Spring is coming on soon, evidenced now by the budding of the willow tree I see from my kitchen window. I know that means many people will soon be sniffling. Meanwhile I’ve been reading about the Low Histamine diet for those who suffer from histamine intolerance. I wanted to make a healthy, fragrant and colorful sauce to dress my cauliflower, daikon radish and black beans over mixed greens salad, something that excluded balsamic and rice vinegar but still has a nice kick to it. Here’s what I came up with:
1-2 carrots, coarsely grated (about 2 cups)
1/2 yellow onion, chopped (about 1 cup)
1 large clove garlic, minced
1-2 t fresh ginger root, minced
1 T tahini
1 T lemon juice
1 T olive oil + 1-3 T olive oil
1/8 t sea salt and black pepper to taste
Saute chopped onions in 1 T olive oil in a small skillet with lid. As onions begin to turn translucent, add garlic, ginger root and grated carrot. Continue to stir for a minute or two until onions begin to brown and the spices are fragrant; add 1/4 cup fresh water then cover and simmer on low for 3-4 minutes or so until carrots are bright in color and softened. Add salt and black pepper. Transfer to blender, add tahini, lemon juice, and 1/4 c fresh water. Blend. Add 1-3 t of olive oil if desired and another 1/4 cup water or so to achieve desired consistency. Store in glass container with lid in refrigerator for 3-4 days.
Yesterday I saw a facebook post from a friend out for a cool treat– an awesome looking seriously chocolate mousse-like cake with an icy adult beverage topped with whipped cream. Oh my, taste bud envy! Mindful of the impact of a super cold and sugary ice cream treat on the gut, I reflected on what would be a healthier option to satisfy my sweet tooth as this heat wave wears on and on… and remembered this recipe. Ginger, coconut and lemon tropical cool sweetness! I’ll make this again, and keep looking for new treat options… Here’s that recipe as originally posted:
Dinner and dessert at my friend Sharon’s house led to my discovery of the Living Candida Free cookbook by Ricki Heller, PhD, RHN…. and thus to this, my first attempt making my own modified version of her Carrot Balls recipe. Yum! My guests and I devoured these fast, and I think even my hardcore chocolate loving, non-vegan, non-gluten free, unabashedly desert centered sister would like these. A lot.
3/4t fresh ginger root, finely chopped
1 c raw unsalted sunflower seeds
1 1/2 t cinnamon
1/8 t cardamon
2 t ground flaxseeds
2 T coconut for balls, plus additional 6-8 T coconut for rolling balls in.
1 T plus 1t lemon zest
3 t lemon juice
1 1/2 t blackstrap molasses
1 t water, as necessary or skip the water and increase the lemon juice
6-7 T fresh finely grated carrot
Using a food processor, finely chop fresh ginger root, then add sunflower seeds, spices, ground flaxseeds, and coconut. Process until medium fine. Then add finely grated lemon zest, lemon juice, and molasses until it just comes together as dough– it will be rather heavy. Add carrot and pulse to mix evenly. Don’t be frightened by its dense texture! Form into small balls, then roll each ball in a small bowl of the additional coconut to coat well. Refrigerate in an airtight Tupperware type container until firm and chilled. Makes 18-20 balls, with 2-4 balls being a perfect dessert serving.
My guests and I all thought these were a great dessert. I think they’d be wonderful too for a light breakfast snack if I need a little energy before going to an early morning yoga class.
Of course with all the zucchini in my garden I wanted to make zucchini bread! Served toasted with sunflower seed butter for a simple breakfast, or with Tomato and Serrano Pepper soup for a warming dinner– yes, I have lots of tomatoes and hot peppers in my garden too…
I wanted to make something hearty and healthy, gluten free: buckwheat is indeed gluten free (it’s not a member of the wheat family) and packs a healthy dose of protein and fiber. Here’s what I came up with– the carrot and raisins were a nod to my partner who especially likes them.
1 cup buckwheat flour
generous 1/2 cup oat flour
scant 1/2 cup regular oats
1 1/2 t baking soda
1/2 t baking powder
slim 1/4 t sea salt
1 t cinnamon
1/2 t coriander
1/4 t each nutmeg and cardamom
packed 2 cups zucchini, grated
1/2 medium carrot, grated
2 T butter, melted
1 T coconut
1 banana, mashed
scant 2 T honey
1/2 cup walnuts, chopped
1/4 cup raisins
Preheat oven to 350F. Grate zucchini into colander, squeeze out water, then set aside to allow to drain further. Grate carrot. Set aside. Measure and combine the buckwheat flour, oat flour, and cut oats, and the spices, stirring together well. Melt the butter and coconut oil over low heat. Mash the banana then beat together with the eggs, then mix in the melted butter and oil and honey. Alternately add the flour and spice mixture with the grated vegetables, walnuts and raisins, stirring lightly just until fully mixed.
Lightly butter a baking pan, then fill 2/3 with batter. Bake about 40 minutes, until it passes the toothpick test. Cool in pan on rack for five minutes, then remove from pan and cool completely. I sliced this thickly then wrapped the loaf in wax paper in a freezer bag. It freezes well.