Ingredients:

• 1 cup fresh blackberries, chopped
• 1 cup shredded coconut (unsweetened)
• 1/2 cup almonds (or almond meal)
• 1/4 cup coconut flour
• 2 tablespoons coconut oil (melted)
• 1-2 tablespoons maple syrup or honey (adjust to taste)
• A pinch of sea salt
• 1/3 cup dried cranberries (make sure they are low-sulphur and preservative-free)
• Coatings: Freeze dried raspberry powder and/or freeze dried raspberry crumbs; moringa leaf powder; and unsweetened shredded coconut.

Instructions:

1. Prepare the Ingredients:
• Wash blackberries.
• In a food processor, combine the blackberries, shredded coconut, almonds (or almond meal), coconut flour, melted coconut oil, maple syrup and a pinch of sea salt.
2. Blend the Mixture:
• Process the mixture until it forms a sticky dough. If it’s too dry, you can add a bit more melted coconut oil.
3. Add Cranberries:
• Add the dried cranberries to the mixture and pulse until they are well distributed.
4. Check the Consistency:
• Test the mixture by taking a small amount and rolling it into a ball. If it holds its shape, the consistency is right.
5. Shape into Balls:
• Scoop out small portions of the mixture and roll them into bite-sized balls.
6. Coating:
• Have fun rolling the bliss bites in your chosen coatings.
7. Chill:
• Place the bliss bites on a tray lined with parchment paper and refrigerate for at least 30 minutes to allow them to firm up.
8. Serve and Enjoy:
• Once chilled, your Snowberry Bliss Bites are ready to be enjoyed.

These no-bake bliss bites incorporate the festive flavour of blackberries and cranberries and the nuttiness of almonds. The coating options provide variety and add to the visual appeal. Adjust the sweetness and texture to your liking and, as always, consider individual tolerances.

 This turkey recipe not only incorporates the festive colours of green and red but also caters to a low histamine and low sulphur diet. Adjust the recipe based on your individual preferences and sensitivities, and enjoy a delicious and visually appealing Christmas dinner.

Ingredients:

Turkey:

• 1 whole fresh turkey (size according to your needs)
• Salt and pepper, to taste
• 1/4 cup olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 4 cloves garlic, minced

Cranberry-Orange Glaze:

• 1 cup fresh cranberries
• 1/2 cup pure maple syrup
• *Zest and juice of 1 orange
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon ground cinnamon

Garnish:

• Fresh rosemary sprigs
• Fresh cranberries

Instructions:

1. Preheat the Oven:
• Preheat your oven to the recommended temperature for roasting turkey.
2. Prepare the Turkey:
• Rinse the turkey and pat it dry with paper towels. Season the cavity with salt and pepper.
3. Herb Rub:
• In a small bowl, mix together olive oil, chopped rosemary, thyme, sage, and minced garlic to create a herb rub.
4. Rub the Turkey:
• Rub the herb mixture all over the turkey, including under the skin for added flavour. Season the exterior with salt and pepper.
5. Roast the Turkey:
• Place the turkey on a roasting rack in a roasting pan. Roast according to the weight of your turkey, following recommended cooking times.
6. Prepare the Cranberry-Orange Glaze:
• In a saucepan, combine fresh cranberries, maple syrup, orange zest, orange juice, grated ginger, and ground cinnamon. Simmer over medium heat until the cranberries burst and the mixture thickens into a glaze.
7. Apply the Glaze:
• *During the last 30-45 minutes of roasting, baste the turkey with the cranberry-orange glaze every 15 minutes until the turkey is fully cooked and has a beautiful glaze.
8. Check Doneness:
• Ensure the turkey reaches a safe internal temperature. A meat thermometer inserted into the thickest part of the thigh should register 165°F (74°C).
9. Garnish:
• Once the turkey is done, let it rest for about 20 minutes before carving. Garnish the serving platter with fresh rosemary sprigs and scattered fresh cranberries.

Serving Suggestions:

• Side Dish: Serve the turkey with a side of steamed green beans and roasted sweet potatoes for a well-balanced Christmas meal.

*Note:  Citrus is generally considered low in histamines; however, on rare occasions, it may trigger histamines in the body.

STUFFING SUGGESTION

You may want to elevate the flavour of the turkey with the addition of the following stuffing recipe.

For the Stuffing:

• 1 cup cooked quinoa (cooled)
• 1 cup chopped leeks (green parts only)
• 1 cup chopped zucchini
• 1 tablespoon olive oil
• Salt and pepper, to taste

1. Prepare the Stuffing:
• In a skillet, sauté leeks and zucchini in olive oil until softened. Season with salt and pepper.
• Combine the sautéed vegetables with cooked quinoa to make a low histamine stuffing.
2. Stuff the Turkey:
• Stuff the turkey cavity with the prepared low histamine stuffing.

Substituting Ham at Christmas Time

Processed and cured meats, including ham, often have elevated levels of histamine. The curing process involves the breakdown of proteins, which can release histamine. This can be a concern for individuals with histamine intolerance.

Ham may also contain sulphites or other sulphur containing compounds used during processing and preservation. Sulphites are additives that can trigger sensitivities in some people. 

If you’re following a low histamine and low sulphur diet, it’s advisable to choose fresh, unprocessed meats and avoid cured or processed options. Instead of ham, consider alternatives like fresh turkey, chicken, or fish, which tend to be lower in histamine and sulphur containing compounds.  Choose fresh, organic poultry. Opt for fresh, low-histamine seafood such as salmon, cod, or shrimp and avoid smoked or canned varieties, as they may contain higher levels of histamine.  Lamb can be a flavourful and festive alternative to ham, however, ensure that it’s fresh and prepared without high-sulphur additives.  Ideally,  preparing your own roasts using fresh, low-histamine and low-sulphur ingredients, gives you control over the ingredients and cooking methods.  Meats can be marinated with fresh herbs, olive oil, and garlic to add flavour without relying on high-histamine or high-sulphur ingredients.  The turkey recipe outlined below is a low histamine, low sulpha recipe that is a little bit extra special for Christmas celebrations.

This delightful dessert requires no baking and can be effortlessly prepared and refrigerated the day before your special event, ensuring a refreshing treat for all to enjoy.

Be sure to have a generous bowl of freshly whipped coconut cream on hand, allowing guests to indulge in extra creamy goodness at their discretion.

Ingredients:

1. Apples: Peeled and sliced (choose a variety that you tolerate well).
2. Berries: Blueberries and raspberries (these are generally lower in histamine).
3. Kiwi Fruit: Peeled and diced.
4. Cinnamon Stick: For flavour (cinnamon is usually well-tolerated).
5. *Lemon Juice: To add brightness and prevent browning.
6. Maple Syrup or Honey: For sweetness, if desired.
7. Coconut Cream: Refrigerated for 24 hrs then whipped.  Recommend PURE UHT Natural Coconut Cream.

Instructions: 

1. Place coconut cream in refrigerator overnight.
2. In a saucepan, combine the sliced apples, berries and kiwi fruit.
3. Add a cinnamon stick for flavour.
4. *Squeeze fresh lemon juice over the fruits to add brightness and prevent oxidation.
5. If desired, add a small amount of maple syrup or honey for sweetness. Adjust to taste.
6. Simmer the mixture over low heat until the fruits are soft and the flavours meld together.
7. Stir occasionally, being careful not to overcook the fruits.
8. Remove from heat and allow to cool.
9. When cooled, remove cinnamon stick and place the stewed fruit in refrigerator to become cold.
10. Place the coconut cream in a small bowl and beat until light and fluffy.  The cream must be extra cold for this step.
11. Place the cold stewed fruit into cocktail glasses.  (Glasses can be rimmed, if desired. Instructions below.)
12. Carefully place a large dessertspoon of whipped coconut cream over the cold stewed fruit.

Hint:  Stewed fruit must be cold to ensure the coconut cream does not melt.

Suggested Garnishes:

1. *Grated Lime Zest

The addition of grated lime zest not only enhances the visual appeal but also imparts a delightful tang to this dessert.

1. Whole fresh Mint Leaves
2. Finely chopped fresh Mint Leaves
3. Pomegranate Arils
4. Cranberries
5. Cinnamon Stick 

*Note:  Citrus is generally considered low in histamines; however, on rare occasions, it may trigger histamines in the body.

Instructions for Rimming a Cocktail Glass

Ingredients and materials:

1. Cocktail glass
2. Coloured sugar
3. Egg white
4. Small shallow dish or plate

Steps:

1. Prepare the coloured sugar:
• Mix regular sugar with a few drops of food colouring in a bowl. Stir until the colour is evenly distributed.
2. Coat the rim with egg white:
• Pour a small amount of egg white onto a small, shallow dish or plate.
• Dip the rim of the glass into the egg white, ensuring that it is evenly coated. You can also use a pastry brush to apply the egg white if you prefer.
3. Dip the glass into the coloured sugar:
• After coating the rim with egg white, immediately dip the glass into the coloured sugar. Rotate the glass to ensure even coverage.
4. Tap off excess sugar:
• Hold the glass over the dish and tap it lightly to remove any excess sugar.
5. Let it set:
• Allow the coated glass to air dry for a few minutes. The egg white will act as an adhesive, helping the sugar adhere to the rim.

• 4 salmon fillets
• 2 tablespoons dried chamomile flowers
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 tablespoon chopped fresh herbs (such as parsley, dill, or basil)
• Lemon wedges for serving

Cooking Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small saucepan, combine the chamomile flowers, honey, soy sauce, lemon juice, minced garlic, salt, and pepper. Heat over medium-low heat for 5 minutes, stirring occasionally to infuse the flavours of chamomile into the glaze. Remove from heat and let it cool slightly.
3. Place the salmon fillets on the prepared baking sheet and brush the chamomile honey glaze over each fillet, reserving some glaze for later.
4. Bake the salmon in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
5. While the salmon is baking, rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes.
6. Fluff the quinoa with a fork and stir in the chopped fresh herbs.

Serve the cooked salmon over a bed of herbed quinoa, drizzle with the reserved chamomile honey glaze, and garnish with lemon wedges.  

Notes:

1. Feel free to adjust the recipe based on your preferences or dietary restrictions.
2. Add your favourite steamed vegetables or a fresh salad for a complete meal.

Indulge in the tantalising glaze of this salmon recipe. It’s truly finger-licking good!

Charmaine D is here for you and is committed to helping you move through your ailments and forward into the rest of your life. 

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Makes approximately 4 serves

Ingredients:

• 1 teaspoon coconut oil
• 1 large brown onion, finely chopped
• 2 large cloves garlic, crushed
• 3 cm piece ginger, peeled and grated or lightly crushed
• 2 cm piece turmeric, peeled and grated or lightly crushed
• 4 sprigs coriander, chopped
• 2 teaspoons mustard seeds
• 2 teaspoons garam masala powder
• 2 teaspoons cumin seeds
• ½ teaspoon chilli powder
• 1 large carrot, grated
• 1 small zucchini, grated
• 10 cherry tomatoes, cut into quarters
• 1 cup red lentils
• 6 curry leaves
• 400 ml can coconut cream or coconut milk, if preferred
• 1½ cups chicken bone broth or vegetable stock, if preferred
• 3 tablespoons almond meal
• 3 teaspoons moringa powder
• Sea salt to taste   Note: Sea salt lifts the flavours in this dahl 
• Black pepper to taste
• Juice of ½ small lime
• Lime zest for garnish
• Coriander sprigs for garnish 

Cooking Instructions:

1. In a large pan, melt the coconut oil over a low to medium heat.
2. Sauté the onion, garlic, ginger, turmeric, coriander sprigs and spices for approximately 2 minutes. Prepare to be captivated, as your kitchen transforms into a fragrant haven, infusing your home with the irresistible allure of pungent, earthy aromas.
3. Add grated carrot, grated zucchini, tomatoes, lentils, curry leaves, coconut cream, chicken bone broth, almond meal and moringa powder, and stir.
4. Season with sea salt and black pepper to taste, and stir. 
5. Leave to slowly simmer for about 15 to 20 minutes until the lentils are cooked and most of the moisture is absorbed.
6. When cooked, squeeze in a little lime juice to taste.
7. Garnish with coriander sprigs and lime zest.

Serve with poppadoms and/or naan bread.

Spoon the dahl over cauliflower rice or quinoa, or add a side dish of rice.

In a world that often feels fast-paced and chaotic, taking the time to prepare a homemade meal can be a moment of calm and self-care. It allows us to reconnect with the ingredients that nature offers and infuse our dishes with love and intention.

Charmaine D is here for you and is committed to helping you move through your ailments and forward into the rest of your life. 

Book in and see how she can help you!

Ingredients:

• Mixed salad greens of your choice
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Indian Moringa powder
• Salt and pepper to taste

Instructions:

• In a bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.
• In a separate small bowl, whisk together the olive oil, lemon juice, Indian Moringa powder, salt, and pepper.
• Drizzle the dressing over the salad and toss well to combine.
• Enjoy this refreshing and nourishing salad as a side dish or a light meal.

Charmaine D is here for you and is committed to helping you move through your ailments and forward into the rest of your life. 

Book in and see how she can help you!