New Flu Treatments, Eczema, & Easy Desserts

Topics Mentioned:

Introduction
0:04-3:37

November already? The year is coming to an end, and very quickly at that! Janet and Emily discuss the importance of living in the now, accepting where you are in your life and working towards positive changes in our lives.

First Segment: Trending Topics
3:38 – 17:59

Articles Mentioned:

https://www.everydayhealth.com/flu/fda-approves-first-new-flu-drug-nearly-years/

On this week’s episode, Emily and Janet touch on the topic of a new flu drug in the USA. The drug is called Xofluza, and this is the first new flu drug to be approved in two decades. Emily and Janet discuss what they know about the drug, the positive and negatives of the drug, and their own personal remedies for fighting the flu and improving immunity.

Audience Questions

Second Segment: Questions from Listeners
18:32 – 26:17

Question #1

Heather asks, “Hi ladies, been loving podcast! Now that the cold weather is here to stay my Eczema is getting worse. Do you know about any natural remedies or products that could help?”

Janet Says:

Dairy can also be a trigger for eczema – another food sensitivity to look out for
Add probiotics to your diet – has helped eczema in the past

Emily Says:

Eczema can flare up due to food sensitivities – some top ones are wheat and gluten
Corn can also be a trigger to eczema
Moisturize from the insides out – liquid fish oil is great for this
Shea butter – can act like a barrier to protect your skin
Protect your hands – a good pair of rubber gloves for dishes

Question #2

Dakota asks, “Hi Janet and Emily, in a few weeks I am meeting my boyfriend’s parents for the first time for coffee at their place. I want to make a dessert that will blow them away but I’m not much of a baker – any simple and gluten-free recipe suggestions?”

Emily Says:

One of Emily’s favourites is her Mom’s Molten Lava Cake recipe from Discover the Power of Food. This dish is usually served warm, but once they are cooled, they are delicious and stay moist and flavourful!

Molten Chocolate Cakes
Wheat Free• Gluten Free • Vegetarian
Serves 6 to 8

1 ½ cups 71% dark organic chocolate chips
⅓ cup butter
¼ cup fair trade cocoa powder
4 egg whites
¼ cup sucanat

Preheat oven to 350 F. Butter 8 muffin cups or ramekins
Melt chocolate and butter together in top of double boiler, stirring until smooth. Remove from heat and stir in cocoa powder
Beat the egg whites until stiff and add in sucanat. Fold this mixture into the chocolate mixture
Fill ramekins 2/3 full. Bake about 10 minutes (until top is cracked and cake is still runny in the middle). Serve warm with whipped cream and berries

What’s For Dinner
26:20 – 28:40

Beef Brisket with Red Cabbage

1 beef brisket
Spice rub (see below)
½ large red cabbage
1 onion, diced
4 cloves garlic, chopped
2 -3 cups stock or broth

Preheat the oven to 350. Rub some of the spice mixture over the beef, and place the meat in a medium roasting pan. Bake it uncovered for about 1 hour, till lightly browned on the outside.
Remove the beef to a platter, and place the cabbage, onion, and garlic in the bottom of the roasting pan. Place the brisket on top of the vegetables. Pour the broth over. The liquid should come just to the bottom of the brisket.
Cover the roasting pan with foil or with a tight fitting lid. Turn the heat to 325 and bake about 3 ½ hours more.
Remove from the oven and place the brisket on a platter or cutting board. Cover tightly and let it rest for about 10 minutes before slicing it.
Meanwhile, spoon the vegetables onto a serving platter, and top with the sliced beef.
If you wish, may boil the remaining drippings to reduce them in volume, and spoon some of the juices on top of the meat. Alternately, you can reserve the liquid as a base for soup – a recipe I’ll share with you next time on Honest to Goodness.

Spice Rub

1 tsp cumin
1 tsp sweet paprika
1 Tbsp Simply Organic garlic powder
2 tsp ground coriander
1 Tbsp unrefined salt
¼ tsp ground black pepper

Combine the spices in a small jar and use to season meats such as brisket, pot roast, ground beef, or steak. This makes enough for two to four uses, depending on the portion size you are preparing. You can double the recipe so you always have some of this tasty rub on hand.