This looks delicious Gavin. Any thoughts on substituting gluten free flour? I usually use brown rice flour. I assume this will work for your recipe?
BTW, my wife and I will be going full time in our RV this Fall, traveling the country. My Substack page is about our travels and one of the threads I plan to explore is "In search of the best berries". I'm obsessed with them. Especially blackberries and blueberries. So far, the best I've found have been in Oregon and believe it or not Virginia! I love firm ones with a nice tartness to them. Not to sweet. And the best strawberries we've found so far were on the Olympic peninsula in Washington. And being a Coloradoan, Peaches! Friends of ours have a peach orchard in Palisades. We've picked them off the tree. The juice just drips down your chin (-: Of course we always try to find organic as well.
For folks who've never picked fresh berries, you don't know how good they can be. I know I'm a berry snob though. Your writings have inspired me to look for more lesser known varieties of berries. I'll be on the hunt. Here's my Substack page for anyone who's interested. https://davids4550.substack.com
I use free range organic fed eggs for making ours most of the time (but I have chai seeds as aback up for when we run out and that works well too). With regards to the oil type, I encourage you to give coconut oil a try as well (not because it is plant based but because it is even more delicious than butter in this recipe and also offers health benefits). I do use butter sometimes too though, both are great :)
Thanks for the comment, I look forward to hearing how it goes for you
ya puffed or "popped" amaranth is tasty as a snack my itself too but it goes great in baking recipes or as a salad topper too (it has a nice nutty flavor).
I like to add our Amaranth seeds to our homemade miso paste and then I add in some baked recipes too.
I have not seen that mini bean holding material, but I do know what the consistency of 100% cooked amaranth seed is like.
I often do pre-soaking to mitigate anti-nutrients in seeds and grains (and to leech out arsenic with rice) but I prefer to do that as well as fermenting when ever possible as the metabolic actions of the lactic acid bacteria and/or Koji are even more effective than soaking for de-naturing/neutralizing anti-nutrients in plant based foods (while simultaneously making the beneficial compounds, amino acids and vitamins more bioavailable.
I also think that fear of substances such as saponins and other anti-nutrients is over-hyped. It all depends on the terrain of the microbiome of the one ingesting those substances if it will be a problem in small amounts or not. People with a decimated microbiome (who are always eating glyphosate laced GMO "food", drinking alcohol, etc) are at a much higher risk of being negatively impacted than people who have a robust microflora of LAB in their gut to deal with those substances.
Have you ever tried making Dosa batter, Injera bread or Miso paste?
No I haven't tried making those, but I did get a gluten free sourdough starter going recently and had some success baking. Unfortunately, I have histamine excess issues and can have that much fermented product, like any. Now I am not sure what to do with my starter. I feel like I should give it away or do classes. I am a good baker. College jobs and my mom taught us.
I`ll share my Dosa recipe some time next month, it is really tasty and a great way to get the anti-nutrients and toxins (such as arsenic) out of rice and other seeds/grains.
Gifting the sourdough starter is a nice idea, or worst case scenario you can give it back to the Earth and nourish the microbiome of the soil.
Have you tried any of these for your histamine excess?
Moringa oleifera (Moringa) has been shown to inhibit mast cell release.
Thyme is a herb with very high levels of vitamin C along with a variety of of other anti-inflammatory compounds, which work together to help blocks histamine and also prevents the release of histamine from mast cells.
Watercress is a very potent anti-histamine and can easily be used in salads or sautéed in coconut oil and garlic, which can also decrease the release of histamine from mast cells.
Turmeric: Turmeric contains curcumin, a potent anti-inflammatory compound. It helps inhibit the release of histamine and reduces allergic responses.
Ginger: Ginger has anti-inflammatory properties and acts as a natural antihistamine. It can help alleviate symptoms of allergies and histamine-related conditions.
Holy Basil (Tulsi): Holy Basil is known for its immune-modulating and anti-inflammatory effects. It can help reduce histamine release and promote overall well-being.
Coriander: Coriander seeds and leaves possess anti-inflammatory properties. They can help soothe histamine-related symptoms and support digestion.
Cumin: Cumin has anti-inflammatory and antioxidant properties. It can help regulate immune responses and reduce histamine release.
Licorice: Licorice root has natural anti-inflammatory properties and can help balance histamine levels. It is commonly used in Ayurvedic medicine for allergies and respiratory conditions.
Nettle: Nettle leaf is a natural antihistamine and anti-inflammatory herb. It can help alleviate symptoms associated with excess histamine, such as allergies and hay fever.
Fennel: Fennel seeds have anti-inflammatory properties and can support digestion. They may help reduce histamine-related digestive discomfort.
Cardamom: Cardamom is known for its anti-inflammatory and antioxidant properties. It can support healthy digestion and provide relief from histamine-related symptoms.
Black seed (Nigella sativa): Black seed contains compounds with anti-inflammatory effects. It may reduce histamine release and alleviate symptoms associated with histamine intolerance.
Very helpful, thanks! I do use a lot of those, or have used them in the past but had to stop because of other sensitivities. Oxalate (fennel seeds I think) or salicylate (cumin, black seed oil, Holy basil) content or vitamin A content (moringa). Turmeric and ginger are TRP channel activators and can cause upset bowel symptoms for me. It isn't easy having multiple chemical sensitivities, but getting the histamine down helped reduce the sensitivity level.
Fennel essential oil has been working great for histamine reactions in my mother who has Alzheimer's. You have to watch her for reactions. She is SOOOO much better on a low histamine diet.
I was loving fennel seeds but bought some raw ones and couldn't tolerate those. I should presoak and toast some of them to see if I could tolerate that. Black seed oil is super good source of salicylate so I only use that if I am actively feeling a little sick.
I use supplements of nettle and licorice or I cook with licorice root powder (not DGL for my own genetic needs).
But if Bananas are tough to get in the village or expensive I have used both apple sauce and pumpkin or winter squash puree instead of mashed up bananas in this recipe and that turned out great too!
This looks delicious Gavin. Any thoughts on substituting gluten free flour? I usually use brown rice flour. I assume this will work for your recipe?
BTW, my wife and I will be going full time in our RV this Fall, traveling the country. My Substack page is about our travels and one of the threads I plan to explore is "In search of the best berries". I'm obsessed with them. Especially blackberries and blueberries. So far, the best I've found have been in Oregon and believe it or not Virginia! I love firm ones with a nice tartness to them. Not to sweet. And the best strawberries we've found so far were on the Olympic peninsula in Washington. And being a Coloradoan, Peaches! Friends of ours have a peach orchard in Palisades. We've picked them off the tree. The juice just drips down your chin (-: Of course we always try to find organic as well.
For folks who've never picked fresh berries, you don't know how good they can be. I know I'm a berry snob though. Your writings have inspired me to look for more lesser known varieties of berries. I'll be on the hunt. Here's my Substack page for anyone who's interested. https://davids4550.substack.com
Thanks!
Yes and I would cut the brown rice flour with some Sorghum Flour and Amaranth flour too if you can.
That sounds like am amazing way to adventure my friend, I am happy for you.
Have you ever thought about saving seeds from the best berry bushes you discover on your journey and creating a wild berry patch at home?
Have you ever tried "cloud berries" ?
I share a couple pics of them in this post:
https://gavinmounsey.substack.com/p/auspicious-august
😋 yum I would still use butter and eggs. Grass fed.
I use free range organic fed eggs for making ours most of the time (but I have chai seeds as aback up for when we run out and that works well too). With regards to the oil type, I encourage you to give coconut oil a try as well (not because it is plant based but because it is even more delicious than butter in this recipe and also offers health benefits). I do use butter sometimes too though, both are great :)
Thanks for the comment, I look forward to hearing how it goes for you
I like coconut oil too. :)
Cool, I didn't know you could pop amaranth.
ya puffed or "popped" amaranth is tasty as a snack my itself too but it goes great in baking recipes or as a salad topper too (it has a nice nutty flavor).
I make it polenta thick and eat it cold or hot and call it 'floam'.
Have you ever seen the styrofoam mini bead molding material for kids? It is a little like cooked amaranth.
Do you do all the presoaking of grains, beans, nuts and seeds to reduce phytic acid?
Interesting!
I like to add our Amaranth seeds to our homemade miso paste and then I add in some baked recipes too.
I have not seen that mini bean holding material, but I do know what the consistency of 100% cooked amaranth seed is like.
I often do pre-soaking to mitigate anti-nutrients in seeds and grains (and to leech out arsenic with rice) but I prefer to do that as well as fermenting when ever possible as the metabolic actions of the lactic acid bacteria and/or Koji are even more effective than soaking for de-naturing/neutralizing anti-nutrients in plant based foods (while simultaneously making the beneficial compounds, amino acids and vitamins more bioavailable.
I also think that fear of substances such as saponins and other anti-nutrients is over-hyped. It all depends on the terrain of the microbiome of the one ingesting those substances if it will be a problem in small amounts or not. People with a decimated microbiome (who are always eating glyphosate laced GMO "food", drinking alcohol, etc) are at a much higher risk of being negatively impacted than people who have a robust microflora of LAB in their gut to deal with those substances.
Have you ever tried making Dosa batter, Injera bread or Miso paste?
Thanks for the thoughtful comment.
That is good to know. Thanks.
No I haven't tried making those, but I did get a gluten free sourdough starter going recently and had some success baking. Unfortunately, I have histamine excess issues and can have that much fermented product, like any. Now I am not sure what to do with my starter. I feel like I should give it away or do classes. I am a good baker. College jobs and my mom taught us.
Happy to help!
I`ll share my Dosa recipe some time next month, it is really tasty and a great way to get the anti-nutrients and toxins (such as arsenic) out of rice and other seeds/grains.
Gifting the sourdough starter is a nice idea, or worst case scenario you can give it back to the Earth and nourish the microbiome of the soil.
Have you tried any of these for your histamine excess?
Moringa oleifera (Moringa) has been shown to inhibit mast cell release.
Thyme is a herb with very high levels of vitamin C along with a variety of of other anti-inflammatory compounds, which work together to help blocks histamine and also prevents the release of histamine from mast cells.
Watercress is a very potent anti-histamine and can easily be used in salads or sautéed in coconut oil and garlic, which can also decrease the release of histamine from mast cells.
Turmeric: Turmeric contains curcumin, a potent anti-inflammatory compound. It helps inhibit the release of histamine and reduces allergic responses.
Ginger: Ginger has anti-inflammatory properties and acts as a natural antihistamine. It can help alleviate symptoms of allergies and histamine-related conditions.
Holy Basil (Tulsi): Holy Basil is known for its immune-modulating and anti-inflammatory effects. It can help reduce histamine release and promote overall well-being.
Coriander: Coriander seeds and leaves possess anti-inflammatory properties. They can help soothe histamine-related symptoms and support digestion.
Cumin: Cumin has anti-inflammatory and antioxidant properties. It can help regulate immune responses and reduce histamine release.
Licorice: Licorice root has natural anti-inflammatory properties and can help balance histamine levels. It is commonly used in Ayurvedic medicine for allergies and respiratory conditions.
Nettle: Nettle leaf is a natural antihistamine and anti-inflammatory herb. It can help alleviate symptoms associated with excess histamine, such as allergies and hay fever.
Fennel: Fennel seeds have anti-inflammatory properties and can support digestion. They may help reduce histamine-related digestive discomfort.
Cardamom: Cardamom is known for its anti-inflammatory and antioxidant properties. It can support healthy digestion and provide relief from histamine-related symptoms.
Black seed (Nigella sativa): Black seed contains compounds with anti-inflammatory effects. It may reduce histamine release and alleviate symptoms associated with histamine intolerance.
Additional research and info on the topic:
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9015857/
- https://www.tcimedicine.com/post/countering-histamine-intolerance-other-inflammatory-conditions-with-the-low-histamine-diet
- https://drtaniadempsey.com/5-natural-antihistamines-to-combat-allergies/
- https://www.botanicalmedicine.org/herbal-approach-to-mcas-and-histamine-intolerance/
- https://www.byronherbalist.com.au/herbal-medicine/herbs-histamine-intolerance-mast-cell-activation/#:~:text=My%20favourites%20are%20curcumin%20extracts,histamine%20load%20in%20the%20body.
- https://www.nirvahealth.com/blog/histamine-overload
Very helpful, thanks! I do use a lot of those, or have used them in the past but had to stop because of other sensitivities. Oxalate (fennel seeds I think) or salicylate (cumin, black seed oil, Holy basil) content or vitamin A content (moringa). Turmeric and ginger are TRP channel activators and can cause upset bowel symptoms for me. It isn't easy having multiple chemical sensitivities, but getting the histamine down helped reduce the sensitivity level.
Fennel essential oil has been working great for histamine reactions in my mother who has Alzheimer's. You have to watch her for reactions. She is SOOOO much better on a low histamine diet.
I was loving fennel seeds but bought some raw ones and couldn't tolerate those. I should presoak and toast some of them to see if I could tolerate that. Black seed oil is super good source of salicylate so I only use that if I am actively feeling a little sick.
I use supplements of nettle and licorice or I cook with licorice root powder (not DGL for my own genetic needs).
Looks delicious!
Thanks man, it certainly is (I find it hard to make a couple big loafs last a week) :)
I dunno if there is any truth to this "Russia is trying to block its citizens from consuming bananas" : https://east-fruit.com/en/news/russia-is-trying-to-block-its-citizens-from-consuming-bananas/
But if Bananas are tough to get in the village or expensive I have used both apple sauce and pumpkin or winter squash puree instead of mashed up bananas in this recipe and that turned out great too!
Thanks for dropping by my friend