Posts Tagged ‘paleolithic diet recipes’

Robb Wolf and Chris Kresser: The 6 Biggest Mistakes Paleo-logist Make

Robb Wolf and Chris Kresser: The 6 Biggest Mistakes Paleo-logist Make

June 12, 2014  |  Blog  |  No Comments

I have just spent a day with two of the biggest Paleo celebrities today: Robb Wolf, and Chris Kresser.

Robb Wolf probably requires no introduction as one of the world’s leading paleo-logist. In person his energy is palpable, the guy is ripped, and what’s more he got me doing push-ups!

Chris Kresser may not be so well known to an Australian audience but is not a stranger to Australia. He lived near Byron Bay for two years. He practices integrative medicine in San Francisco, and is author of the New York Times Best selling book “Your Personal Paleo Code.”

Robb and Chris shared what in their opinion were the 6 most common mistakes experienced paleo-logist make and here they are:

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Anzac Biscuits

Anzac Biscuits

April 24, 2014  |  Blog, Low Histamine Recipes  |  No Comments

The 25th April is ANZAC* Day here in Australia. It is a public holiday and a time to honour our troops. It is also a time to eat ANZAC biscuits and wear sprigs of rosemary.

The legend has it that ANZAC biscuits were sent to the troops by their wives during World War I. Nearly 100 years later ANZAC biscuits are an iconic Australian biscuit.

The traditional recipe is a land-mine for me; flour, rolled oats, desiccated coconut, sugar, butter, golden syrup, baking soda, and boiling water, but the taste is part of my DNA.

Even though I am on a low histamine diet I still want to celebrate. So I have given the ANZAC biscuit a make-over so that it has all the snap, and all the buttery goodness, of the original. Here is my recipe which I have served with a cup of rosemary tea. Lest I forget.


Those of you following my blog, will know that I have discovered banana flour, which has all the baking performance of traditional flour, whilst providing a valuable source of resistant starch. The brand I purchase is Mt Uncles Banana Flour.

I am very impressed with the quality of this banana flour. My readers have reported disappointing results with some brands of banana flour. This is possibly because of the varying types of bananas used, or the way in which the bananas are processed.

I intend to also try and make these with green plantains themselves and will report back to see if I get the same results. Plantains are generally well tolerated by people with histamine intolerance and I suspect that milling green plantains will give a similar performance.

* ANZAC stands for Australian and New Zealand Army Corps.

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Artist Cheryl Styles

The Paleo Diet (and How I’m Doing it Low Histamine)

April 16, 2014  |  Blog, Histamine Intolerance  |  14 Comments

I don’t really do diets, but I sort of have calmly, and slowly, evolved into a Paleo Diet, that has been one of the keys to my recovery.

I am sharing an overview of the Paleo Diet, how I’m doing it low histamine, and how it lowered my histamine burden.


Before we start I am not trying to convince you that a Paleo Diet is right for you. Everyone has his or her own bio- individuality. Mine just happens to be Paleo.

Histamine intolerance is also not a diagnosis but a symptom. My diagnosis might be different to yours. I have had mine all my life. There is an infographic here about this.

That’s why your body (and the way it feels after eating a food) trumps anything I say, or any diet rules, or any food list. Your body knows best. And do seek the advice of your healthcare professional. My diet is endorsed by my immunologist.

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Thai Green Curry Paste

Thai Green Curry Paste

This thai green curry paste is absolutely delicious. I make it in batches, when coriander is in season, and freeze it in portions.

Here I have smothered the thai green curry paste onto a chook before roasting and it has permeated the whole flavour of the bird. This ‘Green Chook’ tasted absolutely divine and was effortless.

I also use it to make a curry, using either cashew milk (with added water as it thickens quickly), or coconut milk (which I tolerate on rotation), but this rub and cook method is just as flavoursome, and is just so much easier.

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