Occlusive Dressing is used as covering on moderate to severe eczema. There are a few different types. Their benefits include helping with the absorption of topical treatments, and reducing scratching
Eczema Blog
Tag Archives: dressing
Jul 12, Occlusive Dressing
Occlusive Dressing is used as covering on moderate to severe eczema. There are a few different types. Their benefits include helping with the absorption of topical treatments, and reducing scratching
Eczema Blog
Fennel leaf and mint cream cheese dressing – low Fodmap
Just the ticket to dress thinly sliced cucumber for a fresh salad or sandwich filler. The cream cheese is lactose free but not cows milk protein free. If you have a small amount (less than two tablespoons) you could use standard cream cheese dressing as this is entirely suitable in that portion size for the low fodmap diet – this dressing is also gluten free.
Ingredients
2 Tablespoons of low lactose cream cheese
2 shoots of Fennel leaves
2-3 mint leaves
Grated lemon rind
1/2 grated cucumber
Method
Chop the fennel and mint leaves finely
Grate the rind of 1 lemon
Mix with the low lactose cream cheese
If the dressing is too thick you can add a little water to thin down the dressing, if needed.
Serve as a sandwich filler with cucumber or as a dressing on half a finely sliced cucumber as a salad. Serves 1-2 depending on it’s use.
A word about the flowers: these have not been fodmap tested but fodmap and food intolerance is all about the portion size you have and very small amounts are not likely to be an issue, however if you do wish to avoid using them that is also OK – they are not integral to the dish. These flowers used to dress the dish are borage and calendula (pot marigold) flowers, which are edible – (only use calendula petals in small amounts). There are lots of anecdotal reports of the benefits of these flowers – I have used them simply because they are pretty. If you do forage for these ensure you know what you are looking for, take care about where you are gathering – some flowers may have been treated with insecticide so it is best to avoid those – and do wash them thoroughly before use.
Quinoa and carrot salad with a herb dressing – low fodmap
This is a salad that is vibrant and although rainbow carrots have been used these are not essential to the dish, it can be made cheaply with plain orange carrots, if needed. The dressing is fresh and adds another dimension to the taste. It is important to use flavourings when fresh garlic and onion are not available to brighten up salad dressings. I have never really got along with quinoa – I find it’s grains hard – but adding grained mustard to it has for me improved the flavour if not the texture of this grain. I like the taste of this dish, so I will be making it again. It is very nice for a light lunch on its own or to accompany meat or fish if you eat them. I wish I could like quinoa a little more, looking at Wikipedia I came across an interesting article suggesting it has potential as a food option for controlled ecological controlled life systems. In other words, Nasa have investigated its properties for use as food in longer term space missions. It has a favourable amino acid profile and can be grown hydroponically to give a good yield. But if this is the only offered grain it looks like I won’t be considering long term space travel soon – I will have to take a large jar of mustard with me if I do!
Ingredients
Dressing
1/2 pack of coriander
1/2 pack of flat leaf parsley
2 tablespoons of garlic infused oil
1 teaspoon of cumin
Season to taste
Quinoa
1 heaped teaspoon of grained mustard
1/2 cup of quinoa
3/4 cup of boiling water
Season to taste
Salad
1 Pack of rainbow carrots
Mixed salad leaves
Drizzle of balsamic vinegar
Few capers for decoration
Method
Dressing
Pour the oil into a blender and add the herbs, cumin and seasoning
Blend till smooth
Heat in a pan to cook the cumin – 5 minutes only are needed just to release the flavour. If you cook it for too long the heat will affect the colour of the dressing. Cool.
Quinoa
Add the quinoa and boiling water to a pan – cook for five minutes and then add the lid to the pan and leave for 20 minutes to cook in the hot water. Cool.
Mix in the mustard and seasoning to taste.
Salad
Peel the carrots into strips along the length of the carrot.
Add the salad leaves
Build the dish
Enjoy!
Serves 3