Chef Jill co-founded Chef on Call Chicago, now Centered Chef Food Studios, with partner Chef Ryan Hutmacher. Chef Jill functions in a business development and event-planning . In addition to her work at Centered Chef, Chef Jill is a media spokesperson, food stylist and consulting chef for Sara Lee Corporation. She has appeared nationally on Good Morning America (ABC), and locally on television stations throughout the country. Chef Jill serves as Adjunct Faculty at Kendall College. She is also a member of the School of Business Advisory Board, whose mission is to transform students into globally-conscious decision-makers poised for leadership positions within service industries.
Whether you do not eat dairy due to dietary restrictions or for philosophical reasons, there are plenty of ways to ensure that you get all the nutrition that’s readily found in dairy. In addition to calcium, dairy is rich in Vitamin D, which your body needs to unlock the power of calcium.
Here are some non-dairy foods that contain high amounts of calcium:
Sesame Seeds and Tahini
Spinach, Collard Greens, Swiss Chard and other deep green leafy vegetables
Kelp and other sea vegetables
Here are some non-dairy foods that contain high amounts of vitamin D:
Atlantic Herring, fresh
Flounder and sol, fresh
Dairy-Free Mashed Potatoes
Makes 4 servings.
1 Tablespoon sea or Kosher salt
2 large Yukon gold potatoes, about 1 pound, peeled and cut into 1-inch cubes
4 ounces cauliflower florets
Bring a large pot and a small pot of water to a boil. When each is boiling, add 2 ½ teaspoons salt to the large pot and ½ teaspoon salt to the small pot.
Boil the potatoes, uncovered, in the large pot for 30 minutes until cooked through. Meanwhile, boil the cauliflower, uncovered, in the small pot for 15 minutes, until tender.
Drain the cauliflower while the potatoes continue to cook. Transfer cauliflower to a food processor or blender and puree until smooth.
Drain potatoes and put through a ricer or mash with a potato masher. Gently fold in pureed cauliflower and serve.
Feta and Raspberry Salad with Minted Pesto Vinaigrette
Makes 8 servings.
1 lb baby spinach
1 cup mushrooms, paper-thin slices
2 Tbs red onion, fine julienne
2 ounces feta or goat cheese, crumbled, optional
2 Tbs raspberries
1 oz Brazil nuts, chopped
Minted Pesto Vinaigrette: Add the honey, Dijon, olive oil, water and red wine vinegar to the blender, followed by the basil, mint, shallots and garlic cloves. Puree until smooth and well-incorporated. Add a pinch of salt and white pepper to adjust seasoning.
Salad Assembly: Use tongs to toss the spinach with the vinaigrette in a large bowl. Make sure the vinaigrette is evenly distributed. Garnish with the mushrooms, red onion, cheese, raspberries, and Brazil nuts. Continue reading