By Lindsay Segreto
What is Lactose Intolerence
There are three different types of Lactose Intolerance the first one is Primary Lactose Intolerance which is the lower amount of Lactose Intolerance when you reach adult hood.
Second Lactose Intolerance that is an Injury or Illness, that is IBS or Gastroenteritis which can lead to damage in the Lining of the small intestine. Its not always permeant but people with a disability can have it permeant.
Congenital Lactose Intolerance which is when a baby is born with this sad condition.
How you can find out that you have this health issue
- when you aren't feeling that great go to the doctors and tell them whats going on and they will give you either a Blood test, food samples, liquid and then they will see how you blood levels are.
- Hydrogen breath test which is another option that you can ask you doctor about
- have a blood test at you local doctor
Dukkah- Crusted salmon
- 4 (about 200g each) skinless salmon fillets
- 1/4 cup Table Of Plenty Pistachio Dukkah
- Olive oil spray
- Saffron rice, to serve
- Steamed asparagus, to serve
- Lemon wedges, to serve
Sprinkle salmon fillets with the pistachio dukkah and press to coat. Heat a large non-stick frying pan over medium-high heat and spray with oil.
Cook salmon for 1-2 minutes each side for medium or until cooked to your liking.
Serve the salmon with the saffron rice, asparagus and some lemon wedges.
Raspberry & Custard Tart
- 300g (2cups) Gluten-free plain flour
- 55g (1/4 cup) caster sugar
- 60g chilled Nuttelex dairy-free margarine, chopped
- 2egg yolks
- 2tsp iced water
- 100g fresh raspberries
- pure icing sugar, to dust
- 500ml (2 cups) soy milk
- 3 eggs, lightly whisked
- 1tsp vanilla essence
- 55g (1/4 cup) caster sugar
Place flour, sugar and margarine in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolks and water and process until dough just starts to come together. Turn the dough onto a lightly floured surface. Press the dough into a ball and knead until almost smooth. (Don't overwork the dough.)
Wrap in plastic wrap and place in the fridge for 30 minutes to rest.Preheat oven to 180°C. Place dough between 2 sheets of floured non-stick baking paper. Roll out to a 28cm disc. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess.
Lightly prick base with a fork. Place in fridge for 15 minutes to rest.Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and pastry weights, rice or beans. Bake for a further 10 minutes or until golden.
Remove from oven and reduce oven temperature to 160°C.To make the custard, place soy milk in a saucepan and bring just to a simmer over low heat. Remove from heat.
Whisk eggs, vanilla and sugar in a bowl until combined. Quickly whisk hot soy milk into the egg mixture. Strain through a sieve into a jug.Pour the custard into the cooked pastry case. Bake in oven for 30 minutes or until just set.
Remove from oven and set aside to cool. Top with raspberries and dust with icing sugar to serve.
"Lactose Intolerance ." Body and soul. N.p., n.d. Web. 13 Jan. 2005. <http://www.bodyandsoul.com.au/health/health+az/lactose+intolerance,14947?gclid=CPn44Yi1rrkCFadZpgodd38ADg\>.