Now, despite my love of ice cream, I really don't eat dairy very often. Although yesterday, I stumbled across a recipe for a flavor from a favorite Boston ice creamery that I would delay my flight home to eat and almost posted it today! I was allergic to cow's milk as a kiddo and haven't had a glass of milk in decades. Some of the ice cream that I have as a treat is made from coconut milk...really delish. And again, it is a treat not a mainstay...
Sans meat, my kind of moustache and "smoke"
What I do eat a lot of are calcium-rich chickpeas...love hummus and have at least a dab of it every day. Here is a recipe for a lovely chickpea salad co-starring with another calcium powerhouse, spinach. The yogurt sauce is optional or just make it with non-dairy yogurt!
Chickpea and Spinach Salad (Ellie Krieger)
One 15.5-ounce cans chickpeas, preferably low-sodium, drained and rinsed (Eden Organic is BPA free)
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup diced red onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3/4 teaspoon ground cumin
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste
3 tablespoons plain nonfat yogurt (try non-dairy ones)
1 tablespoons orange juice
1/4 teaspoon finely grated orange zest
1/4 teaspoon honey
2 ounces baby spinach leaves (about 2 cups lightly packed)
1 tablespoon coarsely chopped fresh mint
In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.
Serve the chickpeas salad over a bed of spinach leaves. Top with the "yogurt" sauce and garnish with the mint. Makes 4 servings