Napa Carrot and Cabbage with Turmeric Gravy

This is a great side dish that’s full of fiber and turmeric, an antihistamine spice that can sometimes be difficult to incorporate into western pallets. I serve it over mashed potatoes or alongside roasted chicken. Make sure to use napa cabbage in particular, which is a more delicate variety than traditional cabbage.

You’ll need:

3 leaves napa cabbage

1 large or 2 small carrots, washed and peeled

1/2 white onion

1 clove raw garlic

1 teaspoon turmeric

1/2 teaspoon ginger

1/2 tablespoon coconut oil

1 teaspoon honey (optional)

1. Prep your veggies: cut your onion into thin rings, mince your garlic, cut your cabbage leaves into 1/4-1/8 inch slices (leaves and stems included), and use a peeler to sliver off your carrots into long ribbon strips.
2. Melt your coconut oil in a stainless steel pan. When it’s liquid, add your onions and garlic and sautee over medium heat until translucent.
3. Sprinkle your turmeric and ginger overtop the onions and mix.
4. Add the cabbage and carrots to the pan. Continue to cook until the spices begin to form a paste at the bottom of the pan, but do not burn!
5. Add about a cup of water to the bottom of the pan and scrape up any stuck bits to create a rich yellow gravy sauce.
6. Add your honey if you’ll be using it. This isn’t necessary but adds depth of flavor.
7. Reduce your pan to low heat, cover, and simmer for 10 minutes. Uncover your pan and check the mixture – if your gravy is too thin, let it boil off a little uncovered.
8. Serve hot, or freeze – this reheats well.

Warm Golden Beet Tahini Salad

Pre-COVID, I was obsessed with the chilled pickled beet salad from my local shawarma joint. This is a slight attempt to recreate that in a low histamine way. I love all beets, but especially like the golden ones for their mellower flavor and lack of staining purple juice. Larger golden beets tend to be sweeter than smaller golden beets.

You’ll need:

2 large golden beets, peeled and quartered

1/2 Vidalia onion

1 cup chopped flat leaf parsley

1 cup cubed zucchini

2 tablespoons tahini paste

1 tablespoon white vinegar (optional – could be lemon or lime juice if you tolerate those instead)

1/2 tsp garlic powder

1 clove raw garlic, minced

1 tablespoon oil of choice

Hulled white sesame seeds for garnish

Salt

1. In an instant pot, cover the bottom with two inches of water and insert the metal trivet. Place your quartered raw beets on top of the trivet but do not layer them, or they’ll cook unevenly.
2. Close and seal your instant pot. Set it to pressure cook on high for 45 minutes, with a natural pressure release. Open and test your beets. They should be fork tender. If they’re not, reseal and cook for 10 more minutes.
3. While your beets cook, sauté your onion and raw garlic in oil (I used olive) with a little salt. You want your onions to brown slightly, and when they begin to stick to the bottom of the pan, add a little water to loosen them, then let it boil off to help soften the zucchini. Remove from heat.
4. Slice your beets into thick wedges or cubes and place them in a bowl.
5. In a small separate bowl, make your dressing by mixing the tahini, garlic powder, salt, oil, vinegar and parsley. It’ll be a little pasty in consistency.
6. Pour your dressing over your beets and toss to coat. If you want, sprinkle the raw sesame seeds overtop lightly. The warmth of the beets should help to melt and coat the sauce.