A ray of sunlight for eczema problems

We’ve reached the middle of summer, and just like the colour of the sun, it’s all about orangey, yellow goodness when it comes to supporting your body as it deals with eczema. The power of carrots and turmeric to support natural immune responses to eczema are tried and true, and have the studies to back them.

Carrot juice imparts a nutrient called beta-carotene, which the body then converts into vitamin A –  an important vitamin for supporting the daily renewal of skin cells, and overall skin health. A deficiency can result in dry, scaly skin.

Turmeric, due to antioxidant and anti-inflammatory properties, can assist with decreasing inflammation and improving circulation in affected skin areas. Turmeric can be used fresh or powdered in cooking, or the fresh root can be used in juices. Don’t take more than 8 grams daily.

Try this delicious and nutritious broth to help settle any summer eczema flare-ups

Ingredients

4 medium carrots, chopped into ½ inch pieces

2 onions, chopped

1 leek, sliced into 1/4″ pieces

A two-inch piece of turmeric, sliced

A two-inch piece of ginger, sliced

4 cups chicken or vegetable stock

4 stems Italian parsley

1/2 tsp toasted cumin seeds

1/2 tsp coriander seeds, crushed

1/2 tsp toasted fennel seeds

Salt and fresh ground pepper to taste

Directions

– In a medium saucepan, add 1 tablespoon olive oil or coconut oil on medium-high heat.

– Add the chopped onion and leek and allow to sweat for a few minutes.

– Add the turmeric, ginger, garlic, carrots, cumin, coriander and fennel.

– Add parsley, a pinch of salt, and a few cranks of black pepper and cook for another minute.

– Add the chicken or vegetable stock and a little more salt.

– Turn heat down to a low simmer as soon as mixture starts to come to a boil, and slowly simmer until carrots are soft and cooked through.

– Strain and season to taste. Add a squeeze of lime before serving.