Mild, naturally sweet, and soft-textured — an excellent side dish for low-reactivity and low-capacity days.
🍽️ Serves: 2
Prep Time: 5 min | Cook Time: 10–12 min
📝 Ingredients:
- 2–3 medium carrots, peeled and sliced into rounds or sticks
- 1 tsp rice bran oil, canola oil, or a dairy-free spread (optional)
- Pinch of salt (optional)
- Optional: 1 tsp finely chopped parsley or chives or dried chives (omit if sensitive)
🔪 Method:
- Place peeled, sliced carrots in a steamer basket over simmering water.
- Cover and steam for 10–12 minutes, or until fork-tender.
- Remove from heat, and toss gently with oil or spread, and salt.
- Serve warm or at room temperature.
✅ Diet Suitability
| Diet | ✅ / ⚠️ / ❌ | Notes |
|---|---|---|
| 🧂 Low-Histamine | ✅ | Freshly cooked, no high-histamine ingredients |
| 🌿 Low-/Moderate-Salicylate | ✅ | Carrots = low; rice bran or canola oil also low |
| 🌾 Gluten- and Dairy-Free | ✅ | Naturally compliant |
| 🧠 Neurodivergent-Friendly | ✅ | Soft, sweet, low odor and color change |
| 🌀 Low-Inflammatory / Low-GI | ✅ | Beta-carotene rich, low-GI root vegetable |
| 💧 IC/PBS-Friendly | ✅ | No spice, acid, or irritants |
| 🔥 GERD-Friendly | ✅ | Non-acidic, low fat, soft-cooked |
| 🟣 Low-FODMAP | ✅ | Safe in moderate portions |
| 🍽️ All Zones Cookable | ✅ | Simple prep, no frying, soft texture |
🍽️ Pairing Suggestions:
- With poached chicken or white fish
- As part of a rice, carrot, and green bean plate
- Combined with steamed zucchini or mashed sweet potato
