Recipe of the Month – February
Carrot Salad with Mango Horseradish Vinaigrette
Low histamine, gluten-free, vegan-friendly.
Total Time: 15 Minutes
- 450g (1 pound) carrots, peeled
- 2 tablespoons chopped fresh parsley
- 2 finely sliced green spring onions (salad onions)
- 2 teaspoons fresh grated horseradish (or frozen and recently defrosted in the refrigerator)
- 1 tablespoon fresh green mango juice (or frozen and recently defrosted in the refrigerator)
- 3 tablespoons extra virgin olive oil
- 1-2 teaspoons honey, to taste
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon freshly ground black pepper, to taste
- Grate the carrots in a food processor. Set aside.
- In a salad bowl, combine the grated horseradish, green mango juice, honey, olive oil, salt and pepper.
- Add the carrots, fresh parsley and spring onions (scallions) and toss well.
- Taste and adjust seasoning if necessary.
- Cover and refrigerate until ready to serve.
Notes: Adjust the amount of honey according to your taste.
Recipe of the Month – January
Happy New Year! Why not drink a toast to the new year with a cup of delicious ‘Spiced Green Tea with Apple’. It’s vegetarian, gluten-free, dairy-free and Paleo-friendly. This recipe makes 4 cups.
- 4½ cups pure water
- 1 large apple, sliced
- 1 teaspoon whole allspice (pimento) seeds
- 1 teaspoon turmeric powder or a 5cm (2-inch) piece of fresh turmeric, peeled and roughly sliced
- 5cm (2 inch) piece fresh ginger root, peeled and roughly sliced
- 2 teaspoons rice bran oil
- ½ teaspoon nigella blackseed
- ½ teaspoon black pepper
- 1 tablespoon maple syrup
- 1 tablespoon honey
- 2 green tea bags
- ½ tablespoon amchoor powder or 1 tablespoon fresh green mango juice (you can vary this according to your taste)
1. Place water, apple slices, pimentos, turmeric, ginger, oil, blackseed and black pepper in a saucepan. Mix well, then place on the stove at a medium to high heat and bring to a boil.
2. When the mixture is boiling , turn down the heat and allow it to simmer for 30 minutes. Then stir in the green tea bags and let the mixture simmer for another three or four minutes until the tea infuses through it.
3. Remove the saucepan from the heat. Take out the green tea bags and stir in maple syrup, honey and amchoor powder or green mango juice. Add a small amount at first, then taste and adjust to your preference.
4. Strain tea into a teapot or other heat-proof container with a spout. Pour into serving cups.
- The leftover strained apples and ginger make a tasty hot snack.
- Keep Spiced Green Tea with Apple covered and refrigerated. Consume it within a couple of days or freeze it to enjoy later.
Recipe of the month: DECEMBER
Low Histamine Christmas Pudding – without dried fruit.
It’s impossible to make a traditional Christmas pudding when you’re avoiding dried fruits. You can, nonetheless, ‘have your cake and eat it’.
You need not be deprived of pudding just because you are on a Strictly Low Histamine diet. Make this delicious steamed golden syrup pudding, specially modified for people with HIT. The original version was a great favourite with my own mother and grandmother.
4 oz. (110g or 1/2 cup) sugar
2 free-range, pastured eggs
4 oz. (110g or 1/2 cup) butter or palm-oil-free vegetable shortening, melted
4 oz. (110g or 1 cup) all-purpose plain gluten-free flour
1½ teaspoons baking powder
pinch of salt
1.5 oz. (40ml) oat milk, brown rice milk or dairy milk
½ teaspoon natural, alcohol-free, oil-based vanilla extract
5 oz. (140g) golden syrup
rice bran oil spray or other vegetable oil spray
Electric mixer with bowl
A steamed-pudding tin/mold, with a lid that can be fastened on securely
A large cooking pot with a lid
A wire rack that fits in the bottom of the cooking pot
- Sift together into a bowl the flour, baking powder and salt. Set aside.
- Crack the eggs into the bowl of an electric mixer, add the sugar and beat until the mixture is light and creamy.
- Pour in the milk and butter and continue beating until they are well blended.
- Remove the bowl from the mixer. Using a spatula, fold in the vanilla essence and the sifted dry ingredients from the other bowl, to make a batter.
- Spray the inside of the pudding tin with oil and pour in the golden syrup.
- Pour the pudding batter into the tin and fasten the lid.
- Put the wire rack inside the large cooking pot. Cover it with water, place it on the stove-top and bring the water to the boil.
- Lower the steamed pudding tin into the pot, so that it sits on the wire rack.
- Put the lid on the pot, reduce the heat to a simmer and boil the pudding for an hour and a half.
- While it is cooking, lift the lid of the pot occasionally to check the water level. If water has boiled away, add more boiling water to keep the level up.
- After the cooking time has elapsed, lift out the pudding tin. Immediately invert it on a serving dish and lift away the tin from the pudding.
- Serve drizzled with maple syrup, low-histamine custard, more golden syrup or coconut cream.
Decorate with a sprig of plastic holly for a festive look.
The pudding can be re-heated later if it is not to be eaten straight away, but do remove it from the tin while it is hot.
Wishing you a happy, healthy Festive Season!