Dressing of a different kind…

Dressings are somewhat of an issue with histamine intolerance. Lemon and vinegar are no option for most. So making dressings will need some rethinking. Yet, oil and therefore pestos work for most. For pesto there is already a recipe which has room for variation. So I tried something new this time. The result, I imagine, can be used as pasta sauce as well.

 

Feta cream dressing with pumpkin seeds

 

preparation time:

ca. 5 minutes

difficulty:

simple

ingredients for 1 bowl:

ca. 125 g feta cheese
handful of pumpkin seeds
30ml milk OR rice, almond or oat milk
ca. 1 tbsp. pumpkin seed pesto/puree or oil
pinch of pepper (you can omit salt, the feta is already quite salty)

 

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preparation:

 

Mash the feta in a bowl with a fork. Pestle the pumpkin seeds in a mortar. Mix all ingredients and blend it. Serve freshly to salad.

 

tip: 

 

This dressing also works as dip for snacks.

If you would like to have the salad shown in the pictures for dinner, here is how it works: sauté 1 carrot in coconut oil. Deglaze with a little water. Add 1 bell pepper (red), 1/2 zucchini and 1 clove of garlic and cook until it’s firm to the bite. Perhaps you’ll need to add more water if it’s boiled away too fast. Cook tagliatelle. Clean the rucola/rocket. Serve with dressing and add spices you like, e.g. oregano or fresh basil.

 

Enjoy!

 

(c) The Histamine Pirate

Millet summer salad…

Millet salad with radishes, rucola & more (vegan)

 

preparation time:

ca. 25 minutes

difficulty:

simple

IMG_0212

ingredients for 1-2 people:

1/2 cup millet
2 cups water
3 radishes
some rucola/rocket leaves
2 carrots
1/2 still a little green banana (you can omit that)
1 spring onion
pinch of curcuma, cumin, salt and pepper
1 tbsp. almond puree
2 tbsp. coconut oil
pinch of maple syrup
IMG_0209

preparation:

Clean the vegetables, peel carrots and chop into little dices. Chop the spring onion into small rings. Chop the radishes into small dices. (Peel the banana and also chop into small rings.) Boil up millet  and carrots with water. Leave it to simmer for about 10 minutes. Heat up oil in a pan. Deglaze with millet carrot water mix. Add spring onion, almond puree, spice (and banana). Add maple syrup to taste. Leave it to simmer until the water is gone. Remove from stove. Add fresh rucola and radishes and serve.

IMG_0211

 

 

Enjoy!

(c) The Histamine Pirate

Caribbean feeling…

Fruit salad “Caribbean”

preparation time:

ca. 15 minutes

difficulty:

simple

ingredients for 4 portions:

1/2 honeydew melon
1 apple
1 peach
1 coconut
(tools: sledge and screw driver ;))

preparation:

Put the screw driver in place on top of one of the darker spots on the coconut. Use the sledge on top of the screw driver to hammer a hole in the coconut. Remove tools. Place the coconut on a glass or bowl the hole facing down to gather the coconut water.

Cut the flesh from the melon (without seeds). Clean the peach and chop it. Peel the apple and chop it. Mix all fruit pieces in a bowl and add as much coconut water as you like.

Serve the fruit salad freshly.

tip:

The rest of the coconut water you can just drink as refreshing beverage.

The remaining flesh in the coconut can either be used for coconut flakes (to garnish the fruit salad) or you use it to make coconut milk yourself. That you can even use in soup.

So here is how you make your own coconut milk:

You need:

100g coconut flakes
350ml water (you can also substitute some of the water by coconut water)

Here’s how it goes:

Boil up the coconut flakes with water in an open pot. Be careful, it can easily boil over! Remove from the stove and let it rest for about 15 minutes.

Blend the flakes-water-mix. Pour the milk through a strainer. Apply some pressure (with a spoon) on the flakes in the strainer so all the milk goes through.

Can be used like purchased coconut milk from the can. If you like your coconut milk to be thicker use less water or more flakes.

 

(found on chefkoch.de)



Enjoy!

 

(c) The Histamine Pirate

What about schnitzel…?

Turkey breast in oatmeal

 

preparation time:

ca. 30 minutes

 

difficulty:

normal

 

ingredients for 3-4 people:

 

 
2 shallots or 1 large onion if tolerated (histamine trigger)
2-3 cloves of garlic
1 egg (yolk)
4 turkey breast filets
ca. 50 g spelt flour
ca. 100 g oat flakes
1 head of salat
(1 lemon)
oil one tolerates (for frying + topping)
2 red bell peppers
ca. 50 g pumpkin seeds
salt, pepper, thyme and/or other spices/herbs one likes and tolerates

preparation:

 

Pluck or cut the salad in pieces and wash it (with a colander). Let it drain. Wash the bell pepper. Core it and cut it in pieces. Mix bell pepper and salad in a bowl.
Wash the turkey breast filets and and dab them dry. Warm up the oil in a large pan. First roll the meat in the spelt flour on one plate, then in egg (yolk) on another and finally roll it in oat flakes on a third plate. Fry the coated filets in the hot pan, first from one side for ca. 3 to 4 minutes, then the other for 3 to 4 minutes until it is done. You might want to use a splatter shield for the pan.
Heat up the oven to about 100°C.
When the schnitzel is done (also inside everything is white by now), you can keep them warm on a plate in the oven.
Peel the shallots/onion and the garlic. Cut the shallots/onion into rings and the garlic into small pieces. Mix both with pumpkin seeds and fry it shortly (medium heat) in the pan until the onions are translucent.
Mix about 3 tbsp. of oil and the juice of one lemon for the salad topping. Add salt, pepper, thyme and/or other spices/herbs you like and tolerate.
Add the onion/shallots-garlic-pumpkin seed-mix to the salad. Finish the salad with the topping you prepared and mix up everything again.

Serve the schnitzel (careful, the plate in the oven is hot!) with salad and maybe with a slice of lemon, if you can tolerate that.

tip:

 

With this schnitzel recipe you can also prepare chicken nuggets which especially kids might enjoy. For that, slice the turkey breasts into small pieces and coat them then. The frying then takes less long.

If you are very sensitive to histamine or if you already ate something high histamine that day, please omit the lemon from the recipe (it’s a histamine trigger).

 

Enjoy!

 

(c) The Histamine Pirate