Today we got down to business here in Kenya. Meetings, strategy, and all that good stuff. Despite being pressed for time, lunch still had to be nutritious, so I whipped up this quick antihistamine and anti inflammatory salad. Some have issues with green beans, so I omitted them from the recipe.
In studies, fennel exhibits “inhibitory effects against acute and subacute inflammatory diseases and type IV allergic reactions and showed a central analgesic effect.” Read the study here.
Russian studies (the only ones I could access for free on the net) show that tarragon shows “highlight potential anti-inflammatory, hepatoprotective, and anti hyperglycemic effects”. Read the full study here.
Apple Fennel Coleslaw
Antihistamine & Anti inflammatory
Prep Time: 5 | Cook Time: 0 | Servings: 2 | Difficulty: Easy
3 tablespoons olive oil
1 1/2 tablespoons coarsely chopped fresh tarragon
2-4 teaspoons fresh lemon juice
4 tablespoons apple juice (fresh)
3 celery stalks, thinly sliced
2 small fennel bulbs, thinly sliced
1 apple, julienned
Whisk first the olive oil, tarragon, and apple juice.
Add the lemon, or you could also use 2 tbsp lemon juice plus 2 tbsp apple cider vinegar, which is the lowest histamine of vinegars. I personally don’t.
Add the celery, thinly sliced fennel and apple; toss in the dressing Season to taste with salt and pepper.
If you’re looking for a more “authentic” coleslaw, whip up a serving of home made mayo.
You’ll find other low histamine and antihistamine recipes in the On the Go cookbook (as well as the home made mayo recipe).