Rosemary vegetable stir-fry

This low-histamine rosemary vegetable stir-fry brings color to the plate!
Creamy soft pumpkin, crunchy cauliflower, broccoli and radishes – with a delicate rosemary note.

• vegan
• Suitable for a low-histamine diet
• Suitable for a low-fructose diet
• gluten-free
• lactose-free

Preparation time

15 minutes

Ingredients for 2 servings

• 1/4 Hokkaido pumpkin
• 1/2 head of broccoli
• 1/4 cauliflower
• 1/2 zucchini
• 6 radishes
• 4 sprigs of rosemary
• Olive oil
• HistaFood Organic Herb Salt

preparation

• Remove the seeds from the pumpkin and cut it into narrow pieces, then fry it in a wok with oil for a good 5 minutes.
• Add the remaining vegetables, briefly sauté everything together and deglaze with water.
• Then season with organic herb salt and fresh rosemary and cook for another 5 minutes.

Our HistaFood tip

This dish is also great for taking away!
Simply fill into a can or jar and store in a cool place until ready to eat.
Good to know:
Histamine does not form as quickly in purely plant-based foods, which is why
This breakfast can usually still be enjoyed a few hours later without any problems. However, please always keep your individual tolerance level in mind!

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.