Hi team, this last week has been challenging. I’ve had bad skin and it really affects my mood. This last week I had a particularly bad flare up after seeing a doctor who prescribed me something my body didn’t like. She did however diagnose me with perioral dermatitis, and it’s been a relied to finally know what I have and work towards making it better.
It’s not quite known was brings it on but my focus now is learning how to manage it. Although the obnoxious doctor lady (who I really didnt like) said otherwise, I am convinced you are what you eat and I am on a quest to find out what might flare it up (alcohol for sure) and what can only be good for it.
Any advice welcome!
I have not taken an allergy test yet to find out if I have developed an allergy to something but it’s happening this week. Drumroll for the results…
So this week I’ve been nourishing my body and my mind with good quality home-cooked food, mainly vegetable based. It’s felt good so I’m only assuming it is good for me. I’m trusting my body here.
I cooked a small batch of chickpeas at the start of the week and had it on 2 different occasions for lunch. The base was as follows:
Paprika chickpeas, onions, roasted red onion
Ingredients
1 jar of chickpeas 250gr
1 sweet white onion, finely chopped
1 tbspn paprika
1 tsp cumin
1 tbsp of tomato paste
2 red peppers, whole light oiled (or store bought roasted red peppers)
Instructions
Cook your peppers. Heat your oven to grill 200c, lightly oil the whole peppers and place in the oven on a tray. Cook until charred, approximately 30 mins. Once cooked remove and place in a bowl and cover with cling film/ place in a plastic bag and into the fridge. Let them rest for 15 mins. Remove from the plastic and scrape off the skin with a butter knife and remove the pips but trying to keep in halves. Place in bowl with a drizzle of olive and red wine vinegar.
Cook the onions. In a pan, fry off the onion on medium heat with a glug of olive oil and season will salt and pepper. Cook until nicely caramelised (10 mins) and add the paprika and cumin and tomato paste and stir well to incorporate
Add the chickpeas and their liquid to the pan and red peppers, cook in medium heat for 5 mins until the chickpeas are in a nice thick consistency. Season accordingly.
There are many ways to serve these chickpeas
On toast
With a soft boiled egg
With tahini, and parsley
________________________
THINGS I’VE LOVED
Alfis
I was in Paris for a few days at the start of the week and had a lovely at a super well thought out restaurant called Alfi’s. It serves tasty italian food at a super good price in a very cool setting. I have no doubt it would be a good spot for a date, they put white tablecloths in the evening and have a classic cocktail list which will hit the spot!
We ate the vitello tonnato, house focaccia, cacio e pepe buccatini and a sucrine salad. Would highly recommend.
Nobody wants this
Along with rest of the internet, I loved watching Nobody Wants This on Netflix, in 3 days it was done. I laughed out loud many times at their over the top depiction of Judaism…in a world where everything especially about religions feels so serious right now. I would have married you Adam Brody, had you been my Rabi. Oh, what makes it even better is its inspired from a true story.
Enjoy x