IS COFFEE HIGH IN HISTAMINE RECIPES

Steps:

• Fill the bottom of your moka pot of choice with water, just to the bottom of where the filter will go in.
• Put the filter into your moka pot and pour out any excess liquid, until there's very little or no liquid showing in the filter.
• Grind your coffee beans fresh (or take the pre-ground coffee out of your freezer), and fill the filter to the top, flattening the grinds so that it's not overfilled, but not pressing down the grinds.
• Screw on the lid to your pot and then put it on top of your burner. Boil your coffee for 3-5 minutes on very low, until the coffee begins bubbling up from the bottom of the device, through the holes in the center of the top portion. My burners go from 1-9 in strength, and I always put my moka pot on 2; any higher, and the coffee doesn't have enough time to brew before the water boils over, so the coffee ends up too weak. Any lower, and it never boils, or way over-brews.
• While your coffee is brewing on the stove top, measure out your other ingredients: 4 heaping spoons of coconut milk powder, a pinch of vanilla powder, and a small spoonful of sweetener. If you want to use a hand blender to mix up a fancy, fluffy topping for your black coffee, make sure you choose a very sturdy mug with tall sides.
• Since this is your drink, don't be afraid to use more or less coconut milk powder and sweetener in your latte. I like moderate sweetness and a lot of cream, as in a past life I added a hearty dash of heavy cream to espresso for my afternoon coffee. Experiment. Enjoy.
• Once your coffee is all brewed, add just an ounce or so of it to the ingredients in your mug. Mix them up with a spoon to reconstitute the coconut milk, or mix it all up with the hand blender on high for about a minute, until the mixture is thick and whipped, like dairy cream.
• Slowly pour the rest of your coffee into the cup, being careful of the last couple teaspoons, most of which will probably contain coffee grounds that made it through the filter. If you want to keep the cream thick and fluffy on the top, be sure to touch the spout of the moka pot to the mug itself, and pour the coffee down the side, like pouring a beer you don't want to foam.

Steps:

• First, preheat your oven to 400°F (205°C). Then wash your sweet potatoes very carefully, scrubbing gently with your nails and removing any little sprouts on the spud (these are usually purple, but can also be white). Cut off any bruised or exposed parts where dirt may have gotten in, as you'll want to keep the skin on for this roasted sweet potato recipe. This isn't just because it's faster to prep the ingredients if you don't have to peel them, either, but because it makes for a much more enjoyable experience. Once the spuds are clean, slice them into thick, even slices, making the end pieces slightly larger. For a very large potato, make a slices a bit thinner (around 4mm), but for smaller taters make them 6-7mm thick. Arrange the slices one layer thick on your baking sheet, then drizzle the oil evenly across all the pieces. Don't worry about the bottom of each slice, as the oil will make its way under each piece as they cook. You can sprinkle sea salt and any spices you want on right now, or add salt later (but don't put any "raw" spices on the slices once they're cooked, or they'll taste bitter). Put the tray in the preheated oven and set the timer for 20 minutes. After 20 minutes, take out the tray and flip over each individual slice; they should be browned on the underside. While your sweet potatoes are baking, take out your garlic cloves and mince them. After the first 20 minutes of baking, add your minced garlic to the tray and bake for an additional 10 minutes, then take them out of the oven to cool. Add any additional salt & pepper now, and enjoy the sweet, soft potato inside each slice, and the chewy, caramelized outsides!