The Sensitive Kitchen
Cooking for multiple food sensitivities, food allergies, or food intolerances is challenging and exhausting. Episodes feature simple recipes, so you can put dinners on the table that meet your family's needs and are easy on your budget. Tune in for practical advice, favorite recipes, and personal encouragement. Your host is Cindy Sullivan, a registered dietitian and a passionate nutrition educator, who has cooked for her food-sensitive family for more than 20 years. Join her to learn about cooking delicious, nutritious meals for yourself and your family. Use more fruits and vegetables. Include whole grains and fermented foods. Try tasty dressings, herbs and seasonings. Cindy will remind you to include all the nutrients needed for good health. Put an end to lying on the couch with belly pain or brain fog. Cook to feel energized after eating and go out and change the world! Click subscribe and join us on a new food journey. Cindy will help you Cook to Enable Those You Love to Flourish!
The Sensitive Kitchen
The Ultimate Guide to Vegan Milk Bread - without soy
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Cindy Sullivan, MPH, RD, CHES
Episode 044 Soft, tender crumb, fluffy vegan Japanese milk bread. Yum! For vegan, dairy and egg free families, you can now enjoy a delicious vegan milk bread. Cindy baked more than a dozen loaves experimenting with different milks, different egg substitutes as well as other uses for the dough like cinnamon bread and hamburger buns. Cindy discusses why you might want to use different egg & milk substitutes and which ones worked best. This is an intermediate level project, but with a little kitchen equipment (like a scale and instant read thermometer) it is a great weekend project with amazing results.
Find the recipe at FoodSensivitityKitchen.com/episode044
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