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rich emollient used in the management of eczema, psoriasis and other dry skin conditions.

30Oct

water chestnut flatbread wlentil daal

 

My obsession with Indian food turned up a water chestnut flatbread that I just couldn’t turn down.

So far I’ve used it to batter sprats (very small English fish similar to sardines), make cake,  flatbread, pancakes and even waffles (tricky this one).

It’s also so glutinous that eggs aren’t needed.

Traditionally served during Hindu fasting periods, it has a bit of a bitter taste that some might initially take issue with. A little fresh apple juice countered the bitterness, but I personally LOVE it. A little thyme, garlic, whatever pleases you, can go into this gluten free flatbread.

Water chestnut flour is low oxalate [1], low histamine (its seeds are even antihistamine!) [2], anti-inflammatory [3] and paleo! Wow.

As outlined in the Anti-Cookbook: nigella, ginger, turmeric, coriander, thyme, garlic and onion all possess antihistamine and anti-inflammatory properties.

Thyme’s benzoate’s may be problematic for some. 

Water chestnut is also rich in mast cell stabilising luteolin [4].

I talk about the benefits of luteolin and other mast cell stabilisers and how they lower histamine here.

Enjoy!

 

Lentil Daal w/Water Chestnut Flatbread

Prep Time: 10 | Cook Time: 10 | Servings: 2-4  | Difficulty: Easy

Ingredients:

Daal
1 cup lentils, soaked and boiled
medium onion, finely chopped
fresh ginger, 2 tbsp grated
fresh turmeric, 1 tbsp grated
coriander
lemon, to taste (or omit)
1-2 cloves garlic
1-2 tbsp ghee (optional, can use olive oil instead)

Flatbread
1 cup water chestnut flour
1/2 – 1 cup water (depending on desired consistency)
1-2 tbsp olive oil
thyme (makes it more bitter though)
garlic
nigella seeds

Directions:

Daal

Lentils can be a mast cell trigger for some. Here’s why I still eat them.

In a pan sautee the onions, turmeric, ginger and garlic in a little ghee or olive oil.

Once soft and fragrant, add in the lentils.

Pour in a little water and cover.

Simmer for 2-5 minutes.

Serve with flatbread.

Flatbread

Blend the chestnut flour, water, olive oil and garlic. Toss in the nigella, thyme.

Heat a little oil in a pan.

Pour the batter in, quickly rotating the pan to coat its entirety. This can be a bit tricky as the batter begins hardening almost immediately.

Cook until flatbread is firm. You’ll start seeing a powdery residue on the uncooked side. Carefully flip over and  cook till nice and toasty looking.

 

———————–REFERENCES———————

[1] Low oxalate list of Susan Owens

[2] http://www.sumobrain.com/patents/jp/Histamine-liberation-suppressing-agent/JP2001048766.html

[3] http://www.ijprd.com/EVALUATION%20OF%20ANTI-INFLAMMATORY%20ACTIVITY%20OF%20FRUITS%20OF%20TRAPA%20NATANS%20LINN.pdf

[4] http://foodfacts.mercola.com/water-chestnuts.html

 

 

  

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