Painting by Joshua Flint~
Allergies. The body’s way of waging war on what it perceives to be a hostile foreign enemy. The body’s immune system kicks into high gear; nose runs, eyes water and burn, maddening facial itching, endless sneezing. Anyone who suffers from seasonal allergies knows how miserable this can be.
When I was 12 I lived in Augusta Ga. for two years. Thick yellow blankets of pine pollen would coat the parked cars in the springtime. It literally felt like I had the flu for three straight months in a row my allergies were so bad. Now, fast forward 36 years. It used to be people with asthma and allergy issues would move to the desert to find relief. This is no longer the case. Phoenix is now a forest of trees and grasses brought in from other areas of the country, and with this non-indigenous plant life comes POLLEN.
Needless to say, FMS and allergies do not mix. With an already compromised immune system, an allergy attack is a sure harbinger of a massive flare up. Medications for allergies can also be a problem with FMS due to chemical sensitivity and possible contraindication because of other drugs being taken.
HONEY to the rescue!
As you know, I absolutely love baking with honey. Honey is a whole food straight from nature, pure and unrefined. Always use raw, organic, local and unpasteurized. You see, pollen is the key to honey’s health benefits (click here). This may sound odd considering pollen is the main source of allergy problems for many of us, but when digested the pollen the bees have picked up from local plant sources build your body’s immunity against these allergens. If the honey is pasteurized and filtered, the heat used in these procedures kills all the healing properties.
~Honey Bee Cheesecake~
~5 pckgs 8oz cream cheese
~1 cup raw unfiltered local honey
~2 egg yolks
~ 1 1/2 tsp vanilla
~1/2 cup organic sour cream
Preheat oven to 350 degrees. Make sure all ingredients are room temperature. Combine all ing except sour cream in mixer until smooth and creamy. Stir in sour cream. Wrap bottom of an 8in spring form pan in tin foil creating a seal that will prevent liquid from seeping into pan. Place in a water bath (a pan with hot water that reaches 1/2 way up spring form pan). Bake for approx. 1 hour. Will still be a little jiggly when removed from oven. Allow to cool and refrigerate for at least 6 hours. Pour additional honey over to serve.