Go Dairy Free

September Announcements

Respond Now to Win the New Food Allergy Cookbook "What Else is to Eat?" ...

Reply to this newsletter with the answer to the question below by noon (EST) on Thursday, September 25, and you will be entered to win one of three autographed copies of Linda Coss's new book, What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook. Her cookbook contains 115 original recipes that are all free of milk, egg, tree nut, and peanut ingredients, with a focus on easy preparation and the use of inexpensive, everyday pantry items. Linda Coss is the author of two other poplar books for the food allergy market (What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook and How To Manage Your Child’s Life-Threatening Food Allergies: Practical Tips For Everyday Life).The three winners will be announced on Friday, September 26 on Go Dairy Free, so reply now to the following question for your chance to win:

What is your favorite dairy-free snack?
(Reply now to enter to win!)

News Highlights & Food Bites

New Lunchbox Bites E-Book Offers Delicious Recipes September 8 2008

Lunchbox Bites, a mini e-cookbook, has arrived just in time for busy back to school (and work) days ... and it is being offered for the budget-friendly price of just $5. The collection includes a dozen delicious recipes (all vegan, dairy-free, and egg-free) for snacks and sweets, each with accompanying photo ... Read More

The Second Edition to Dairy Free Made Easy Arriving Soon! ... September 22, 2008

It has been a long time in the making, but after a major overhaul to update with the latest information, include even more dairy substitutes, and add over 200 recipes, Dairy Free Made Easy the guidebook for dairy-free living is returning ... but with a new name! Keep an eye on Go Dairy Free as the new title of this better-than-ever guidebook will be announced and available for presale on Go Dairy Free in October!

USDA Approves Soymilk for National School Lunch Program September 15, 2008

Earlier in the year we put up a brief entitled, "Is the U.S. School System Forcing Milk on Children?" Due to the prior policies of the national school lunch program, in many areas parents had to get a note from a doctor to "excuse" their children from taking milk … Read More

Really Raw Almond Milk During the Age of Pasteurization September 12, 2008

Janet Doane knows her almonds, after all, she is the author of Almond Essence, a dairy-free recipe book that shows you how to make and use (for seed cheeses, kefir, etc.) nut milk from sprouted almonds and other nuts and seeds ... Read More

View All News / View the Milk-Free Blog

What's New in Product Reviews

Books/Cookbooks ~ Abby the Alley Cat: Staying Safe from Dairy; The Ice Dream Cookbook; Skinny Bitch and Skinny Bitch in the Kitch
Alternatives, Cheese ~ Parma! Vegan Parmesan
Alternatives, Other Dairy ~ So Delicious made with Coconut Milk Yogurt
Baking Mixes ~ Pamela's Amazing Wheat-Free Bread Mix; Pamela's Classic Vanilla Cake and White Frosting Mixes; Duncan Hines Cake Mixes
Cookies & Brownies ~ Pamela's Simplebites Mini Cookies
Energy Bars ~ Larabar - new flavors
Snacks ~ Everybody's Nuts
Soups ~ Kitchen Basics Stock/Broth

Number of Product Reviews on Go Dairy Free to Date: 573 - Browse All Product Reviews

Featured Recipe: Wholesome Snack Muffins

For a preview of What Else is to Eat?, Linda Coss shared this wonderful muffin recipe for a wholesome start to any day, or to fit snuggly into the lunchbox of a loved one ... "Inspired by a giant zucchini that grew in my garden, these relatively healthy treats resemble a cross between zucchini bread, carrot cake, and bran muffins."

Preparation time: 15 minutes; Cooking time: 35 minutes

Ingredients:

3/4 pound zucchini
1/4 pound carrots
2 cups whole wheat flour
1 cup unprocessed wheat bran
1 cup orange juice
1/2 cup pure cane sugar
1/2 cup firmly packed pure cane dark brown sugar
3 tablespoons canola or vegetable oil, 3 tablespoons water, and 2 teaspoons baking powder, mixed together
3 tablespoons canola or vegetable oil (in addition to oil listed above)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Preparation:

Preheat oven to 375 degrees F. Line 16 regular muffin cups with paper muffin liners.

Trim ends off zucchini. Using a food processor that has been fitted with the grating disk, grate zucchini. Measure grated zucchini to ensure that you have 2 cups; set aside. Grate and then measure carrots; you should have 1 cup. Replace grating disk with metal blade and place the grated vegetables back into the bowl of the food processor; process until vegetables are very finely chopped (yes, I am asking you to chop the vegetables that you just grated – the consistency comes out better this way).

Place all ingredients (including prepared zucchini and carrots) in a large mixing bowl; mix well.

Spoon batter into prepared muffin cups, filling each one until it is full. Bake for about 35 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 10 to 15 minutes before serving.

Makes 16 muffins.

Number of Recipes on Go Dairy Free to Date: 834 - Browse All Recipes

Photo Credit: Wikimedia Commons