Add:
cannellini beans, made from dried beans
freshly steamed clams
raisins, Trader Joe's Organic Thompson Unsulfured
almonds, Trader Joe's raw blanched- I eat them soaked and roasted
coconut oil, Tropical Traditions, Spectrum
tuna, Trader Joe's pink can (water, no salt) - may not work for you if you're extremely histamine sensitive
Recipe Changes:
I'm now using coconut oil in most of my baked goods instead of olive oil. A lighter, yummier taste. The measurements are the same.
Thursday, March 8, 2012
Lemon Cake
Our lemon tree is in full bloom, keeping the bees busy and the yard wonderfully scented! This is one of my favorite cakes to make.Yum! It's easy and keeps in the refrigerator (if it lasts that long) for several days. I originally made it with water instead of coconut milk and olive oil instead of coconut oil - it still tastes great that way, but the coconut milk and oil step it up a notch.
1 ¼ cups white rice flour
1 cup organic sugar
3/4 tsp cream of tartar
scant 1/2 tsp baking soda
1 egg or flax egg substitute
¼ cup coconut oil (or olive oil)
2T lemon juice + coconut milk (or water) to equal ¾ cup (you can add more lemon juice if you want it really lemony - just keep the total at ¾ cup)
Mix and pour into greased 8 or 9 inch baking pan. Bake in 350 degree oven for 35 minutes or until toothpick inserted in center comes out clean. Pour glaze on cake immediately and keep spreading it around until it all soaks in.
Glaze – ¾ cup powdered sugar (C&H has corn starch in it, others have tapioca – if you want only sugar, grind granulated sugar in blender)
1T coconut oil (or olive oil)
lemon juice to make a thin glaze
Tuesday, February 7, 2012
Roasted Sweet Pepper Basil Soup
This recipe was inspired by tomato basil soup and tastes very similar and avoids those high histamine tomatoes. If you don't have problems with dairy, you can use half and half or milk in place of the coconut milk.
Roasted Sweet Pepper Basil Soup
Makes about 4 servings
2 cups roasted red pepper puree, recipe here
2 cups chopped fresh basil
1 cup homemade chicken stock
1 cup Trader Joe's coconut milk
1/2 cup lower histamine white wine (see What I Eat)
1 large shallot, chopped
2 - 4 T lemon juice (depends on if you want it a little on the acidic side)
2 T olive oil
1 tsp. dried thyme or a few sprigs of fresh thyme
salt and pepper to taste
Heat olive oil in pan and add shallots. Saute until browned. Add basil and cook until wilted. Salt and pepper. Add with red pepper puree to a blender or food processor and blend. Return to pan and add chicken stock, coconut milk, wine, lemon juice, and thyme. Cover and simmer for 20 minutes. Adjust salt and pepper.
Roasted Sweet Pepper Basil Soup
Makes about 4 servings
2 cups roasted red pepper puree, recipe here
2 cups chopped fresh basil
1 cup homemade chicken stock
1 cup Trader Joe's coconut milk
1/2 cup lower histamine white wine (see What I Eat)
1 large shallot, chopped
2 - 4 T lemon juice (depends on if you want it a little on the acidic side)
2 T olive oil
1 tsp. dried thyme or a few sprigs of fresh thyme
salt and pepper to taste
Heat olive oil in pan and add shallots. Saute until browned. Add basil and cook until wilted. Salt and pepper. Add with red pepper puree to a blender or food processor and blend. Return to pan and add chicken stock, coconut milk, wine, lemon juice, and thyme. Cover and simmer for 20 minutes. Adjust salt and pepper.
Monday, January 30, 2012
Sweet Pepper Spaghetti Sauce
I've been working on several recipes using sweet red peppers as a tomato replacement. Here's the first one!
Sweet Pepper Spaghetti Sauce
6 large red bell peppers, roasted and pureed (see recipe below) to make about 2 cups
2T olive oil
1 large shallot, chopped
2 cloves garlic, chopped or grated
1 pound ground meat
1 cup lower histamine white wine (see "What I Eat")
1/2 cup fresh basil, chopped
1T dried oregano
1t dried thyme
salt and pepper to taste
Add 2 T sugar if you like the sweeter taste of tomato sauce
1. Saute shallots and garlic in the olive oil until lightly browned. Add ground meat and cook thoroughly.
2. Add pepper puree and the rest of the ingredients and simmer on low heat until thickened, stirring often, about 15 minutes.
Roasted Red Bell Pepper Puree
1. Cut tops off peppers, wash and clean out insides. Place upside down on lightly greased cookie sheet.
2. Cook in a 350 degree oven for 50 - 60 minutes, until skins begin to char and look wrinkly.
3. Remove from oven. Using two forks, peel off skin.
4. Place in blender or food processor and puree.
This freezes well.
6 large red bell peppers, roasted and pureed (see recipe below) to make about 2 cups
2T olive oil
1 large shallot, chopped
2 cloves garlic, chopped or grated
1 pound ground meat
1 cup lower histamine white wine (see "What I Eat")
1/2 cup fresh basil, chopped
1T dried oregano
1t dried thyme
salt and pepper to taste
Add 2 T sugar if you like the sweeter taste of tomato sauce
1. Saute shallots and garlic in the olive oil until lightly browned. Add ground meat and cook thoroughly.
2. Add pepper puree and the rest of the ingredients and simmer on low heat until thickened, stirring often, about 15 minutes.
Roasted Red Bell Pepper Puree
1. Cut tops off peppers, wash and clean out insides. Place upside down on lightly greased cookie sheet.
2. Cook in a 350 degree oven for 50 - 60 minutes, until skins begin to char and look wrinkly.
3. Remove from oven. Using two forks, peel off skin.
4. Place in blender or food processor and puree.
This freezes well.
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