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

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Published in: on May 6, 2012 at 11:02 pm  Comments (7)  
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Shaved Fennel and Celery Root (Celeriac) Salad (low-amine, gluten-free, soy-free, dairy-free, nut-free, vegan, paleo)

Shaved fennel and celeriac salad (gluten-free, soy-free, dairy-free, nut-free, vegan, paleo) photo

Shaved fennel and celeriac salad (gluten-free, soy-free, dairy-free, nut-free, vegan, vegetarian, paleo)

This simple recipe is light and satisfying. It will brighten meals up with its crisp texture. I enjoyed the light citrus flavors with the added fennel frisse.

1 small bulb fennel

1 small celeriac (celery root)

2 Tbsp safflower oil

Juice of 2 limes

1 tsp sugar

1 Tbsp fennel frisse (the leafy top part)

  • Peel celeriac and cut into quarters (perhaps the only vegetable I ever peel!).
  • Using a mandoline on a thin setting (if you have more time to marinate the fennel and celeriac, a bit thicker is okay, but if you don’t… the thinner, the better), slice fennel and celeriac.
Shaved fennel and peeled celeriac (photo)

Shaved fennel and peeled celeriac

  • Put into a bowl or Ziplock bag. Add ascorbic acid, oil, lime, and sugar.
  • If you want a bit more fennel flavor, add more fennel frisse.
  • Mix well, and marinate for at least 30 minutes.
AMINE BREAKDOWN:
Very Low Amine: fennel, celeriac (celery root), limes, fennel frisse
Low Amine: safflower oil, sugar
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Published in: on February 5, 2012 at 8:41 pm  Comments (11)  
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Simple Quinoa Salad (gluten-free, soy-free, vegan, low-amine)

Simple Quinoa Salad with Cilantro Chutney. Served with Garlic broiled Brussels sprouts and Chicken Drumsticks. (photo)

Simple Quinoa Salad with Cilantro Chutney. Served with Garlic broiled Brussels sprouts and Chicken Drumsticks marinated in pear, sage, and ginger.

I did a more complex quinoa salad last week, but I wanted an easy low-amine side dish for tonight that resembled tabouleh, so put this easy mix of low-amine ingredients together and served it with low-amine cilantro chutney. It went perfectly with the baked chicken (marinated in pear, ginger, and sage) and garlic broiled Brussels sprouts. It was a simple, tasty meal that’s hard to get wrong!

1 C dried quinoa

2 C water

1/2 C minced parsley

1 C English cucumber, quartered and sliced thinly

1 small unripe avocado, diced (optional. Note: Unripe = high amine. Ripe = very high amine)

1 tsp ascorbic acid

1/2 tsp salt

1 tsp garlic powder

2 tsp safflower oil

*You can also add in vegetables such as green onion, thinly sliced Brussels sprouts, radishes, or celery

  • Rinse quinoa well, as it is a saponin (naturally a bit soapy). Not rinsing means bitter quinoa, and possible allergic reactions in some people. Drain carefully.
  • Add water and cook (in a rice cooker is preferred, as it is the easiest and most reliable method).
  • Chop cucumber and parsley.
  • Add cooked quinoa, parsley, cucumber, salt, garlic powder, ascorbic acid, and safflower oil to a large bowl. Mix together thoroughly to ensure even dispersion of oil, salt, and ascorbic acid. Add diced avocado and gently mix together.
  • Serve with a large dollop of low-amine cilantro chutney on top.
AMINE BREAKDOWN:
Very Low Amine: quinoa, water, parsley, cucumber, ascorbic acid, salt, garlic powder
Low Amine: safflower oil
High Amine: unripe avocado
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Published in: on January 10, 2012 at 9:46 pm  Comments (9)  
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Low Amine Salad with Longan Fruit

As important as a low amine diet is to someone with problems with amines, it doesn’t mean that food should be any less filling or satisfying. A good salad can make a meal much more substantive, and add a lot to the flavor palate, if it’s done right. This salad is light and aromatic, with hints of a sweetness that’s almost floral (from the longan fruit).

longan fruit, before peeling

Longan fruit, before peeling

I dressed it with my own easy Apple Shallot Sage Salad Dressing.

Serves 4-6

4 large handfuls spring greens mix

2 leaves green leaf lettuce

3 leaves cabbage

1/4 C parsley, minced

1/4 C cilantro, minced

2 Tbsp bacon crumbles (omit or use fake bacon for vegetarian / vegan option)

1 mango (you want one that’s just barely ripe)

15 longan fruit (also called “Dragon’s Eyes” fruit)

  • Wash all greens and fruit.
  • Add spring greens to a large bowl.
  • Tear green leaf lettuce and cabbage into small, bite-sized pieces, and mix with spring greens.
  • Cut mango into small cubes and add to salad.
  • Peel longan fruit and remove pits. Rip each fruit into about four pieces. Once all done, give a quick rinse to remove and grit that might have gotten into them. Add to salad.
  • Toss all together well with a dressing of choice. Mine is an Apple Shallot Sage Salad Dressing.
AMINE BREAKDOWN:
Very Low Amine: cabbage, cilantro, parsley

Low Amine: apple shallot sage dressing, longan fruit

Moderate Amine: green leaf lettuce, spring greens mix

Very High Amine: bacon, mango

Published in: on August 14, 2011 at 11:17 am  Leave a Comment  
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