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.