Carrot and coriander stew with pancakes ( grain free, dairy free, sugar free, soya free and low histamine)

I have created a low histamine and mast cell stabilising meal, to help on the journey of healing the body from either histamine intolerance, or mast cell activation syndrome. I have used duck eggs as they are lower in histamine then chicken eggs and often tolerated with a histamine problem, I also used tigernut flour as that seems to be the only flour at the moment that I am tolerating, it is a little gritty, but if you only use a small amount you don’t normally notice it and the flavour of it is actually very delicious. You can always replace the flour with chestnut flour which is low in histamine, cassava flour, or any gluten free flour that you fancy, as mostly grains are low histamine, but at the same time can cause inflammation, so thats why I stay away from them.

Carrot and Coriander stew with grain free pancakes


Ingredients – pancakes

  • 1 large sweet potato peeled  chopped
  • tigernut flour x 2 tablespoons (or cassava flour, chestnut flour, or any other gluten free flour )
  • half a cup of water
  • 2 duck eggs
  • coconut oil (odourless)


How to make

Boil the sweet potato in water, once soft then mash it and put in large bowl, then add the flour, eggs and water and whisk it all together until smooth. Heat up the coconut oil in a fry pan, once really hot, pour in the batter and then flip when it is crispy on one side, serve with the stew.


Ingredients – Stew

  • 4 carrots chopped
  • handful of chopped coriander
  • pinch of rock salt
  • half a red onion
  • coconut oil (odourless)
  • water x 1 cup
  • garlic x 2


How to make

Fry the carrots onions, garlic and salt in the coconut oil until the flavours come through, then add in the water and cook until soft, then add the coriander and cook for a few more minutes, then serve with the pancakes.

Tigernut crackers with duck egg’s and salad

Tigernut crackers, with Duckie eggs divine and pimped up salad



Tigernut crackers 


  • 4 large tablespoons of tigernut flour
  • 1 large tablespoon of (odourless) coconut oil
  • Around a tablespoon of water
  • chopped thyme
  • chopped coriander
  • pinch of rock salt
  • 2 garlic cloves
  • baking tray
  • grease paper


 How to Make

Mix with the tips of your fingers the tigernut flour with the coconut oil until it forms a sort of crumble, then add in the chopped herbs, garlic and water and form into a dough, making sure everything is mixed through, then divide into around 6 pieces and flatten into the greased proofed paper a thin round cracker shape, bake on gas mark 5 for around 15-20 mins until golden brown, keep on peeping on the buggers otherwise they burn into a coal disaster.  Serve with two fried eggs, (I fried them in the coconut oil which was odourless) and also a fresh green low histamine salad.


Salad – ingredients

  • chopped lettuce leaves
  • chopped coriander
  • finely chopped cucumber
  • finely chopped red onion (only a little bit)
  • Olive oil

How to prepare

Mix all the salad together and toss in the olive oil, then serve up with the crackers and duck eggs.




Sweet potato Tartlet with asparagus (dairy free, nut free, paleo, low histamine, and mast cell stabilizing herbs)

Here’s a little tartlet I plucked from my imagination for my very limited diet, i’ll name it ‘Polly round plum’ for fun. The food is all grain free, dairy free, sugar free, soya free, nut free and  low histamine with mast cell stabilizing fresh herbs to boot.

Sweet potato Tartlet with Asparagus 


Ingredients – Base

  •  sweet potato x 2
  • Coconut oil (odourless)
  • water

How to make

Peel the sweet potatoes and and then finely chop and boil until soft, then add half a tablespoon of the coconut oil,  mash it until smooth, then leave to cool. Meanwhile grease a round dish with the coconut oil and then line it with the sweet potato, like you would with a pastry, then bake in the oven for around 20 mins until becomes slightly more toasted.

The filling – Ingredients

  • Grated carrot x 1 – finely chopped
  • half a courgette -finely chopped
  •  Red Onion x 1
  • Garlic x 3 (through a garlic squeezer)
  • apple (half, peeled and chopped)
  • chopped fresh parsley
  • Fresh thyme
  • Fresh basil chopped
  • Coconut oil (odourless)
  • pinch of salt
  • duck egg x 3 ( lower in histamine then chicken egg, and often tolerated)

How To Make 

Fry all the veg, garlic and herbs in the coconut nut oil until soft, adding rock salt or any other healthy salt for flavor. Then spread the mixture over the sweet potato base, also now place evenly the pieces of apple, then whisk the eggs together and pour over the  top, then bake in the oven for around 30 mins on gas mark 5, or until golden brown. serve with asparagus, oil them for around 1 minute so they are still crunchy and then food is ready to be munched.

Chicken stew with sweet potato chips

Low histamine chicken stew with sweet potato chips

Hello here is my first post and it’s making me nearly pooh my pants with excitement, i’m sure this feeling will die down. So I have just made a chicken stew and sweet potato chips with low histamine ingredients and mast cell stabilising herbs and it’s very delicious, so i thought i’d share.


Here is the recipe below for anyone who wants to dip their toes and beeks in it.


Ingredients – chicken stew 

-Chicken Thigh

– carrot x1

-half a courgette

-onion x 2

-garlic x3

-butternut squash x 2 cm rings

-Half chopped sweet potato

-fresh thyme, coriander, basil, rosemary

-pinch of salt

-tablespoon of organic coconut oil, odourless ( suma)

-Olive Oil


How to cook

Chop all the veg finely, and then fry in the coconut oil with the garlic and fresh herbs until the flavours start to come through, then add around a cup of water and if you have a pressure cooker you could either cook it in there for 45 minutes or put in a pan and cook for an hour and 20 mins, when ready serve with a sprinkling of salt, olive oil and fresh chopped basil.


Sweet Potato chips Ingredients

-2 peeled sweet potato chopped into chips

-coconut oil (odourless)




How to cook

Put the chips and fresh herbs and oil in a tray and cook on gas mark 5 for around 45 mins until crispy, serve with the stew instead of bread, it’s just as satisfying to a histamine and paleo trained tongue.