Low Amine Recipes

Larb Gai (Thai Chicken Salad) (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, shellfish-free, paleo, low-fat, low-carb, healthy)

• In a dry pan, toast rice. When lightly browned, use a food processor to grind it as small as possible. The toasted rice powder (khao koor) will help thicken up the meat juices.

Grinding up the toasted rice in a food processor

• In a large pan, cook meat over medium heat with oil, breaking it up into small pieces as it cooks.
• Add lime, 1/2 tsp salt, and toasted rice powder. Mix well.
• When done cooking, set aside.

Larb Gai turkey cooking in a frying pan

• Using a mandoline, slice onion, cabbage, radishes, and cucumber thinly and add to a large bowl.

Larb Gai vegetables, chopped and sliced

• Chop cilantro and add.
• Add mint leaves. Toss Larb Gai salad until well mixed.

Larb Gai salad ingredients

• When meat is cooled, add to Larb Gai salad and toss together.
• In a small jar or bowl, mix together all Larb Gai Dressing ingredients. Mix until sugar and salt are dissolved.
• Depending on how many people you are feeding, use all the Larb Gai Dressing and toss well, or pull aside the portion you want to serve, mix in an appropriate amount of dressing, and toss well. Larb Gai will not keep as well once it has been dressed, so keep the dressing separate if you plan on saving it for later.
• Serve, garnished with mint leaves and a dash of cayenne or red chili flakes over the top for color (optional).

Easy, Delicious Larb Gai (Thai Chicken Salad)

AMINE BREAKDOWN:

Very Low Amine: cilantro, toasted ground rice, lime, salt, onion, cabbage, mint, cucumber, garlic

Low Amine: ground turkey / ground chicken, safflower oil, blueberry juice / pomegranate juice, sugar

Very High Amine: Serrano peppers, cayenne / red chili flakes

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• Shaved Fennel and Celery Root (Celeriac) Salad (low-amine, gluten-free, soy-free, dairy-free, nut-free, vegan, paleo) (aminerecipes.com)
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Thank you, Food Republic, for always having gorgeous food photos that inspire me… and make me very hungry. On top of that, you’ve provided a rare treat! Your Tennessee White Chili recipe is totally low-amine, with the only tweak for us low-amine dieters being a change in cheeses from Jack to Mozzarella or Feta cheese.

Tennessee White Chili

Here are the ingredients, and the amines in the ingredients. I will leave the published recipe for Tennessee White Chili for you to discover on Food Republic.

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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

• 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.

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Chestnuts and brussels sprouts plated with chestnut puree (low-amine, gluten-free, soy-free, dairy-free, paleo, vegan, vegetarian)

If you can eat bacon or prosciutto, for the love of god, crumble some up into this recipe. Use the bacon fat as flavoring. It would be marvelous. However, as with most of us low-amine eaters, that’s not a possibility. I am still pondering ideas on how to make a fake bacon that won’t be full of amines, but that’s a story for another day. For now, a simple, easy recipe.

10 brussels sprouts, halved

10 chestnuts, halved

1 Tbsp safflower oil

8 chestnuts, pureed

3/4 C rice milk

1 tsp sugar

Salt, to taste

Black pepper, to taste

Chestnuts and brussels sprouts

• Puree 8 chestnuts until very fine. Add sugar and rice milk, and continue processing until smooth. Pour chestnut puree into a small ziplock bag, seal, and set aside.
• Heat cast iron skillet to medium with oil. Add brussels sprouts, face down. Cook until browned, then toss. Continue cooking until almost done, about 5 minutes.
• Add salt, to taste.
• Add chestnut halves and cook (toss/stir as needed) until chestnuts are heated through.
• Grab serving plate. Snip tiny corner piece off the chestnut puree bag. Pipe a pattern onto the plate (or just serve sauce on the side in a small ramekin, if desired), then stack brussels sprouts and chestnuts on top.
• Crack fresh pepper over the top and serve.

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Featured on Cybele Pascal.

• Gluten-Free Low Amine Recipes
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Curried Cilantro Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, coconut-free, low-fat, low-carb) photo

For this recipe, I already had cilantro chutney on hand. I love to eat my low-amine cilantro chutney by the spoonful, but it also works well in recipes as a flavor base. The meat is tender and falls off the bone, and is a simple, easy way to prepare chicken.

6 chicken drumsticks, skin removed

2 Tbsp oil

1/4 C blueberry juice

1/2 C cilantro chutney

1/2 tsp ascorbic acid

1 Tbsp sugar

2 C vegetable stock

3 Tbsp corn starch

3 Tbsp cold water

• Heat a high-walled pot to medium with the oil.
• When oil is hot, add chicken. Turn once, so that chicken has a chance to brown.
• Ensure chicken is not stuck to the bottom of the pot, then add blueberry juice, cilantro chutney, ascorbic acid, sugar, and vegetable stock.
• When it comes to a boil, reduce to a simmer. Simmer cilantro chicken for 30 minutes.
• Mix corn starch and cold water. Once dissolved, pour into the pot and immediately stir well.
• Serve hot, with sauce.

AMINE BREAKDOWN:

Very Low Amine: skinless chicken drumsticks, blueberry juice, cilantro chutney, ascorbic acid, corn starch, water

Low Amine: safflower oil, sugar, vegetable stock

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Balsamic blackened cod plated with a balsamic garlic butter reduction (low-amine, gluten-free, soy-free, dairy-free, low-fat, low-carb, paleo)

Blackened cod is delicious, and I usually do mine with a simple blackening seasoning. I wanted my fish to work with other flavors at the table, however, so went with a marinated cod instead. Rather than using a high amine food like balsamic vinegar, I opted to make my own balsamic vinegar substitute. So long as you use very fresh fish, this recipe is low in amines and delicious.

Balsamic Vinegar Sauce:

1 C blueberry juice

2 tsp ascorbic acid

1 tsp molasses

4 tsp vodka

1 tsp lime juice

1/2 tsp finely minced fresh rosemary

1 Tbsp garlic, minced

2 Tbsp butter

Cod:

1 1/2 lb cod fillets

2 Tbsp finely minced parsley

1 Tbsp finely minced rosemary

1/2 C balsamic vinegar substitute

Salt & Pepper, to taste

• Lay fillets flat in a pan. Rub parsley and 1 Tbsp rosemary into both sides of the fillet(s).
• Heat blueberry sauce in a pan on high. Reduce to half, then add ascorbic acid, molasses, vodka, and lime juice. Mix until everything is dissolved.
• Pour half the balsamic vinegar substitute over the top of the fish fillets. Set fish aside in the fridge to marinate for at least 30 minutes.

Balsamic vinegar substitute and rosemary marinating into cod fillets

• With the remaining sauce, add butter and garlic. Cook over high heat until sauce thickens and reduces by almost half.
• Pour sauce through fine-mesh strainer (I use a tea strainer) into a ramekin. Add minced rosemary. Stir well.
• When cod is done marinating, heat a pan with a bit of oil in it on medium to medium high. Fry fish about two minutes each side (depending on thickness, of course), or until it has started to blacken. Flip over and sear other side.
• Serve with balsamic rosemary sauce drizzled over the top and onto the plate. Garnish with a sprig of parsley or rosemary, if available.

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Lemon-thyme Roasted Delicatta Squash served with Cashew Cream Sour Cream Substitute (low-amine, gluten-free, soy-free, low-fat, paleo)

Lemon-thyme seasoned Delicatta squash is lightly savory. I like it because it has mildly fruity notes. It pairs well with fish or chicken, or can be an entree on its own with cashew cream (sour cream substitute).

Serves 4 (as a side dish)

2 small delicatta squash

2 Tbsp lemon-thyme (you should be able to get this at spice shops, but as a replacement, regular thyme and 1/2 tsp ascorbic acid ought to make a fair substitute).

3 small bay leaves

1/2 tsp ascorbic acid

1/4 tsp black pepper

Sauce:

1/2 C plain, low-fat yogurt (or equivalent cashew cream)

1 Tbsp dried basil

1 tsp pressed garlic

1/4 tsp salt

• Move rack to middle-high and preheat oven to 375 degrees.
• Cut squash in half (so that you can cut into rings) and “gut” them of seeds with a small spoon.

Delicatta squash, sliced in half

• Cut squash into rings about 3/4″ thick and lay into Pyrex pan.
• Add lemon-thyme, black pepper, ascorbic acid, and bay leaves to Pyrex and steep for 10 minutes in 1/2″ hot water. Cover with foil.

Delicatta squash slices steeping in water with bay leaves and lemon-thyme

• Bake for 15 minutes, then flip. Bake for another 15 minutes.
• Uncover, and turn oven to broil. Broil for 5-10 minutes, or until Delicatta squash starts to brown.
• While Delicatta squash is baking, in a small bowl, mix yogurt (or cashew cream), basil, garlic, and salt together.
• Serve with yogurt / cashew cream dressing.

AMINE BREAKDOWN:

Very Low Amine: Delicatta squash, lemon-thyme, bay leaf, ascorbic acid, black pepper, basil, garlic, salt

Low Amine: yogurt or cashew cream

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