Lemon Cream Sauce

I don’t eat dairy often.  It’s generally acidifying as well as mucous-forming.  But because cheese is a no-no on a low-histamine diet, and tasty sauces can be hard to come by, I wanted to include this lemon cream sauce recipe in my collection.  Eating a little cream once in awhile is not a big deal and won’t trigger histamine (unless you’re allergic to dairy).IngredientsCoarse salt and ground pepper
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.

About Marya Gendron
Marya Gendron is a biodynamic craniosacral therapist and health coach specializing in chronic migraine headache relief and alleviation of brain fog, indigestion, and histamine intolerance through plant-based solutions and hair mineral analysis. She practices out of White Salmon, Washington.