Lactose is the sugar in milk and its absorption requires the presence of an enzyme in the intestinal wall, called lactase.

Lactose intolerance is the inability to absorb lactose in milk when reducing the amount of this enzyme in the intestine. Lactose intolerance can occur after abdominal radiation therapy or after treatment with certain chemotherapy drugs or certain antibiotics.

Here we offer a number of lactose intolerance diet recipes without any dairy product, but high in calcium and vitamin D, or a source of high quality protein. These three types of nutrients can not be diminished in dairy-free diet for a long time. They are very nutritious dishes that support your lactose intolerance diet.

Lactose intolerance diet recipes

Halibut with mashed carrots and green olives tortilla

Ingredients (serves 4)

* 2 brackets
* 500 gr. baby carrots
* 1 small and tender escarole
* 1 small bunch baby spinach
* 2 eggs
* 35 gr. olive green
* 25 gr. parsley
* 50 ml. mineral water
* 50 gr. black olives (pitted)
* Olive oil
* Salt and white pepper

Clean the bracket and remove the fillets, skin also. Cut fillets in half and reserve cold. Grind 50 ml of mineral water, 50 gr. black olives and 15ml. olive oil.

When all ingredients are chopped fine tune the salt and pepper.

Peel carrots and cut into pieces. Slip them to a boil and salt for about 10 minutes. Until tender. Drain and mash with the help of a little water (the amount of water to lighten the puree will depend on what they are tender carrots). It must be a fine puree and light.

Clean escarole and tender stems reserve. Book also tender and small leaves of spinach.

Beat the eggs with a pinch of salt and white pepper. In a nonstick skillet to a thread of oil when it is hot, fry the finely chopped parsley. Add beaten eggs and shredded green olives. Mix gently to slightly curdling. Make the tortilla to make it thick enough tender. Reserve

Mounting plate make the fish on the grill or in a nonstick skillet, seasoned with a little olive oil and salt, turn and turn. Keep oil hot wire on top. In the bottom of the dish, put a spoonful of hot carrot.

Also put a piece of tortilla and a piece of halibut on top. Repeat, placing another piece on the plate of tortillas and fish. End sprouts sautéed endive and baby spinach lightly in a skillet. Dressing the set with the cooking juices of fish mixed with pureed black olives.

NOTE: This recipe can be done perfectly with two other fish-like bitumen belt, halibut or jewelry, always and boneless fillets. Removing the skin will always be more sensitive to taste.

Salad with berries and orange mushrooms

Ingredients

* 100 gr. sprouts salad (endive, romaine lettuce)
* 100 gr. of fresh porcini
* 20 gr. blackberry
* 1 orange
* 10 ml. virgin olive oil
* 5 ml. sherry vinegar
* Fine salt

Clean the porcini ground with the help of a damp cloth. Rinse with cold water sprouts salad. Cut berries in half. Separate the orange segments and remove the skin until they were completely clean. Cut the mushrooms lengthwise into very thin slices. Mix all ingredients in a bowl and dress with oil and vinegar. Put a pinch of salt. Emplate with the help of a hoop or mold.

Bonito tartar

Ingredients (for 2)

* 200 gr. loin of tuna
* 1 tablespoon soy sauce

Vinaigrette:

* 1 cup of toasted sesame oil
* 1 tablespoon soy sauce
* 1 teaspoon toasted white sesame
* 1 bunch chives
* Eschatological or coarse salt

Lining:

* 2 handfuls of bean sprouts

Finely chop the tuna with a knife

Mix the tuna in a bowl with soy sauce and with the help of two spoons to form oval pieces. Chop onion very fine twig. Mix the onion with sesame oil, soy sauce and toasted white sesame. In a skillet with a few drops of hot oil, fry the bean sprouts briefly. Assemble the dish by placing the tartar of tuna with a little salt on top eschatological. With vinaigrette sauce around and spread the sautéed bean sprouts on the plate. It may be accompanied toast spread the tartar.

Crema catalana soy milk

Ingredients (serves 8 people)

* 1 liter of soy milk
* 20 gr. thin-skinned lemon
* 3 gr. of cinnamon (not crumbly)
* 180 gr. sugar
* 45 gr. flour
* 10 egg yolks

Cooking: In a saucepan bring the soy milk, lemon peel and cinnamon, heat to boiling. Cool completely soy milk (approximately 1 hour). Separating the liquid and strain it into two parts. One of the parts, put the fire with flour and sugar well dissolved. Until it begins to boil, do not stop rowing-see. Boil 15 seconds. Set aside the saucepan from the heat and stir in soy milk cold. Mix well and strain into a Chinese.

Put the yolks in the Thermomix and work on speed 3, no temperature. Add to mixture and Varoma, turbines at the same speed until you get the 80 degrees (check with thermometer). Drain again and spread in a Chinese individual bowls on them. It is very important to go rod-mixing, cream, every time we fill each dish serving. So acquire more air, brightness and subtlety.

Assembling the dessert:
The cream you can eat and directly cold refrigerator. Or you can burn with a little sugar.

Burn cream. It is very important to have a special iron shovel to burn or an electric shovel (more practical). Heat the red-hot blade directly over the fire. Sprinkle with sugar, just time to burn the cream and serve immediately burned to enjoy the lens.

NOTE: Of course you can also make the cream without the appliance Thermomix cooking directly over the fire, and controlling, of course, the temperature not to curdle the eggs too.

Grilled grouper with potatoes and curry soup soy

Ingredients

* 100 gr. clean black grouper with thorns
* 100gr. potato
* 50 ml. soy milk
* 5 gr. curry (spice)
* 1 sprig of mint
* 25 ml. virgin olive oil
* Fine salt

Squaring the fish. Remove the scales and bones. Mark it in a pan with a little olive oil. Cut the potatoes into slices, smear it with olive oil and place in the oven for 20 minutes at 180 º

Boil the soy milk for about 10 minutes. Let reduce and infuse the mixture of spices (curry). Cut a julienne of mint. Riding in a bowl. Place potatoes in a pan, unmold, place the fish on the potatoes, soup and milk around the julienne of mint on the skin of fish.

Sea bass with almond powder, raisins and pine nuts

Ingredients (for 2)

* 300 gr. Seabass
* 2 tablespoons almond powder
* 1 leek
* 2 tablespoons pine nuts
* 2 tablespoons raisins

For the sauce:

* 2 tablespoons olive oil
* Toasted pine nuts

Salt the fish and bake in a pan with a little oil. Remove half cooked and breaded with almond powder. Skip the raisins and pine nuts, add the leeks into thin strips and put a pinch of salt. Chop the toasted pine nuts and mix with olive oil.

Cut the leek into thin strips and saute in a pan take oil without color. Finish cooking the sea bass on the grill.

Assemble the dish with leeks base above sea bass, raisins and pine nuts and oil sauce with toasted pine nuts.

Cream empedrat

Ingredients (serves 4)

* 12 tablespoons of cooked beans (250 gr.)
* 300 gr. unsalted cod
* 6 spring onions
* 4 red tomatoes
* 4 tablespoons black olive oil
* 2 tablespoons olive oil
* Cabernet Vinegar type
* Parsley
* Coarse salt or eschatological

Grind the beans cooked until very fine cream. Salt to taste. Cut the cod into cubes. Blanch the onions without losing color and cut in half.

Remove the seeds from the tomatoes. In a soup bowl, put the beans cream base, mounting a decorative onions, cod and tomato seeds with a little salt on it. Oil sauce with black olives, a few drops of vinegar, a string of virgin olive oil and garnish with parsley.