Surviving Lactose Intolerance

And enjoying it! I'd never thought I'd live to say it. Fifteen years or so ago when I first discovered my inability to digest lactose, I just knew my life would soon end. How could I survive without cheddar cheese, pistachio and almond fudge ice creams, luscious cream sauces and mounds of sour cream on baked potatoes? Then I remembered a girl I met years earlier who suffered from schizophrenia. She had literally willed away her monthly period. The memory shamed me and I became determined to will away my desire for dairy products. It seemed unnatural, but I soon realized it to be as simple as a lifestyle choice of mind over matter. So for years, I denied myself of these simple pleasures with a sometimes resentful heart.

Then soy products entered my life, and I was liberated. In the summer of 2000 while at sea, a vegan scientist (Thanks Rachel!) introduced me to Tofutti brand products - namely Tofutti Cuties. Once ashore, I went to the nearest Trader Joes Grocer and bought a box. I managed to make it into my car without tearing into the package. My hands shook as I tried to unwrap the 'cutie' and only managed to get half the wrapper off before indulging myself with a big bite. The entire box was gone within two city blocks.
Since then I've added a few other delicacies that have made my dairy-free life not only tolerable, but downright fun! I try to never run out of Tofutti cream cheese, Silk Light Soy Milk,and sheep feta from Israel.




My daughter loves to find treats for me and if it weren't for her, I would have never had the courage to try sheep and goat cheeses. Basically, I've learned that if it doesn't come from a cow, I can eat it!
If you're lactose-intolerant, and you dearly miss dairy products, don't be shy about trying the new soy products and the ever growing varieties of sheep and goat milks and cheeses.
Evaporated goat milk is the newest addition to my gourmet dishes and is exquisite with Chicken Marsala, or any dish that calls for cream. For a different flavor, you can substitute milk or cream with coconut milk. This works well in dessert and rice dishes.


When an ice cream craving comes, I love the dairy free desserts from Turtle Mountain. Their brand, "Purely Decadant" says it all.

There are a plethora of new vegan cookbooks available that have fabulous ideas for enjoying dairy-free meals and desserts. My new favorite is "Vegan Cupcakes Take Over the World"

No longer do I regard being lactose intolerant a disadvantage. My life is a lot healthier and more interesting now. There are still those awkward moments like when ordering from a menu and trying explain to the diner waitress that eggs aren't dairy products. Then I am tempted to say, "Have you ever seen a cow lay an egg?"