Cabbage Dinner Pancake or Parantha (Vegan, Gluten-Free)

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My name is Nav.

My beautiful baby boy was born a perfectly healthy baby. As a working mother, I had a perfect plan for him: breastfeeding/formula supplementation for 6 months, food introduction at 4-6 months, and then traditional milk and so on, and I stuck to that plan.
At 6-8 months, we started noticing blisters on his tummy area, nothing too severe. We kept it natural.
At 8 months, he ate something at a restaurant, broke out in hives, was taken to ER, and our journey to food allergies, severe eczema, seasonal allergies, and digestive issues started.

What follows is a documented progression of my son’s condition along with pictures to illustrate just how severe his battle with eczema has become. (Please note that some photos may be too graphic for younger audiences.)

6 Months Old
At six months of age, minor eczema on scalp and face:

1 Year Old
At one year of age, skin tests showed allergic to every type of legume, grains and nuts, life-threatening allergies to nuts, and delayed reactions to milk and wheat. Since it’s possible to get false positives at such a young age, we didn’t change his diet much and his skin had mild eczema. We still fed him everything except foods that gave him hives or showed up high on the RAST and skin prick tests, such as cashews.

2 Years Old
At two years of age, body folds (such as neck and back of legs) covered in darker skin discoloration, and eczema on tummy area, inner arms, behind knees, diaper area, and neck, but nothing we still couldn’t control without medication.
I do not have photos of his eczema at this point because it just wasn’t concerning enough to us.
3 Years Old
At three years of age, sudden clearing in winter, but severely hit in March:
…And Eczema Takes Over Our Lives
Mom quits job and flourishing career to manage son’s severely worsening eczema, keeping him at home full time, attending multiple doctor appointments, getting blood work done on various diseases, cooking allergy-friendly foods and changing our lifestyle to a hypoallergenic one — read, read, read, track, track, track, stress, stress, and more stress.
At this point son taken out of school due to infections, eczema flare-ups, and basically uncontrolled eczema.
4 Years Old
At four years of age, still struggling, and on a very limited restricted diet called “Anti-allergy” diet. No top 8 allergens in diet, but a slow introduction of legumes and other veggies.
At age 4.5, scalp, ears and face full of eczema, along with dispersed eczema all over the body.
Now 5 Years Old
At five years of age today, under control, but still a struggle. This is when I found enough time, had enough insight into the condition, and knowledge from reading research papers and studies to start sharing my experience.

So, my journey started…All dishes are vegan and gluten-free, strictly use organic ingredients for all of my recipes… I started experimenting with designing and architecture. I’ll share some simple, allergy-free recipes I use for my son. It takes so long to test new foods when the eczema is always active, and difficult to tell if the flare-up is caused by food or environment or something else altogether. So, it was definitely a long process to introduce some foods.
All berries, milk, citric fruits, nightshades, dairy, gluten, wheat products, colorful veggies such as bell peppers, and nuts are not allowed on this diet. Ingredients allowed on my son’s allergy-friendly recipes or eczema elimination diets.

Further Food Nutritionist Commentary:

Cabbage is high in Vitamin C, fiber, and potassium. Vitamin C helps protect the body against free radicals, fiber improves digestion and potassium can help lower blood pressure.

By Camryn Goldstein

Cabbage Dinner Pancake or Parantha (Vegan, Gluten-Free)

  • Prep Time: 15- 20 minutes
  • Cook Time: 30 minutes
  • Servings: 1

Ingredients

¼ cup of shredded carrots
¼ cup of shredded green cabbage
¼ cup of rice flour
½ teaspoon of salt
½ teaspoon of oil
Water as needed

Instructions

  1. Saute all veggies in oil until wilted
  2. Mix all veggies and rice flour
  3. Add water as needed until the batter becomes dough consistency
  4. Add salt or ketchup or other spices as desired and mix well
  5. Use tortilla press to roll into round pancake OR pour the batter onto greased skillet and use your hand to spread into round shape
  6. Cook on medium-low heat
  7. Grease the other side of the pancake as well
  8. Turn or flip over when the edges brown
  9. Keep on flipping over until both sides are lightly browned
Saute all veggies in oil until wilted Mix all veggies and rice flour Add water as needed until the batter becomes dough consistency Add salt or ketchup or other spices as desired and mix well Use tortilla press to roll into round pancake OR pour the batter onto greased skillet and use your hand to spread into round shape Cook on medium-low heat Grease the other side of the pancake as well Turn or flip over when the edges brown Keep on flipping over until both sides are lightly browned

Nutrition Information

Per Serving: Calories: 222; Total Fat: 3 g; Saturated Fat: 0 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1255 mg; Potassium: 478 mg; Carbohydrate: 45 g; Fiber: 5 g; Sugar: 7 g; Protein: 4 g

Nutrition Bonus:

Vitamin C: 24%; Vitamin A: 428%; Iron: 1%; Calcium: 2%

Scoop, mix, go further!

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