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Remedies - Eczema
Many people who have eczema are also diagnosed with food allergies. However, everyone is different and discovering your personal food needs is important to minimize issues with allergies and eczema.
Eating anti-inflammatory foods may help lessen or reduce eczema symptoms. This includes eating fatty fish, such as sea bass, cod, salmon and herring. Fish oil contains high levels of omega-3 fatty acids, which are anti-inflammatory. Fresh vegetables and fruits especially apples, winter melon and cauliflower contain flavonoid which is also a powerful antioxidant and antihistamine. Probiotic food such as miso contain live cultures that help support a strong immune system. This may help reduce flare-ups or allergic reactions. Truffles help to regulate immune functions which is good news for anyone who has an immune-related skin issue like psoriasis or eczema. In addition to their distinct taste and aroma, truffles are also highly nutritious, rich in antioxidants and may possess antibacterial, anticancer and anti-inflammatory properties. Black truffles also have the remarkable ability to fade forms of hyperpigmentation like age spots, acne scarring, and freckles.
Foods considered to be eczema-friendly may trigger a flare-up in those who are allergic to them. There isn’t a one-size-fits-all eczema diet, though eating a diet rich in antioxidants may help reduce symptoms.
TRUFFLE CAULIFLOWER RISOTTO
INGREDIENTS:
5 cups raw cauliflower, 'riced' in a food processor (or hand chopped)
3 garlic cloves (chopped)
2 Tbsp Biona Organic Coconut Oil Cuisine
1/2 cup Biona Organic Coconut Milk - Light 9% fat
2 Tsp Retartu Porcini & White Truffle Cream (Crema di Funghi Procinie Tartufo Bianco)
Toasted pine nuts/cashew nuts
Chopped green onions (optional)
COOKING INSTRUCTIONS:
1. To make the cauliflower rice, cut the cauliflower into equal size small pieces, and process for 4-5 seconds with a food processor. Do this in several small batches to get an even consistency.
2. Heat 3 Tbsp of Biona Organic Coconut Oil Cuisine and add the garlic. Saute for 1 minute.
3. Add the cauliflower and stir for a couple of minutes.
4. Add the Biona Organic Coconut Milk and stir until it is absorbed which is about 2-3 minutes. Season it with salt .
5. Stir in 1 Tsp of Retartu Porcini & White Truffle Cream and top with the toasted pine nuts. Optionally, sprinkle green onions on top.
TRUFFLE SEA BASS EN PAPILLOTE
INGREDIENTS:
4@150gm Sea Bass fillet (cleaned n dried with paper towel)
2 Tsp Retartu Porcini & White Truffle Cream (Crema di Funghi Procinie Tartufo Bianco)
2 Tsp Retartu White Truffle Extra Virgin Olive Oil (Tartufo Bianco)
28 slices of leek
4 Slices of lemon
Salt to taste
4 sheets Parchment paper
COOKING INSTRUCTIONS:
1. On one piece of parchment paper, place 5 slices of leek.
2. Place one portion of sea bass on top and season with salt to taste.
3. Drizzle truffle oil over it. Spread 1/2 tsp Retartu Porcini & White Truffle Cream on top sea bass.
4. Fold the parchment paper over and crease the sides to form a beautiful little packet. Place on one side of the sheet tray.
5. Repeat this process with the remaining sea bass and other ingredients to make 4 servings.
6. Place in the preheated oven (180C) or toaster on high and cook for 12-15 minutes. If one is using air fryer, 200C for 10 minutes.
7. Carefully open the parchment paper, serve it with a slice of lemon and 2 slices of leek on top. If you like, you can drizzle more Retartu White Truffle Extra Virgin Olive Oil.
Note: En Papillote way of cooking the fish will yield a fragrant juicy and tender fish. One can use other kind of fish such as snapper, cod and halibut.
BARLEY MISO WINTER MELON FISH SOUP
INGREDIENTS:
1 liter Fish Stock or water
500 gm sea bass fillet (sliced)
300 gm winter melon (sliced)
1 green apple (sliced)
1 medium carrot (sliced)
100gm leek (sliced)
2 slices of Ginger
Clearspring Organic Japanese Barley Miso to taste
1 Tsp Clearspring Toasted Sesame Oil
Salt to taste
COOKING INSTRUCTIONS:
1. If you choose to make high collagen fish stock. Clean and dry about 600gm fish bones, fish head or skin with scales (from big fish). Add a bit of olive oil, pan fry the fish without turning it. Add 1.5 litres of water and boil it rapidly for at least an hour until the soup turns white/milky color. Sieve the fish bones from the stock. You can store the stock in freezer for up to 3 months.
2. Season the sliced fish with salt and Clearspring Toasted Sesame Oil. Set it aside to marinate.
3. In a pot with 1 liter of fish stock, add apple, winter melon, carrot, leek and ginger to boil. Boil for 5 minutes.
4. Add fish slices and cook for a couple more minutes. Add the Clearspring Organic Japanese Barley Miso to taste and turn off the fire. Serve with leek slices.
Note: You can use any type of fresh fish. Yes, you don’t need any ginger to make the fish stock. Important step is make sure you dry the fish well with paper towel and pan fry the fish lightly.
©️ 2021 Moon Chai