here is a link to the low histamine chef website

http://thelowhistaminechef.com/?doin...82446289062500

and here is the first recipe that I got from signing up to her mailing list

LOW HISTAMINE INDIAN SUMMER ROLLS


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INDIAN SUMMER ROLLS

You’ll find this recipe, and others, in the low histamine ‘On the Go’ book (please see below to browse through the book).
TIME: 20 MINS
SERVINGS: 6-8
I’ve fallen in love with India these last few months. Not that I’ve been there, just exploring via the kitchen table and a number of Ayurvedic texts. Seems the Indians have been aware of the importance of histamine for a very long time and many of their traditional foods have anti-histaminic properties. For more information on traditional Indian medicine, I highly recommend reading ‘The scientific basis for Ayurvedic therapies.’
INGREDIENTS

½ cup red split lentils, boiled
2 cups kale or rainbow chard, finely sliced
1 medium red onion, chopped
garlic, minced
½ cup coriander, finely chopped
½ cup basil
rice paper
NOTE

The rolls can be a little fiddly to handle but the end result is well worth the trouble. Lentils are packed with B vitamins and minerals, while the greens offer more than 100% of your Vitamin K RDA. You can serve these with green goddess dressing (pg 29), tamarind sauce (pg 54), or the mango/chili sauce (pg 57), all in the low histamine ‘On the Go’ book.
DIRECTIONS

Boil the lentils according to the package instructions. Remember, using less water will speed up the cooking time.
Meanwhile, fry the onions in a little oil, then add the garlic. Once soft, toss in the greens and splash them with a little water. Cook till soft. Now add in the boiled lentils and coriander. Remove from the flame.
Boil a little hot water and then pour it into a shallow-ish bowl. Allow to cool for a minute, then submerge a sheet of rice paper in it. Don’t let it sit in there too long, it’ll fall apart.
Gently remove it and then lay it out on a dish. Lay down some basil leaves, Spoon in some greens, lentils, and top with whole basil leaves. Fold the top and bottom over the mix, then start rolling from one side to the other.
You can serve them like this, vietnamese style, or heat some oil over a medium flame in a non-stick pan. Fry the rolls for 2-4 minutes on each side, taking care not to let them touch each other, or brush them with a little oil and grill them for a few minutes on each side.