I’ll be traveling for the next few weeks with little access to a kitchen, so I thought I’d share a recipe from my latest book Man Food, that I’ve been craving. These can be made with kholrabi, zucchini, carrot or butternut noodles, any veggie really, as long as you have a spiraliser, also known as a Spiral Vegetable Slicer.

Kohlrabi, a member of the brassica family, exhibits H2 receptor antagonistic qualities on par with Ranitidine (Zantac) ^[1]  which is prescribed for acid reflux, heartburn and to people with mast cell activation and mastocytosis. Histamine antagonist is just medspeak for it’s an antihistamine. A histamine agonist meanwhile is something that enhances or boosts the binding of histamine to the receptors.

And here’s the thing that many people don’t know – antihistamines work by preventing histamine from binding to our four histamine receptors (H1-H4). So we won’t be getting symptoms relating to those receptors. But that doesn’t mean histamine isn’t still in the body…

Anyway, back to the noodles.

As always, use any protein tolerated. Even more plant protein. 

This recipe is laid out exactly as they are in Man Food: a nutritional breakdown and a list of which ingredients are antihistamine and anti-inflammatory. As with the Anti-Cookbook and the Anti-Detox, almost every single ingredient in the book is antihistamine and or anti-inflammatory. You’ll also see that all the recipes are high in many of the vitamins and minerals necessary for manufacturing the histamine-lowering DAO (diamine oxidase) enzyme, like vitamin b6, zinc, copper, magnesium, and more, while also being super high in anti-inflammatory and bone building vitamin k.

I wrote the book for my man, in response to his request for less salads, but I ended up eating everything in it, because my caloric needs have gone up since I’ve been exercising regularly again. You can read more about how I worked my way from anaphylaxis on the treadmill to exercising up to 10 hours weekly in this post on histamine intolerance/mast cell activation and exercise.

You’ll find recipes full of foods with antihistamine and anti-inflammatory properties my books Anti-Recipes and The Anti-Cookbook

CLICK HERE TO CREATE YOUR OWN PERSONALISED HEALING HISTAMINE PLAN. 

INGREDIENTS

2 steaks, sliced lengthways

2 kohlrabi, spiralised into noodles

1 cup red cabbage, finely sliced

1 onion, chopped

1/4 cup shaved fennel

2 cloves garlic, pressed

Handful chives, finely chopped

Handful coriander, finely chopped

Handful basil, finely chopped

2 tablespoons grated turmeric

2 tablespoons grated ginger

2 tablespoons apple cider vinegar or lemon

Olive oil

Nigella seeds

Optional

1 cup oyster mushrooms, chopped

1 tablespoon organic mustard

1/2 teaspoon paprika

1/2 teaspoon asafetida

PREPARATION

Drizzle a little olive oil in a pan over low heat. Add in the onion, cook until soft, then the kohlrabi, garlic, fennel, coriander, basil, nigella, and mushrooms, paprika and mustard (if using). Once fragrant, add in the beef and cook through. Serve with chopped chives.

BENEFITS

Zinc: 562%, Vitamin B12: 554%, Vitamin C: 469%, Vitamin B6: 452%, Vitamin B3: 451%

Antihistamine properties: turmeric, ginger, garlic, onion, kohlrabi, chives, coriander, basil, fennel, nigella seeds, asafetida.

Anti-inflammatory properties: red cabbage, turmeric, ginger, garlic, onion, kohlrabi, chives, coriander, basil, fennel, nigella seeds, asafetida, mustard, paprika.

It’s finally here! Man Food – a high nutrient antihistamine and anti-inflammatory ingredient filled book geared towards guys, women who love to work out, yoga like they mean it, or just load up on healing nutrients. Features my personal shopping list of antihistamine and anti-inflammatory foods. 

You’ll find recipes full of foods with antihistamine and anti-inflammatory properties my books Anti-Recipes and The Anti-Cookbook

CLICK HERE TO CREATE YOUR OWN PERSONALISED HEALING HISTAMINE PLAN. 

Please remember, even antihistamine and anti-inflammatory foods can hurt us, please always exercise caution and consult a medical practitioner before adding new foods. 

————- REFERENCE———–

[1] http://www.hygeiajournal.com/downloads/134891188421-26%20Kirti%20V%20Patel%20.pdf