All posts by Jewish Digest

David E’s story

 

Meet David E – 16 year old who manages his Crohn’s with the SCD diet

2 years ago, at age 14, I was diagnosed with Crohn’s after a flurry of invasive tests and thus began my journey into managing my disease. Initially I was put on a six week liquid diet, which was a very difficult period, but it helped bring my calprotectin down from over 3500 to approximately 180. The consultant and I were both quite happy with the result and at my first meeting with the dietitian we discussed the reintroduction of food.

In the meantime my mother had done extensive research into the SCD (Specific Carbohydrate Diet) and discussed it with the dietitian.
Although my team were initially reluctant, feeling the diet to be too restrictive for a (growing) boy, they agreed to a trial but felt that we needed to include some carbohydrates.

To begin with, I stuck to the diet with the inclusion of a substantial amount of gluten-free carbs. However, in January 2020, my numbers had deteriorated and I wasn’t feeling great. My team was urging me to start on Azathioprine. My mother was having none of it, instead she bargained with the consultant to give us 6 weeks to get my numbers under control. She encouraged me to adhere to the diet more strictly by drastically reducing my carb intake and replacing it with proteins.

Through multiple samples, I learned over the course of the next couple of weeks that my numbers had decreased from 1287 to 582, a staggering reduction in inflammation. Two weeks later I achieved a result of 182, which is the same result after my liquid diet.

At the time we had just started hearing about COVID, and whilst the team was not overly worried, I felt now was not a good time to start on immunosuppressants. How right I was. The past year has proven to be a very difficult one for everyone. For vulnerable people, this year has been scary and I count myself lucky that I didn’t have
this additional worry of having to shield.

Whilst this diet requires significant sacrifices in terms of convenience food being unavailable to me, I have adapted to this new way of eating. I don’t feel deprived or hungry, in fact I have never felt better. The reason I am sharing this with you is the fact that many people with IBD may not be aware of more holistic approaches to managing their disease.

I would to happy to share with you my journey to remission through diet and can be contacted through The Jewish Digest. For information about the SCD go to www.breakingtheviciouscycle.info.

 

 

Courgette Latkes with Avocado Tzatziki

latkesMakes 6 Tbsp sized latkes or 10 Tsp sized.

1 Courgette, grated.
3 Spring Onions
1 Handful Flat Leaf Parsley
1 Clove Garlic
1 Egg
1/2 Cup Gram Flour (Chickpea Flour)
1 Tsp Za’atar
1/2 Tsp salt
1/2 Tsp pepper

Cooking oil for frying ( I use rapeseed oil)

Blend the egg, spring onions, garlic and parsley in a blender or placing into a mixing bowl and using a stick blender.

Grate the courgette into a medium sized mixing bowl add the salt, pepper, za’atar, egg mixture and gram flour. Mix well with a wooden spoon.

Heat a large frying pan on a medium heat. Cover the base with 1mm of the cooking oil of your choice.

When the oil is hot (it will look wavy on the surface), use a tablespoon to drop the courgette mixture into little heaps. Gently flatten with the back of the spoon and let them sizzle for 3-4 minutes. They should be golden, at this point flip them over very carefully and let them cook for a further 4-5 minutes. Remove from pan and place on a piece of kitchen roll to absorb excess oil. Serve hot or at room temperature.

Note – They can also be made by preheating the oven to 180 degrees and dropping the mixture onto a baking tray covered in non stick baking paper. Bake until golden brown (roughly 20 minutes)

Avocado Tzatziki (optional)

1/2 Avocado, finely diced
1/2 Cucumber, finely diced
170g Total (or any natural Greek) yogurt
1 Tbsp Fresh Mint, finely chopped
Salt & Pepper to taste

Add all ingredients into a small mixing bowl and combine. Taste, add salt & pepper to taste.

Serve

As canapés by spooning a Tsp of Tzatziki  on top of individual latkes and sprinkle with more chopped fresh mint.

As a side dish by piling up the latkes on a large platter and topping with the Tzatziki.

Make them into a main meal by adding a  poached egg on top with a side of smoked salmon!

Follow Jenny on Instagram @gingrkitchen  for quick, easy, simple recipes!  Jenny is passionate about creating healthy food that is delicious, innovative and inspiring, that can be realistically recreated at home!

Sweet Potato Latkes

sweet potato latjkesSweet Potato Latkes

1 Large Sweet potato, grated
1 Spring Onion, finely sliced (optional)
2 Eggs, whisked
1 Tsp Paprika
1/4 Tsp Salt
1 pinch pepper

  1. Preheat oven grill to medium.
  2. Add all the ingredients into a large mixing and mix until well combined.
  3. On a medium heat, heat a large, non stick, oven proof frying pan with 1 Tbsp oil.
  4. Pour in enough mixture to cover the base of the frying pan, about 1cm thick. Leave to cook for 4-5 minutes.
  5. Transfer the pan to the oven and grill until firm on top (4-5 mins).
  6. Use a flat spatula to loosen the base then slide out of the pan onto a plate.
  7. Either use a cookie cutter to cut out round latkes or leave it whole for a giant latke!
  8. Delicious topped with anything from tomato and grated cheese to smoked salmon and avocado!

Follow Jenny on Instagram @gingrkitchen for quick, easy, simple recipes! Jenny is passionate about creating healthy food that is delicious, innovative and inspiring, and can be realistically recreated at home!

COVID-19 update on shielding: 24th June 2020

The Government has announced a relaxation of its guidelines for those individuals that are shielding. These changes come into effect on the 6th July and include removing the need to social distance within a household, meeting individuals from other households outdoors and forming support bubbles. The shielding programme is expected to be paused at the end of July.

For further details please refer to the Crohn’s and Colitis UK website here: https://crohnsandcolitis.org.uk/news/advice-for-people-with-crohns-and-colitis-self-isolation-social-distancing#new-shielding (“What do the new shielding guidelines mean for me?”) and the Government website here: https://www.gov.uk/government/publications/guidance-on-shielding-and-protecting-extremely-vulnerable-persons-from-covid-19/guidance-on-shielding-and-protecting-extremely-vulnerable-persons-from-covid-19.

The guidance is different for those that are deemed ‘clinically vulnerable’ and ‘clinically extremely vulnerable’.

It is important that all individuals remain to be careful and diligent about social distancing and hand hygiene.

Guidance is continually evolving. If you are uncertain about how to interpret the guidelines it is important to seek advice from your GP and/or IBD nurse/doctor. Alternatively, feel free to contact Jewish Digest and we will try and assist you.

Sweet potato, carrot and turmeric soup

sweet potato turmeric soupStudies have shown that curcumin, a compound in turmeric, may reduce inflammation in the body

Ingredients:

1 onion, diced
2 tbsp light olive oil
4 large sweet potatoes, cut in chunks
6-8 large carrots, roughly sliced
1 tbsp herbamare
1 tsp turmeric
Few grinds of fresh black pepper
½ tsp cumin (optional)

Heat the oil in a saucepan and sauté the onion for a few minutes until translucent.  Add the sweet potatoes, carrots and spices and enough water to just cover the veg.  Cover and cook for approx. half an hour or until vegetables are soft.  Take off the heat and liquidise with a hand blender until smooth.        Top with a poached egg for a super nutritious lunch!

Note: Herbamare is a seasoning salt infused with herbs and vegetables and adds great flavour to soups.

Grain-Free Chocolate Coconut Banana Pancakes

pancakes
Makes 6 pancakes
Ingredients
Garnish
Instructions
  1. Put all the ingredients except for the coconut oil into a bowl and blend together with a hand stick blender.
  2. Melt the coconut oil on a gentle heat and put into a separate bowl.
  3. Heat your pancake or frying pan over a medium heat and take a square of kitchen roll, dab it into the oil and then wipe your pancake or frying pan with the oil.
  4. Once the oil is hot, take ¾ ladle of the pancake mixture and pour into the pancake pan.
  5. Cook until golden brown on the underside (approx. 1 minute), then flip over and cook until golden brown on the other side (about 30 seconds).
  6. Once you’ve cooked all 6 pancakes, stack them back on top of each other in a set of 3 to warm through in the hot pan and flip over to warm the other side.
  7. Serve warm with a drizzle of agave nectar, sliced bananas, toasted coconut chips and chocolate shavings on top.

LISA’S TIP – After you have poured in the pancake mixture, shake the pan gentle to ensure the mixture is evenly spread. It’s hard to believe that you don’t need flour, milk or refined sugar to create a lovely, light and kid-approved pancake. Although delightful, don’t be expecting your run-of-the-mill carb-filled pancake. These have more of an eggy crepe-like texture, which is equally appealing.  If you’re used to eating clean healthy foods, you will more than likely LOVE these. Low-calorie, high-protein, gluten-free and wheat-free…. what’s not to love? Not only do they make a quick and easy breakfast, but they’re also the perfect pre or post-workout fuel, you can even add your favourite protein powder.

100 GLUTEN-FREE RECIPES AT YOUR FINGERTIPS ❤ The My Relationship with Food cookbook is available on the iBooks Store for just £2.99 (normally £9.99) until the end of February!!

If you’ve not got your hands on a copy yet (or if you’d like a virtual copy as well as a hard copy – perfect for on the go) then why not take advantage of this limited time offer and quickly and easily download the book onto the Apple device of your choice today! Hit the link in my profile 👉🏻 @myrelationshipwithfood Or visit

https://nam10.safelinks.protection.outlook.com/?url=https%3A%2F%2Fbooks.apple.com%2Fgb%2Fbook%2Fmy-relationship-with-food%2Fid1221468096&data=02%7C01%7C%7C1bb8135c5cee4a47f70808d7b30797e6%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C637174717494875146&sdata=pIIjS5r3sdkhDXFSzFXAhCN1A27U5W%2BeaO53Q030jv4%3D&reserved=0

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❤ #myrelationshipwithfood

Healthy Honey Cake

healthy honey cakePeople with various different diets can use this recipe. It is especially relevant to people with gluten free (GF) and Anti-Inflammatory diets (AID) and can also be used by people on a Specific Carbohydrate Diet (SCD) by replacing or removing the sugar.⁣

Ingredients ⁣
• 4 organic eggs⁣
• ½ cup of brown sugar (optional!! can be replaced with coconut sugar or easily left out completely) ⁣
• 1 cup of mild & light olive oil⁣
• 1 ½ cup (jar of 1 lb) liquid honey⁣
• 2 cups of ground almond⁣
• 1 cup of glutenfree flour (I used buckwheat flour, ground oat is another good option) ⁣
• 3 tsp baking powder⁣
• ½ tsp baking soda⁣
• 1 cup of cooled coffee⁣
• optional ½ cup of roughly crushed nuts (pecan or walnut taste delicious) ⁣

Beat eggs gently and add sugar (if used), then add oil and honey and mix well. Combine dry ingredients together and add them to mixture alternately with coffee. Stir in roughly shopped nuts. Pour into tin. Bake at 180 Celsius for 15 minutes and then turn oven down to 150 Celsius for 1 hour. When cake is done cool for 15 minutes. Then invert and cool completely before removing from tin. ⁣

Growing up in Switzerland, in a healthy, organic and outdoorsy environment, I was always interested in natural & homemade food. I studied Nutritional Therapy at the renowned College of Naturopathic Medicine and now run a private clinic in NW London. I offer consultations for adults and teens with a special focus on: Gut Health, Irritable Bowel Syndrome (IBS), Inflammatory Bowel Disease (IBD), Auto-immunity, Blood sugar control, Energy & Concentration.
I am a firm believer in healthy living but in a balanced and informed way – none of that calorie counting!
Healthy eating can feel like a daunting task without the right guidance and structure. That’s why I provide coaching for a delicious & nutritious, positive & practical way of mindful eating.
I like to support my clients with a bespoke nutrition plan as well as practical meal preparation. I also run group workshops on healthy eating and home cooking for the family.

Follow NutritionBySylvie on Facebook and Instagram for more healthy recipes and inspiration!

The Best Potato Salad

delic ella potato salaFOR THE SALAD:

1kg of new potatoes
150g of asparagus

2 avocados
5 spring onions
10g of chives
5g of mint
2 tablespoons of olive oil
1 lemon, juiced
Lots of salt and pepper

TO DECORATE

3g of chives
1 spring onion

METHOD:

Half or quarter any of the larger potatoes, then place them all in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 18-20 minutes until cooked through.

While the potatoes cook, finely chop the spring onions, chives and mint. Remove the woody bits from the end of the asparagus and roughly chop the stalks on the diagonal.

Peel and de-stone the avocados, then add the flesh to a food processor with the lemon juice, olive oil and lots of salt and pepper. Blend until totally smooth then add the chopped chives, mint and spring onions and pulse a few times.

When the potatoes are cooked through, add the chopped asparagus and cook for a further one minute, then remove from the heat and drain. Leave the potatoes and asparagus to cool before stirring through the avocado sauce (you can run them under cold water to speed up the process).

Finely chop the remaining spring onion and chives and sprinkle over the potato salad as decoration before serving.

For more simple recipes and fantastic food for a healthy way of life,  follow Deliciously Ella:

www.deliciouslyella.com

10 minute peanut chicken stir fry

peanut chicken stir fryServes 4 people.  Can adjust flavouring/veg according to your taste – no need to follow exact measurements!

Ingredients:

For the veg:

1 onion, chopped
4 carrots, sliced
2 packets baby corn, cut in 2/3 pieces
2 packets mangetout/sugar snap peas, cut in half
splash of soy sauce
drizzle of honey
1 heaped tbsp onion soup mix (optional)
salt & pepper

For the chicken:

1 packet chicken breasts, sliced/cut in strips
4 tbsp soy sauce
2 tbsp honey
1 tbsp Whole Earth smooth peanut butter
garlic powder
salt & pepper

Saute onion in a little bit of oil  until it turns brown and then add the carrots and baby corn and saute for 5-8 minutes.  Add the mangetout/sugar snap peas , stir in the soy sauce, honey, onion soup mix, salt and pepper and cook for a couple more minutes. Take off the flame.

In a bowl mix the chicken strips with the soy sauce, honey, peanut butter, garlic powder and salt and pepper.

In a griddle pan heat 1-2 tbsp oil and cook the chicken strips on a medium to high light.  Griddle on each side until  cooked through (check it’s cooked by cutting a couple of the pieces and making sure the inside of the chicken is white).

Serve the chicken and veg with rice – Uncle Ben’s boil in the bag rice is easiest as it cooks to perfection in ten minutes.