If you are all too aware of your watery eyes, stuffy nose, and clogged head but not sure of the cause, do some research. Since your allergies can be in response to virtually any food, airborne substance, or chemical, you must first figure out the culprit before knowing how to best treat the
Don't Let Hay Fever Spoil Your Child's Spring Fever By Linda Knittel, MA
Birds chirping, trees and flowers blooming, Spring is in the air. However, for the child with seasonal allergies, spring also means a runny nose, itchy eyes, and a scratchy throat. This can make it difficult to breath, concentrate, or even sleep...
Probiotics Provide Hope for Kids with Allergies By Maureen Williams, ND
New research has found that a simple supplement may help stop allergic sniffles. A recent study in Indian Pediatrics found that allergic symptoms diminished in children with allergies who took a probiotic supplement...
Can Fish Oil Prevent Childhood Allergies? By Kimberly Beauchamp, ND
A study in the British Medical Journal reveals mothers may reduce their baby's chance of developing eczema and food allergies by taking a fish oil supplement while they're pregnant. The balance of fatty acids in our diets affects immune function...
Natural Therapy May Help Relieve Allergies By Maureen Williams, ND
Natural therapies may be an important option when it comes to seasonal allergy relief. A study in Food Science and Nutrition found that a beta-glucan supplement relieved hay fever sufferer's symptoms and improved their quality of life....
Featured Recipe Paprika Rice (gluten-free, vegan, ACD) Smoked Spanish paprika adds rich and alluring flavors this dish. It's delicious, easy to make and makes the perfect side dish to any main course. The flavors mesh well with Mexican or Spanish inspired meals.
1 1/2 cups brown basmati rice
1/2 medium yellow onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, peeled and finely chopped
6 small garlic cloves, peeled and minced
3 cups water, broth, or mix (I did half and half)
3/4 tsp unrefined salt
2 Tbsp extra virgin olive oil
1 1/2 tsp smoked Spanish paprika
1 tsp ground cumin
1/2 tsp ground coriander
2-3 Tbsp finely chopped cilantro, or more to taste
unrefined salt and freshly cracked pepper, to taste
Soak rice in 6 cups of water for 6-12 hours. Drain rice in a fine colander, and discard water. Rinse rice very well. Place rice in a rice cooker with vegetables, broth/water, olive oil, salt, smoked paprika, cumin, and coriander. Stir together, then place cover on rice cooker and cook per manufacturer's recommendation.
If you don't have a rice cooker, do the same thing but place in a pot on the stovetop. Bring to a boil, then cover and reduce to a simmer. Let cook about 45 minutes, until liquid is absorbed and rice is tender.
Remove cover and toss rice with a fork. Add fresh cilantro to hot rice and stir, seasoning with salt and freshly cracked pepper to taste. Transfer to a serving bowl, and if desired, drizzle with olive oil and garnish with additional chopped fresh cilantro and a dusting of smoked paprika. Serve.
Store leftovers in a well-sealed container in the refrigerator for up to 5 days.
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