Nutrition and wellness coach Lee Holmes of Supercharged Food shares with us her tips about Spring allergy food guide, and her recipe for a delicious zucchini and eggplant turmeric stew.
“Spring loving, had me a blast.
Spring loving, happened so fast.
I met a girl, crazy for me.
Met a boy, cute as can ah… ahh… ahh… ahchoo!
Spring fever got you down?
While Spring brings with it a sense of lightness, florals and warmth for so many, for others, the only thing that comes to mind when I say spring is suffering with sneezes and sniffles – bless you!
If the very thought of seasonal change makes your nose itch and eyes water, you’re not alone. While you can plough through the anti-histamines, decongestants, tablets and sprays or even wear a mask to protect you from days with a high pollen count, there are easier ways to clear out seasonal allergies. And it all starts in one of my favorite places – the gut.
Looking after your gut can actually help you reduce your seasonal sniffles! If you don’t believe me, let it be known that about 70-80% of your immune tissues actually live in the gut. This means that by looking after your gut you’re also caring for your immune system.
On the other hand (or other side of the soggy tissue), if you have problems with your gut, it can trigger immune-related conditions such as seasonal allergies.
So, if your gut health is compromised by, for example, consuming seven chocolate mud cakes and three bottles of wine for several weeks in a row, you can increase the inflammation in your body and worsen your reactions.
Foods such as refined sugars, carbohydrates and gluten can contribute to inflammation within the gut and can be a signal to start your eyes watering. When eating for allergies, cutting down on dairy is key as it can trigger mucus that can trap particles of dust and pollen which your body can view as a foreign invader, causing it to release histamine and make allergies worse.
Zucchini, Eggplant and Turmeric Stew
- 3 eggplants (aubergines), about 800 g (1 lb 12 oz) in total, cut into 2 cm (3-4 inch) cubes
- 1 tablespoon ground turmeric, or finely grated fresh turmeric
- 2 teaspoons celtic sea salt
- 4 tablespoons extra virgin coconut oil
- 1 large red onion, diced
- 3 garlic cloves, finely chopped
- 400 ml (14 fl oz) tin coconut cream
- 6–8 zucchini (courgettes), about 1 kg (2 lb 4 oz) in total, thickly sliced
- In a large bowl, toss together the eggplant, turmeric and salt.
- Melt half the coconut oil in a large frying pan over medium–high heat.
- Add half the eggplant and cook, stirring constantly, for about 5 minutes, or until it begins to take on colour; you may need to add more coconut oil, depending on your eggplant. Remove to a bowl.
- Brown the remaining eggplant in the remaining coconut oil, adding more oil if needed, then set aside in the bowl.
- Add the onion and garlic to the frying pan and sauté for 3–4 minutes, or until softened. Stir in the coconut cream, then add the zucchini and the eggplant.
- Reduce the heat to low, then cover and simmer for 20 minutes, or until the zucchini and eggplant are tender.
- Season with freshly ground black pepper and serve with your choice of side.
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