My son Johnny has been diagnosed with severe spectrum egg and dairy allergies, in addition to his serious eczema. We have developed a gut health-focused diet in order to complement strategies we have learned through years of doctors’ visits. Thanks to this major lifestyle overhaul, along with a few environmental changes (e.g. eliminating chemicals used in the house), my son is finally both happy and healthy! Take a look at my diet guide for managing my son’s allergies and eczema through food.
Further Food Nutritionist Commentary:
By Nikki Nies, MS, Nutritionist
Healing Kitchari – Turmeric Spiced Brown Rice, Lentils, Veggies
1 cup brown rice (washed)
½ cup split peas or lentils
1 tablespoon olive oil
1 cup broccoli (chopped)
1 cup carrots (chopped)
2 cups spinach
2 cloves garlic (minced)
3 teaspoons ginger (grated)
2 teaspoons turmeric powder or 2 teaspoons Daily Turmeric Tonic
- In a large sauce pot, on a medium heat, brown onion in olive oil.
- Add turmeric powder.
- Add brown rice and split peas (or lentils), pour two cups of water to prevent sticking, add more water as needed.
- Once rice and peas are cooked almost through (90%) after about 20-30 minutes, add vegetables.
- Turn down to a low heat.
- Cook until rice is fully cooked.
Photo Credit: Shikha Sharma
Per Serving: Calories: 248; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 66mg; Potassium: 458mg; Carbohydrate: 46g; Fiber: 12g; Sugar: 8g; Protein: 12g
Nutrition Bonus: Vit A: 184%; Vit C: 65%; Iron: 17%
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