*Adopted with permission from the Institute of Functional Medicine
For more information on eating a Hypo-Allergenic Diet see the end of the post.
Sweet Potato Delight - Serves 1-2
Adapted from “The Allergy Self Help Cookbook”, by Marjorie Hurt Jones, R.N. Rodale Press, Emmaus, Pa.
- 2-4 Tbsp. chopped nuts
- 2 medium sweet potato, cooked
- 1 tsp. oil
- 1 Tbsp. fruit sweetener, molasses or brown rice syrup (optional)
In a large frying pan, dry-roast the nuts over medium heat for a few minutes. Shake the pan often. Cut the cooked sweet potato into 1⁄2” pieces. Add the oil to the pan. Push the nuts to the outer edges. Add the sweet potatoes. Cover and cook for 2 minutes. Uncover, and cook for 5 minutes, until everything is heated through and browned on one side. Add the sweetener before serving.
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).
Also remember, many non-gluten or non-dairy foods may not be healthy. Just because they remove those ingredients does not mean they haven’t replaced them with other poorer quality ingredients.
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.