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.

 

 

Can people with Crohn’s or Colitis have the COVID-19 vaccine?

Can people with Crohn’s or Colitis have the COVID-19 vaccine?

Yes, unless you are under 16, or have certain other health conditions – ask your healthcare professional for more details.

Having Crohn’s or Colitis, or taking any medicine to treat your condition, will not stop you from being able to have the COVID-19 vaccine.

All of the available vaccines are suitable for people on biologics, steroids and immunosuppressants.

You are still able to have vaccines that are not ‘live’ vaccines, no matter what medicine you take for your Crohn’s or Colitis. None of the COVID-19 vaccines are classed as live, including the vaccine made by Oxford.

Visit the NHS website for general information about the vaccine and how it will be delivered : https://www.nhs.uk/conditions/coronavirus-covid-19/coronavirus-vaccination/coronavirus-vaccine/ .

For information specific to Crohn’s and Colitis please visit: https://www.crohnsandcolitis.org.uk/news/latest-coronavirus-vaccine-for-people-with-crohns-or-colitis.

Baked Sweet Potato and Parsnip Latke

If you love a latke and are trying to get more veggies into your diet then these baked delicacies are just what you need.

Ingredients

  • 500 g sweet potatoes, peeled and grated
  • 400 g parsnips, peeled and grated
  • 1 onion, grated
  • 3 large eggs, beaten
  • 100 g ground almonds
  • sea salt
  • white pepper

Tahini sauce

  • 4 tbsp tahini
  • 4 tbsp apple juice
  • ½ – 1 tbsp lemon juice
  • 1 tbsp agave nectar
  • sea salt

INSTRUCTIONS

  • Pre-heat the oven to 350°F, gas mark 4, 180°C (200°C fan-assisted).
  • Line two baking trays with “My Relationship with Food” silicon baking mats or parchment paper – don’t be tempted to skip this part or your latkes will most probably stick to the tray.
  • Combine the grated sweet potatoes, parsnips and onion in a large bowl and mix well so that the vegetables are evenly distributed.
  • Season the beaten eggs generously with sea salt and white pepper then pour into grated vegetables and mix in.
  • Gradually add the ground almonds, folding them in until they’re thoroughly incorporated into the vegetable mix. At this stage, the mixture should be loose and quite wet.
  • Using either your hands or 2 large spoons, divide the mixture between the baking trays, forming firmly packed circular mounds – you want each one to be around 4 inches in diameter and ½ inch high (see tip below).
  • Place the trays into the pre-heated oven and bake for 20 minutes then remove and, using a spatula, carefully turn the patties over (they will be very soft so be careful) and bake for a further 10 minutes or until they’re lightly browned. Remove from the oven– they will still be quite soft as this point – and leave them on the baking trays for 10 minutes to firm up before moving or serving them.
  • For the tahini sauce, place all the ingredients into a bowl and whisk with a fork until smooth and creamy.
  • Serve the latkes with apple sauce and drizzled with the tahini sauce!
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to [email protected] or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

NOTES

LISA’S TIP – Once I’ve made my latke mixture, I use my scales to divide it into 12 equal sized latkes – not only does it make sure they’re all the same size but it also ensures they all take the same amount of time to bake and that they bake evenly.

Sweet Potato Latke with Poached Eggs

{makes 10 Latkes}

Ingredients

675g Maris Piper potatoes (approx. 3 large) grated

250g sweet potato, grated

1 white onion, grated

60g fine cornmeal flour sifted

1⁄2 tsp baking powder, (gluten-free)

1 large egg

1 large egg yolk only

sea salt and white pepper

500ml sunflower oil

Garnish

4 tbsp crème fraiche

225g smoked salmon

4 large eggs

2 tsp vinegar

Small handful chives, chopped sprig of dill

 

Preparation time – 60 mins, cooking time – 20 mins

Grate the potatoes using the coarse side of the grater or a food processor. Place in a clean tea towel and squeeze out as much liquid as you can, then place the potato in a bowl (you want your moisture from other ingredients, not the potato).

Grate the sweet potato and onion and place in the same bowl as the white potato. In a separate bowl, beat the whole egg, and egg yolk. Season generously with sea salt and white pepper and mix well with potato mixture.

Add the sifted fine cornmeal flour and mix well. Using a 2.5cm round cutter, place a large tablespoon of filling into the cutter, with a chopping board underneath, squeeze the filling until level, lift off the cutter and repeat with the remaining mixture.

Place a large frying pan on the stove, add the oil on a medium/ high heat. Using a spatula carefully slide off the latkes into the hot oil, fry over moderate heat until brown on the underside (approx. 3-4 minutes), then flip over using a fork and spatula (approx. 3-4 minutes) until crisp and golden.

Remove from the pan, drain on paper towel and serve hot. Keep a lined tray ready for the latkes to keep warm in the oven as you make more batches… They’ll also cook through a little more in the oven. Don’t stack! You can’t leave the latkes in the frying pan too long because the natural sugar content of the sweet potato it will blacken easily – which is why it’s important you don’t have your stovetop heat on too high.

Poach the eggs to your liking in simmering water with a little vinegar for 3-4 minutes, then dry on paper towels.

Stack two potato pancakes per person with the egg on top. Add a spoonful of crème fraiche, with a sprig of dill and a smoked salmon flower (roll the smoked salmon and crunch together by the sides), and sprinkle with the chives.

 

LISA’S TIP

Always use fresh eggs when poaching and add a little vinegar to the water. This holds the egg’s protein together. Another trick is to break the eggs into a cup first, then add to the simmering water.

Follow @myrelationshipwithfood for more great gluten free recipes!

 

 

 

 

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.

The Crohn's and Colitis Charity

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