The diary of the low histamine, low inflammatory, kosher diet

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Conney373

Assistant Cook
Joined
Jul 28, 2021
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31
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nomad
Backstory

I used to be that chubby kid, food was my jam. Oh how I love breads, how I love sweets. It seemed that eating dinner simply was a reason to get to dessert. I did start off with a few allergies, like I couldn't do red food dyes and it was noticeable when I had extra sugar. I had tried my hand at a little bit of cooking growing up. My breads were tiny bricks and my pastas were super fatty. As an early teen I found out we were Jewish sort of, but that still meant throwing out the bacon. About that time is what I realized I had issues woth pork and alcohol. Most of this wasn't a big deal just a few things I couldn't eat and most things I couldn't cook.

Around the time March 2018 I was walking miles, working, and doing my own thing with my hubby. Midway through that month I ended up overnight no longer being able to walk and woke in excruciating swelling pain in all my joints and burning throughout my skin and body. I ended up in a wheelchair for almost a year-and-a-half and I dropped down to 96 lbs. Three weeks I laid in bed. Here was when I had to decide if I wanted to truly live or just turn and die. Had all the tests, all the x-rays, all the things that the hospital could do and and specialist I could see and they still could not find what was wrong with me. At this point I had to start making a journal everything I ate, all that I did, and every way I felt and hopes of finding something. Starting with sticky notes and a pen.

This time was a great struggle, I certainly struggled with my faith. Asking for healing it should come immediately right? Well that's not always the case, some days you're asked to heal day by day, and as you mature. I discovered how selfish and dependent I was. Anything that I needed had to come from someone outside of me and so reliant on my husband. I became aware how demanding I was, sitting on the floor were ever I managed to crawl or be sat looking all pathetic and ticked off a lot. His days became long his hours highly stressed but he made sure I was fed. I am very thankful to the Lord for him.

At some point here I had decided to live, to not be a burden on my husband or society. But what did getting back up look like? It started with me realizing I was not going to stay in bed. So I started making my bed, naps were included. Being able to get myself to the bathroom alone became the next step.Then further outside of my room became a project. Out in the living room I was able to participate in the cooking and life in general. Even if it meant just holding a bowl. My physical frustrations turned to awareness turned to learning to simply look. I had gone on an elimination diet after my brother had some success with his condition and so I agreed to try it. A month of meat, leafy greens, avocado, carrots, zucchini, water and salt only. Everything was tasteless. Cravings for foods became at an all time high. I managed 28 days before adding in Lima beans. I was turning yellow.

Somewhere amidst the notes, the brain fog and the pain, I discovered that sugar had caused severe inflammatory responses in my body. Id pray to God for relief and repeatedly was given cannabis.Nothing the Doctors had given me had ever touched my pains. It was a blessing Washington state had gone medical recreational. It helped take the edge off the pain and brought me back to some form of sanity. Turns out it was also used in anointing oil for the temple of Israel.

With this new knowledge, now began a more true journey of cooking. We discovered sugar was in everything, even spices! Now I wanted to cook. I could get my own food from the fridge, mostly with managing my own dishes. Working up form here lima beans became my first basic item to make. I began to cook the basics like potatoes and rice, hubby would make the meats. My food left things that were desirable but I could eat it.

Many more months would pass till my chiropractor found out that I had 3 minor misalignments and my SI joints, which is located in the hips, had separated. Proper rebuilding would begin again on my body. It would still be almost another year before my holistic nurse practitioner would get me on a proper probiotic and I would gain some strength and weight back. Which led to needing less naps. By this time I could stand and help more with the cooking and dishes. A nearly full year would pass again before I got my genetics test. Prayers had been answered yet again with finding out that I could not digest fat or histamine. Who knew that was a thing?

By this time I had learned to cook so many things that I could not eat. So once again changing to the new "life style change", as my RN put it would be a requirement and a discipline. This time more prepared and highly aware of my limitations and my body. Within days the difference it had dramatically made. When I woke up for the first time in almost three years not in inflammatory pain, it was quite the joy. Since then I can now say I can make much more and my food is not as bland. <3

~Praise be to the Lord!!View attachment 48670View attachment 48671View attachment 48672View attachment 48673View attachment 48674
 

blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,915
Amazing story, diary of recovery. Isn't it wonderful to wake up without pain! I didn't even realize how much pain I'd been having, it came on so slowly over the years and people told me, we'll that's getting old. Then to find that pain all disappear, it is wonderful.
 

Conney373

Assistant Cook
Joined
Jul 28, 2021
Messages
31
Location
nomad
Amazing story, diary of recovery. Isn't it wonderful to wake up without pain! I didn't even realize how much pain I'd been having, it came on so slowly over the years and people told me, we'll that's getting old. Then to find that pain all disappear, it is wonderful.
As if pain is normal x.x
I have had to quite sports because the phrase " no pain no gain" or "feel the burn" without differentiating between bad pains and good
 

blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,915
As if pain is normal...exactly. I had pain in my back, my hips were so painful it would wake me up at night, my ankles, my shins. I had limited air flow in my sinuses, my sleep was disrupted all the time. All that went away with the inflammation. I sleep like a baby again but had suffered for 30 years.



The no oil, was an adjustment, for sure, but we eat bread and oats (all no oil no added refined sugar, low salt), and fruit/veg/legumes/grain/nuts/seeds. Lunch today is green beans from the garden, mashed potatoes from the garden (no oil or butter), and mushroom gravy.



Which of the vegetables and fruit have you found you can eat?
 

Conney373

Assistant Cook
Joined
Jul 28, 2021
Messages
31
Location
nomad
As if pain is normal...exactly. I had pain in my back, my hips were so painful it would wake me up at night, my ankles, my shins. I had limited air flow in my sinuses, my sleep was disrupted all the time. All that went away with the inflammation. I sleep like a baby again but had suffered for 30 years.



The no oil, was an adjustment, for sure, but we eat bread and oats (all no oil no added refined sugar, low salt), and fruit/veg/legumes/grain/nuts/seeds. Lunch today is green beans from the garden, mashed potatoes from the garden (no oil or butter), and mushroom gravy.



Which of the vegetables and fruit have you found you can eat?
Oh man, yes no oil has been a challenge. No butter as well. Wheats, rye, barley and oats are also off my menu.

I found i can eat most squash so far( though I have trouble with yellow squash). Cucumbers, okra, carrots, leafy veggies, potatoes, cabbage, pac choy, bell peppers, celery and such

On fruits however, have been starting to give me more problems. I have been eating cantaloupe, blueberry's, blackberry's, star fruit, dragon fruit and pumpkins.

Things like mango, bannana, and watermelon send off my symptoms. Though sugar melon and blue berrys now make my tongue sense pain and cause it to blister up :/ . something about the protein in the fruit might be having a histamine response in my mouth

I have can also eat rice, quinoa, spelt, hemp and amaranth. Still testing casava
 

blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,915
Have you been able to add in spices and herbs? I'm asking because we use a lot more herbs and spices daily. Cinnamon daily (the ceylon type), cumin, oregano, basil, thyme (lots), garlic and onion for flavor, cloves, ginger (dry and fresh), cardamom, turmeric, black cumin, all colors of peppercorns. If there is one thing we expanded, we built new shelving for all the teas and spices and herbs. A lot more than this.


I've heard good things about amaranth, but haven't tried it yet. It looks like something we might grow if we like it.
 

Conney373

Assistant Cook
Joined
Jul 28, 2021
Messages
31
Location
nomad
Have you been able to add in spices and herbs? I'm asking because we use a lot more herbs and spices daily. Cinnamon daily (the ceylon type), cumin, oregano, basil, thyme (lots), garlic and onion for flavor, cloves, ginger (dry and fresh), cardamom, turmeric, black cumin, all colors of peppercorns. If there is one thing we expanded, we built new shelving for all the teas and spices and herbs. A lot more than this.


I've heard good things about amaranth, but haven't tried it yet. It looks like something we might grow if we like it.
I have been able to use salt chives oregano hyssop thyme turmeric so far out and plus honey. But I cannot do cinnamon spices garlic and such like that and definitely not pepper.

Amaranth flour has been interesting given its naturally sticks to itself I have now used it with both the psyllium husk and just by itself.

20211001_090049.jpg
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,553
Location
Waterdown, Ontario
Conney, you, Blissful and LPBier have my truest respect and admiration.

I'm hoping one day I'll climb on the train too.
 

Conney373

Assistant Cook
Joined
Jul 28, 2021
Messages
31
Location
nomad
Coconut hemp flat bread almost tortilla (beta recipe )

1c coconut flour
1/4 C hemp protein powder
1/4 C hemp seed, shelled
Pinch salt
3 tbsp psyllium husk
Mix
Let sit 30 min - 1hr (I poke a finger in it at half to see if more husk or flour os needed)
1/2 cup flour for rollin. (I mix the two)
Makes about 16


Amaranth tortilla (beta recipe )
1 c amaranth flour
1/4c + 1 tbsp water
2-3 tbsp ama. For rollin


Spelt tortillas
1c + 1tbsp spelt flour
2 tbsp Psyllium husk
Pinch salt
Mix
Add 3/4 cup water
About 1-2 tbsp Spelt for rolling
Makes about 8



20210928_101039.jpg20210924_094016.jpg20211001_063302.jpg
 

Conney373

Assistant Cook
Joined
Jul 28, 2021
Messages
31
Location
nomad
The Lord blessed me with the ability to be able to make two pumpkin pies this week. The first one is made with egg, and the second one is made with psyllium husk. I have an issue with eggs so I tried both ways before thanksgiving<3

Pumpkin pie
1/2 c coconut flour
1/2c Spelt flour
Pinch salt
2 tbsp honey
2 tbsp water

2c pumpkin puree
1/4 c honey
1 egg or 1tsp psyllium husk20211011_211215.jpg20211011_220521.jpg20211013_105847.jpg20211013_110123.jpg
 

Conney373

Assistant Cook
Joined
Jul 28, 2021
Messages
31
Location
nomad
The Lord blessed me with the ability to be able to make two pumpkin pies this week. The first one is made with egg, and the second one is made with psyllium husk. I have an issue with eggs so I tried both ways before thanksgiving<3

Pumpkin pie
1/2 c coconut flour
1/2c Spelt flour
Pinch salt
2 tbsp honey
2 tbsp water

2c pumpkin puree
1/4 c honey
1 egg or 1tsp psyllium huskView attachment 49265View attachment 49266View attachment 49267View attachment 49268
+ 1/2 tsp ginger
 

blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,915
Connie, thank you for all the pictures, very cool.


I have a recipe for a crustless pumpkin pie, but I rarely use pumpkin, I often use sweet potato or squash as long as it is orange. Now I call it my illegal crustless pumpkin pie because pumpkin in cans is usually a type of squash and not pumpkin and it really should be illegal to call it pumpkin when it is not pumpkin.:LOL:


Okay so I don't use the baking powder in it anymore because it puffs up then flattens out, what is the point, and baking powder can give it a bitter flavor so I'm not in favor of that.


My illegal pumpkin crustless pie.

2 and 1/3 C plant milk
1 and 1/2 T cornstarch
1 T tapioca flour
3/4 C rice flour

3 cups pumpkin/squash
1 T baking powder (which I skip)
1/2 C honey or maple syrup or other sweetener (oh molasses does sound good)
1 t vanilla

1/4 t ground ginger
1 t cinnamon
1/2 t nutmeg
1/8 t cloves
Blend it in a blender, pour into parchment lined 10'' pie pan.
Bake for 60 minutes at 350 deg F, cool, refrigerate.


The only problem with the recipe is that it is difficult to fit it all in the blender at once. The food processor may be more appropriate.


You'd probably need to adjust it to some different starchy grain of some type to work for you.


Dragonlaw, that was sweet of you to say.:)


Connie, have you tried 1 T ground flax to 2 T water to substitute for an egg, I apologize if I didn't go back and read all your posts. I also noted a more spiritual side to the people that are using more self-care in their diets, as though we are more in touch with our feelings and possibly beliefs in a higher power of some type. I think I'm even more in touch with my spiritual guidance since I changed my eating habits. I find myself thanking God all the time. It really can't be a bad thing. :LOL:
 

Conney373

Assistant Cook
Joined
Jul 28, 2021
Messages
31
Location
nomad
Connie, thank you for all the pictures, very cool.


I have a recipe for a crustless pumpkin pie, but I rarely use pumpkin, I often use sweet potato or squash as long as it is orange. Now I call it my illegal crustless pumpkin pie because pumpkin in cans is usually a type of squash and not pumpkin and it really should be illegal to call it pumpkin when it is not pumpkin.[emoji38]


Okay so I don't use the baking powder in it anymore because it puffs up then flattens out, what is the point, and baking powder can give it a bitter flavor so I'm not in favor of that.


My illegal pumpkin crustless pie.

2 and 1/3 C plant milk
1 and 1/2 T cornstarch
1 T tapioca flour
3/4 C rice flour

3 cups pumpkin/squash
1 T baking powder (which I skip)
1/2 C honey or maple syrup or other sweetener (oh molasses does sound good)
1 t vanilla

1/4 t ground ginger
1 t cinnamon
1/2 t nutmeg
1/8 t cloves
Blend it in a blender, pour into parchment lined 10'' pie pan.
Bake for 60 minutes at 350 deg F, cool, refrigerate.


The only problem with the recipe is that it is difficult to fit it all in the blender at once. The food processor may be more appropriate.


You'd probably need to adjust it to some different starchy grain of some type to work for you.


Dragonlaw, that was sweet of you to say.[emoji2]


Connie, have you tried 1 T ground flax to 2 T water to substitute for an egg, I apologize if I didn't go back and read all your posts. I also noted a more spiritual side to the people that are using more self-care in their diets, as though we are more in touch with our feelings and possibly beliefs in a higher power of some type. I think I'm even more in touch with my spiritual guidance since I changed my eating habits. I find myself thanking God all the time. It really can't be a bad thing. [emoji38]
Thank you food that. I wish I could eat most of that

And I have not had flax work yet
 

blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,915
Conney, have you used legumes/beans? Last night I made some socca (chickpea flour flat bread), flavored it savory, but it can also be sweet. I didn't cook it in a frying pan, I don't use oil, I just baked in on parchment for 20 minutes. It's a great snack for us, usually savory with onions, garlic, peppers (bell), cumin, turmeric, onion powder, salt, baked then sprinkled with whatever seasoning we want. I used chili powder.


The basic recipe is 1 cup water to 1 cup besan, and let it sit for at least 20 minutes to hydrate.



I want to make some sweet socca yet today sometime, when the bread comes out of the oven.
 

Conney373

Assistant Cook
Joined
Jul 28, 2021
Messages
31
Location
nomad
Conney, have you used legumes/beans? Last night I made some socca (chickpea flour flat bread), flavored it savory, but it can also be sweet. I didn't cook it in a frying pan, I don't use oil, I just baked in on parchment for 20 minutes. It's a great snack for us, usually savory with onions, garlic, peppers (bell), cumin, turmeric, onion powder, salt, baked then sprinkled with whatever seasoning we want. I used chili powder.


The basic recipe is 1 cup water to 1 cup besan, and let it sit for at least 20 minutes to hydrate.



I want to make some sweet socca yet today sometime, when the bread comes out of the oven.
Oh that sounds sweet. Unfortunately beans of any sort are not permitted on my diet currently x.x
 

Conney373

Assistant Cook
Joined
Jul 28, 2021
Messages
31
Location
nomad
Praise the Lord God Almighty who give the grain of the earth and send the rains and who shows His blessings to generations whom follow Him!!<3

Coconut Sweet flat bread
1/4 c honey
1/2 c Coconut flout
1/4 c water
makes 4

coconut sweet tortilla
1/2 c coconut flour
1/4 cup water
1/4 c honey
2 tbsp Psyllium husk
makes 4

Hemp Tortilla
1/2 c hemp protein
1/4 c hemp seed
2 tbsp Psyllium Husk
1/2 c water
(aprox)makes 420211108_203926.jpg
 
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