Veganomics!

Listen UP! You don't have to be VEGAN (a vegetarian whom also does not consume, dairy or eggs, or any animal products whatsoever) to choose to consume LESS dairy in your life. You may be lactose intolerant, allergic, or just plain want to have less fat and cholesterol in your diet. HEY, we all want that!! So there is nothing wrong with dabbling in a little VEGANONMICS, as we like to call it here at B-FIT4U. Listen, I've never met a vegetable that made me fat yet....SO shouldn't we all be eating a little more of the "rainbow" as they say? AND not just to fit into our fabulous clothes, but to feel good! Your hair, skin, body, heart, mind, ALL LOVE VEGETABLES. So if you're looking to pair down your obsession with dairy, (cheeeeeeese, please) and all that stuff, there are soooo many alternatives, and delicious recipes to help you do just that! Not to mention so many great Vegan and Vegetarian Cookbooks. So whether you're ready to drop you cheeeese obsession or not, why not try to just pair it down. Less cheese, less cholesterol/fat, shopping spree for new clothes because you dropped a dress size. Sounds like an fair trade to me!

SO This is my all-time favorite dairy-free ricotta recipe. Created by author Jo Stepaniak, other excellent cheese alternatives can be found in her cookbook,

The Ultimate Uncheese Cookbook.

What You Need:
Tofu Ricotta

• 1-1/2 pounds firm tofu, crumbled
• 1/4 cup fresh lemon juice
• 2 teaspoons dried basil
• 1 teaspoon sweetener of your choice
• 3/4 teaspoon salt
• 1/2 teaspoon garlic granules

What You Do:
Combine all ingredients together and mash until the mixture has a fine, grainy texture like ricotta cheese. The cheese should be kept chilled and can be used for lasagna, pizza, or pasta.