Serves 2 - 3
Low Histamine
Vegan
2 tbs extra virgin olive oil
1 white or red onion, sliced into wedges
1 sweet potato, peeled, cubed
1½ cups pumpkin, peeled, cubed
2 carrots, diced
1/4 teaspoon dried turmeric (optional)
1 teaspoon fresh thyme (or which ever herb you tolerate, such as rosemary or parsley)
Extra fresh parsley or basil
Optional: butter lettuce
1. Preheat oven to 200oC
2. Combine carrots, pumpkin, sweet potato and onion in a large bowl.
3. Add in olive oil, salt, turmeric and fresh thyme (or other selected herb) and combine well.
4. On a lined baking tray, spread on the vegetables evenly - not on top of each other.
5. Cook for approximately 30 mins (turn at half way point) until soft and golden.
6. Put lettuce (if having) in serving bowl, then add the roasted vegetables on top.
7. Garnish with fresh herbs.
8. Serve immediately to avoid histamine build up.
Fresh herbs are important as dried versions can be higher in histamines.
Avoid vinegar, lemon juice, or mustard in dressing.
Increase the protein content by adding in cooked chicken or a poached egg (if tolerated).
