Supper: lamb and veg Moussaka with fresh salad


I have had such a peaceful and relaxing day at home today, bumbling around doing this and that, peeking at the fierce rain pelting down and the hearing the wind howl,  but missing the sound of my neighbour screaming me into oblivion with her soulful swear words and roaring voice, she is on holiday, and that’s means so am I and I’m enjoying every minute of it while it lasts. In my peaceful state I managed to do some cooking, snapped a few photo’s with my run down camera, then munched and crunched till I burst, I then thought about doing some yoga, but that idea soon crashed and burned, but I feel fitter for just thinking about it.


For this meal I tried to recreate my favourite moussaka, but free of everything for sensitive people like myself who are trying to get well. Sometimes it’s hard to create flavours with such a limited diet, especially when you can’t have any gravy, stock cubes, mustard, miso, fish sauce etc, so instead I have used lots of fresh herbs with healing properties as well as garlic and a little salt to make up for it, the flavours really seemed to come together and worked well in this dish.




Ingredients – Moussaka

  • 1 butternut squash peeled and chopped into rings
  • half a container of organic fresh lamb mince
  • 2 red onions chopped finely
  • half a courgette (zucchini) chopped
  • 3 stalks of asparagus chopped
  • 2 stalks of celery chopped finely
  • 3 cloves of garlic put through a squeezer
  • 4 leaves of fresh basil
  • nice chunk of finely chopped fresh thyme
  • fresh rosemary chopped finely
  • nice small handful of tarragon chopped finely
  • coconut oil (odourless)
  • pinch of rock salt


Heat up some coconut oil in a pan, add in the mince and brown through, then add in the garlic, onions, basil, thyme, rosemary and tarragon and salt and fry until the flavours and smells start to come through, then add in the courgette, onions, asparagus, and celery and gently simmer for 15 minutes, then add in some water and let it gently cook, letting the water reduce slowly for another 15 minutes. Then get out a small dish and put a thin layer of the mince sauce, followed by a layer of butternut squash rings and continue layering until you have run out, I did about three layers of squash. Then bake in the oven for around 45 minutes and then it’s ready to serve with the fresh salad.


Ingredients – salad

  • 3 lettuce leaves chopped finely
  • 2 raw beetroot finely chopped
  • half an apple chopped finely
  • sprinkle of olive oil

Mix all the ingredients together and it’s ready to serve with the moussaka.





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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