NATURAL WAYS TO BEAT ALLERGIES Spring is in the air, but so are heavy amounts of pollen and allergens, clouding your senses and making your day-to-day outings and once- enjoyable spring picnics and cookouts miserable. If you’re tired of allergens getting the best of you and your spring fun, try some of these tips to resolve your allergies naturally without the use of allergy medicine or prescriptions. to relieve these symptoms. One study found that people who took biminne five times a day for 12 weeks still felt the benefits a year later!
3. TWEAK YOUR HOME. Simple changes in the home can make a difference. Shut all the windows to keep out pollen. Instead of using a fan that draws in air from the outside, use an air conditioner to cool your home on warmer days. Keep allergens outside by taking off your shoes at the door and asking guests to do the same. Lastly, don’t allow smoking inside the home, as smoking can worsen allergy symptoms. Don’t let allergies keep you from enjoying your spring vacation and missing out on family fun! If you’re looking for ways to eliminate allergy symptoms without using drugs, you have options!
1. LIMIT YOUR TIME OUTDOORS. Each spring, trees release billions of tiny pollen grains into the air. When you happen to breathe those granules into your nose and lungs, they can trigger an allergic reaction, ranging anywhere from simple sneezes to wheezing or even lightheadedness. Pollen counts are highest on windy days and in the early morning hours, so limiting your time outside during those hours can spare you much of those symptoms.
2. GET NATURAL RELIEF. Another helpful solution for allergies is using herbal remedies. Extracts and herbal formulas such as butterbur or the chinese biminne is rumored
SPINACH-STUFFED MUSHROOMS
INGREDIENTS • 20 medium mushrooms • 1/4 cup chopped shallots, scallions or onion
• 1/2 tsp soy sauce • 2 cups chopped fresh spinach • 1/2 cup Plain Oikos Organic Greek Yogurt • Salt and pepper to taste
• 2 cloves garlic, chopped • 1 tbsp balsamic vinegar
DIRECTIONS Wash the mushrooms and carefully remove the stems without breaking the caps. Finely chop the stems. Combine the shallots, garlic and vinegar in a small skillet or saucepan and cook for 1 to 2 minutes. Add the chopped mushroom stems and soy sauce and cook, stirring occasionally, for 3 to 5 minutes, until the mushrooms soften and release their juices. Add the spinach and cook, continuing to stir, until it is wilted and the liquid in the pan is absorbed. Remove from the heat and let cool for a few minutes, then stir in the yogurt. Season with salt and pepper to taste. Preheat the oven to 350ºF. Stuff the spinach filling into the mushroom caps. Place the mushrooms in a baking pan and bake for 20 minutes, until tender. Remove from the oven and let sit for a few minutes for the filling to set before serving. Yields 20 mushrooms.
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