This is an exquisite, low-histamine, late-summer dish. Traditionally, this dish is made using parmesan cheese and tomatoes. For our purposes here we will leave those out, although if you get migraines only once in awhile or your histamine is not too high, a little fresh tomato thrown in will not hurt (it’s the tomato concentrate we have to be especially careful of).
You’ll notice this recipe uses ricotta. I’ve recently been making my own butter and ricotta. Ricotta is one of the safest cheeses for those with migraine because it is not actually cultured – ricotta curds are made simply by curdling the whey with an acid like lemon juice or citric acid and then straining. So, if you’ve been craving cheese or dairy and have high histamine, this may be one of the safest cheese options available to you.
Enjoy this healthy, delicious dish!
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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