ounce containers of SoyNilla, because it contains an undeclared milk ingredient. SoyNilla was distributed nationwide through the Watkins network of independent contractors, associates and mail orders.

People who have an allergy or severe sensitivity to milk and consume this product may run the risk of serious or life-threatening allergic reactions. Symptoms may include hives, wheezing, vomiting, anaphylaxis and digestive problems, such as bloating, gas or diarrhea.

The product comes in a 7.7 ounce, white plastic package marked with lot #3000280 on the side of the package.

Many Go Dairy Free viewers purchase Chocolate Decadence since they are billed as a dairy-free and vegan chocolatier, so i wanted to ensure we shared this news. To note, it appears that their product ingredients are still dairy-free, but that milk chocolate products were made on the same line, and an allergic reaction was reported due to cross-contamination issues. See the full details on the allergen alert below ...

September, 2011 - Chocolate Decadence, Eugene, Oregon, is recalling multiple lines of chocolate products because they may contain undeclared milk. People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume these products.

There has been one allergic reaction complaint and confirmed to date in Connecticut. The products were distributed nationwide through Internet sales and through retail stores.

Alisa Fleming ~ Getting a jump start on cold and flu season doesn’t necessarily mean piping hot bowls of chicken soup. According to the World’s Healthiest Foods, “If one mineral were awarded first prize for its beneficial effects on immune function, it would be zinc. A cofactor in a wide variety of enzymatic reactions, zinc is critical to immune function and wound healing.” Fortunately, miso, a food often thought of as just a Japanese condiment, is a good source of zinc along with copper and manganese, two other trace minerals that are essential for energy production and antioxidant defenses. But miso is best handled with care, as heating it can destroy many of its health benefits.

Enter Ani, raw food guru, and her latest cookbook, Ani’s Raw Food Asia. She has harnessed the power of miso and several healthy greens in an uncooked version of miso soup. Her recipe is below, but I want to add a few quick notes before you jump right in:

Soy-Free: Many people assume that miso is always a soy-based food, but there are many varieties that are soy-free. Miso fermented from brown rice, chickpeas, or barley is fairly easy to find in North America, at natural food stores, online, or even in some conventional grocers. In Asia, you can even find millet- or rye-based miso paste.

When the publisher of World Vegan Feast said I could choose from any recipe in the book to feature, I thought it only fitting to pick one from where "the world begins" from the perspective of the author. Bryanna Clark Grogan is a native of British Columbia in Canada, and the Nanaimo Bar is a huge tradition in her neck of the woods. These are amazingly decadent bars, but typically loaded with dairy, and perhaps an egg or two. Bryanna not only veganized the original, but she also made it a bit healthier and a bit less sweet (trust me, this is a good thing - one Nanaimo Bar can usually be a sugar overload!). Since my husband grew up in British Columbia, I'm very familiar with this amazing treat, and elated to share this incredible dairy-free version with you today. Take it away Bryanna ...

If you are Canadian or live near the Canadian border, you already know about sweet, gooey, coconut and-chocolate-laden Nanaimo Bars! I have always found them too sweet, so I developed this “grown-up” vegan Nanaimo Bar recipe. The addition of the cocoa nibs in the base gives the bars extra crunch and a slightly bitter edge that counteracts the sweetness. Dark chocolate ganache and coffee liqueur add the “grown-up” elements. I also cut the fat content and use flax seed as an egg replacer, which adds more nutrients. No one notices the nutrition, though – they are too busy oohing and ahhing over the contrasting flavors and textures!