Amine Allergy Remedy

It’s been about two years now since I started building this Low Amine Recipes blog. It has helped a great number of you, and been an inspiration for me in the kitchen, and a driving force behind my exploratory cooking. You may have noticed, however, that in the last several months, I haven’t posted very much. Part of it is because I am unemployed and can’t afford to waste any food on failed attempts, rare though total straight-to-garbage-bin flops may be. Finances have been rough. I’m still loving life, but it’s certainly more lean around these parts.

The other reason I haven’t been posting as much is because I have been able to eat more amines lately. I have been getting away with nectarines, cherries, cauliflower, kale, unprocessed apple cider vinegar, and all other kinds of high amine goodies. I can even have the infrequent tomato, if it’s organic, non-gmo, and fresh, which is stunning, as it was previously my Kryptonite.

Processed foods, food dyes (especially Yellow #5 (Tartazine)), preservatives, canned, aged, and otherwise old foods still do me much harm. However, high amine fresh produce is becoming more and more tolerable. I have even been able to throw in small amounts of raw walnuts and almonds to up my magnesium intake.

My symptoms have reduced… BY ALMOST THREE QUARTERS.

So… How did I do it?

Though I didn’t take my own following advice, please consult your doctor first. Know you are taking your health into your own hands. I am not liable for your actions or your results. My actions may not be what your body chemistry needs. But then again, it may be. I do not feel right keeping what I know about my own success from you.

I don’t know why my symptoms have so drastically reduced. I only know the changes I’ve made that caused it. This is what I will be sharing with you today.

Firstly, I was on a strict low amine diet for over a year. I remember reading somewhere that if you’re on a super strict low amine diet, sometimes the body “resets.” I don’t think my body did this. I did occasionally break down and have the giant plate of evil (often a big bowl of pasta), knowing that by the time I was done eating it, I wouldn’t be able to stand up to put my own dish away. No walking for three days was my penance. But I still did it now and again.

Though I was originally a skeptic, I switched to non-GMO, organic foods as much as possible, and noticed a significant change with that. I realize there aren’t studies to prove GMO is damaging, or that organic is better, or… whatever. But what I do know is that my body reacts better to organic, non-GMO foods. I do not experience as many amine allergies or other bodily breakdowns. Additionally, I removed 99% of processed foods. The only processed things that remain are tamari (yes, I can get away with that now), rice/quinoa pasta, and gluten-free bread.

I do my best to keep gluten minimized in my diet. When I eat more of it, I notice my allergies are worse. When I did my elimination diet, I was diagnosed as “gluten intolerant,” however, I didn’t think much of it until I realized that by eating it, it made my other allergies worse. Just a heads up…

I have been nixing using tums or calcium for my heartburn. Also, a few times a week, I have been drinking a couple tablespoons of ACV. ACV helps to alkalize the body. I was extremely hesitant to start using this, as I know the consequences for vinegar are harsh in the amine world. It seems to agree with me, though, so long as I use it sparingly, and only use the raw, unfiltered ACV brands. It is said that over time, ACV helps to repair the digestive tract.

The biggest changes I saw were when I did research into the link between Pyroluria and Amine Allergies. Do your own research on this – there is a very helpful closed group on Facebook called “Pyroluria.” I suggest you join and read through the documents on the site. Extremely useful information. This is not to say you have Pyroluria (and no, I still have not been tested for this – I can’t seem to dredge up the funds for a test), but there were too many commonalities for me to ignore it.

I recently started dating a wonderful man who I have decided I’m going to love and squeeze into little bits forever. His knowledge in nutrition led me to start trying new supplements and replacing others with better ones. As it turns out, there is a major difference between “regular” (over-the-counter, generic, Costco-type) vitamins, and vitamins that are formulated to make your body recognize the vitamins as food. This is very important to remember when you’re buying vitamins. Price isn’t everything; Effectiveness IS.

The vitamins I now take that I have noticed the greatest benefits to my amine allergy reduction are:

  • Coenzyme B-Complex Caps, 3 per day
    With methylfolate
    (Country Life)
  • B-12 Energy Patch, 1x/week or longer, left on until it falls off
    1000mcg of Active Vitamin B-12 & 400 mac of Folic Acid
    (Healthy Habits)
  • Activated C Food Complex, 3 per day
    (New Chapter)
  • Calcium Magnesium Zinc, 3 per day
    1000 mg: 500mg: 25mg
    (Country Life)
  • Super Epa (Fish Oil), 2 per day
    (Thorne Research)
  • Every Woman’s One Daily, 1 per day
    (New Chapter Organics)
  • Vitamin D3, 2 per day
    2000 IU
    (PCC Natural Markets)
  • Iodoral (SEE NOTES…*)
    50 mg
  • Selenium (L-Selenomethionine), 1 per day when Iodoral is taken
    100 mcg

Other vitamins I take for other reasons that may/may not help the allergy but help me overall:

  • Sun Chlorella A, 15 tablets per day
  • Inflamma-Less, 1-2 soft gels per day
    (Irwin Naturals)
  • PB8 (pro-biotic acidophilus), 1 per day
    (Nutrition Now)
  • Vegenzyme, 1 before meals
  • Rhodiola Rosea, 1 at waking
    120 mg
    (Gaia Herbs)

Other vitamins I take that I don’t have brands or dosage dialed in yet:

  • Glucosamine, Chondroitin, MSM

I hope that this information helps you in your journey to reclaim your body. I have come to believe that my amine allergies were a symptom of much greater problems going on. Deficiencies in vitamins, as well as toxic levels of metals, arsenic, etc. I suggest you also look into chelation and into whether doing detox for your liver (I still have not done a proper cleanse, but have been doing my best to add foods that are helpful to successful detox), kidneys, and so forth. Best to you in your low amine journey.

Love and Light,

P.S. I know this blog is impossible with the recipes sometimes. Would you be interested in purchasing a book if I put one together? I was thinking about it, but I wanted to know whether the interest is out there…

*NOTE: Iodoral is an iodine complex that I feel did me a great amount of good. There is a specific way you need to take it, though. Starting slow… Do research on Dr. Brownstein and Iodine before starting.

You Can Do It, Too!

Go Get ‘Em, Tiger! You’ve GOT THIS!

Layered Frittata (low-amine, gluten-free, dairy-free, yolk-free, nut-free, paleo, low-fat, low-carb, tomato-free)

Low-Amine Layered Frittata (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-fat, low-carb, paleo, vegetarian) photo

Low-Amine Layered Frittata (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-fat, low-carb, paleo, vegetarian)

Frittatas are easy to make and very tasty. I like this one for the way it presents – you can see all the different ingredients, layered beautifully. Eggs do increase in amine content the more you cook them, so this dish is closer to moderate amine than low. You can also make this dish with regular beaten eggs, rather than making an egg white frittata.

9″ Pyrex pie pan

3 C egg whites

2 large carrots, sliced into thin ovals

1 leek, white parts only, sliced thinly

2 small zucchini, sliced thinly

1 C cilantro, chopped finely

3 green onions, chopped

6 cloves garlic, pressed

1 1/2 tsp paprika

1 tsp chili powder

1/2 tsp salt

1/2 tsp black pepper

1 C black beans, divided (1/2 C, 1/2 C)

4 Tbsp butter / non-dairy butter replacement (I like Earth Balance dairy-free, soy-free spread)

  • Preheat oven to 350 degrees.
  • In three small pans heat 1 Tbsp butter in each. Cook carrots, leeks, and zucchini with pressed garlic separately in each pan until the vegetables are about halfway cooked.
Carrots, Leek, and Zucchini cooking in separate pans for frittata (photo)

Carrots, Leek, and Zucchini cooking in separate pans for frittata (Here, I cooked the garlic and spices in with separate ingredients. I do not think it was necessary, aside from cooking the garlic with the zucchini.)

  • Add paprika, chili powder, salt, and black pepper to eggs. Mix well.
  • Grease pie pan with remaining 1 Tbsp “butter.”
Layer your low-amine frittata ingredients (photo)

Layer your low-amine frittata ingredients.

  • Layer ingredients, starting with carrot on the bottom. I layer mine in this order:
  1. carrot
  2. 1/2 C black beans
  3. zucchini
  4. cilantro
  5. 1/2 C black beans
  6. leek
  7. add egg white mixture
  8. sprinkle green onions on top
  • Sprinkle a dash of chili powder and salt over the top and bake for 35 minutes, or until you can cleanly pull a wooden toothpick through the center.
Low-amine frittata is ready to bake! (photo)

Low-amine frittata is ready to bake!

Low-amine frittata (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-fat, low-carb, paleo, vegetarian) photo

Low-amine frittata (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-fat, low-carb, tomato-free, paleo, vegetarian).


Very Low Amine: carrot, leek, zucchini, cilantro, green onion, garlic, salt, black pepper, black beans

Low Amine: butter / non-dairy butter replacement 

Moderate amine: egg whites (due to long cooking time)

Very High Amine: paprika, chili powder

Amine Intolerance, Tyramines, and Histamines

So for the last year, I have been working off a list that I got from my nutritionist of low/medium/high-amine foods. I also supplemented this with two books that I had purchased on the topic.

That said, I have delved into yet another book, which has given me even more information. This is awesome, but also sad. It means a few things:

1) Some of my amine recipes inaccurately list low/high amines. The amines missed are primarily Tyramines.

2) I will have to go back and rework many of my recipes to make them user-friendly again.

3) I will have to pull some recipes down, if unable to find substitutions.

4) The low-amine grocery shopping list has been updated to reflect new findings – I’m afraid some of my favorite ingredients are now off-limits (super, super sadsauce).

What I would like to know is how many of you suffer from a Tyramine allergy, Histamine allergy, or both. I do not yet know what direction I am going to take my blog to support these new amine findings. I could keep the old recipes up but list all Tyramine and Histamine levels, or just pull the old ones down that are no longer applicable to a general amine allergy.

What would you like to see happen? I would love your input, as this blog is as much a tool for myself as it is for you,  my readers.

Best to You,

Michelle Ferris

Low Amine Recipes Chef

Published in: on February 21, 2012 at 9:06 pm  Comments (9)  
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Straying from a low amine diet

Sometimes I forget how bad my reactions can be. I eat so well on my low amine diet with all the amines in food kept to a minimum because I choose wisely.

I forgot tonight that it does get bad, and fast, when I stray. I tried out a new BBQ place. I’ve been craving good brisket for a while. Yes, there’s tomatoes, probably some vinegar, too. Both are high in amines. But I’ve been good… How bad could it get?

Well, its just over an hour later and my wrists, elbows, spine, and knees are locked out, swelling, cracking, and sending shooting pains down my nerves every time I move. *sigh* I guess I answered my question. I just hope I will be mobile tomorrow.

So the lesson and recipe tonight is simple:
1) Never underestimate your amine allergy.
2) Don’t stray from a low-amine diet unless you are prepared to handle the consequences.
3) Drink a lot of water and pray for sleep, and for a decent recovery by morning.

Goodnight all, thanks for listening.

Your usually well-behaved low-amine chef,
Michelle Ferris

Published in: on January 26, 2012 at 10:14 pm  Comments (7)  
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Vinegar Substitutions (apple cider, malt, red wine, white wine, rice, balsamic vinegar, and sherry).

Vinegar is very high in amines, so I have come up with vinegar substitutions that are amine-allergy friendly. These vinegar substitutions are low amine, delicious, and easy to make. Blueberry juice does not give me problems, but please be aware that though it is low in tyramines, it is high in histamines. Use if your diet will allow for it, otherwise opt for an unsweetened pomegranate juice.
Apple Cider Vinegar
  • 1 Tbsp apple juice
  • Just shy of 1/4 tsp ascorbic acid

Balsamic vinegar

  • 4 Tbsp blueberry juice, reduced over high heat to 2 Tbsp
  • 1/2 tsp ascorbic acid
  • 1/4 tsp molasses
  • 1 tsp vodka
  • 1/4 tsp lime juice
Malt Vinegar
  • 2 Tbsp apple juice
  • 1 tsp ascorbic acid
  • 1 tsp lime juice
  • 1/4 tsp honey
Red Wine Vinegar
  • 1 Tbsp blueberry juice
  • 1 tsp vodka
  • just shy of 1/2 tsp ascorbic acid
  • 1/4 tsp loosely packed brown sugar
Rice Vinegar
  • 1 Tbsp water
  • 1 tsp apple juice
  • 1/4 tsp ascorbic acid
Rice Vinegar (Seasoned)
  • 1 Tbsp water
  • 3/4 tsp maple syrup
  • 1/2 tsp ascorbic acid
  • 1/4 tsp apple juice
  • 1 Tbsp apple juice
  • 1 tsp vanilla
  • 1/4 tsp ascorbic acid
White Wine Vinegar
  • 1 Tbsp water
  • 1/4 tsp ascorbic acid
Other Substitutes:

Mirin Substitute:

  • 1 Tbsp water
  • 2 tsp maple syrup
  • 1/2 tsp ascorbic acid
  • 1/4 tsp apple juice
  • 2 1/4 tsp sugar
  • 1/2 Tbsp sake

Sake Substitute:

  • 2 Tbsp water
  • 1/4 tsp sugar
  • 1 Tbsp vodka
  • 1/2 tsp blueberry juice
  • 1 1/2 tsp apple juice
  • 1/16 tsp white pepper

A Cure for Amine Allergies?

Amine allergy swollen knee joints

Amine allergy swollen knee joints? These are my knees today. I've been bingeing on high amine foods for four days now. They are not swollen and do not hurt. They're a bit stiff. But they should be totally exploded from my amine allergy.

I just found something that may or may not help you. It has certainly helped me.

Correct me if I am misstating any of this information…

Apparently with some forms of amine allergies, it can cause an absorption problem in the body – particularly with Zinc and B-Vitamins. The lack of these vitamins causes a more severe reaction to amines. It seems to be a nasty cycle of making things worse.

  • Real Failsafe Meals blogger’s daughter has, “food intolerances (to salicylates and amines), and found they are caused by a condition called Pyroluria. In very basic terms, pyroles (a by-product of haemoglobin production) grab hold of B6 and Zinc and take them out of the body via the urine. This leads to massive deficiencies of zinc and B6… and on the opposite end of the scale, toxic levels of copper (copper and zinc work against each other). Check the FAQs documents [of this Facebook page for Pyroluria information].”

Upon reading several key forums, experiences, and blogs, I decided to use myself as a Guinea pig. I have been taking Zinc (zinc and calcium, mixed) and B-Vitamins for three weeks now, daily. I am only taking one per day of both the Super B-Complex and the Zinc/Calcium blend. They are meant as daily multi-vitamins, so I do not have much fear of overdoing it.

WARNING: More then 50 MG of Zinc can be lethal. See your doctor before taking over 50MG of Zinc (thanks for the heads up, Allergic Vegetarian!).

In Nature Made Zinc/Calcium Tablets:

  • Vitamin D3: 200 I.U. (50% Daily Value)
  • Calcium 333 mg (33% Daily Value)
  • Magnesium 133 mg (33% Daily Value)
  • Zinc 5 mg (33% Daily Value)
In Nature Made Super B-Complex Tablets:
  • Vitamin C 150 mg (250% Daily Value)
  • Thiamin 100 mg (6667% Daily Value)
  • Riboflavin 20 mg (1176% Daily Value)
  • Niacin 25 mg (125% Daily Value)
  • Vitamin B6 2mg (100% Daily Value)
  • Folic Acid 400 mcg (100% Daily Value)
  • Vitamin B12 15 mcg (250% Daily Value)
  • Biotin 30 mcg (10% Daily Value)
  • Pantothenic Acid 5.5 mg (55% Daily Value)

For the last four days, I have been in the moderate amines, eating things like Mexican rice (cooked with tomato paste), hot sauces, avocado, catsup, soy sauce, wild mushroom ragout, miso soup, a couple fingers of scotch, and an entire jar of marinara.

The last time I ate a bowl of marinara and pasta, I was so exploded that by the time I finished eating, my amine allergy had already caused my knee to swell. Within an hour, I could barely walk. Stairs were impossible.

This time, I’ve been eating amines all over, and though my joints are a little stiff, that’s all they are. Just a little stiff. I am positively amazed. I know there are tests you can take to measure your zinc or B-vitamin levels, and perhaps that is what I’ll do next. But while I’m onto this hunch, I feel it necessary to pass this gem along to you. I don’t know if it will work for you, but it’s certainly worth trying. Good luck, and let me know your results if you try it!

“I Hate Cooking:” Easy Meal Suggestions

"You expect me to COOK?" image

Cooking isn't everyone's cup of tea...

I had a reader recently contact me and say, “I love your recipes, but a very simple meal plan is needed, as I don’t really enjoy cooking.”

The thought of not loving to cook is foreign to me (even back when I was a bad cook, I still loved cooking), however, I can sympathize. So for you, low amine readers that hate cooking, this list of suggestions is for you. If you have a suggestion to add, please email me or comment – I’d love to add it to the list! Here’s a few ideas to get you started, though I’m sure I’ll add more as time goes on…

Easy Low Amine Breakfast Suggestions:

  • Steel cut oatmeal, made in advance (here’s a great way to make it in advance for the week)
  • Organic egg whites in a carton, with herbs thrown in. Shake, pour what you need in a bowl, and microwave for two minutes.
  •  Toast with low amine pesto or low amine hummus spread.
  • Potato frittata. You could make something like it and eat it all week (even easier, just use a Cuisinart to scallop your potatoes. Also, I wouldn’t peel them. I’m much too lazy for that)!
  • Frittata with more than just potatoes (if you’re feeling ambitious).
  • Yogurt & blueberries.
  • Baked apple. Core apple, leaving bottom to create a “cup.” Fill with a bit of cinnamon and honey, 1 tsp. Bake at 375 for 30 minutes.
Easy Low Amine Lunch / Easy Low Amine Dinner Suggestions (I eat the two meals interchangeably or for leftovers, so they’re bundled together for this list):
  • Pasta, made in advance (cook to al dente), with low amine pesto or either no-tomato low amine marinara (made with a beet marinara base, or made with an apple marinara base). Microwave together for an easy low amine meal.
  • Sandwiches! Always a win. Except lunchmeat is a no-no on a low amine diet. I suggest doing up a big hunk of roast beef or chicken breast in advance, slicing it up, freezing it, and using it through the week with onion, lettuce, sprouts, cucumber, mustard, thin green apple slices… The possibilities go on and on.
  • Simple salads with crushed cashews and egg added for protein.
  • Steak! You can do pan-fried steak, broiled steak, or grilled steak. Personally, I prefer broiled or grilled. When grilling, the best way I’ve found is to cook on one side and wait till the blood rises to the surface (you’ll see it start to pool). Flip, and cook for two minutes. Voila!
  • Baked skinless chicken and rice (use a rice cooker for ease, and you can throw in things to flavor the rice, like vegetable broth, beef broth, saffron, herbs, lime juice/ascorbic acid, cilantro, etc).
  • Brussels sprouts. Cut them in half and sprinkle with oil, salt, pepper, and ascorbic acid. Broil until softened and starting to char.
  • Baked potato, substituting sour cream with yogurt.
  • Stir fry.
  • Easy creamed soups. Saute whatever vegetables you have laying around with garlic and onion. Add water enough to cover it and 1″ above, and simmer for an hour or two. Feel free to also add leftovers such as potato, ground beef, noodles. Use an immersion blender when finished and cooled, and you’ll have a great low amine vegetable soup. Add cream if you want. Not necessary.
  • Beans and rice.
  • Quesedilla with cream cheese or mozzarella cheese.
  • Tacos (make enough so you have taco supplies for a few days), using meat, cucumber, lettuce, mango, cabbage, onion, and lime as your filling ingredients.
  • Salads. Or even easier, salad in a jar! Make several at once, and so long as you layer them properly, they’ll keep all week!
  • Very simple lentil soup.
  • Quick chicken corn chowder.
  • Pretty boring, but… you could always just saute chicken breasts.
  • Baked potato eggs (minus the turkey sausage, and substitute cheese with Mozzarella) sound like a tasty breakfast, lunch, or dinner.
  • Asparagus frittata, substituting the cheese with Mozzarella and feta.
  • Butternut Squash.
  • Green Beans in herbs, served without the lemon.
  • Grilled corn on the cob.
  • Crock pot, crock pot, crock pot. Pretty much all crock pot recipes are easy as pie (Much easier, actually – I think the adage could use an update: “Easy as Crock Potting.”). Get yourself a good crock pot cookbook (or look online, and start “setting and forgetting” your meals. Note: if you are extremely sensitive to amines, crock pot cooking is not for you, as it takes a long time to cook the foods, and amines do develop in this time.
Other Easy Low Amine Suggestions:
  • To use low amine seasonings, I would create all your spice blends at once time (less mess, less opening bottles, etc). Create six or seven different low amine herb/spice mixes and bottle them up in old spice containers for later use.
Published in: on October 29, 2011 at 3:01 pm  Comments (2)  
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Low Amine Sinigang (Filipino Tamarind Soup)

Sinigang (Filipino Tamarind Soup)

Low Amine Sinigang (Filipino Tamarind Soup)

I had a random craving that led me down a path of interesting Filipino recipes. I ended on a recipe for Sinigang that looked delicious, but wasn’t very low amine, so decided to tweak it for my own needs. It turned out quite well, thanks to the help of a certain favorite Filipino friend of mine. I have yet to get his verdict on how it came out insofar as authenticity (I have some set aside for him), but it tasted very good!

12 cloves garlic, chopped

1 large onion, chopped

3/4 lb skinless chicken breast, chopped into bite-sized pieces

1/2 lb cod fillets, cut into bite-sized pieces

3 C river spinach (kangkong), chopped into 1″ segments (substitute with bok choy for low amine)

1 C Chinese green beans (the long, long, long green beans), chopped into 1″ segments

1 C taro root, about 2 pieces (gabi), peeled and chopped

3 T tamarind paste (sampalok)

6 cups water

1 Tbsp freshly grated horseradish

2 Tbsp safflower oil

2 Tbsp minced Thai bird chilies

  • In a heavy bottomed stock pot, heat oil to medium high.
  • Add garlic, onion, and chicken. Stir often and cook till chicken has started browning, or about 5 minutes.
taro root

Taro root, shown peeled and mostly unpeeled

  • Add water, taro, horseradish, and tamarind, and Chinese green beans (If using regular green beans instead, omit them at this step and add them when putting in river spinach). Bring to a boil.
Sinigang / Tamarind soup greens: Chinese green beans and kangkong

Sinigang / Tamarind soup greens: Chinese green beans and kangkong

  • Reduce heat to medium and cook for 10 minutes.
  • Add river spinach (kangkong). Cook for 5 minutes.
  • Add cod fillet pieces, and cook for 3 minutes (5 minutes if fish pieces are frozen).
  • Taste, and add tamarind or lime as necessary for tartness.
  • Serve hot.
Very Low Amine: garlic, onion, chicken breast, Chinese green beans, water
Low Amine: taro, safflower oil, cod, tamarind paste
High Amine: horseradish
Very High Amine: Thai bird chilies, River Spinach (kangkong)

Low Amine Mayonnaise Substitute

Low amine mayonnaise substitute

Low amine mayonnaise substitute

Mayonnaise is tricky because not only does it have combinations of lemon, vinegar, wine, and chemicals in it, it also has been sitting on a shelf for who knows how long, quietly developing amines. On a low amine diet, mass-produced mayonnaise is definitely out. That doesn’t mean you can’t make a low amine mayonnaise yourself though. Low amine mayonnaise is very easy to make and takes relatively few ingredients. It will keep in your fridge for up to one week.

Yield: 1 1/4 C low amine mayonnaise

1 egg yolk (beware salmonella, food poisoning, etc.)

1/2 teaspoon fine salt

1/2 teaspoon dry mustard

1/4 tsp sugar

2 Tbsp water

3/4 tsp ascorbic acid (just short of 3/4 tsp)

1 cup safflower oil or corn oil

  • In a ramekin, mix ascorbic acid and water together. Stir until dissolved.
  • Add dry ingredients and egg yolk together in a glass bowl. Whisk together.
  • Whisk half the water/ascorbic mix in with the egg yolk mixture.
  • Start vigorously whisking and add half of the oil in just a few drops at a time. Whisk briskly and keep adding oil. You’ll notice the liquid start to thicken up, then thin out again.
  • Once your mixture has thickened and thinned again, add the rest of the water/ascorbic mix.
  • Continue whisking (a little less briskly) and add the rest of the oil in a thin, consistent stream until it’s all mixed in.
  • Leave on the counter for one or two hours, then refrigerate.
Very Low Amine: salt, water, ascorbic acid
Low Amine: sugar, corn oil / safflower oil
Moderate Amine: egg yolk
Very High Amine: dry mustard powder

Crisp Baked Truffle Okra with Feta

Baked okra with feta

Baked okra with feta

Okra is delicious fresh, just barely cooked, or fried. Cooking it can get tricky, though. It has a tendency, when not cooked properly, to develop a huge amount of slime. I’ve been challenging myself to come up with tasty, different ways to use okra, and this one definitely hit the spot. This low amine okra dish is a side dish that everyone will love, even those who haven’t liked okra in the past.

Raw okra and seasoning bag

Raw okra and seasoning bag

20 small okra

2 Tbsp Feta, finely crumbled

15 drops black truffle oil (omit or reduce if extremely amine sensitive)

1 tsp thyme

Heavy pinch salt

Pinch of white pepper

1/4 tsp (heaping) ascorbic acid

2 Tbsp safflower oil

2 tsp water

Seasoned raw okra

Seasoned raw okra

  • Preheat oven to 350 degrees, and lightly grease a cookie sheet.
  • In a quart sized ziplock, add ascorbic acid, water, truffle oil, salt, white pepper, thyme, and grapeseed oil.
  • Make sure you choose small, evenly sized okra so that they cook at the same rate.
  • Wash okra with cold water and pat dry. Having everything dry with okra is important to prevent the mucus/slime that okra is known for when prepped or cooked improperly.
  • On a dry cutting board, with a dry knife, cut okra lengthwise.
  • Put okra in bag, seal, and shake vigorously for a few seconds to ensure all the okra is well coated.
  • Lay okra on cookie sheet, seed side up. Bake on middle rack, uncovered, for 20 minutes.
  • Serve with feta crumbled over the top.
Very Low Amine: okra, thyme, salt, white pepper, ascorbic acid, safflower oil, water
Low Amine: feta
Very High Amine: truffle oil

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