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Relieve Allergies Naturally: Tips & Remedies

For those who suffer from seasonal allergies, spring can mean itchy eyes, runny noses, stuffy throats, and a general feeling of complete misery. While many people rely on over-the-counter allergy medications, you may be surprised that nature has some potent anti-allergy relief solutions. Many individuals prefer more natural allergy relief solutions due to the possibility of a lowered risk of side effects and an appreciation for a more holistic way of life. Here are 6 natural compounds that may bring back the spring in your step by helping relieve allergies naturally. Vitamins That May Reduce Allergy Symptoms Vitamins play an essential role in maintaining the body's overall health, from supporting healthy growth to glowing skin and strong nails. Research suggests that vitamins like C and D may also reduce the  symptoms of seasonal allergies . Vitamin C Vitamin C , also called ascorbic acid, is an essential nutrient that the body uses for many processes, from making collagen to suppo...
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Tabbouleh Salad With Pomegranate Molasses Dressing


                                    Image result for tabbouleh
Tabbouleh is a traditional salad across the Middle East. Classically there would be far more parsley than bulgur wheat – perhaps only a few tablespoons of cooked wheat would be used in the recipe below. However, I prefer a little extra to make the salad more substantial. 

What do you eat tabbouleh with?

Serve tabbouleh as part of a mezze spread, alongside BBQ chicken or lamb, with a chopped salad and flat breads. It’s also delicious with Turkish breads, and sliced veg such as avocado, olives and chopped tomato.

Is tabbouleh eaten hot or cold?

Tabbouleh is usually eaten cold, with hot dishes such as meat or fish to accompany it.

Where to store tabbouleh?

Tabbouleh is best eaten fresh, but you can store it in the fridge in an airtight container for a couple of days.

Ingredients  Serves: 4

  • 1/2 mug bulgur wheat
  • 1 mug boiling water
  • 75g parsley, chopped
  • 1 tomato, finely diced
  • Spring onion, white part only, minced (approx 25g)
  • 2 tsp lemon juice
  • 1 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Method

  1. To cook the bulgur wheat, pour together the bulgur wheat and boiling water into a small pan. Cover with a lid and bring to the boil. Remove from heat and leave to sit for 20 minutes. When the bulgur wheat is cooked and all the water is absorbed, spread out on a cold plate to cool quickly.
  2. Toss together the cooled bulgur wheat, parsley, tomato, spring onion, lemon juice, pomegranate molasses, olive oil, salt and pepper.
https://www.souschef.co.uk/blogs/the-bureau-of-taste/tabbouleh-recipe 

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