Author: Alisa Fleming

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

This savory potato medley recipe was published in the California Country Magazine, way back in the January/February 2007 issue. The magazine is no longer in publication, but this delicious side dish lives on. It was originally created by Susan Brooking, a Culinary Educator for California Olive Ranch. Please note that the cook time may vary depending on the climate. It can take longer for potatoes to brown if the air is quite humid, but they can toast up quite quickly in arid areas. Special Diet Notes: Roasted Potato & Sweet Potato Medley By ingredients, this recipe is dairy-free / non-dairy,…

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By Mary Martin – In case you need another reason to stop eating dairy products, permit me a personal story. I stopped eating eggs and milk and butter (alone, not as an ingredient in something) a while ago, however I wasn't a vegan, as I'd still have a dessert that was no doubt made with dairy products; I ate Greens Plus bars, which are made with whey; and I'd crave pizza once or twice a month.

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By Jason Stahl – Sharing a few of the lessons learned from a decade of veganism – This week I will have been vegan for 10 years. That's right, beginning in early February of 1997, I stopped eating all meat, dairy, and egg products.

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By Pamela Day – I became interested in poi many years ago while living in Hawaii. My studies of the herbs and the special foods of Hawaii kept leading me back to this “staff of life” of the Hawaiian diet, including its link to the spiritual origins of the Hawaiian people.  Little did I know when my interest in poi emerged that poi would become the sole reason my daughter would survive a life-threatening digestive illness! This occurred a few years after temporarily moving from Hawaii to California where I relocated for a time to further my studies in alternative…

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The bakers at Wholly Wholesome opted not to bother with traditional pizza dough. Instead, their first foray into Italian pies is certified gluten-free. In fact, Wholly Wholesome Gluten-Free Pizza Dough is vegan and “Produced in a Gluten, Wheat, Dairy, Egg, Soy, Nut & Casein Free Environment”. We actually love my homemade gluten-free, dairy-free pizza crust recipe, so I have high standards for the store-bought versions. That said, Wholly Wholesome definitely delivered on flavor. We had three taste-testers and all agreed: scrumptious! Wholly Wholesome Gluten-Free Pizza Dough and Crust are One in the Same But like with the gluten-free pie shells,…

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It looks like American Vintage Wine Biscuits have been discontinued, but they could come back. For now, see our Dairy-Free Snack Reviews for other nibbles that are currently available. American Vintage Wine Biscuits are amazingly unique and delicious! Aptly named, these are far more than crackers. The special care is evident. Thickly sliced like miniature biscuits, every bite tastes of natural quality. We decided that a few bags of these wine biscuits were more than worthy to accompany us to a recent holiday gathering. I neatly laid out two rows of each flavor alongside the other hors’deurves. They were a…

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By Meghan Telpner – I never really had anything against milk, and up until I was struck down with a dreaded bug while in Africa, milk and I got along just fine. I was never one to sit down and drink a whole big glass of milk as the idea was always a bit icky. We generally have aversions to foods that do not work with our bodies. It shocks me that doctors, particularly gastroenterolgists, do not warn their patients about the dangers of milk. Milk can wreak havoc on the intestines of the healthiest individuals. It frustrates me to…

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By Linda Coss – My story began 1991…I sat nervously in the chair in front of the doctor’s desk, trying desperately to calm my wailing toddler.  Jason was only 18 months old, but he had already developed such a dread of doctors and doctors’ offices and tests and shots that he became hysterical at the mere sight of a waiting room.  He had vomited when we entered the examination room.  And now he was crying uncontrollably. “Mrs. Coss,” I heard the doctor say, “This is one of the three worst sets of test results that I have seen in my…

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This easy vegan Halvah Shortbread recipe comes from Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine.  Though this cookbook is not exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients. Halvah is a dense, sweet type of confection that’s native to the Middle East and other parts of Asia. It’s typically made from sesame seed paste (tahini) and sugar, with few other ingredients. It’s often sold in the kosher section or near the nut and seed butters, but is also readily available online. For…

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This dairy-free sweet potato pudding recipe is from Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine. His cookbook isn’t exclusively non-dairy, but it offers many recipes and ideas for cooking with convenient ingredients. In this recipe, Andrew uses canned sweet potatoes – perhaps some leftover from holiday stock ups! And rather than dairy milk or cream, he opts for coconut milk. The flavor and richness is a delicious complement to sweet potatoes. He keeps it simple with just four ingredients and five minutes of preparation, but don’t be afraid to experiment a little.…

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I first learned about Medenki cookies, or Bulgarian honey spice biscuits, in a Christmas day article published online with the The Sophia Echo in 2006. The article was titled “Christmas deliciousness” and it hosted a recipe by Magdalena Rahn. That news outlet is now defunct, but luckily, I kept a copy of her recipe! These Bulgarian honey spice cookies are naturally dairy-free and soy-free, because they don’t call for any butter. Some versions do use oil, but this recipe doesn’t have any added fat, beyond the egg yolks. Special Diet Notes: Honey Spice Biscuits By ingredients, this recipe is dairy-free /…

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This simple Bulgarian Spread recipe was altered from The Sophia Echo, a foreign newspaper in Bulgaria.  It was showcased in the article “Christmas deliciousness” by Magdalena Rahn on Christmas Day in 2006. That newspaper is no long publishing online, but luckily, we kept a copy of this delicious honey-walnut-garlic condiment. It’s great for dipping or topping your favorite bread. This recipe is similar to the Honey Walnut Spread by the California Walnut Board, but simpler, and without the need for cheese. If you do want to try this honey walnut spread on “cheese” I highly recommend my easy Dairy-free “Yogurt…

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This is a personal story, submitted by Theresa Kingma. At Go Dairy Free, we welcome personal stories as they have the potential to help so many others. I gave up Ben & Jerry’s, white chocolate mochas, and Crème Brulee for my son Evan.  My goal wasn’t to be super slim, nor had I converted to veganism.  I gave up all foods with dairy and egg proteins in them because I was breastfeeding my son Evan, who was diagnosed with life threatening food allergies. Small Sacrifices for the Greater Good My dedication to breastfeeding was certainly tested by strictly adhering to…

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I am frequently asked what prompted me to start the website GoDairyFree.org.  Do I have a food allergic child? No. Am I lactose intolerance? Not that I know of.  Here is my story… Not Everyone Outgrows a Milk Allergy I was born with a milk allergy, but food allergy awareness was practically nonexistent in the 70’s. I suffered with colic, sinus infections, breathing problems, and even had surgery to put tubes in my ears when I was 4 because of recurrent ear infections. My mother said she knew I was still allergic, but the doctors wouldn’t listen. Once what I…

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Whether you’re looking for a special meal that isn’t too complicated, or a weeknight dinner with a little pizzazz, Italian sausage pasta is the way to go. This Italian sausage pasta sauce is slightly adapted from a favorite restaurant-style pasta sauce recipe on AllRecipes.com. It’s quite simple to make, but boasts full flavor from the use of Italian-style tomatoes, tomato paste, merlot, and rich Italian sausage. Unlike similar recipes, where the sausage is browned first, this recipe simmers the sausage in the sauce with all of the other ingredients. It’s delicious atop any type of pasta, and even on spaghetti…

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Sweetriot is no longer in business. For sweets that are currently available, see our Dairy-Free Chocolate Reviews. Sweetriot Dark Chocolate Covered Cacao Nibs are sold in small tins in three two varieties, flavor 65 and flavor 70. And as you might suspect, the numbers represent the cacao content in the chocolate coating. Flavor 65 has lighter, naturally fruity notes, while flavor 70 contains an espresso infusion. Our friend Hannah of Bittersweet gave Flavor 65 a trial, and had the following to say: I poured out the shiny pebbles onto the table, and thought they wouldn’t last ten minutes for lack of substance.…

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This spicy chipotle mayonnaise is a favorite zesty spread for veggie burgers, turkey burgers, French fries, sweet potato fries, dairy-free potato skins, and even dipping artichokes. It takes seconds to make, and uses simple spices and a whisk. There’s no need to open a can of chipotles or bust out your blender. I love chipotles in adobo sauce, don’t get me wrong. But every time I open one of those cans, most of it inevitably goes to waste. I end up using just a little for a recipe, and forget about the rest in the refrigerator. Those potent chilis also…

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Yes, you can bake cupcakes without milk, eggs, oil, or butter! In fact, all you need is two convenient ingredients from your pantry. I was just a kid when I first tried this recipe for 2 ingredient dairy-free cupcakes. I don’t even remember where my friend and I got the idea from. I’m pretty sure, it was around long before us. 2 Ingredient Dairy-Free Cupcakes: Made 2 Ways in Endless Flavors As you might expect, these cupcakes are more moist than the traditional preparation, and don’t rise quite as much. But they are still delicious. Plus, it’s so easy and…

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These peppermint meringues are a naturally dairy-free and gluten-free treat for the holidays. They’re also a great way to use up leftover candy canes once the holidays have passed! Meringues make a lot with just a little – you really do get 48 cookies with just 2 egg whites! Luckily, the also keep for a while, so you can enjoy these sweet airy bites for many weeks to come. They’re also great for gifting and travel relatively well. Special Diet Notes: Peppermint Meringues By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian. If you…

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This personal story was shared with us by Foods Matter, from their December issue. The author found relief from eczema through dietary changes like dairy-free living, but also through hydrotherapy. Because eczema is common among those with food allergies and intolerance, we wanted to share this helpful story. Sara Hannan describes her family’s experience with the healing waters of Avène-les-Bains in southwestern France. It’s a hydrotherapy centre which is renowned for its success with eczema and psoriasis.  If you are racking your brains for a present for an eczema or psoriasis sufferer this Christmas, gift them a stay in Avène-les-Bains.…

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