Lactose Free Recipes

Kids’ Favorite Kale Chips

Lacinato kale

Lacinato is also called dinosaur kale because of its bumpy texture — so tell your kids they’re eating dinosaur skin!

12 large Lacinato kale (or other kale) leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 350°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 15 minutes for flat leaves and up to 20 minutes for wrinkled leaves. Transfer leaves to bowl to cool. Enjoy!

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Winter Salad

Whole grain triticale berries

Triticale berries add a nutty flavor and chewy texture to this salad.

1 cup cooked triticale berries
1 cup cranberries
1 cup kale, chopped
1 medium onion, chopped
2 carrots, chopped
1/2 cup walnuts
Handful of Italian parsley
Balsamic vinegar
Butter or oil

Soak the triticale overnight, then cook it as you would rice. Sauté the onion and carrots in oil. Add kale and cook until dark. Toss sautéed veggies in remaining ingredients. Season with salt, pepper and vinegar.

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Zesty Wheat Berry and Black Bean Chili

In 2014, Nash’s grew a limited quantity of black cocos beans, which would go wonderfully in this lovely chili.

2 tablespoons olive oil, extra-virgin
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
5 cloves garlic, minced
2 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 pound black beans, soaked
1 pound tomatoes, diced
1 jalapeno pepper, seeded and minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups wheat berries, cooked
Juice of 1 lime
1 avocado, diced
1/2 cup cilantro, chopped

Pour dry beans into a medium sized container with lid, and fill with water to cover beans plus some. Cover container and soak overnight (either in refrigerator or on stove top).

Next day, drain beans and add fresh water, enough to cover beans plus some. Uncovered, heat to boiling then reduce to maintain simmer. Cook until soft, approximately 1 hour. You may need to add water to keep beans covered during the cooking process. Drain and set aside.

At the same time, place wheat berries and 4 1/2 cups salted water in a saucepan and cook, uncovered, over low heat approximately 1 hour, or until berries are soft. Drain and set aside.

In a dutch oven or soup pot, heat oil over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

Add beans, tomatoes, jalapeno, broth, and brown sugar.

Bring to a boil then reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and beans and heat through, about 15 minutes more.

Remove from heat and stir in lime juice.

Ladle into serving bowls and garnish with avocado and cilantro.

We thank Annie McHale for this recipe.

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Poached Eggs with Garlicky Kale

Nash's eggs in a basket

Garlic up your kale and eggs, mmmmm!

2 tablespoons olive oil
3-4 cloves garlic, chopped roughly
1/2 onion, sliced
2 bunches kale, stems removed, leaves finely sliced
1/2 pound pancetta
1/4 teaspoon salt and pepper
6 eggs, poached

Heat oil in a large frying pan over medium heat. Add pancetta, onions, and garlic and cook for 3-5 minutes, stirring occasionally, until very fragrant. (Note: this is a good time to begin your egg poaching).

Add kale, stir well to combine with onion mixture, and cook for 8-10 minutes, or until the kale wilts and onions soften. Remove from heat. Divide the kale between 4 bowls and top each with a poached egg.

We thank Annie McHale for this recipe.

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Roasted Beet and Brussels Sprout Salad

Brussels sprouts

Brussels and beets and bacon, oh my!

6-8 beets, cubed
1 pound Brussels sprouts, root end removed
1 medium white onion, thinly sliced
6 cloves garlic, left whole
1/2 to 1 pound bacon (optional)
3 teaspoons thyme
Sea salt and ground pepper to taste
1/2 cup almonds, chopped (substitute your favorite)
1-2 cups mixed greens
2-3 tablespoons olive oil

Cook bacon to your personal preference and set aside.

To a large roasting pan, add beets, Brussels sprouts, onion, garlic, thyme, and salt and pepper, and toss with 1-2 tablespoons olive oil, coating evenly.

Roast (uncovered) in oven at 400, until softened and browned; approximately 30 minutes.

Remove vegetables from oven and stir in bacon.

Arrange mixed greens on serving plate and top with vegetables.

Sprinkle almonds over vegetables and finish by drizzling remaining olive oil over entire dish.

We thank Annie McHale for this recipe.

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Gluten-Free Good Morning Scones

2 1/4 cups gluten-free all-purpose flour
1/2 c + 4 teaspoons xylitol
1 tablespoon orange peel, grated
2 1/4 teaspoons baking powder
1 teaspoon xantham gum (only if using Bob’s Red Mill Gluten-Free All-Purpose Flour)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup coconut oil, solid
1 cup cranberries, chopped
1/2 cup almond milk
1 teaspoon vanilla

Preheat oven to 350F. Lightly grease a large, rimmed baking sheet with coconut oil.

In a large bowl combine flour, sugar, orange peel, baking powder, baking soda, xantham gum and salt.

Cut in the coconut oil and hand mix until mixture resembles coarse crumbs. (Hand mixing activates baking soda, which produces an airy dough).

Add cranberries, milk, and vanilla extract. Flour hands and mix until ingredients are combined.

Transfer dough to a lightly floured surface (use gluten-free flour!) and gently knead until ingredients are completely mixed.

Separate into 6 rounds and place on baking sheet.

Sprinkle with xylitol.

Bake 12-15 minutes.

We thank Annie McHale for this recipe.

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Lebanese Garlic Sauce

Two Garlic Bulbs

This is a garlic-powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches, or tear off pieces of pita bread and dip it, or on crackers, or on veggies, or just eat it by the teaspoon, umm-umm good! If sauce separates while in storage, just stir or blend again.

Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 32

5 bulbs garlic, cloves separated and peeled, enough to make up 1 cup (Polish garlic works great!)
1 cup lemon juice
1 teaspoon salt
1 teaspoon pepper
3 cups olive oil

In a blender, combine the garlic cloves, lemon juice and salt and pepper. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream until the thickness you want. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container. A squeeze bottle works great.

“A bag of veggie chips and a squeeze bottle of Garlic Sauce to squirt on the chips — it don’t get any better. Garlic Breath: the new you!”
— Walt Wielbicki (Garlic Breath), who we thank for this recipe. If you love garlic too, check out his Death By Garlic (Revived by Kale) and Honey-Poached Garlic Sauce for Ice Cream.

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Mild Beet Salsa

Cylinder beets

Cylinder beets are super-easy to peel and process because of their cylinder shape. They would make excellent salsa!

4 medium beets
4 tablespoons extra virgin olive oil
Salt and pepper
2 teaspoons shallots, finely diced
2 teaspoons fresh ginger, grated

To roast beets, preheat oven to 375 degrees. Trim tops off beets, drizzle with olive oil, and season with salt and pepper. Wrap them in aluminum foil (or put in small roasting pan with lid) and roast until tender, about 40-50 minutes. When cool enough, peel and dice the beets.

While beets are roasting, place the shallot, ginger, and olive oil in a small bowl and stir to combine.

Combine salsa and peeled/diced beets, stirring gently. Taste for seasoning.

Great served with fish, or eat alone as a salad!

For a similar recipe with a stronger kick, try our Beet Jalapeño Salsa recipe.

We thank Karolina Tracz for this recipe.

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Margie’s Crackers

Hard red wheat flour = bread flour

Use any of Nash’s freshly ground flours to make Margie’s crackers.

3 cups Nash’s whole wheat flour, pastry flour and/or triticale flour (any combination!)
1/4 teaspoon baking powder
1 teaspoon or so of salt
1 tablespoon of seasoning: kelp powder, nutritional yeast, chili powder, garlic, etc. (optional)
3 tablespoons oil
1 cup warm water

To mix by hand:
Mix dry ingredients together and then add wet. If too dry, add more water by the teaspoon. Knead until not too stiff.

To use a mixer with a dough hook:
Mix dry ingredients together. Turn on machine, and add wet ingredients. If too dry, add more water by the teaspoon. Leave machine on until ball of dough forms.

Next steps
Wrap dough in plastic wrap or cover with a towel and let stand for 10 minutes.

Divide dough into quarters.

Roll out each piece fairly thinly. Cut into squares with sharp knife or use cookie cutters or biscuit cutters. Transfer to ungreased baking sheet and poke holes in the tops of the crackers with fork.

Bake at 350 degrees for about 10-15 minutes until slightly brown and crisp. Time will vary depending on thickness of dough.

We thank our own Margie Diffner for this recipe!

Crackers

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Pork, Apple and Potato Cakes

1/2 pound ground raw pork
1 pound potatoes
4 ounces cooking apples, finely chopped or grated
2 ounces onion, finely chopped or grated
1 tablespoon fresh sage
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 dessert apples
8 sage leaves for garnish

Peel the potatoes and cut into even-sized pieces. Steam or cook in boiling salted water for about 20 minutes until tender. Drain thoroughly and mash well. Add the ground pork.

Add the apple and onion to the potato. Chop the sage, add to the mixture and season generously. Work the mixture together until evenly combined. With lightly floured hands, shape the mixture into 8 cakes.

Heat the oil in a nonstick frying pan on a medium heat, and cook the cakes for 12 – 15 minutes, turning them occasionally until golden-brown on both sides.

To check that the mixture is cooked, insert a skewer into the center of one cake and leave it there for 10 seconds. Draw the skewer out and touch it. If it feels hot then the mixture is cooked.

While the cakes are cooking, core and cut the dessert apples into quarters. Fry the apple and sage leaves in a small amount of hot oil until the apples are cooked through and the sage leaves are crisp. Serve the cakes with an apple quarter and a sage leaf on top of each one.

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