The best non-dairy sources of calcium are sardines (with bones), sesame seeds, collards, kale, sea vegetables and tofu, so introduce any number of these items into your menu. Three ideas from my recipe archive you could try are "Hot and Sour Greens," "Curried Greens" and "Beet Greens and Tofu." I'm sure your family and guests will enjoy whichever one you choose, and you'll all get a heaping helping of calcium.

The first thought many people have when they think of calcium is milk and dairy products. Try to get out of that sort of thinking because the trade-off with calcium from dairy is the saturated fat they contain, not to mention chemical residues from hormones and antibiotics given to dairy cows. Try calcium-fortified soymilk for all of your recipes calling for milk, or even something as simple as using non-fat yogurt instead of sour cream. Soybeans, black-eyed peas and several varieties of beans also offer substantial amounts of calcium. For dessert, try to include molasses, figs, poppy seeds, almonds and oranges in your recipes. These are all excellent calcium sources. You could even justify an indulgence of nonfat frozen yogurt in this case (as I sometimes do) since it's a much better source of calcium than ice cream or ice milk.