Powerful Antihistamine Juices

Recipe of the month: OCTOBER

healthful juicePOWERFUL ANTIHISTAMINE JUICES

(Vegan, Vegetarian, Paleo, Gluten-Free, Dairy-Free)

The book ‘Is Food Making You Sick?’ contains more than 150 strictly low histamine, low histidine, low oxalate and antihistamine recipes.

In one of our blog posts we highlighted the diamine oxidase properties of dark-grown pea sprouts. Here are some ways to use those DAO-packed sprouts in delicious raw smoothies.

 

Sweet Mango and Pea Smoothie

Ingredients:

2/3 cup sprouted green peas
2 cups iceberg lettuce
1 cup frozen mango chunks
3/4 cup organic apple juice
1/4 cup filtered water (or tap water)
1 tablespoon milled chia seed
If you wish you can sweeten with honey, maple syrup or sweetener of your choice.

Instructions:

Put all ingredients together your blender and blend at highest speed until the mixture is smooth.

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Anti-inflammatory Power Juice with Quercetin and DAO

Ingredients:

1/2 cup of freshly dark-sprouted pea seedlings
1 small head of fresh broccoli
1 unpeeled apple, core removed
1 small knob of turmeric root

Directions:

Place all ingredients into a blender and blend until smooth. Drink as soon as possible.

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Easy Sprout Juice with Apple and Ginger

Ingredients:

  • 1/2 cup dark-sprouted pea seedlings
  • 1 unpeeled apple, core removed
  • a small piece of ginger

Directions:

Place all ingredients into a blender and blend until smooth. Drink as soon as possible.

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Beetroot Juice with Pea Sprouts

Ingredients:

half a medium-sized beetroot
3 celery stalks
1 unpeeled green apple, core removed
2 carrots
big handful of cilantro/coriander (with stems)
1/2 teaspoon amchoor powder
freshly ground black pepper to taste

Directions:

Place all ingredients into a blender and blend until smooth. Drink as soon as possible.

 

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Beetroot

Beetroot for flavor, nutrition, color.

Edible beetroot is the taproot portion of the beet plant (Beta vulgaris subsp. vulgaris Conditiva Group). This vegetable is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their edible leaves (called beet greens).[Wikipedia, “Beetroot”] Beetroot is listed as safe for people who suffer from Histamine Intolerance.
Beetroot’s color can range from white, through red-and-white striped, to golden-yellow or red. The most common color available in stores is a dark, almost purplish red.
In North America, beetroot is also called:

  • beet
  • table beet
  • garden beet
  • red beet
  • golden beet

Nutritional Information

Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. In a 100-gram amount (3.5 ounces) providing 43 calories, raw beetroot is a rich source of folate (one of the B-Group vitamins) and a moderate source of manganese. Beetroots are helpful for weight loss because they provide fiber and water to fill you up, but few calories.
Some people can’t stand the flavor of beets, but others love their sweet earthiness. If you’d like to eat beets but you’re put off by the taste, grate them raw and mix them with other ingredients  in smoothies, cookie dough, burgers, hummus, salads or red velvet cake. The other ingredients can soften or disguise the flavor.
Beet greens are rich in calcium, iron and vitamins A and C, so don’t throw them away – use them as you would use spinach or silverbeet (Swiss chard).

Food Coloring Uses

Betanin, obtained from beetroot’s vibrantly-colored roots, is used industrially as red food colorant. It improves the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, candy, and breakfast cereals, among other applications. [Wikipedia, “Beetroot”] Some of the names of beetroot hybrids pay homage to their gorgeous red coloring – such as “Bull’s Blood” and “Ruby Queen”. Famously, red velvet cake is made with beetroot. During the middle of the 19th century, wine was often colored with beetroot juice. In the 21st century it can be used as a coloring for pasta.

Medicinal Uses

Traditionally, Beta vulgaris has also been used as a medicinal plant. “De honesta voluptate et valetudine” (On honest indulgence and good health) was the first cookbook ever printed. It first appeared between 1470 and 1475.  The author recommended taking beetroot with garlic to nullify the effects of “garlic-breath”. For many centuries, from the Middle Ages onwards, beetroot was used as a treatment for a range of diseases, especially illnesses of the digestion and the blood.

Beetroot and Apple Juice

Here’s a quick and easy recipe for a refreshing drink: Put beetroot, apple, carrot, celery and a tiny knob of ginger through a juicer and drink it chilled.

 

 

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