Food as a Natural Treatment for Chronic Hives: Breakfast Recipes
One of the best ways to use food as a natural treatment for hives is to turn your favorite hives-fighting and low allergenic foods into delicious breakfast dishes. The following breakfast recipes call for some of the best anti-hives ingredients including oats, carrots, gluten-free flours (such as pure buckwheat flour and flaxseed meal), apples, pears, bananas, and dairy-free milk substitutes (such as rice milk). When using these recipes, you should keep in mind that no food is completely free of potential allergens; only use foods you know you can safely eat without breaking out in hives.
Oat and Buckwheat Muesli with Pears and Grapes
4 servings
Eating a bowl of this healthy, hives-fighting muesli for breakfast is an excellent way to start a day off right. Both pears and red grapes, the two key ingredients in this tempting muesli, rarely cause allergic reactions. In addition, red grapes contain quercetin — a bioflavonoid that has been shown to effectively protect against allergic reactions.
Ingredients
1 1/2 cups rolled oats1/2 cup puffed buckwheat
1/2 cup dried apples, chopped
2 tsp ground cinnamon
1 cup organic pears, diced
1 cup red grapes, halved
3 tbsp brown sugar
Rice milk to serve
Directions
- Preheat oven to 325°F (160°C, gas 3).
- Spread oats evenly onto a non-stick baking tray and toast in preheated oven for about 10 minutes, stirring occasionally. Watch oats very closely when toasting as they can burn easily.
- Remove from oven and let cool. Pour into a large ceramic or glass bowl and add water. Let soak in a refrigerator overnight.
- Add puffed buckwheat, dried apples, cinnamon, and brown sugar to soaked oats. Stir well.
- Divide mixture into serving bowls and top with pears and grapes. Serve with rice milk.
Hives-Combating Carrot Muffins
Yields 12 muffins
These easy-to-bake muffins are gluten-free and therefore suitable for people who are allergic or sensitive to gluten. As a bonus, the carrots featured in these muffins provide your body with some antioxidants.
Ingredients
1 egg1 cup rice milk
4 tbsp canola oil
2 cups quinoa flour or other gluten-free flour
1 tsp guar gum
1 tbsp flaxseed meal
3 1/2 tsp gluten-free baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup brown sugar
1 cup organic carrots, grated
1/4 cup raisins
Directions
- Preheat oven to 400 degrees F (200 degrees C, gas mark 6)
- Beat together egg, rice milk, and canola oil. Combine dry ingredients in a separate bowl.
- Add liquid ingredients to dry ingredients and mix until just blended (do not over-mix). Fold in grated carrots and raisins.
- Fill 12 paper muffin cups with batter (about two thirds full). Bake for 20 minutes.
Omega-3 Omelet with Red Onions and Capers
3 servings
Provided that you are not allergic or sensitive to eggs, this omelet is an excellent natural treatment for chronic hives. Onions, particularly red onions, as well as capers are among the best natural sources of quercetin, a bioflavonoid that helpsrelieve allergic symptoms, including those associated with hives. What's more, this omelet provides plenty of omega-3 fatty acids which are known to have anti-inflammatory properties.
Ingredients
4 large omega-3 enriched eggs1 red onion, chopped
3 tsp capers
2 tbsp extra virgin olive oil
1 1/2 tbsp water
1/4 tsp salt
Directions
- Grease a non-stick frying pan with a paper towel dipped in extra-virgin olive oil. Add onion fry until almost golden.
- Beat eggs, water, and salt together in a small bowl. Add capers to mixture and pour over onions.
- Cook until egg is just set. Turn omelet over once.
- Transfer omelet onto a plate. Garnish as desired.
Oat Muesli with Apples and Raspberries (Dairy-Free)
4 servings
This dairy-free recipe features apples and raspberries, both of which are among the best natural sources of quercetin. Quercetin is a bioflavonoid that has been shown to effectively protect against allergic reactions. Quercetin inhibits histamine release by stabilizing cell membranes of mast cells and basophils. Histamine is responsible for many symptoms associated with allergic reactions such as hives.
Ingredients
1 1/2 cups rolled oats1/2 cup popped rice
2 tsp ground cinnamon
1 cup organic apples, diced
1 cup raspberries
3 tbsp brown sugar
Rice milk to serve
Directions
- Preheat oven to 325°F (160°C, gas 3).
- Mix oats, sugar, and cinnamon in a bowl. Spread mixture evenly onto a non-stick baking tray.
- Toast oat mixture in preheated oven for about 10 minutes, stirring occasionally. Watch mixture very closely when toasting as it can burn very easily.
- Remove from oven and let cool. Pour into a large bowl and stir in popped rice.
- Divide mixture into serving bowls and top with apples and raspberries. Serve with rice milk.
Buckwheat Pancakes with Bananas
Serves 2
Unlike most other pancake recipes, this one requires neither eggs nor dairy, which makes this dish a very good natural treatment for people who suffer from hives. All key ingredients in this breakfast dish — buckwheat, bananas, and brown rice syrup — are considered hypoallergenic, which means that they are among the foods that are least likely to cause allergic reactions in humans.
Ingredients
1 cup buckwheat flour1 Tbsp brown sugar
2 Tbsp potato starch
1/2 tsp salt
1 tsp baking powder
1 cup rice milk
2 Tbsp canola oil
Vegetable cooking spray, for frying
2 large bananas, sliced
Brown rice syrup, to serve
Directions
- Combine dry ingredients in a medium bowl. Add rice milk and canola oil, and whisk until well combined. If batter seems very thick, you may want add a little extra rice milk or water.
- Preheat a large nonstick skillet over medium heat. Spray with vegetable cooking spray.
- With a ladle, pour batter to the size you prefer. Even out batter on skillet with back of a spoon. Cook pancake on medium high heat for a few minutes until bubbles appear. Flip over and continue frying until cooked (a properly cooked pancake appears dense and not sticky when cut in the middle).
- Repeat previous step until batter is gone.
- Serve pancakes with banana slices and brown rice syrup.
