This Chicken Chow Mein recipe is about as close to Chinese food now as it gets for me.
When I was growing up in Australia in the 70s, Chinese restaurants, were everywhere and exotic. Then I lived in Hong Kong and worked extensively throughout Asia in the 80s. Either way Asian Food has a lot of memories for me.
Unfortunately MSG is one of them. If I eat MSG these days, my eyes immediately puff up with cczema, and I get sick. Glutamates it turns out are processed by the same pathways at histamine, so it can also have a knock on effect to my histamine threshold.
So to continue my trip down memory lane, this is my modified version of the chemical laden version, from my childhood. It is another quick, easy, and nutritious meal and often a favourite with kids. It also appeals to my mish mash meal love.
One of my wellness rituals is fresh herb teas and here is how to make medicinal herbal tea (with my top 3 blends).
I also like the ritual. Drunk alone its a moment of meditation. Drunk with friends its hospitality.
My choice of herbal tea is based on the easiest ones to grow myself rather than expensively packaged tea bags. So part of my ritual is going out to the herb garden, and picking herbs, often based on my intuitive feel for what my body needs.
They are so much more delicious, delicate, and nutritious than dried teas. Also consistent with the low histamine mantra of “buy fresh, cook fresh, and eat fresh” fresh herbs are typically better tolerated.
This little breakfast dish is so brimming with glutathione rich nutrition.
Asparagus, watercress, capers, and duck eggs, have two things in common. They are each individually extremely high in glutathione and they are a marriage made in heaven.
Eggs (and particularly egg whites) are often problematic, on a low histamine diet. I do tolerate duck eggs so I eat them.
There is a large raw food movement here in Byron Bay. I don’t do well on a 100% raw food diet although many people do. Each to their own I say.
One of the gifts of the raw food movement to culinary creation is the Zucchini noodle. It really tastes just like pasta on the palette.
I like to use yellow zucchinis (rather than green) as they give the same colour as well. The trick to spiralising them is to choose a zucchini that is straight and of a medium size. Too large and it will be full of seeds, and too small or crooked and it will be difficult to operate the spiralizer.