The lady

Thanks!

Just a note to thank all of you, who came out to
meet me at my recent book signing. It was great to meet you, but
more importantly, it was wonderful to listen to your comments about
my book, lactose intolerance and life after lactose. Your support,
the e-mails and letters I have been receiving make me realize
everyday how important it is to share this information with the
millions of people who are lactose intolerant and don’t yet know
what we know! Spread the word! Help those people enjoy eating again.
It will warm your heart when you see the smiles on their faces.
Thank you again! 

Sheri, “The
Lady”

Is it Lactose or Dairy?

  With every book signing I do, I realize how
many people confuse total dairy allergy with Lactose Intolerance.
You have to know the difference before life can get better. If you
have an allergy to all DAIRY, it refers to the lactose (milk
sugar) and milk protein. This will eliminate everything that
contains: lactose, whey, casein, sodium caseinates, lactalbumin, and
lactoglobulins – simply put, DAIRY. Then it is strictly NON-DAIRY
for you and you should have your physician test you. Symptoms
include: sudden vomiting, diarrhea, severe stomach pain, chronic
nasal congestion, and rash, to mention a few. If you are lactose
intolerant you are lucky, it’s only the lactose that’s a problem.
After eating something containing lactose, symptoms include:
bloating, gas, diarrhea and cramps.

  So, why give up foods you don’t have to, if
it’s Lactose Intolerance? There are great substitutes, making dishes
undetected as lactose-free, which translates to delicious food for everyone,
lactose intolerant or not! How do you find these substitutes and
vital information? That’s what I’m all about. All the experimenting
is done! Great recipes, years of knowledge, trial and error, all put
into my book, “The Lactose-Free Cookbook”. My book is different
because the recipes are loved by everyone, because they look and
taste like the real things! So, make sure it’s an all
dairy allergy before you give it all up…you may just be Lactose
Intolerant!

filling

  • 2 eggs, slightly
    beaten
  • 1 3/4C Libby Solid pumpkin
  • 3/4C Sugar
  • 1/2tsp Salt
  • 3tsp Cinnamon
  • 1 2/3C 100% Lactose-Free 2% Milk

Pie Crust

  • 2C all-purpose Flour
  • 1tsp Salt
  • 2/3C Crisco shortening
  • cold water
Crust – Sift salt and flour together. Cut shortening in with pastry
cutter, until crumbles form. Slowly add water, just enough till the
mixture forms a soft dough. Turn out dough on floured surface, roll
out into circle, large enough to cover a pie plate. Slip into plate
and pinch or trim edges. Now ready to fill. (avoid over handling
dough, which makes it tough)

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