1 teaspoon ghee
2 shallots, minced
1 cup heavy organic cream
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
Directions: In a small pot, heat ghee over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over orzo and toss. Top with herbs of your choice.
Why I love this Recipe for Migraine and Histamine Intolerance
The butyric acid in the milkfat is good for your gut health. Salt is an important electrolyte for those with migraine and HIT, as it raises blood pressure and helps bring oxygen to the head. Black pepper is vasoconstrictive and a great digestive aid. It is one of the few spices that lends a little kick that doesn’t actually contain histamine, like chilli does. I usually use this cream sauce over an organic quinoa orzo pasta (for the trimethylglyceine which aids in liver detox and methylation) with sauteed mushrooms and garlic (sulfur!) and topped with fresh antihistamine herbs like basil and parsley. This sauce is also excellent with grilled chicken.
Empower Yourself to Heal from Chronic Migraine
The SimplyWell Protocol is available in our shop along with other e-books and products related to nutritional healing of migraine.
Or go to our services page to book a one-on-one coaching session or hair tissue mineral analysis with Marya Gendron (includes a copy of the SimplyWell Protocol and other e-books).
Latest posts by Marya Gendron (see all)
- Interview with Marya Gendron on the Total Wellness Mastery Summit - November 13, 2018
- Vegetable Oils Are Contributing to Your Migraines - November 12, 2018
- Stuffed Zucchini with Ricotta Recipe - September 26, 2018