#lactose-free

[the-jumblr-cookbook]

TIME

•

TOOLS

• Large Pot

• Large Skillet

• Medium Mixing Bowl

INGREDIENTS

• 1 (16-ounce) package Spaghetti or Fettucine

• 8 slices Beef Bacon, thinly sliced

• ¼ cup White Wine

• 2 cloves Garlic, minced

• 2 Eggs

• 2 Egg Yolks

• ½ cup Nutritional Yeast

• 1 Lemon, zested and juiced

• ½ teaspoon Kosher Salt

• ¼ teaspoon Ground Black Pepper

• ¼ teaspoon Garlic Powder

• ¼-½ cup fresh Chives, chopped

METHOD

• Bring a large pot of salted water to a boil

• Cook Spaghetti or Fettucine al dente

• Reserve 2 cups of pasta water

• Cook Beef Bacon in a large skillet over medium-high heat for 3-4 minutes

• Add White Wine and cook until reduced, then remove skillet from heat

• Whisk Eggs, Egg Yolks, Nutritional Yeast, Lemon Juice, Lemon Zest, Kosher Salt, Black Pepper, and Garlic Powder in a medium bowl

• Add ⅓ cup pasta water and whisk continuously

• Add pasta to skillet and return to medium-high heat

• Add egg mixture and stir

• Cook until thick

• Garnish with Chives

TIPS

• You might need two packages of beef bacon to fill out the recipe

• Zesting a whole lemon results in a very strong citrus taste. Only half is needed

CREDIT

• Fleishigs Magazine

Non-dairy carbonara

16 ounce Spaghetti/Fettucine - 450gr

[voteformagicalgamers]

Lactose Free Alfredo

Makes 2-3 servings. Make 100% dairy free by subbing in vegan butter for regular butter. 

- 1 cup dried pasta of your choice

- 1/2 to 3/4 can of full fat coconut milk depending on how creamy you want it

- 3-4 cloves of garlic, minced

- Fresh chopped or dried parsley, measure with your heart

- 2 tablespoons butter

- 1/2 tablespoon corn starch, dissolve in water before adding to sauce

- 1/2-1 tablespoon lemon juice depending on how much coconut milk you use

- 1/2 cup protein of your choice (I used shrimp)

- Salt and pepper to taste

Fill pot with water, add salt, bring to rolling boil, add pasta. In a separate pan, cook your protein, and then set aside. In that same pan, turn heat up to high, add garlic, cook for about 30 seconds, and then add coconut milk. Allow to warm and add butter, lemon juice, salt, pepper, and corn starch. Simmer until pasta is done, add 1/3 cup pasta water to sauce, turn heat up to medium-low, and cook for 3-4 minutes. Add pasta and protein, cook for another minute, and serve. Really creamy, and the coconut flavor is nicely offset by the lemon and salt to where it’s not really noticeable and just adds a nice richness. Definitely hit the spot for pasta cravings! It’s the closest thing I’ve made yet to actual alfredo without milk. 

[oaxacaculture]

Oaxaca Corn Pudding Recipe: Nicuatole, Gluten and Lactose Free

Oaxaca Corn Pudding Recipe: Nicuatole, Gluten and Lactose Free

I’m in love with native Oaxaca corn. I’m especially in love with local, organic, non-GMO corn now that I’m on the low FODMAP diet and live gluten-free for my digestive health. I went to a birthday party this week for one of my Zapotec friends. I no longer eat birthday cake. What to do for dessert?

I asked my friend Ernestina to make me traditional Oaxaca nicuatole, a pre-Hispanic corn pudding…

View On WordPress

[realgreekrecipes]

Greek Spinach Rice (Spanakoryzo)

Greek Spinach Rice (Spanakoryzo)

Greek Spinach Rice

Ever heard of Greek Spinach Rice before? It’s a delicious very healthy dish, that Greek mommies just love to cook. That’s because other than its nutritional value, this dish is cooked all in one pot, and on a budget.

Just by hearing the word spinach you think Yaythis dish is healthy (or at least I do). Truth is, this dish is even more healthy. And here are a few reasons as to…

View On WordPress

[ibmblr]

 Eggplant. Anise. Tomato. Salmon.

Hope you’re hungry, because it’s time for Sunday night E.A.T.S. with Chef Watson. Since spring is peeking around the corner, it’s time to lighten things up a bit. Today’s cognitive created concoction is as healthy as is it is delicious.

Get the recipe for Salmon Tostada →

[ibmblr]

Epazote. Apricot. Turkey. Soybean.

It’s time for Sunday night E.A.T.S. with Chef Watson. Epa-what? Epa-mmm is what. This cognitive creation pairs some unexpected flavors together for nom nom nom results.

Get the recipe for Epazote Poultry →

[gorobagaikwad]

Nutritional Innovations: Enzymes in Food and Animal Feed

The global Enzymes Market is a critical component of the global food system, ensuring that we can produce more nutritious and sustainable food for a growing population. In the animal feed industry, enzymes such as phytases, carbohydrases, and proteases are added to livestock diets to improve nutrient absorption and reduce feed costs. By helping animals digest their food more efficiently, these enzymes reduce the amount of phosphorus and nitrogen excreted into the environment, thereby lowering the ecological footprint of meat and dairy production while improving animal health.

In human nutrition, enzymes are used to create specialty ingredients such as prebiotics, low-calorie sweeteners, and lactose-free dairy products. The growing prevalence of digestive sensitivities and the global trend toward health and wellness have created a massive demand for enzyme-modified foods. Lactase, for instance, has allowed millions of lactose-intolerant consumers to enjoy dairy products that were previously off-limits. Similarly, amylases and glucose oxidases are used in the baking industry to create "clean label" breads that stay fresh longer without the need for synthetic preservatives.

The beverage industry also relies heavily on enzymes to optimize production and enhance flavor profiles. In brewing, enzymes help break down starches into fermentable sugars and improve the clarity of the final product. In the fruit juice industry, pectinases are used to increase juice yield and prevent cloudiness. These applications not only improve the quality of the products we consume but also help manufacturers reduce waste by extracting the maximum value from their raw materials. This efficiency is vital in an era of fluctuating commodity prices and supply chain uncertainties.

The demand for specialized personalized medicine enzymes and health-focused biocatalysts is driving a significant portion of the market's value. The Enzymes market size was valued at USD 13.74 billion in 2023 and is projected to reach USD 28.17 billion by 2030, with a compound annual growth rate (CAGR) of 10.5% from 2024 to 2030. This growth is also fueled by the expansion of the nutraceutical market, where digestive enzyme supplements are increasingly popular among aging populations seeking to maintain metabolic health. The convergence of food science and medicine is creating a fertile ground for enzyme-based innovation.

As we approach 2030, the focus will increasingly turn toward meat alternatives and plant-based proteins. Enzymes are essential for improving the texture and flavor of plant-based meats, making them more appealing to traditional meat-eaters. By breaking down tough plant fibers and cross-linking proteins, enzymes can replicate the "mouthfeel" of animal products. This is a crucial step in the global transition toward more sustainable protein sources. The enzyme industry will remain an indispensable partner for food tech companies as they work to build a more resilient and equitable global food system for the future.

[recipesmarketplace]

Confit Byaldi (The Ratatouille Movie Recipe)

Click the stars to rate! Prep time: 20 minutes minutes Cook time: 1 hour hour 15 minutes minutes Jump to Recipe Today I’m sharing my recipe for Confit Byaldi (also known as Confit Bayaldi)an easy dish that still feels super elegant. It’s inspired by two traditional Provençal dishes from southern France (more on that in the article) and was made famous by the Pixar movie Ratatouille It’s…

Confit Byaldi (The Ratatouille Movie Recipe)