Parsley Pesto and Sesame-Free Hummus

|Karen Fischer

Makes 2 small jars; preparation time 10 minutes

This delicious protein-rich, alkalising spread is from The Eczema Detox book. 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!

Parsley Pesto is not suitable if you have a nut allergy.

Ingredients

1 large bunch parsley
1/3 cup rice bran oil (see notes)
1 cup unsalted raw cashews (roasted cashews contain salicylates and amines)
2 tablespoons filtered water
freshly minced garlic to taste (begin with ½ teaspoon)
¼ teaspoon Celtic sea salt (optional)

 

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.

 

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 Detox 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

1½ cups home-cooked chickpeas (or use 1 x 400g/14oz canned organic chickpeas, drained and rinsed)
1 small clove garlic, minced (adjust to taste)
1 tablespoon rice bran oil* (see notes)
4–5 tablespoons (80–100ml/3–4fl oz) filtered water
¼ teaspoon Celtic sea salt (canned chickpeas are salty so adjust to taste)
optional: ½ handful of chopped spring onions (green parts)

 

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.

 

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.

Copyright 2017 text and photos by Karen Fischer

Photo: Cashew nut butter, parsley pesto and sesame free hummus from The Eczema Diet and The Eczema Detox.

Products 

At Eczema Life, we recommend nutritionist Karen Fischer's low food chemical program (The Eczema Detox) along with additive-free supplements for skin health and wellbeing. Click on the images to view more details:

          

 

The Eczema Toolkit

the holistic way to clear skin

The Eczema Detox is Karen Fischer's latest best-selling eczema manual designed to help you find relief. Through her work she found some patients needed a special program to identify personal triggers, so the FID Program was created. The Eczema Clear Skin Toolkit combines gut health and nutrition with soothing, barrier repair skincare and supplements to calm the itch and support skin repair, the immune system and more. If you’ve tried everything and nothing has worked, this is the skin calming toolkit you've been praying for.

learn more

Eczema Friend

the itch buster  |  rash cream

The low pH eczema cream that helps to relieve itchy skin, red skin rash and mild eczema and dermatitis. Suitable for all types of rashes. It's the cream you'll wish you had tried first.

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Frequently asked questions

Does food allergy trigger eczema?

Food allergy and eczema are closely linked, and allergies can absolutely make eczema worse, but they're often not what starts it in the first place. In fact, research suggests the reverse may be more accurate: eczema itself may come first and increase the risk of developing food allergies, rather than the other way around (Tsakok et al. 2016). One study found that babies with eczema were up to six times more likely to become
sensitised to foods compared to those without eczema. In children with established eczema, up to 66% showed food sensitisation, with confirmed food allergy in up to 81% of cases (Tsakok et al. 2016).

If you or your child has a diagnosed food allergy, those foods should be avoided for now. For additional guidance, the Food Intolerance Diagnosis (FID) Program in The Eczema Detox book can help identify food intolerances that do not show up in allergy tests (see next FAQ).
Do food allergy tests help eczema?

Skin prick tests and other food allergy tests including blood tests and patch tests can be unreliable on their own, so an oral food
challenge (supervised by an allergy specialist if you are prone to anaphylaxis), is the most accurate way to confirm whether you or your child is reacting to a particular food. For additional guidance, the FID Program in The Eczema Detox book can help you to identify your personal triggers.
About the authors

Ren Karen Fischer is a nutritionist, mother of two, and award-winning author of seven books, including the bestsellers The Eczema Diet and The Eczema Detox. Fischer is also a peer-reviewed published researcher, and is currently undertaking eczema research as part of a Master's by Research at Bond University. Combining clinical research with real-world experience, she is dedicated to advancing evidence-based care for eczema.

Nutritionist Bonnie Taylor holds a Bachelor of Health Science degree and helps people with eczema identify their individual triggers through the FID Program. Taylor has worked alongside Fischer for many years and offers nutrition consultations by appointment.