Low Salicylate

Rice and Cottage Cheese Pie; Low Allergy, Low Histamine and Low Salicylate

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rice-pie

Prep time: 40 minutes
Cooking time: 1 hour

Serves: 6

Ingredients;

  • Ricebran oil, for greasing
  • 100 g (½ cup) brown or Basmati long-grain rice
  • 2 tablespoons finely chopped fresh chives
  • 30 g (1 oz) butter, melted
  • 90 g (⅓ cup) cottage cheese
  • 2 eggs, lightly beaten

Filling;

  • 60 g (2¼ oz) butter
  • 5 spring onions (scallions) chopped
  • 4 eggs
  • 250 g (1 cup) cottage cheese
  • 1 x cup of spinach (omit for salicylate sensitivity)
  • Ground sea salt

Directions;

  1. Preheat the oven to 170°C
  2. Lightly grease a 23 cm (9 in) flan tin or pie plate with ricebran oil.
  3. Bring a large saucepan of water to the boil.
  4. Add the rice and cook for 12 minutes, or until very tender, stirring occasionally.
  5. Drain and cool. You will need 1½ cups of cold cooked rice for this recipe.
  6. Combine the cooled rice with the chives, butter, cottage cheese and eggs and press into the base and sides of prepared pan.
  7. Chill for 30 minutes.

For the filling;

  1.  Melt the butter in a small saucepan over low heat.
  2. Add the spring onions and cook for 8-10 minutes, or until soft, but not brown.
  3. Remove from the heat.
  4. Cool.
  5. Combine the eggs, cottage cheese and a pinch of salt in a bowl.
  6. Add the spring onion mixture and mix well.
  7. Pour the filling into the prepared crust.
  8. Bake for 40-45 minutes, or until firm and golden brown.
  9. Serve the pie hot or cold.

HINT: The rice should be very well cooked and slightly mushy. This can be achieved by stirring it once or twice during cooking.

Chicken Broth Low Allergy, Low Salicylate and Low Amines

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clear-broth

Ingredients;

  • 6 litres of cold, filtered water or enough to cover the chicken (I recommend using a very large pot so you get lots of broth).
  • 2- 3 FRESH organic chicken carcasses and skin-less chicken meat (1kg of chicken in total). (skinless chicken is necessary to reduce histamines)
  • 2 onions, quartered (if salicylate intolerant, use leeks and spring onions)
  • 1-2 carrot, quartered (if salicylate intolerant, use swede)
  • 3 sticks of celery
  • Several sprigs of fresh thyme (omit if salicylate intolerant)
  • A bunch of parsley
  • A generous pinch of celtic, rock, Himalayan or sea salt
  • 2 tbsp apple cider vinegar (omit if salicylate intolerant)

Directions;

  • Place the meat, water and vinegar in a large saucepan, cover with a lid and let stand for 30 minutes. This will give time to the vinegar to start drawing minerals from the bones into the water.
  • Bring to the boil.
  • Over the next half hour, a foam-like scum will rise to the surface. Skim it several times.
  • When no more foam is surfacing, add the vegetables, thyme and and salt and reduce heat to simmer.
  • Cook for 2-4 hours.
  • Ten minutes before the end add the parsley. This will increase the mineral content of the broth.
  • After cooking, remove carcasses and veggies with slotted spoon and strain into a container.
  • The broth can then be stored in pint-sized glass containers in the fridge. Chill well before freezing.

Pear or Banana and Oatmeal Muffins Low Allergy, Low Salicylate and Low Histamines

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muffins

Ingredients;

  • 2 eggs, lightly beaten
  • 1 & 1/2 cups plain yoghurt
  • 6 tbsp ricebran oil
  • 2 cups spelt flour
  • 3 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp cinnamon (if tolerated)
  • 2/3 cup rolled oats
  • 1/2 cup sugar
  • 2 ripe pears, peeled and chopped or 1-2 bananas (depending on size)
  • oil spray

Directions;

  1. Preheat oven to 180°C/160°C fan-forced.
  2. Combine egg, yoghurt and oil.
  3. Sift flour, baking powder, bicarb and mixed spice into a large bowl.
  4. Stir in oats, sugar and pear.
  5. Gently stir yoghurt mixture into flour, until just combined.
  6. Spoon into 12 lightly greased muffin tins and bake, 15-20 minutes, or until a skewer inserted in the centre comes out clean.
  7. Turn onto cake rack to cool.
  8. Serve muffins with more yoghurt, if you like.

Image courtesy of Serge Bertasius Photography at FreeDigitalPhotos.net