Category Archives: Uncategorized

What is hay fever?
Hay fever is an allergy to proteins in the pollen of trees, grasses, and some plants, or mold that affects the mucous membranes of the nose, eyes, and air passages.

Symptoms
Itchy red eyes; watery discharge from the nose and eyes; sneezing; fatigue; and nervous irritability.

For some, over the counter medication can provide temporary relief from hay fever.  In addition to medication, there are a few extra steps that may provide added relief which can be used in conjunction with medication.

Practical Tips and suggestions

1.  Try to avoid working in the yard.  If you must do so, try to get out there before 10:00 am.  If you do work outside, try wearing a nose/mouth mask and goggles to keep the pollen from getting into you eyes.  And mow your lawn before the grass flowers.

2.  Keep windows and doors shut during your local blossoming season.  Use air conditioning if possible.

3.  Keep your windows closed while driving.  Use the car air conditioner instead

4.  Shower thoroughly (wash hair), and change clothes after spending time outside.  This is especially important before bed.  Think of all that pollen stuck to your skin and hair…now on your cozy pillow – yuk!

5.  Avoid placing laundry outside to dry.

6.  Keep pets either inside or outside.  Their fur is excellent for attracting pollen.

7.  Invest in a good-quality air purifier and filter in your home.  You can even purchase a little air purifier for around your neck (dress it up with a little bling and scarf and you’re good to go girlfriend).
8.  A neti pot may be used (sparingly) to flush out nasal mucus and debris. Use clean, filtered water.  Overuse is contraindicated and may exacerbate already irritated and inflamed nasal membranes.

*please see below for health disclaimer

If you’re not keen on over the counter medication for hay fever relief, there are definitely some holistic options out there for you.  One key element to think about during allergy season is keeping your immune system super strong.  This can be achieved in a variety of ways, including but not limited to: changing your diet, using essential oils, taking immune boosting herbs and supplements, acupuncture, teas, and vitamins.

*If you’re like me, holistic remedies are always an option.  But always used with caution.  If you are interested in incorporating herbs as a part of your healing regimen, please consult with a holistic practitioner or medical doctor, as herbs can possibly interfere with medications, and over the counter hay fever remedies.

Herbs

1.  Alfalfa supplied chlorphhyll and vitamin K.  Use a liquid form.  Take 1 tablespoon in juice or water twice daily.

2.  For red, itchy eyes, place slices of cool cucumber over the eyes.  Rotate this treatment with steeped, cooled black tea bags placed directly on the eye lids.

3.  Eucalpyus oil can relive congestion if used in a steam inhalation or added to bath water.  Also mix with an oil (such as coconut or olive) and apply to chest or back at night.

4.  Alcohol-free eyebright and lady’s mantel (yarrow) liquid extracts are good for relieving hay fever symptoms.  Use as directed on label.

5.  Horehound, mullen leaf, stinging nettle, and/or wild cherry bark help to ward off severe allergic reactions.

6.  Use tumeric to reduce inflammation.

7.  Nettle leaf is very good for all types of allergies.

8.  Noni juice aids in relieving symptoms of hay fever.

9.  Look into local bee pollen, I’ve heard this works for some.

Additional Recommendations

1.  Eat more fruits (especially bananas), vegetables, raw nuts and seeds (and grains if tolerated).  A high fiber diet is helpful.

2.  Include homemade dairy free yogurt.

3.  Refrain from eating cane-sugar, processes foods, chocolate, coffee, dairy products, soft drinks, white flour products, and using tobacco.

Important nutrients

1.  Coenzyme Q10 (30 mg twice daily) – improves oxygenation and immunity.

2.  Bromelain (1,000 mg 3 times daily b/t meals) – reduces inflammation associated with hay fever symptoms

3.  Vitamin B complex (as directed on label) – used for proper immune function.

4.  Vitamin C with bioflavonoids (3,000 – 10,000 mg 3 times daily) – a potent immunostimulant and anti-inflammatory.  Use a buffered form.  I use this one.

Resources

Know your pollen count.
Enter in your zip code for your allergy forecast.

I was pleasantly surprised to find that the weather channel (of all places) provides some great resources for hay fever (and some awesome alternative/holistic information) nice touch weather channel!

Home page
Great natural relief suggestions
Alternative therapies
(A plant alternative to antihistamines)
Effects of weather and sports on eczema

*
Stayed tuned for part II: Hay fever and holistic healing for children.

Content Reference
Phyllis A. Balch, CNC. (2010).  Prescription for Nutritional Healing, 5th Edition.
Pengiun Group Inc: New York.
(aforementioned content covering hay fever, recommendations,
nutrients, practical suggestions, and herbs all gathered from above reference).

Ingredients
-2 cups oats
-1/2 cup almond flour
-1/2 cup walnuts (soaked and dried)*
-2 tablespoons chia 6 water
-2/3 cups apricots
-2/3 cup shredded coconut
-5 dates (pitted and soaked for 2-4 hours)
-1 ounce cashews butter (2)
-1/4 cup coconut oil
-1/4 cup honey
-1 teaspoon vanilla
-pinch

1 cup cashews
1/4 cup honey
2 teaspoons vanilla
3 table coconut oil
date water to thin if needed

Ingredients
-2 cans coconut milk
-1/3 cup grade B maple syrup
-3 dates, pitted and soak for 2 hours
-2 fresh vanilla beans
-1 teaspoon vanilla

Caramel Sauce
-6 dates, soaked in filtered water for 6-8 hours, reserve date water
-1 tablespoon honey*
-1 teaspoon vanilla
-1/2 to 3/4 cup reserved date water

How To

The Berkeley Farmers Market has put together a huge list of ways to store produce without plastic.   The market went plastic-free last year and is doing everything it can to encourage customers to not only bring their own bags and containers but to skip the plastic when they get home as well.  The information is listed below.  And here is a printable PDF version of the flyer, HowTo Store Fruits and Vegetables: Tips and tricks to extend the life of your produce without plastic (PDF).
HOW TO STORE VEGETABLES WITHOUT PLASTIC
Always remove any tight bands from your vegetables or at least loosen them to allow them to breath.
Artichokes‐ place in an airtight container sealed, with light moisture.
Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.
Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens‐ place in an airtight container with a little moisture.
Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.
Corn‐ leave unhusked in an open container if you must, but corn really is best the day it’s picked.
Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.
Fava beans‐ place in an air tight container.
Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic‐ store in a cool, dark, place.
Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.
Lettuce‐ keep damp in an airtight container in the fridge.
Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio‐ place in the fridge in an open container with a damp cloth on top.
Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas‐ refrigerate in an open container
Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions‐ Remove any band or tie and place in the crisper.
Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.
Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.
HOW TO STORE FRUIT WITHOUT PLASTIC
Apples‐ store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
Citrus‐ store in a cool place, with good airflow, never in an air‐tight container.
Apricots‐ on a cool counter to room temperature or fridge if fully ripe
Cherries‐store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.
Berries-Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
Dates‐dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in.  Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.
Figs‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un‐stacked.
Melons‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
Nectarines‐ (similar to apricots) store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.
Peaches(and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.
Pears‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Persimmon
–Fuyu‐(shorter/pumpkin shaped): store at room temperature.
–Hachiya‐ (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and  then, but don’t stack‐they get very fragile when really ripe.
Pomegranates‐ keep up to a month stored on a cool counter.
Strawberries‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.
One question I’m often asked is how to store loose salad greens without plastic. That’s a tough one. I don’t have a great answer. We actually don’t buy loose salad greens very often, opting for heads of lettuce, which are sturdier. Our strategy, if we did buy loose greens, would be to eat them right away and save hardier veggies for later in the week. (You can store chard in a glass of water too, like a bouquet.)
We also don’t freeze veggies and fruits  or buy them frozen. We eat what we can get from the farmers market when it’s available, and we don’t expect to have strawberries in December.
I’d love to hear about your produce storage ideas/challenges.

Years ago after I moved to Sacramento I attended my first Earth Day celebration.  Can I tell you, I was disgusted.  Now I’m not a cynical person, if anything I’m quite logical.  Let me paint the picture for you.  Image a huge beautiful green park.  Now picture that park with garage all over it.  Picture thousands of plastic forks, spoons, plates, plastic beer cups, styforgoam boxes and plates and paper, paper everywhere.  How counter intuitive is this entire picture?  A celebration for the earth that contributes nothing but more waste and pollution for the earth.  It really got me thinking about what Earth Day means anyway.  Is it sort of like Mother’s Day?  We love our mother everyday, but one day each year we go through ritualistic, tangible efforts to show this love.  If so, then our efforts on Earth Day should be as waste-less as possible, right?  Sounds logical to me.  I currently live in Davis and we have a fantastic festival every year over Mother’s Day weekend.  I give credit to UC Davis for organizing this earth loving weekend!  It’s a festival any earthing loving person would be proud of.  Let me just sum it up for you: it’s a alcohol free event, and zero-waste event.  That’s right, zero waste.  Someone finally made the connection here.  I feel good about attending this festival.  


So what will I be doing this Earth Day?  


The same thing I do everyday – and this is being environmentally mindful and thoughtful, decreasing waste within my means and capability and making a difference on a policy level (getting involved in something, somehow).  


Here are just a few little things I do everyday to decrease my waste in my kitchen


Here are ways to get involved on the policy level 

Ingredients
Dry 
-2 cups almond flour*
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-3 leveled tablespoons coconut flour
Chai mix:
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground ginger
-1/8 teaspoon ground nutmeg
-1/8 teaspoon ground allspice
-1/8 teaspoon ground cardamom
Wet 
-1 egg
-2 tablespoons applesauce 
-2 tablespoons honey
-3 tablespoons oil of choice (I use grapeseed)
-1/2 teaspoon apple cider vinegar
-1/2 cup grated zucchini 

How To
Preheat oven to 325
1.  Mix together almond flour, baking soda, salt, coconut flour, and all the chai spices.  Set aside.
2.  In a separate bowl, add honey, eggs, oil, and cider and briskly whisk until well incorporated.  Fold in zucchini. 

3.  Mix dry and wet ingredients together.
4.  This batter is wet, so don’t be afraid.  With oiled hands forms balls of dough and place on non stick surface.
5.  Bake for 20 minutes
6.  Immediately transfer to cooking rack.
7.  Makes 6 rolls 

Ingredients 
-2.5 ounces Raw organic cocoa butter 
-3.5 ounces Raw organic unrefined shea butter 
-Organic jojoba oil
1/2 teaspoon vanilla
1/2 teaspoon vegetable glycerine 


How To