Lactose-Free Cooking with Allergic Girl

I'm lactose intolerant. A few years ago, somewhere in 2004-5 to be exact, my stomach said: "No more cow dairy for me, Ma!" So I cut dairy out entirely on an elimination diet that I’m still on. (I also cut out soy and wheat since my stomach was going generally haywire.)

Over the intervening six years I’ve tried to reintroduce dairy, just to see what happened. It wasn’t good. Then last year I met the Redwood Hill Farm and Green Valley Organics people at the Natural Products Expo East. Redwood Hill Farm makes goat’s milk products (naturally lower in the milk sugars that we lactose-free people can’t digest) and they were introducing a new line of cow’s dairy that was organic and lactose-free by Green Valley Organics. Both products were totally delicious and urp-free for me - here’s what I wrote about them in January, 2011.

I loved the products so much that I used them during my Chef Billy Brigtsen catered birthday dinner. (The video of which you can see here and here.) The chef and I had so much fun, and RHF/GVO loved the videos as much as we did, that we decided to do a sponsored series together of three videos showcasing Chef Billy’s cooking (for example, Chef made me gluten-free Pierogi from scratch!) together with these delicious lower lactose and lactose-free products.

I’m thrilled to showcase these three videos today. Below is an official press release about the videos. Recipes will be posted separately under a separate cover. I hope you love these products and recipes as much as I do.

And here’s my final testimonial: we were filming all night, and I was eating for the camera all night and not one tummy gurgle or ‘urp. Not one.



Easy-to-digest Goat Dairy and Lactose Free Cow Dairy Star in Recipes that Deliver Creamy, Richness of Dairy Without the Tummy Trouble

SEBASTOPOL, Calif. (June 6, 2011) – Just in time for National Dairy Month (June), Cooking With Allergic Girl debuts the first of a three-part video recipe series with cooking ideas for the lactose intolerant. Featuring Sloane Miller, author of the recently released book Allergic Girl: Adventures in Living Well With Food Allergies, each installment features one savory and one sweet, gluten-free, allergy-friendly recipe. The recipes were developed by New York-based Chef Billy Brigtsen, who specializes in creating menus that are free of allergens. In this series, Brigtsen uses easy-to-digest goat milk products from and lactose free cow dairy products from to create recipes with all of the deliciousness, but none of the tummy of trouble that traditional dairy can create for the estimated one in 10 people living with lactose intolerance. The videos are available for viewing at Green Valley Organics,, iFood.TV, and YouTube (Green Valley Organics and Redwood Hill Farm).
For the lactose-intolerant Miller, traditional cow dairy presented a dietary dilemma. She realized that without dairy in her diet she was missing out on important health benefits not to mention the creamy, richness that only real dairy added to her favorite dishes.
“The message of my book is that just because you may have a restricted diet does not mean you have to have a restricted life. Viewers will experience this first-hand after enjoying the array of delectably unique and easy-to-prepare allergen-friendly recipes featured in this latest ‘Cooking With Allergic Girl’ video series,” said Miller.

Episode 1: Apricot and Habanero Rice Fritters with Sour Cream Escarole and a Caramel Sour Cream Upside Down Cake

Episode 2: Sabayon with Butterscotch Bananas and Sweet and Salty Chai Lassi

Episode 3: Yogurt Cheese Pierogi With Shaved Beets and Orange Salad and Double Dip Dairy Ice Cream

Jennifer Bice is the owner of Redwood Hill Farm & Creamery, Inc., which makes award-winning, all-natural goat milk yogurts, kefirs, and artisan cheeses under the Redwood Hill Farm® brand name, and is parent company to the Green Valley Organics® Lactose Free line of yogurts, kefirs, and new sour cream made from Certified Humane® low fat cow milk. Bice explained, “Goat milk is naturally more easily digested than cow milk and is a great tasting alternative for many people who are sensitive to traditional dairy. They get the good nutrition of dairy without experiencing the unpleasant side effects. We receive calls every day from consumers who are looking for ways to enjoy all the health benefits of dairy without the tummy troubles many experience after eating it. Although our goat milk products continue to grow in popularity, there are those who still prefer cow milk, which is why we decided to offer two great-tasting, all-natural options: our traditional Redwood Hill Farm goat dairy products and our new Green Valley Organics Lactose Free cow dairy line – together we call it ‘dairy’s dynamic duo!’”

Redwood Hill Farm and Green Valley Organics yogurts and kefirs are available nationwide at grocery, specialty, and natural food retail chains and stores including Whole Foods Markets. Green Valley Organics Lactose Free sour cream is currently available in select markets, and will be available nationwide by late summer. Redwood Hill Farm’s artisan cheeses are available throughout the Western United States and available for online purchase at for information and pricing. For information about Green Valley Organics, visit



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