Sesame-free Hummus
Serves 6; preparation time 10 minutes (if cooking the chickpeas there is additional soaking and cooking time)
This delicious hummus recipe from The Eczema Diet can be used to accompany crackers and vegie sticks, use a dollop on salads or spread it onto sandwiches or toast for a protein-rich snack, breakfast or lunch.
Ingredients
Method
Place all ingredients into a food processor and blend until smooth. Add a splash of water if a thinner consistency is desired. Hummus will last for 4–5 days in the refrigerator if stored in a sealed container.
Parsley Pesto
Makes 2 small jars; preparation time 10 minutes
This delicious protein-rich, alkalising spread is perfect for special occasions. Spread it onto plain rice crackers or use as a dip for vegies sticks. It’s great on sourdough toast and sandwiches, or add it to gluten-free pasta for a quick meal. Eat in moderation ... this dip can be quite addictive!
Ingredients
Method
Cut half the stems off the parsley, wash the leaves in a bowl of water and shake off excess water before placing them into a food processor. Add the remaining ingredients and blend well. The dip will last for 4–5 days in the refrigerator if stored in a sealed container.
NOTES (for both recipes)
Breastfeeding: if you are breastfeeding a baby who is windy or has colic, you may need to avoid using raw garlic and spring onions.
If you have eczema or salicylate sensitivity use rice bran oil. If you don't have eczema or salicylate sensitivity you can use extra virgin olive oil. If you have acne favour e.v. olive oil as it does not affect oil content of the skin.
Parsley Pesto is not suitable if you have a nut allergy.
Both recipes are from:
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We loved hummus before the Eczema Diet & so pleased we can all have it now. Some tips: the flavours will develop in the fridge so dont overdo the garlic first time around; experiment with other additions you can handle we vary with beetroot, citric acid, chives, parsley; I have been known to add rice malt syrup or maple syrup to sweeten it slightly for a toddler (sshh don’t tell my Lebanese mother-in-law that one)!
Really excited to try all the recipes! Just got my Eczema Diet book. I’m 28 and have been suffering with eczema since I was 5 years old.
Thanks for commenting on the blog and your kind words.
Let us know if you have any questions or concerns, we are here to help (but I think you already know that) :)
I have had 30 years of eczema, topical steroids and then 10 years of TSW. I have tried numerous naturopathic ways to get off the steroids and repair the skin with no success. I just get more fatigued each year to the point of barely existing. It’s horrific! In all that time I’ve also lost all of my hair four times. After much research over the years I am extremely excited about what Karen and Skin Friend can accomplish to heal and repair our eczema skin. Talking about salycites in food makes so much sense. I am excited about beginning this new road to recovery when my Skin friend and Eczema and Eczema Detox books arrive shortly.
However, most importantly is the support I’m already receiving from the Skin Friend team. It is making such a difference that I am not trying to do this all alone or being a guinea pig for another well meaning healer. thank you.
Ella Balkwill