Beet and Carrot Salad

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan) photo

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

This shredded, low-amine beet and carrot salad has a cumin and lemony kick to it that makes it a great side dish for savory main dishes. Beet and carrot are naturally low-amine, and the beets add a sweetness to the salad from its natural sugars, particularly if you choose organic beets (organic beets are much higher in flavor).

1 beet (about 2C)

8 medium carrots (about 2C)

1/4 C safflower oil

1/2 C parsley, finely minced

1/2 tsp sea salt

1 tsp ascorbic acid

1 1/2 tsp cumin

1/2 tsp cumin seeds

dash cayenne

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan) photo

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

  • Wash and trim carrots. Peel beet.
  • Using a cheese grater or a food processor, grate beet and carrot and add to a large mixing bowl.
  • Add all other ingredients and mix well.
  • Allow to marinate for at least 20 minutes before serving.
Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan) photo

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

AMINE BREAKDOWN:

Very Low Amine: beet, carrot, parsley, sea salt, ascorbic acid, cumin, cumin seeds

Low Amine: safflower oil

Very High Amine: cayenne

Pickles, pickles, pickles, and all Low-Amine


Low-Amine "Soy Sauce" Carrot Pickles, Low-Amine Cucumber Pickles, and Low-Amine "Kimchee" Radish Pickles (photo)

Low-Amine "Soy Sauce" Carrot Pickles, Low-Amine Traditional Cucumber Pickles, and Low-Amine "Kimchee" Radish Pickles.

I made three kinds of low-amine pickles last week. All are made with low-amine ingredients (carrot, cucumber, and radish), and prepared in a low-amine method. The vegetables had to salt in the fridge overnight, but that’s about the most ageing these low-amine pickles did.

6 medium carrots

4 large pickling cucumbers (or one narrow English cucumber)

1 bunch radishes

1/4 C salt

1 1/2 tsp ascorbic acid

1 Tbsp soy sauce substitute

1 Tbsp sesame oil substitute

1 Tbsp sugar

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp cayenne powder

1 green onion, green parts only

  • Wash and cut all vegetables and keep separate. You can do yours however you’d like, but I sliced the cucumbers and radishes thinly, and julienned the carrots. Remember to keep them thin.
  • Salt liberally and rub salt into vegetables.
  • Let sit in salt overnight. Give them the occasional rubbing/mixing, and drain off excess liquids that have collected, if you can.
  • Rinse off vegetables very well. I rinse them at least three times each and give the vegetables a firm massage and squeezing out, to remove as much salt and water as possible. Continue repeating this until they are slightly salty, but not unpalatable.
  • Coat vegetables in about 1/2 tsp ascorbic acid each, or to taste. It should have a  “pickled” taste, but not be too tart.
  • Add sugar, soy sauce substitute and sesame oil substitute to the carrots and mix together very well, until sugar dissolves completely.
  • Slice one green stem of green onion into very thin rings and set aside.
  • Add garlic powder, onion powder, and cayenne to radishes. Mix well, and add green onion slices in. Toss together.
  • Present together on a dish, or separately. Chill until used. They will keep for a few days in the fridge.
Pickled carrots, pickled cucumbers, pickled radishes (photo).

Pickled carrots, pickled cucumbers, pickled radishes, all done low-amine.

AMINE BREAKDOWN:

Very Low Amine: carrot, cucumber, radish, salt, ascorbic acid, garlic powder, onion powder, green onion 

Low Amine: soy sauce substitute, sesame oil substitute, sugar

Very High Amine: cayenne powder

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Carrot Ginger Dressing (low-amine, gluten-free, soy-free, dairy-free)

Low-amine carrot ginger dressing (low-amine, gluten-free, soy-free, dairy-free) photo

Low-amine carrot ginger dressing (low-amine, gluten-free, soy-free, dairy-free)

This low-amine carrot ginger salad dressing has a nice zest to it and adds a lot of body and flavor to a salad without adding much fat. It’s a unique, flavorful combination that makes for a nice addition to many salads.

1/2 lb carrots (3 medium), roughly chopped

1/2 C fresh ginger, peeled & chopped

1/2 C shallots, peeled & chopped

2 Tbsp pomegranate juice

1/2 tsp sesame oil substitute

4 tsp soy sauce substitute

1/3 C water

1 tsp maple syrup

2 tsp ascorbic acid

1/2 C safflower oil

1/4 tsp salt

  • Pulse carrots in a food processor until almost pureed.
  • Add shallots and ginger, and continue processing until finely minced.
  • Add all other ingredients and blend until smooth (2-3 minutes).
  • If too thick, thin carrot ginger dressing with more water.
AMINE BREAKDOWN:
Very Low Amine: carrot, ginger, shallot, water, ascorbic acid, salt
Low Amine: pomegranate juice, maple syrup, soy sauce substitute, sesame oil substitute, safflower oil

Vietnamese Pickled Carrots & Daikon for Bun or Banh Mi

These Vietnamese pickled daikon radishes and carrots are almost indistinguishable in taste or texture from the “real deal” pickles. They are a delicious addition to Vietnamese dishes, and can be eaten as a snack, in sandwiches, in salads, or more. Use your imagination, and enjoy!

2 large carrots

4″ long piece of daikon radish, about 2-3″ in diameter

1/4 C salt

3 tsp ascorbic acid

1 tsp sugar

  • Wash carrots and daikon radish.
  • Cut daikon and carrots into pieces about 1.5″ – 2″ long, and use a mandoline to slice them into flat pieces.
  • Julienne daikon and radish, and in a large bowl, rub them down with the salt.
  • Leave on the counter for at least 2 hours (4-6 hours is ideal to give them a bendy pickle-like texture), then rinse well, three times (or more, if it still tastes too salty – taste to check saltiness). Squeeze water and out of the carrots and daikon “pickles.”
  • Once the salt content has been reduced, sprinkle with ascorbic acid and sugar, and rub well.
  • Allow to chill in the fridge before use for at least 30 minutes.

AMINE BREAKDOWN:

Very Low Amine: carrot, daikon, ascorbic acid, salt

Low Amine: sugar

Roasted Beets and Carrots with Feta and Cumin Vinaigrette

Low-amine roasted carrots and beets with feta and a cumin vinaigrette (low-amine, gluten-free, soy-free, vegetarian) photo

Low-amine roasted carrots and beets with feta and a cumin vinaigrette (low-amine, gluten-free, soy-free, vegetarian)

Beets are a favorite of my root vegetables, and though I love the simplicity of boiling them, I find that their best, richest qualities come out when roasted. This low-amine beet and carrot salad has a earthy, nutty quality that is highlighted with the bright flavors of feta, cumin, and parsley. This recipe originally comes from A New Turn in the South.

4 small/medium beets, washed, trimmed, and quartered

4 large carrots, cut into 1 1/2″ segments

1/6 lb feta cheese (about 1/4 C, crumbled / omit for vegan/paleo)

2 Tbsp Italian parsley, minced

1 Tbsp safflower oil

Salt & Pepper, to taste

Sauce:

1 1/2 tsp cumin seed, toasted in a dry pan

1/4 tsp ascorbic acid

1/4 tsp ground cumin

1/2 tsp dry mustard powder

1 Tbsp unsweetened cranberry juice

1 tsp water

2 Tbsp safflower oil

  • Preheat oven to 400 degrees Fahrenheit.
  • Wash and trim off ends of carrots and beets.
  • Quarter beets, and cut carrots into 2″ segments.
  • On a cookie sheet or in a roasting pan, drizzle oil over beets and carrots, and sprinkle with salt and pepper. Toss together well.
About to roast beets and carrots (photo)

About to roast beets and carrots

  • In a dry pan, toast cumin seeds. Pour into a ramekin, and partially crush (I use the back of a spoon for this). Add mustard powder, ground cumin, ascorbic acid, cranberry juice, and water. Mix together until ascorbic acid is dissolved. Add oil.
  • Put beets and carrots in oven for 30 minutes, uncovered.
  • Remove from oven and transfer to a large bowl. Gently toss with parsley and half of the dressing.
In block form, this is how much feta cheese you will need for the low-amine salad. (photo)

In block form, this is how much feta cheese you will need for the low-amine salad.

  • When serving, plate beets and carrots with feta crumbled on top. Drizzle with remaining sauce.
  • Serve.
AMINE BREAKDOWN:
Very Low Amine: beets, carrot, parsley, salt, black pepper, cumin, ascorbic acid, water
Low Amine: feta, safflower oil
Very High Amine: mustard powder, cranberry juice

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Kinpira (Burdock Root & Carrot) (gluten-free, soy-free, low-amine, vegan)

Kinpira (burdock root & carrot): Japanese Traditional Side Dish (low-amine, gluten-free, soy-free, vegan) photo

Kinpira (burdock root & carrot): Japanese Traditional Side Dish (low-amine, gluten-free, soy-free, vegan)

Kinpira is a traditional Japanese side dish. It is normally done in soy sauce and sesame oil, making it very high in amines. I’ve adapted it here by using a soy sauce substitute and sesame oil substitute. The hardest part about making this dish is creating the soy sauce substitute and sesame oil substitute, so make sure you have other dishes you’ll be cooking with these in the next week, or have already made this in advance. Otherwise, this dish is simple to make. Kinpira has both bitter and slightly sweet flavors, and a good crunch. As an added benefit, burdock root (gobo root) is also a liver and blood purifier.

1/2 lb gobo root (burdock root)

1/4 lb carrots

4 Tbsp soy sauce substitute

1 Tbsp sugar

1 tsp “sesame seeds” (finely chopped, toasted cashews)

2 Tbsp safflower oil

1 Tbsp sesame oil substitute

1 1/2 Tbsp mirin

To Make a 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

To Make a 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

Making sesame oil substitute and soy sauce substitute (photo)

Making sesame oil substitute and soy sauce substitute.

  • Wash gobo (burdock) root and carrots well. I do not peel my carrots, and I only loosely peel the gobo root, to get off the most rough/damaged parts.
  • Chop gobo root and carrot into small “sticks” about 1 1/2 inches long. I use a mandoline on a wide setting, and then cut them from there. Put carrots in a bowl, and in a separate bowl, soak cut gobo root in water (to help prevent discoloration).
Slicing burdock (gobo) root with a mandoline (photo)

Slicing burdock (gobo) root with a mandoline.

  • Heat pan to medium high and add safflower oil. When hot, add gobo root. Saute for 10 minutes.
  • Add carrots and all ingredients, save for the soy sauce and “sesame seeds” – set these aside. Continue to stir-fry until cooked through. Covering the pan may help.
"Sesame Seeds" (finely chopped, toasted cashews) photo

Making “Sesame Seeds” (finely chopped, toasted cashews)

  • Remove from heat.
  • Add soy sauce substitute and “sesame seeds.” Taste, and add more soy sauce if preferred. Toss well until all dressing is absorbed.
  • Put kinpira in the fridge and serve chilled.
AMINE BREAKDOWN:
Very Low Amine: gobo root, carrot, mirin substitute, sake substitute, soy sauce substitute, sesame oil substitute
Low Amine: sugar, “sesame seeds” (toasted cashew), safflower oil

Vanilla Glazed Carrots

Vanilla Glazed Carrots with Steamed Clams

Vanilla Glazed Carrots with Steamed Clams

I’ve never been big on sweet things, so I was surprised when I had a sudden craving for something sugary. Given, my version of “sweet” is probably barely on the edge of sweet for most people. As carrots have an earthy sweetness to them, I added minimal sugar and helped enhance the flavor with vanilla.

2 Tbsp  sugar

1 Tbsp vanilla extract

3 Tbsp butter (or butter substitute for dairy-free or vegan)

12 medium carrots

1/2 C water

  • Wash and cut carrots lengthwise, and then in half again to shorten them.
  • Heat butter, sugar, and vanilla in large pan on medium. Be careful to dissolve sugar in evenly – don’t burn it!
  • When fully dissolved, add water and carrots.
  • Cook on medium high for 5 minutes, covered.
  • Remove lid, and cook for 5 minutes on medium, uncovered. Stir often to prevent burning. The liquids should reduce into a light syrup glaze.
  • Serve with a spoonful of the glaze poured over the top.
AMINE BREAKDOWN:
Very Low Amine: butter (or butter substitute for dairy-free or vegan), carrrot, water, vanilla extract
Low Amine: sugar