Showing posts with label Summer. Show all posts
Showing posts with label Summer. Show all posts

Friday, 3 July 2015

Wealden Wellbeing

Bless You!


With nearly 18 million of us suffering from it in the UK alone, hay fever seems never ending for those itching and snuffling throughout summer. But what are the options for treatment? We talk to three holistic health experts to get their advice on some natural remedies...

The team at Helios Tunbridge Wells...

What is Homeopathy and how does it work?

Homeopathy is a system of medicine that uses minute doses of substances, usually from plant or mineral origin, prepared to traditional methods. The word Homeopathy comes from the Greek words and means similar suffering. This refers to the central philosophy that a substance which can produce symptoms in a healthy person can, in homeopathic dose, cure those symptoms in a sick person. For example a person suffering from typical hay fever symptoms of streaming and irritated eyes and nose might be given a remedy prepared from an onion.

Can homeopathy help with the symptoms of hay fever?

We receive many telephone calls and enquiries in the pharmacy asking for help with hay fever. There are many remedies that might help with hay fever symptoms but in order for homeopathy to be effective it is important to match the person’s symptoms as closely as possible to the remedy picture or for very severe, long standing problems have an in-depth consultation with a homeopath. 

Are there particular homeopathic remedies you would recommend for the condition?

Two of the most commonly prescribed remedies for typical symptoms of irritated eyes and nose, sneezing etc are Mixed Pollens and Grasses, which contain pollens from grasses, trees, shrubs and flowers and a combination of three remedies Euphrasia, Allium Cepa and Sabadilla.

To find out more about Helios Homeopathy visit their shop and clinic at 97 Camden Road, Tunbridge Wells, call 01892 537254 or see www.helios.co.uk.






Health coach and personal trainer, Sophie Pattihis

Are there foods hay fever sufferers should avoid when pollen counts are high? 

Allergic reactions, like hay fever, are not just inconvenient symptoms to be suppressed, but a valuable signal from the body that it is struggling with stress, acidity and inflammation caused by diet, lifestyle and gene expression. based on each client’s bio-individuality – the vital key to being able to ‘eat yourself out of ’ any inflammatory state. There are certain foods that commonly trigger inflammation such as processed wheat and dairy, refined sugar, animal protein and alcohol.

Are there any foods that will help alleviate symptoms? 

Yes! Salads, smoothies, juices and stir fries are the way to re-balance naturally. Raw, organic veg, fruits, nuts and seeds are rich in the anti-oxidant vitamin C and flavonoids, a group of plant pigments with natural anti-histamine properties. Examples of great options are dark green vegetables like spinach, broccoli and kale and orange and red foods such as tomatoes, beetroot and berries. Sunflower seeds, pumpkin seeds and walnuts are also beneficial.

Do you recommend any specific supplements – vitamins and minerals – that will help? 

Rather than ‘supplements’, I have my top three bio-available foods that the body can easily recognise and use immediately. Wheatgrass powder fortifies the blood, is antiinflammatory and is the best source of living chlorophyll. Raw honey and bee pollen contain quercertin, another anti inflammatory compound that’s great for the immune system and Omega 3 fish oil is an effective antioxidant. 

See Sophie’s website for health coaching appointments, inspiration and recipes galore: www.thefeelingway.com







Healer and author, with a special interest in plants, Anna Parkinson

When using herbs medicinally, would you recommend taking them in tincture, tea or tablet form? 

I would recommend a tincture or a tea over tablets because I like to use herbs as fresh as possible. Making a tea with fresh herbs is so easy: pour hot water over a small handful of leaves and leave it covered to steep for 15 minutes before drinking. A tincture is made from the essence extracted in alcohol, also easy to take as drops in water. 

Are there any herbs which are of particular benefit to hay fever sufferers? 

Nettle tea, made as above, will clear the liver and it’s delicious if made from fresh leaves. Rosemary tea clears and dries nasal passages, and sage tea will do the same for throat and chest. My personal favourite for itchy eyes are eye-drops made from distilled loosestrife root, Lythrum salicaria, a 17th century recipe that is fantastic for any eye problem. A witch hazel eye bath is also good. Eyebright is commonly recommended also.

Can I grow any of these herbs in my garden?

Plants have such a varied and wonderful interaction with us that many plants will treat the same ailment, but personally I think the best ones to use are the ones you can obtain closest to home. Many of the most effective herbs, like loosestrife, grow wild in the countryside around you. Anyone can grow sage, rosemary and thyme in a pot and these will serve you all through the year, for coughs and chest infections in the winter and hay fever in the summer.

Anna is the author of ‘Nature’s Alchemist: John Parkinson, herbalist to Charles I’, and
'Change your Mind, Heal your Body’. For more about Anna see www.annaparkinson.com. For appointments call 0781 806 1605

Friday, 26 June 2015

Simple Summer Fare

WT picks out a few of their favourite recipes for summer time! 

 

No one want's to be slaving over a hot hob in the summer. So here are a few recipes we love to give you some inspiration for the parties, picnics and BBQs to come...

 

Feta, Watermelon and avocado salad


Watermelon is amazing in a salad, bringing a gorgeously sweet crunchiness. Combine that with salty feta and ripe avocado and you have a feast that's as lovely to eat as it is to look at.





What you'll need...
  • 500g watermelon
  •  salad leaves (lamb's lettuce, rocket or baby leaves)
  • 2 avocados, peeled, stoned and cut into small chunks
  • small bunch of radishes, halved
  • 100g sun-dried tomatoes
  • 150g feta, cut into small cubes
  • juice of 1 lime
  • 2tbsp olive oil
  • a few sprigs of mint
  • salt and black pepper


What to do...

Cut the watermelon into chunks, removing the peel and seeds. Do this over a bowl to catch the juice and set the juice aside.

Put the salad leaves in a bowl or on a serving platter and add the watermelon, avocados, radishes and feta.

Whisk together any watermelon juice with the lime juice and olive oil, then season with salt and pepper. Drizzle this dressing over the salad and garnish with a few sprigs of mint.


Davina's 5 Weeks to Sugar-Free is published by Orion Books at £16.99. www.orionbooks.co.uk
Photographs: Andrew Hayes-Watkins Recipes:


Thai spiced courgette fritters with sweet chilli dip


These small, spicy morsels have a tangy kick and make delicious finger food for a summer garden party.







What you'll need...
  • 2 medium courgettes 
  • 4 spring onions, finely chopped 
  • 2 beaten eggs 
  • 2 heaped tbsp plain flour 
  • 1-2 tsp green Thai curry paste 
  • 1 stick lemon grass, finely sliced (or use juice and zest of ½ a lime) 
  • 1 small handful of coriander, finely chopped 
  • 1 tsp fish sauce (or soy sauce) 
  • ready made sweet chilli dipping sauce to serve  

What to do...

Grate the courgettes and squeeze out some of the liquid (place in a colander or sieve and press a saucer down on top) this will help the fritters stay crispy.

Add the other ingredients, but save half the coriander as a garnish. Combine thoroughly. 

Form the mixture into patty shapes and sauté in a little oil until crisp and golden. 

Serve with sweet chilli dip.


Photographs: David Merewether Recipes:


 Summer Tomato and Horseradish Salad


For this salad it's great to try and get a whole mixture of different tomatoes, at room temperature, nice and ripe. Let them sunbathe on the window ledge if need be! Try and get hold of fresh horseradish – give your greengrocer a challenge to get some in.




What you'll need...






What to do...
 
Cut the bigger tomatoes into slices about 1cm/½ inch thick. You can halve the cherry tomatoes or leave them whole. Then sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What's going to happen here is that the salt will draw the excess moisture out of the tomatoes, intensifying their flavour. Don't worry about the salad being too salty, as a lot of the salt drips away. 

Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen (approximately 6 tablespoons), and 1–2 tablespoons of vinegar, but do add these to your own taste. Toss around and check for seasoning – you may or may not need salt but will certainly need pepper. Add the garlic. Now start to add the horseradish. Stir in a couple of teaspoons to begin with, toss around and taste. If you like it a bit hotter, add a bit more horseradish. All I do now is get some finely sliced flat-leaf parsley (stalks and leaves) and mix this into the tomatoes. Toss everything together and serve as a wonderful salad, making sure you mop up all the juices with some nice squashy bread. 

This salad is fantastic with roast beef, goat's cheese or jacket potatoes. And to be honest, even if you put these tomatoes in a roasting tray and roasted them with some sausages scattered around them it would be nice.

Recipe: Jamie Oliver www.jamieoliver.com



Baked Beetroot with Horseradish Creme Fraiche and Spring Onions


Juliet Bidwell provides the inspiration to spice up our side dishes and present a delicious meal with a tantalising twist...







What you'll need...

  • 3 medium raw beetroots, washed (One could substitute cooked beetroot for this dish, which also reheats well.)
  • 3tbsp crème fraîche
  • 3tsp horseradish
  • 2 spring onions, sliced
  • 2tbsp chopped chives
  • salt and pepper


What to do...


Pre-heat the oven to 180°C
Wrap each beetroot in foil, place in a roasting tin and bake for 90 minutes, or until cooked.Leave to cool, then peel and slice the beetroot. 

Mix the crème fraîche and horseradish together, stir in the spring onion and chives and season.Spoon over the beetroot and pop into a hot oven for 10 minutes in order to heat through.

Photographs: David Merewether
Recipes: