Spring Fling Scones
From Kathy Patalsky

Makes 8 large scones.

Scone Ingredients:

2 cups white flour, organic
1 cup sugar, organic
12 ounces silken tofu
2 tablespoons flax seeds, ground
1 tablespoon chia seeds
2 tablespoons fresh orange juice and a pinch of zest
3 tablespoons extra virgin coconut oil, melted
1 tablespoon baking powder
1 teaspoon salt

Multi-Colored Layer Ingredients:

2 tablespoons matcha green tea, culinary
1 tablespoon beets, grated or 1 tablespoon raspberries
1/2 teaspoon turmeric

Lemon-Vanilla Glaze:

1-2 drops vanilla extract
1 cup powdered sugar, organic
1 1/2 tablespoons lemon juice
1 tablespoon coconut oil, melted

Directions:

Preheat oven to 400 degrees F.

Combine the flour, baking powder, salt, and sugar in a large mixing bowl.

In a blender on low speed, combine the silken tofu, orange juice, orange zest, chia seeds, oil, and flax seeds.  Blend until smooth and thickened, about 1-2 minutes.

Fold the liquid mixture into the dry bowl until a fluffy dough forms.

Split the dough into thirds, transferring 1/3 to a small bowl and another third into another small bowl.

In the large mixing bowl, fold the matcha into 1/3 of the dough.  Add a bit of flour if needed to handle.  Knead until the matcha distributes creating a green color.  It can be a bit swirled.

On a floured surface, press out the dough into a round about 7-8 inches across.  Form round with your hands.  Again, add a pinch more flour if things get sticky.  Also, it helps to have your kitchen at a cool temperature so the oil-infused dough doesn't get too melty in texture.

Repeat the coloring steps with the yelllow, using the turmeric, and the pink, using either the beets or the raspberries, on each of the other two thirds of dough.  Place each layer on top of the green in a stacking form so that you end up with one fluffy round of dough with three layers of color.  Using your hands, pat out and form the dough into a tall fluffy round.

Using a chilled or lightly oiled knife, cut out the scones by slicing the dough in half, then in quarters, then again in eighths, just like pizza slices.

Place the scones on a lightly greased baking sheet (I placed them on a baking sheet lined with parchment paper instead of using more oil) and place in the 400 degree oven to bake for 20-25 minutes, or until the edges begin to brown just a tad and the tops are firm and toasty to touch.  The scones will be quite tender and fluffy on the inside and will need a few minutes to cool before pouring the glaze.

Cool scones on a baking rack.  Whisk together the vanilla-lemon glaze.  Pour the glaze over top of the scones after they have cooled a bit.  Serve scones warm for best texture and flavor.  Store in the freezer or refrigerator and warm up to serve.

It's that time of year again.  Those of you who suffer from allergies to everything blooming outside are taking cover.

Luckily, there is a study that was recently published that was covered by Michael Greger, MD that addresses this very issue.  This study of more than one million children suggests that the striking worldwide variation in childhood allergies is related to diet.  The more calories and protein that come from plant sources, the lower the incidence of allergies.  In fact, the longest running study of vegetarians confirms this by suggesting that those following a plant-based lifestyle have lower rates of chemical, drug, and environmental allergies.

Another published study reported a 71% increased incidence of allergic rhinoconjunctivitis resulting from the consumption of meat.

The dramatic rise in seasonal allergies may also be related to dietary exposure to xenoestrogens.  They accumulate in the body and may exacerbate allergen-induced inflammation which indicates that they might influence the onset, progression, and severity of allergic diseases.  In our diet, they are found predominantly in chicken and especially in fish.

The respiratory tract lining fluid forms an interface between the respiratory tract epithelial cells and the external environment, and thus forms the first line of defense against oxidative damage.  The antioxidants in plants protect against oxidative damage.  The accumulating evidence suggests that diet does have an influence in modulating the response of the lungs to inhaled allergens and irritants.

Here are some specific foods that may be helpful in the war against allergies:

The polyphenols in grapes, ground flax seed, beans, berries, broccoli, apples, citrus, herbs, tea, and soy can directly bind allergens and render them hypoallergenic.  They can also inhibit the activation of the allergic response and the ensuing inflammation.  Therefore, it may not only work for prevention but for treatment as well.

The rosmarinic acid in mint is thought to prevent seasonal allergic reactions by preventing the activation of excess immune responder cells.  Try mint cucumber water: to 2 quarts of filtered water, add 1 cup of thinly sliced cucumbers and 1/2 cup mint leaves that have been slightly crushed or lightly torn.  Refrigerate overnight, then enjoy.

Increase your intake of dark green, leafy vegetables.

1 teaspoon of miso per day was associated with a 41% decrease in allergy prevalence.  Try Michael Greger, MD's favorite dressing for those dark green, leafy vegetables you're going to eat more of: 3 tablespoons of white miso, 1/4 cup brown rice wine vinegar, 1/4 cup water, 2 carrots, a small beet, 1 inch of fresh ginger root, and 1 tablespoon of freshly toasted sesame seeds, blended.

Try incorporating sea vegetables, with the exception of kelp and hijiki, into some of your meals.

Hopefully, decreasing the animal products and increasing the plants on your plate, and incorporating some of these specific suggestions will help you to weather what is one of the most beautiful times of the year.