I’ve got snacking on the brain. Not actual in between meals snacking, but finger foods that are super quick to prepare and store easily for days when I’m eating on the run.
These lentil pita chips, like all my recipes, are highly customisable. When I first made these, I literally just dumped an indeterminate amount of lentil flour, an assortment of antihistamine and anti-inflammatory herbs and some olive oil into the blender and dove straight for the oven with barely a coherent plan in mind.
I had a mutiny on my hands see. We were in the south of France to help good friend’s brother get his health on track, when I broke the news that even my delicious gluten free, fruit sweetened, antihistamine and anti-inflammatory muffins should not be consumed daily when dealing with pre-diabtetes, a heart condition and excess weight.
So, as you can imagine, coming up with a healthy, tasty treat, in a hurry, seemed like a great idea. I’m happy to say they were devoured by the whole family, not just those on my “special” diet. And this raises a point – the anti-diet is in fact something I feel might be of benefit not only to those with histamine intolerance/mast cell disorders, but also those with generally inflammatory conditions – like cardiac patients. I share a number of studies on the link between mast cells/histamine and cardiac problems, including heart attack in the Low Histamine Lifestyle 101 Book, but you can find the same information by googling “histamine or mast cells + cardiac”. At the very least, going super duper high nutrient is better than the usual fare people indulge in (I simply call it “garbage”), but please consult with your doctor before making any dietary changes of course.
While I have you here – don’t be afraid to experiment. When I first started blogging I decided not to specify exact amounts for herbs, garlic and onion, which is because I eat for health, so stuff as much in there as I can, and I don’t pretend to be a Michelin starred chef, or even an actual chef, but rather a layperson who is spreading the gospel that healthy low histamine doesn’t mean exiling your taste buds to a culinary Siberia. But people kept freaking out, and so now I do.
Please understand: ALL recipes are there to be messed with (whether my own or that of others) and it’s important to be ready for failure and have a sense of humour about it. I do know it can get expensive when we’re dealing with items that aren’t run of the mill, so use your best judgement of course. It is however important to understand the fundamentals of flavour and balance in recipes (a number of great books out there), so that you can really freestyle it. I’m a big lover of learning it all the right way just so that I can tear it all down and create something truly fabulous that’ll make my senses trill.
This recipe (as all the others in my cookbooks) is packed with incredible healing ingredients:
Antihistamine: quercetin rich onion, garlic, coriander, thyme, basil .
Anti-inflammatory: thyme, onion, garlic, coriander, thyme, basil, olive oil .
These crackers are da BOMB when served with any of the antihistamine and anti-inflamatory rich soups in the all liquid Anti-Detox.
2 cups lentil flour
water (about 1/4 – 1/2 cup, depending on desired thickness)
1 clove garlic
4 tbsp olive oil
6 tbsp thyme leaves (or to taste)
handful finely chopped basil
handufl finely chopped coriander
optional: salt and pepper
Pre-heat oven to 180C/250F.
Add the flour, onion, garlic, olive oil, thyme, basil and coriander into a food processor, drizzle in some water and then work lightly till a ball of dough forms.
If you have oxalate issues, pre-soak the lentil flour in the water for at least a few hours. This has been shown to lower oxalate levels.
Spoon onto a pre-oiled baking tray and use a knife to score into triangles.
If your mixture is too liquidy, don’t panic, just bake for at least 10 minutes, then score with a knife and return to the oven.
Bake for about 15-20 minutes (depending on thickness) and then flip over for another 15-20. Remove from oven, break apart and serve with your choice of dip.
You’ll find a collection of all liquid high nutrient antihistamine and anti-inflammatory rich recipes for days when my histamine bucket overflowed in the new Anti-Detox book.
The Anti-cookbook, while it doesn’t treat any conditions, due to its high nutrient, antihistamine and anti-inflammatory ingredients, has been instrumental in helping me feed myself on a limited diet. It features a six page list of antihistamine and anti-inflammatory foods. It comes in regular and Paleo.
The Low Oxalate Cookbook features antihistamine and anti-inflammatory rich recipes.
Don’t miss the Low Histamine Beauty Survival Guide for non-toxic beauty tips, the skinny on histamine releasing (mast cell degranulating) beauty ingredients, antihistamine and anti-inflammatory beauty alternatives and the top brands natural brands I’ve found.
Take a peek at my other low histamine and antihistamine cookbooks for more high nutrient recipes.
If you’ve found this information useful I’d appreciate your support (at no extra cost to you!) – please check out my online store for your health foods, supplements, kitchen items and beauty product purchases. Affiliate sales through my online store go towards maintaining the website, funding travel to interviews and purchasing all the lovely foods for my free online recipes. You’ll find these items in the “Shop with us” drop down menu on my homepage.
Please don’t forget antihistamine, pain killing foods can still hurt us, so please always check with your doctor before adding new foods to your diet.
[1 + 2] Yasmina Ykelenstam, The Anti-Cookbook. 2012.