DairyFreeCookingforKids
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Dairyfreecookingforkids [1] | About Us [2]
"You Too Can Learn The 'Secrets' That Have Taken Medical
Professionals and Culinary Experts YEARS TO LEARN, AND RETURN YOUR
FAMILY TO THE HEALTH AND WELL-BEING THAT YOU KNOW THEY DESERVE."
_"Dairy Free Cooking for Kids is your comprehensive, professional,
step-by-step guide to creating really good healthy and tasty food that
your whole family will love and significantly benefit from!"_
I have always loved food good, healthy, nutritious, home grown and
flavour-bursting food! Ever since I was young and living by the beach
in Sydney, Australia, I have been fascinated with gathering and
tasting good food.
Back then we bought super fresh vegetables and herbs from the asian
market gardens, with row upon row of tiny and perfect produce. We
fished in the harbour from the beautifully crafted timber dingy my
father made, or from the rocks along the foreshore. We caught bream,
taylor and, amazingly, a huge tuna which found its way mysteriously
into Sydney Harbour. We grew the sweetest, tiniest strawberries and
abundant herbs in the kitchen garden, and swapped sweet lemons for
limes with the neighbours when there was a bumper crop.
We had friends, refugees from the war, who grew everything they ate.
They lived right down on the beach in a rustic timber and sandstone
cottage on the water's edge, and lost all their hens when a bushfire
raged through the national park next door.
And then there was the mother of my best friend, who also lived in a
house on the beach. A cook, par excellence, she slow-roasted whole
fish in banana leaves in a pit in the sand, and spit-roasted pig for
the throngs of fascinating people she, and the good doctor, gathered
around them. Their house was constantly filled with adults, children
and beautiful food aromas.
What a childhood full of food memories! What a way to inspire a
child to explore the wonderful world of tastes and textures, all mixed
up with great associations of discovery, experimentation and the
natural abundance which is still available to us today (despite the
fact that the asian market gardens gave way to a sprawling suburban
shopping mall many years ago).
It gave me a sound basis for bringing up my own children with
healthy attitudes towards food, and a keen interest in growing and
sourcing truly good produce.
So discovering my oldest daughter, Katie, was lactose intolerant
really threw me. Little did I know that her constant stomach pains and
occasional bad breath was due to an intolerance to the sugar lactose
in milk-based products, such was her love of milk, yoghurt and cheese.
A very sporty, healthy child and yet we couldn't explain the stomach
pains, even when she was hospitalized for two days for observation and
testing. The only test the doctors didn't do was an allergy test.
With no answers, it was a number of years later when it finally
dawned on me that it could be a reaction to something she was eating.
Sure enough, after thorough testing at a reputable allergy clinic, the
results showed an extremely high reading for lactose intolerance.
Voila!
So then I had to rethink my family meals, and work around the
problem - not an easy task in the early 90's. There was little
literature available, and an even smaller number of alternatives to
milk-based products. So I set about developing easy, tasty and
dairy-free recipes for children with the total family eating patterns
in mind.
As I have educated my two beautiful girls with good food from a very
early age, I refused to cook separate meals and insisted that they at
least tried everything I cooked for them. Subsequently they have grown
up with wide and varied taste palates, trying many different
flavoured, textured and coloured foods over the years, resulting in
two very healthy young women.
When I leased the Vaucluse House Tea Rooms, Sydney, one of my
greatest pleasures was using the beautiful, sunny, side room as the
birthday party room. Many children's birthdays were celebrated in that
room, way back to the days of their grandmothers.
And just about every time I tried, ever so subtly, to introduce
those gorgeous children to healthy party food it was left,
unappreciated and misunderstood, on the party table. Those delicious
wholemeal cup cakes, grainy bread fairy bread, and jugs of freshly
squeezed orange juice, all way ahead of their time! Yet how far have
we come in nutritional knowledge and good food education, especially
for the young.
Now many students attend my cooking school classes on nutritious,
seasonal and low GI foods in the hope of finding ways of managing
their own, or family members, health. They soon discover that feeding
the body with a wide range of macro and micro nutrients through
grains, nuts and seeds, organic fruit and vegetables, meat and
poultry, plenty of oily fish and low fat dairy or lactose-free
substitutes makes a real difference to their sense of wellbeing, their
energy levels and their general fitness.
My childhood of gathering and cooking fresh, home grown and whole
food gave me the solid building blocks for my career in food as
lecturer, caterer, restaurateur, writer and cooking school proprietor.
It also led me to London where I studied at the London Cordon Bleu
Cooking School, graduating as an advanced graduate. I have written and
published a number of recipe books on health issues and culinary
topics both for myself and in the name of others, and have been lucky
enough to be sought out by the media to comment on the latest trends
in healthy eating.
My passion today is spending time at my Cooking School on Sydney's
North Shore, where I lecture and demonstrate how to cook healthy low
GI foods with locally sourced, organic and seasonal produce. My only
regret is that I am not able to educate enough people and as a result
families all over the world are paying the price, sometimes going for
years or through their whole life in discomfort and ill health.
Imagine my surprise when my good friend Julia Ellerton suggested
that we create a book and put it on the internet. I had never thought
of the Internet as a method of reaching people. Think about it,
anybody regardless of where they were in the world could download it
and benefit straight away. JULIA IS A WELL KNOWN AND HIGHLY RESPECTED
CLINICAL NUTRITIONIST, MEDICAL HERBALIST, AND IRIDOLOGIST. She runs a
very busy practice on Sydney's Northern Beaches and, at the same time,
lectures around Australia on a wide variety of nutritional subjects.
As well as writing a number of publications for other health
professionals, Julia has helped many people return to optimum health
using sound nutritional practices, and she is a passionate advocate
for using food as medicine.
Julia's many years of clinical experience as a nutritionist have
honed her skills in treating children with lactose intolerance. She is
highly experienced in diagnosing and assisting children and their
parents with sound advice and great success.
Our first thought is that we would create an e-book and sell it just
as countless others do. We asked a friend of ours, Mark, to do a bit
of research to see what others were doing. Mark is one of those people
who really knows his way around computers and the internet. In no time
at all we were reviewing a broad sample of what was available. We
found e-books ranging in price from $27 all the way to $495. I guess
it would be fair to say that we were disappointed with what we found.
SOME OF THE RECIPES WERE GOOD BUT MUCH OF THE INFORMATION WE FOUND WAS
FACTUALLY INCORRECT AND A COUPLE DOWNRIGHT DANGEROUS. Many of the
recommendations and recipes were handed down generation to generation
and just reprinted, without any consideration to the nutritional
aspects that would be required for a healthy balanced diet, especially
for young children.
We decided that we needed to spend a significant amount of time
creating a document which would be scientifically based and combine
Julia's and my 40 plus years of experience to give mums, dads and
grandparents, information that would be useful straight away and truly
add to the nutritional needs of their family and children. IN TOTAL WE
HAVE SPENT WELL OVER 67 HOURS COMPILING OUR E-BOOK. It contains advice
and recipes which would normally be charged at many hundreds of
dollars.
Now in its 2nd Edition, DAIRY FREE COOKING FOR KIDS has taken more
than 67 hours to compile, edit, update and format. It's also the
result of YEARS OF EXPERIENCE that only comes from working day in, day
out, with people whose problems can be traced back to an intolerance
to consuming dairy based foods.
17 pages packed full of scientifically based nutritional
information.
Each recipe has detailed instructions by a professional chef.
Photos accompany each recipe so you know what it looks like.
Detailed nutritional tables are included
Looking at the competition we knew that we could easily charge $97
for the book, after all we would normally charge more than that for
each recipe which was customized for a person's nutritional
requirements. But we wanted to make it available to as many people as
possible. After much debate we decided that if we wanted to be true to
our values, we needed to get this information out to as many people as
possible. So in the end we decided to make the E-BOOK AVAILABLE TO
ANYONE WHO NEEDED IT FOR FREE. I know that sounds amazing but in the
end we could not put a price on the work and we knew that many people
would benefit.
_YES - YOUR COPY IS FREE IF YOU ACT QUICKLY_
All that we ask in return is if you find the information useful that
you refer other mums, dads and grandparents to this page. We want the
maximum number of people to benefit. Help us spread the word.
We are blessed to be living in countries with many fabulous growers,
fruit and vegetable markets, well stocked health food stores,
certified organic shops, gourmet delis and stunning fish markets, as
well as being able to source a growing variety of good quality
foodstuffs in supermarkets.
How wonderful it is to now find rice, oat, soy and lactose-free
milk, lactose-free ice cream, tofu, tempeh and soy products of all
sorts. Finding good sources of calcium for growing children's bones,
nails and teeth is now easy, using calcium-fortified grain milks,
edible boned, oily fish such as canned salmon, sardines and anchovies,
green leafy vegetables, nuts and seeds, wholegrains, dried fruit and
pulses.
How easy it is to access top-quality ingredients so that we can give
our lactose intolerant children every opportunity to live healthy,
happy lives with dairy-free day-to-day living.
Educating our children in the wonder and delight of growing and
picking their own produce, of tasting and feeling the benefits of
truly good food, is an invaluable lesson we can all teach the next
generation, never forgetting that the enjoyment of those shared
experiences is unforgettable!
Lisa Lintner
Sydney
June 21, 2008
P.S. Don't forget to download your free copy HERE and if you do find
it useful then please TELL YOUR FRIENDS [3].
We would love to know what you think about this website. Leave us a
message HERE.
If you have any questions that aren't answered on this website,
email me at info@dairyfreecookingforkids.com [4] and I will get back
to you within 48 hours with a response. Thanks, Lisa.
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