Duck with pomegranate and ginger sauce, sweet potato mash, and kale (grain free, gluten free, sugar free, dairy free, nut free, low histamine, paleo)

  On special occasions my mum makes duck with orange sauce, it’s so good I used to have at least two helpings, then compare belly sizes with my sister, before having a family photo taken, this would then get shipped to the world of extended family, my puffy face on billboards, fridges, lockets the lot. Since this was one of my favourite meals I have decided to recreate it, but a low histamine version so I can still eat it and not get ill afterwards. The flavours seem to work well together, as random as they seem.

 Duck with pomegranate and ginger sauce, sweet potato mash and kale

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Ingredients – duck 

  • 1 duck leg
  • 1 carrot roughly chopped
  • 1 onion finely diced
  • 2 medium thick slices of whole fennel
  • half a tablespoon of coconut oil (odourless)
  • pinch of rock salt

How to make

Turn the oven to gas mark 5, then put the veg in a dish,  place the duck on top, then sprinkle on top the coconut oil and salt, then place in the oven and let cook for around 25 minutes, in the meantime make the duck sauce.

Ingredients – duck sauce

  • handful of pomegranate seeds
  • half a red onion finely chopped
  • 2 cloves of garlic finely chopped
  • chunk of fresh ginger finely chopped
  • one thin ring of beetroot chopped
  • half a tablespoon of coconut oil (odourless)
  • pinch of salt

How to make

Heat the coconut oil up, then add the onions, garlic, ginger and salt and fry for around 5 minutes until the flavours start to come through, then add in the pomegranate seeds and beetroot and fry for another 5 minutes, then add roughly 1/4 cup of water and let it reduce for around 15 minutes, then put in a blender for around a minute. Then take the duck out and pour some of the duck fat into the sauce, then pour the sauce all over the duck and cook for another 35 minutes.  Serve with mashed sweet potato and boiled kale.

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Tai inspired noodle stir fry, with mixed salad, dairy free, grain free, sugar free, low histamine, paleo, vegetarian.

Tai inspired noodle stir fry with salad

Ingredients – Stir fry

  • 1 onion finely chopped
  • 2 cloves of garlic put through a squeezer
  • small slice of fennel finely chopped
  • half a sweet corn taken off the core with a knife
  • 3 pak choi leaves and stems roughly chopped
  • small handful of beetroot stalks
  • 1/4 courgette (zucchini) chopped
  • 1 courgette (zucchini)  put through a spiralizer
  • nice chunk of ginger peeled and chopped
  • 4 leaves of basil roughly chopped
  • chunk of coconut oil (odourless)

How to make

Heat up the coconut oil in a frying pan, then add the onions garlic, ginger and salt and fry for around 5 minutes until the flavours start to come through, then add in the fennel, sweetcorn, pak choi, beetroot stalks and chopped courgette and fry for around another 20 minutes, then add in the courgette pasta and fry for another 5 minutes, mixing all the ingredients together, then put in the chopped basil and serve up with salad.

Ingredients – Salad

  • Around 2 tablespoons of cress
  • half a grated carrot
  • half a grated apple
  • sprinkling of olive oil
  • 1 egg boiled

How to make

Mix all the salad mixture together and sprinkle over the olive oil, then boil the egg and when cooled peel and slice it, then place the egg around the salad and the food is ready to munch.

 

Hot cucumber soup with parsnip chips and sweet potato croutons, dairy free, grain free, sugar free, low histamine, paleo.

So easter has arrived on my doorstep, begging me to enjoy a life filled with chocolate eggs of sugar supreme, and everything that is forbidden on a low histamine diet, but I am forcing myself to stay good and stick to the diet, instead I shall sneakily sniff the chocolate eggs behind the thicket. We are having a late family gathering and easter hunt, hidden by my mum, but she promised to hide a few roasted chicken legs for me instead, now this may be one step too far, but how else are you mean’t to join in, I guess it’s better then having candles on a chicken for my birthday, that really did break the tigernut biscuit. Below is a cucumber soup, chips and croutons that I came up with and seemed to work together nicely and satisfy the tastebuds.

 Hot cucumber soup with parsnips chips and sweet potato croutons.

 

 

Ingredients – cucumber soup 

  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 cucumber diced
  • half a sweetcorn (cut off the core with a knife)
  • 1/4 courgette (zucchini) finely chopped
  • chopped fresh ginger (nice chunk)
  • 4 leaves of mint finely chopped
  • coconut oil (odourless)
  • nice pinch of rock salt
  • 1 cup of water

How to make

heat up the coconut in a pan, then add the onion, garlic, ginger, mint and salt, fry for around 5 minutes until the flavours start to come through, then add in the cucumber, corn, courgette and fry for another 5 minutes, then add the water and bring to a boil, then let simmer for around 45 minutes. Then add half the mixture to a blender and blend for around a minute, then add it back into the pot with the rest of the soup, heat up again, then it’s ready to serve with the chips and croutons.

 

Ingredients – Parsnip chips

  • 4 parsnips, peeled and sliced into long thin chips
  • half teaspoon milled flaxseed
  • 1 clove of garlic chopped
  • pinch of rock salt
  • coconut oil

How to make

Spread the parsnips onto a metal tray, put chunks of coconut oil over it, sprinkle over the salt, milled flaxseeds and garlic, and put in the oven on gas mark 5. Cook for around 45 minutes, or until golden brown. After the first 10 minutes of cooking take the chips out and mix into the melted oil, then carry on baking.

Ingredients – croutons

  • 1 sweet potato peeled and chopped
  • 1 clove of garlic (put through a garlic squeezer)
  • thyme finely chopped (fresh)
  • 1 tablespoon milled flaxseeds
  • coconut oil (odourless)
  • pinch of rock salt

How to make

Boil the chopped sweet potato’s until soft, then mash it up with a chunk of coconut oil in it, then put in the garlic and thyme and mix it all together. Shape into small mini flat balls and roll in the flaxseeds, fry them in the coconut oil until crisp on the outside, then serve up with the rest of the food.

 

Omelette poppy seed roll with vegetarian burger, fried onions, pesto and salad (dairy free, sugar free, grain free, paleo, low histamine.)

Lately my Taste buds have been craving a nice vegetarian burger in a roll, so I knocked my brain cells together and came up with something that seemed to work, it’s also very filling, so after daintily stuffing my beak, I felt full for the rest of the night, and that dip in the sofa just got worse. I have added milled flax seeds to this recipe, but only a little bit to begin with to see how I get on. With linseed’s your mean’t to start off slowly and build it up, it is also low histamine which helps the matter, I also added some poppy seeds. Seeds can be a hit and miss with me and can be the thing that tips me over, or It can be fine, and usually if I have a little and build up my tolerance slowly over time, as long as it’s low histamine it can be OK, but everyone is different and things can change from day to day with mast cells, a histamine intolerance or any sort of allergic sensitivity.

Omelette poppy seed roll with vegetarian burger, fried onions, pesto and salad. 

 Ingredients – omelette roll 

  • 4 parsnips peeled and chopped
  • 2 apples peeled and chopped
  • 2 tablespoons milled flax seed
  • 1 tablespoon of poppyseeds
  • 4 duck eggs
  • half tablespoon tigernut flour
  • pinch of rock salt
  • coconut oil (odourless) for greasing a cupcake tray

How to make

Boil the parsnips and apples until soft, then put in a blender, along with the milled flax seed, duck eggs, tigernut flour and salt, blend for around a minute until smooth.Then put in half a tablespoon of poppy seeds and mix. Then grease a cupcake holder with the coconut oil, then pour in the mixture and sprinkle poppy seeds on the top to look pretty. Cook for around 45 minutes on gas mark 5, or until golden brown.

 

Ingredients – vegetarian burger with onions

  • 1 onion finely chopped
  • 4 cloves of garlic put through a garlic squeezer
  • half a courgette (zuchini) grated
  • 1 sweet potato peeled and grated
  • around 2 cm ring of butternut squash finely cubed and peeled
  • 1 sweetcorn (slice off the sweetcorn from the core with a knife)
  • 1 celery finely chopped
  •  thyme (fresh)
  • basil (fresh)
  • parsley (fresh)
  • Rock salt
  • Coconut oil (odourless)
  • 1 duck egg
  • 1 onion sliced into thin rings

How to make

Heat up the coconut oil, then add the onions, garlic, fresh herbs and salt for around 5 minutes until the flavors come through, then add in the grated sweet potato, and courgette (zucchini), followed by the butternut squash, sweetcorn and celery, and let it gently fry until cooked through, (takes about 40 minutes to soften and cook) then place aside and let cool. Then mix in the duck egg. Then line a try with grease proof paper and  divide the mixture on the tray in six sections, then shape into round burgers with a spoon, it is too sloppy to shape with the hands. Then place in the oven on gas mark 5, and cook for around 25-30 minutes. while cooking in oven, heat up coconut oil in a frying pan and then add the onion rings and fry until soft.

Ingredients – Pesto

  • 1 sweet potato peeled and chopped
  • Handful of basil
  • half a sweet apple
  • 2 garlic cloves
  • around 5 tablespoons of olive oil
  • pinch of rock salt

How to make

Boil the sweet potato until soft, then drain and put in a blender along with the rest of the ingredients, blend until smooth, if it look like it needs more olive oil, then keep on adding until it looks right.

Plating up

Slice 1/4 cucumber, fresh apple rings, some lettuce leaves, then place on the plate with a dash of pesto. Now for the beast burger,  place one of the omelet rolls on the plate, followed by an apple slice, fried onions, then add some pesto on the top, followed by another roll perched on the brim and it’s ready to go.

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

Chicken Sandwich, with sweet potato chips and mixed salad (grain free, dairy free, gluten free, sugar free, low histamine, paleo)

Lately I have been craving a nice juicy chicken sandwich  to plunge my beak into and after the waffle scenario, it got me thinking that I could use the same batter and create a flat style bread that I could then slice into sandwich bread. Bizarrely not only did it work but it satisfied my chicken sandwich cravings and set me on the road to spinning joy. I again used the tigernut flour, but still only half a tablespoon, but instead you could use any other low histamine grain free flour like cassava, chestnut, water chestnut (which is nut free despite it’s name), or if you tolerate grains then any gluten free flour like rice, sorghum , or corn, you could even add a little bit of each.

Chicken sandwich with onions, sweet potato chips and mixed salad with dressing.

 

 

Chicken – Ingredients

  • 1 chicken thigh
  • thyme
  • Rosemary
  • salt
  • coconut oil (odourless)
  • half onion, cut into thin rings

 

How to make

Put the oven on to gas mark 5, then place the chicken on a metal  or glass dish, add the herbs, coconut oil, salt and onion rings. Cook for around an hour, mixing everything in the juices around 20  minutes into the cooking. When cooked, the chicken can then be broken up into pieces and then put in the sandwich, along with the onions.

 

Bread – Ingredients

  • 5 large parsnips peeled and chopped
  • 2 duck eggs
  • half tablespoon of tigernut flour
  • salt
  • 1/4 cup water
  • half tablespoon coconut oil

How to make

Boil the parsnips until soft, then add to a blender with the eggs, salt, water and coconut oil and blend for about a minute until smooth. Then get a tray out and spread some grease proof paper over it, then pour the mixture over it and spread it out over the paper evenly until it looks like a a wet flat pizza base. Cook on gas mark 5 for around  30 mins, or until cooked through and golden brown, then take out and wait for it to cool, then slice into around 4 pieces for the bread slices, then gently scoop off with a spatular, fill with the chicken, onion rings and salad with the dressing on, then slice in half .

 

Salad – Ingredients

  • 3 lettuce leaves chopped finely
  • 1 thin onion ring chopped finely
  • half a celery stalk chopped finely
  • 1/4 of a apple chopped finely
  • raw beetroot peeled and sliced into thin quarters
  • handful of parsley

Salad dressing – ingredients

  • 2 tablespoons of olive oil
  • 1 garlic put through a garlic squeezer
  • very finely chopped fresh basil
  • very finely chopped fresh oregano
  • pinch of salt
  • half a juiced medium sweet apple (instead of vinegar)

 

Added ingredients if tolerated

  • 1 teaspoon of either raw honey or maple syrup (both low histamine)
  • squeeze of lemon instead of apple juice (lemon is not low histamine so I do not add it and i’m sensitive to honey and maple syrup as well, even though they are low in histamine, so I do not add them either, but everyone is different in what they tolerate so may be fine)

How to make

Mix all the ingredients together (and added ingredients if tolerated) and then let it sit for around 20 minutes until all the flavours come through, then pour over the salad and enjoy the meal.

Parsnip and duck eggs waffles with apple sauce and melon and mast cell stabilising hot drink (dairy free, grain free, sugar free, paleo and low histamine)

So myself, the kitchen and all present have recovered from the hob explosion yesterday, all the hobs now seem to be working, except the one that blew up, serves me right for using an old vintage cooker I guess.

Today I have come up with a low histamine and grain free waffle recipe served with stewed Apple and chunks of melon, as lately i’ve been craving a good waffle and it’s hard to find one that won’t tip me over the edge, blow my features up and spin me into oblivion like a struggling canary gasping for air. This waffle not only came out in one piece from the waffle maker, but was pretty yummy too and didn’t turn me into a monster. I have made it with tigernut flour again, but only a tiny bit, so you really can’t taste any of the grit, but you can always swap it for another low histamine flour that you prefer. I had it for breakfast with a nice hot mug of some fresh mast cell stabilising herbs to quench the histamines thirst.

Parsnips waffles with apple sauce and melon

 

Waffles – Ingredients

  • 4 parsnips peeled and chopped
  • 1/4 cup of water
  • half tablespoon of tigernut flour
  • 2 duck eggs
  • pinch of salt
  • coconut oil (odourless)

How to make

Boil the parsnips until soft, then add them to a blender with the water, duck eggs, tigernut flour and salt and blend for about a minute until smooth. Then turn the waffle maker on and when ready spread some cocnut oil around, then pour the batter in and let cook until the waffle maker indicates it’s ready, if still doesn’t look ready, then carry on baking until it has a crispy inviting look. Serve with the apple sauce and chopped melon.

 

Apple Sauce – Ingredients

  • 2 tangy green apples -peeled and chopped
  • 2 sweet red apples – peeled and chopped
  • half tablespoon odourless coconut oil
  • around half a cup water

 

How to make

Boil the apples and coconut oil until apples seem soft and stewed and water has reduced, then it is ready to serve with the waffles.

 

Herb tea – ingredients

  • thyme
  • rosemary
  • tarragon
  • parsley
  • mint
  • ginger

 

How to make

Put a little bit of all the fresh herbs and ginger in a cup, then add the water and  mix together and let sit for 5 minutes before drinking with the waffles feast.