This recipe is a first from a series of plant-based, low histamine recipes that I’ll be posting on my website. Few week ago I was hit with a histamine crisis and since then I’ve been trying to figure out my plant paradox, low histamine diet. By now I already have few favorite dishes, and this mixed cabbage dish with fennel, ginger and leeks is one of my favorites.
Millet porridge is a great alternative to oats porridge, and this plant-based option will make life easier for those looking for alternatives to egg breakfasts. Also, a gluten-free and lectin-free meal, with infinite possibilities to personalize to your own taste. Millet porridge can easily be a great breakfast or snack for children.
When I’m out of ideas of what to cook, I ask my husband, and he usually has some random, but inspired requests. This time he said chicken drumsticks and cold potato salad. I had everything I needed so I was happy to comply. This was a great lectin-free dinner, healthy, and easy to make.
There is something about the combination of kale – more specifically Lacinato or dino kale – and romaine lettuce. They balance each other perfectly and create a salad that is satisfying even as a main dish. And the sesame salt is absolute perfection – a trick I just learned recently from Bon Apetit magazine.
Every single time I shop a rutabaga in Whole Foods, the cashier asks me what that is. The problem is that I can never pronounce it the way Americans do, so we always need a little time to figure out how to add it. The thing is I really love to cook with this root vegetable, also called ‘swede’ in Europe, so I wanted to share the ways I enjoy it.
Spring is here and with it our beloved berries. If you, like me, are sensitive to nightshades and lectins and think you can’t have a vibrant and delicious salsa anymore, fear not. This strawberry salsa is, if you ask me, even more vibrant and delicious than a tomato salsa.
These baked artichokes with hazelnut olive pesto not only look like a piece of art, but they make for an excellent appetizer for when you have guests and want to make something easy and tasty, but fancy looking. Also, they are lectin-free, dairy-free and healthy so they suit everyone. Continue Reading…
What do you make if you have a big bunch of fresh spinach? Chances are not pancakes, but don’t say no before you try it. I first discovered I can make spinach pancakes while reading one of my favorite cookbooks, inspired by Nordic cuisine. I made them once and since then I keep thinking of them. And because today, when I write this, is Pancake Day 2019, and I had this big bunch of spinach, I decided it’s time to make them again and write the recipe down.
You know you are a food nerd when you are extremely excited about the cracking of a Parmigiano Reggiano wheel and sampling of the heart of the “king of cheeses”. It happened this past weekend at Whole Foods, and I’m in cheese heaven. Those samples were the best piece of cheese I’ve ever had. Since I bought a big piece of Parmigiano that day, I wanted to make something that is hard to find in stores, Parmigiano Reggiano crisps.
This Asian inspired soup was one of the best meals we had lately. It is healthy, Plant Paradox compliant, keto friendly, and warming and refreshing at the same time. Even husband approved. Lately, I’ve been talking a lot about food with a Vietnamese friend, so I guess these discussions inspire me and make me want to explore Asian flavors more. Really proud of how this chicken coconut soup turned out.