Feeds:
Posts
Comments

Posts Tagged ‘allergies’

A fast and easy recipe.  Enjoy these as breakfast or with as a savory base for dinner.  Experiment, feel free, and have fun!
Gluten Free Crepes –
1 cup coconut/almond/hemp milk
2 eggs
1/4 tsp xanathan gum (found in the baking section)
2/3 + cup of gluten free flour (I blend my own from sorgum, teff, tapioca, buckwheat, arrowroot, brown rice, etc. – but you can by a pre-made mixture)
1 tsp sea salt
1/4 cup sunflower oil (canola works well too as does walnut, grapeseed, etc)
Dash of vanilla extract
…I believe those are all of the ingredients off the top of my head…
1. Place them all in a blender and liquify  (or mix by hand until all the lumps are gone)
2. The batter should be very thin and runny but with more consistency than water – add more milk if it’s too thick or add more flour if it’s too thin…
3. Heat a crepe pan, skillet, or any pan that you can access the side of the crepe easily with – to medium-high heat.
4. Pour about 1/4 a cup of batter and smooth into a skinny-big pancake with the flat side of a large spoon
5. Cook on one side until small bubbles form in the crepe or until the sides of the crepe start to lift off of the pan
6. Flip (WEEE!! – hard) and cook for about 30 seconds to a minute on the second side
Use your favorite toppings – I like to grind hazelnuts, sprinkle coconut flakes, pour maple syrup, and spread on apple butter for a few…
Advertisements

Read Full Post »

Today I woke early without our usual breakfast ingredients in the house.  No eggs, no fresh chard – uh oh.  Instead of driving into town, I decided to get creative.  Here is an easy and lovely recipe for gluten-free, egg-free, scones.  These scones could be made as a vegan version, however organic butter is an incredible substance and the only form of dairy I consume.  Despite its bad name, butter is a superfood – containing Vitamins A, D, E, and K along with healthy fats needed for hormone production, cellular repair, and so many other essential functions.  Similarly, butter is also rich in trace minerals such as selenium – an antioxidant and a necessary cofactor for thyroid hormone production.  Butter also contains butyric acid, the preferred “food” for the cells in the colon and also known to be protective for colon cancer.

Ok – enough of the science!  Let’s eat!

Gluten Free Sunday Morning Scones:

Preheat the oven to 375º

Ingredients:

2  1/3 cup of gluten free flour mix (this morning I used Pamela’s)

1/3 cup organic unrefined sugar (or a substitute such a maple syrup)

1/4 tsp. sea salt

1 tsp baking powder

8 tablespoons organic butter – at room temperature (you can use a good quality non-hydrogenated margarine)

2/3 cup milk (I used homemade almond milk)

2 tsp arrowroot flour with 1 T water (or one egg or another egg replacer)

1 T. organic yogurt (I use coconut yogurt)

1 tsp. apple cider vinegar

1/2 tsp. almond extract

1/2 cup shredded coconut

1/2 cup currants

Directions:

1. Mix all of the dry ingredients together in a medium sized mixing bowl.  Sifting the flour helps with lumps and bumps.  If you do not have a sifter use a fork to break up any pieces of flour.

2. Cut the butter into the dry mixture- you can do this with two knives, special gizmos for pastry making, or use your hands!  The butter should become integrated so that your bowl contains pea-sized flour-butter bits with no left over flour on the bottom.

3. Mix the arrowroot and water together and set aside.

4. Add the almond extract, the yogurt, the apple cider vinegar, and the arrowroot mixture to the dry ingredients.

5. Add the milk and stir until evenly distributed.  The batter will be thick.

6. Stir in the currants and the coconut.

7. If you have time place the dough back into the fridge for at least two hours.  (This will help the dough have shape later during the cooking process) If you are hungry, like I was, put big dollops of the batter onto a cookie sheet.  (Your scones might not be perfectly shaped – but they still taste wonderful!)  Using your hands, shape them into scone shapes.  Put in the oven and bake for around 15 minutes.

8. Enjoy!

Read Full Post »

Are you dealing with a runny nose, itching eyes, congestion, sneezing and fatigue this year?  The long winter, rainy spring, and sudden burst of summer has sent many people here in Bozeman into the grim realm of having allergic rhinitis – or “hay-fever” – for some the worst symptoms in a decade.  The issue is not only “hay” however, dust, mold, pollen, and animal dander all trigger these immediate reactions and each season has its own particular flavor of allergen.

People can acquire an allergy to anything that is small enough to be carried in the air and land on the tissues that line our nose, mouth, throat, and respiratory tract.  Once the body recognizes these as foreign, the immune system goes to work releasing histamine and other substances intended to protect us from these invaders.  Our symptoms are therefore, the body doing its best to keep us healthy — although it certainly does not feel that way when we are sniffly and swollen.

Common treatment of allergies includes antihistamines, immune suppression such as steroids, and other pharmaceuticals that act as a band-aid.  Often these work temporarily but more often-than-not I have patients coming to me frustrated and feeling over-medicated.  So what’s the solution?

Firstly, I say it daily – we are all individuals, so one person’s allergy answer might not be yours.  That said, there are common actions we can take and natural substances that can help.  The best way to deal with allergies is to optimize your immune system through a healthy lifestyle and diet.  It’s simple really – just as a bucket can only hold so much water until it spills over, our bodies can only process so many offending substances until it produces symptoms of illness.  In it’s widsom, the body is trying at all times to maintain homeostasis – but it can only handle so much!  So – proper nutrition including avoiding food intolerances/sensitivities, exercise, rest, relaxation, a healthy environment, finding purpose, and fun are all necessary parts of feeling well and avoiding allergies.  As we minimize overall inflammation in the body, we decrease the body’s total burden and allow it to respond in a more balanced fashion to external irritants.

Along with lifestyle and diet, we can include things in our day to day regimen that help balance the immune system and minimize allergies:  high quality essential fatty acids such as fish or evening primrose oil, Vitamin D, probiotics, and bioflavonoids are all substances studied and proven to help with allergies.  Dietarily we can include pineapple, nettles, leafy greens, and berries to provide basic anti-inflammatory nutrients.  And then there are other options such as gemmotherapies, nutraceuticals, botanicals, homeopathics, and manipulation that your doctor can prescribe for your unique constitution.  For more information contact Dr. Holcomb at 406-585-9113.

Your life does not have to be ruled by allergies or by the side effects of allergy medications.  There are options!  Below is a recipe for nettle pesto – make food your medicine!!

  • 2 cups Nettle tips (leaves) – watch out for the sting!!
  • 6 Mint leaves
  • 2 Cloves garlic
  • 1/3 cup Pine Nuts or walnuts
  • 1/2 cup extra virgin cold pressed organic Olive Oil
  • Salt and Pepper, to taste

Nettle Pesto Recipe – Ingredients

  1. Pick your nettle leaves from the stems – use rubber gloves to do this.  Rinse the nettles in a colander to remove any dirt, insects etc.
  2. Boil a pot of water and place your nettles inside for one minute – this will remove the sting.  Drain and squeeze out any excess water.
  3. Place all ingredients (except for oil) in a food processor and pulse until chopped up.  Slowly add the oil as you are blending – scrape down the sides of the processor as needed.
  4. The pesto be used straight away or stored in sterilised jars for around a month in the fridge.  Use on rice/quinoa pasta, salmon, grilled veggies, or on a baked sweet potato!

Read Full Post »