Beetroot and lamb sauce with courgette pasta and fresh salad, grain free, sugar free, dairy free, low histamine and paleo.

 

I have lately been craving tomato sauce, which I cannot have due to it’s raging histamine levels, and eating it is just not worth it even as a sneaky treat, as tragically it sets my pulse racing (not in a good way) cheeks bellowing with heat and expansion, throat like a furnace and fatigue like a parrot being dragged through a keyhole backwards, so no it’s definitely not worth it. The recipe I have come up with combines the sweetness of the beetroot, the tanginess of apple, with the modishness of lamb and a punch of the herbs and garlic, and strangely it did taste a bit like tomato, or maybe I just tricked my mind into believing it.

Beetroot and lamb Sauce with pasta and Salad

Beetroot sauce – Ingredients

  • 1 large lamb chop
  • half a handful of butter nut squash peeled and cubed
  • garlic x 4 put in garlic crusher
  • 1 onion finely chopped
  • half a courgette (zucchini) chopped finely
  • 4 beetroots peeled and chopped
  • half a tangy apple
  •  thyme (fresh)
  • Rosemary (fresh)
  • oregano (fresh)
  • basil (fresh)
  • coconut oil (odourless – the coconut flavour has been taken out)
  • pinch of rock salt
  • roughly 3/4 cup of water

How to make 

Fry the lamb chop in the coconut oil until sealed on both sides and brown,  then add the onions, garlic, finely chopped herbs and fry until the flavours come through, then add the rest of the veg and fry for a few more minutes. Then take the lamb chop out and chop into small pieces, then put the lamb pieces back in.  Then add the water and once bubbling, turn down the heat and let it slowly cook for another hour or so. Once cooked, put half the sauce into a blender and blend for around a minute, then add back into the the rest of the sauce and warm through again, and serve with courgette (zucchini) noodles and fresh salad.

 

Courgette (zucchine) noodles – Ingredients

  • 1 courgette (zucchini)
  • Salt
  • Coconut oil (odourless)

How to make

To make the pasta put the courgette (zucchini) through a hand turning spiralizer, if you don’t have one then you could always buy some ready made courgette pasta from the super market if they sell it, or alternatively you could use a peeler and do thin pasta strips with it. Then heat up the odourless coconut oil in a frying pan, then add the pasta and fry for around 2 minutes until wilted. Then serve with the sauce.

Salad – ingredients

  • 1/4 sweet potato grated
  • couple lettuce leaves finely chopped
  • couple rings of cucumber finely chopped
  • 1 ring of onion finely chopped
  • olive oil
  • 1/4 garlic

How to make

Mix all ingredients together, sprinkle over the olive oil mixed in with the garlic and serve with the pasta dish

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Author: histaminehealingblog

Cooks low histamine recipes with Mast cell stabilising and histamine lowering fresh herbs and foods, gluten free, grain free, dairy free, sugar free, paleo

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