Pumpkin Apple Dressing

Low-Amine Pumpkin Apple Salad and Meat Dressing / Sauce (photo)

Low-Amine Pumpkin Apple Dressing.

This slightly sweet dressing is slightly reminiscent of pumpkin pie and has a lightly tangy kick to it. It goes well on salads as well as being used as a sauce for meats such as chicken.

1/2 Fiji apple

1/2 C water

1/2 C organic pumpkin puree

dash clove powder

1/8 tsp cinnamon

1/8 tsp salt

2 tsp sugar

3/4 tsp ascorbic acid

1 tsp rubbed sage

2 Tbsp safflower oil

  • In a food processor, puree apple.
  • Add all other ingredients and puree until very smooth.
Very Low Amine: apple, water, ascorbic acid, sage
Low Amine: sugar, safflower oil
High Amine: pumpkin, clove (high in histamines), cinnamon (high in histamines)

Yogurt-Marinated Chicken (low-amine, gluten-free, soy-free, low-fat, low-carb)

Yogurt Marinated Chicken (low-amine, gluten-free, soy-free, nut-free, fish-free, tomato-free, low-fat) photo

Garlic, "Lemon," Mint, & Yogurt Marinated Chicken

Chicken is one of those love-hate meals for me. When it’s well marinated, I love it. But otherwise it’s just a bit boring for my tastes. I decided rather than a short-marinade, I’d let the chicken marinate in the yogurt sauce for almost 24 hours. It was definitely the right choice. They turned out succulent and had a nice “lemon” kick to it from the ascorbic acid.

2 chicken breasts & legs with thighs (all skinless)

1 1/2 C plain yogurt

1 C chopped mint

1 Tbsp cumin

8 large cloves garlic, pressed

2 Tbsp onion powder

1 tsp salt

2 tsp ascorbic acid

  • Mix all ingredients together in a Ziplock bag, and ensure chicken is well coated.
  • Press all air out of the bag, and leave it in the fridge to marinate, flipping over halfway through if possible. Marinate for 24 hours.
  • Preheat oven to 400 degrees on the middle rack.
Chicken covered in low-amine marinade of yogurt, mint, garlic, and ascorbic acid (low-amine, gluten-free, soy-free, nut-free, fish-free, tomato-free) photo

Chicken covered in low-amine marinade of yogurt, mint, garlic, & ascorbic acid.

  • Cover chicken and bake for 30 minutes.
  • Raise rack to the highest possible. Uncover chicken, baste well, and broil for 3 minutes.
Baked and broiled yogurt-marinated low-amine chicken (low-amine, gluten-free, soy-free, nut-free, fish-free, tomato-free) photo

Baked and broiled yogurt-marinated low-amine chicken, ready for plating. Legs/thighs can be plated as is. Breast should be sliced on a diagonal into pieces.

  • Serve chicken plated with juices.
Very Low Amine: mint, cumin, salt, ascorbic acid
Low Amine: skinless chicken, garlic, onion powder
Moderate Amine: yogurt
Related Articles

Tangy Cilantro Dressing and Marinade

I wanted to make Cajun Spiced Beef Skewers, so needed a sauce. I’ve adapted a recipe for a Tangy Cilantro Dressing & Marinade from The Daily Dietribe to be low-amine. I used the sauce drizzled over the top of the skewers once served, and saved the rest as a salad dressing.

1/2 C packed cilantro, stems and all
1/2 tsp sugar
1/3 C fresh lime juice (2 limes)
1/4 C apple juice
3/4 tsp ascorbic acid
4 large garlic cloves
1/2 tsp salt
1 C safflower oil
Cilantro Dressing & Marinade photo

Cilantro Dressing & Marinade

  • Blend cilantro, garlic, sugar, and lime juice in a food processor until well-processed.
  • Add all other ingredients and blend.
  • Serve with a dish, as a dressing, use as a low-amine marinade, or save in a bottle for later in the fridge.
Very Low Amine: cilantro, lime, ascorbic acid, apple juice, garlic, salt
Low Amine: sugar, safflower oil

Apple Shallot Sage Salad Dressing

This simple low amine apple sage shallot salad dressing is a fruity but savory blend of flavors. 

3/4 C apple juice

3/4 tsp ascorbic acid

1/4 C shallot

1 clove garlic

1 1/2 tsp dried ground sage

3 Tbsp safflower oil

  • Puree shallot and garlic in food processor with a little apple juice.
  • In a glass or bowl, whisk all together. Adjust seasonings as necessary.


Very Low Amine: shallot, garlic, sage, ascorbic acid

Low Amine:safflower oil, apple juice

Pear Onion Salad Dressing

Anjou Pear

Pear for pear onion salad dressing

This simple low amine salad dressing is lightly sweet and fruity, and has a full body with a crisp ginger bite.

1 Anjou pear, cored

1/4 C walla walla sweet onion

2 Tbsp apple cider vinegar

2 Tbsp fresh apple juice

1/8 tsp ascorbic acid

3 Tbsp safflower oil

1/4 C fresh ginger, with hardened spots peeled off

  • Add to food processor: pear, onion, ginger. Puree.
  • Add liquids as necessary to thin it out while evenly pureeing.
  • All remaining liquid and give a final whirl with the food processor.
  • Toss your pear onion salad dressing with a salad and serve.


Very Low Amine: pear, onion, safflower oil, ginger, ascorbic acid

Low Amine: apple juice

Very High Amine: apple cider vinegar


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