*Adopted with permission from the Institute of Functional Medicine
For more information on eating a Hypo-Allergenic Diet see the end of the post.
Pickled Beets - Serves 4-6
Adapted from “The Allergy Self Help Cookbook”, by Marjorie Hurt Jones, R.N. Rodale Press, Emmaus, Pa.
- 4 beets, cooked and skinned
- 1⁄4 cup water
- 1 Tbsp. brown rice syrup or fruit sweetener
- 1⁄4 cup rice vinegar
- 1⁄4 tsp. ground cinnamon
- pinch of cloves and allspice
Combine the water, sweetener, vinegar, cinnamon, cloves and allspice in a medium saucepan. Simmer for 2 minutes. Stir in the beets, and heat through. Serve hot, warm or cold. If you are storing for later consumption, make sure to double boil your glass container to seal the lid and remove oxygen, which is the most common cause of spoilage.
What is eating a Hypo-Allergenic Diet?
Hypo-Allergenic is also known as Oligoantigenic or Elimination diet.
This means that we avoid eating the most common ingredients that cause people inflammation and digestive issues. IT IS NOT A DIET TO LOSE WEIGHT. It should be viewed more as a food sensitivity TEST.
The top 5 offenders include: wheat, dairy, corn, soy, and eggs.
Note that some of the foods on the list are very nutritious, so if you are not sensitive to the food, bring them back into your diet (ie. eggs).
Try and stay away from packaged, canned, processed and deep fried foods. And be cautious of dehydrated and dried foods for they often contain added sugars and preservatives. Raw and fresh is often your best bet for optimal health.
To get your free comprehensive Hypo-Allergenic eManual including dietary guidelines, recipes for a 7-day meal plan, shopping lists, and food re-introduction schedule, sign-up HERE.
*For Daily Dose Subscribers, you’re manual is already downloaded into your worksheets page.