Last Updated on 15 June 2024 by Brisbane Livewell Clinic
Treat Eczema and Psoriasis Naturally with Anti-Inflammatory Foods.
How do you treat Psoriasis and Eczema with Anti-inflammatory foods? With the change of seasons upon us, it may mean for some people certain skin conditions such as psoriasis and eczema can flare up.
Both Psoriasis and Eczema are relatively common inflammatory conditions that can leave skin dry, flaky, inflamed, red, itchy and sore. What are the symptoms of psoriasis?
The most common symptoms of psoriasis include:
- red patches of skin
- scaly, sometimes silvery, skin patches
- itchy skin
- joint swelling, stiffness, or pain, which are associated with a condition called psoriatic arthritis
While there are many ointments and prescription medications that can help ease symptoms of these conditions, you may want to also consider other natural alternatives. We know that many natural therapies can not only help reduce and even eliminate the symptoms but can also address the root cause. Whether it’s reducing and/or managing stress, reducing inflammation in the body or making dietary changes, these methods will go a long way in helping you bring your eczema or psoriasis flare-ups under control.
Focusing on incorporating anti-inflammatory foods in your daily diet is a great place to start. Our qualified holistic dieticians, nutritionists and naturopaths across our two clinics at Wavell Heights and Cannon Hill are ready and willing to help you take control of your health and wellbeing.
Want to learn more? We have these Blogs that may also interest you. Click HERE
Anti–Inflammatory Cauliflower and Ginger Soup
A quick, easy and delicious Cauliflower and Ginger soup that is vegan friendly and will help support reducing inflammation in the body.
- 1 Kg Cauliflower
- 1 Lg Onion (peeled and diced)
- 20 grams Fresh Ginger (peeled and chopped)
- 2 tsp olive oil
- 2 Cup Vegetable Stock ((or more if needed))
- 2 tsp Apple cider vinegar
- 2 tsp Ground turmeric
- 1 1/2 tsp Celtic sea salt
- Pepper to taste
- Slice off the cauliflower base and discard the discoloured outer leaves.
- Thinly slice the remaining leaves and break the cauliflower into florets, wash and drain well.
- Heat the oil in a soup pot and sauté the cauliflower and onion over medium heat for approximately 10 minutes until lightly tender although do not allow to brown.
- Add ginger, stock, apple cider vinegar, turmeric, salt and pepper.
- Bring to a boil, cover and simmer for 30 minutes.
- Allow to cool slightly and then blend in a blender or food processor until smooth, (you may need to do this in batches).
- Return to pot and heat until warmed through. Serve immediately and season with a little salt and pepper.
