Health & Wellness in April

Allergies: Get Ready and Minimize the Misery

 

Allergies can happen any time of year, but Spring, with its abundant burst of plant life, fills the air with wind-borne pollen – pollen that brings on sneezing, headaches, itchy eyes and miserable runny noses.

But taking action before allergies hit has reduced and even prevented these common symptoms in many people, helping them enjoy the signs of spring.

Here are some tips to help ease your way into allergy season this year.

    • Know what plants and trees you should avoid outside
    • Take a shower and change clothes when you get home at night to wash off pollens
    • Keep your car windows and vents closed and keep bedroom windows closed at night
    • Dust and vacuum once a week and wash bed sheets weekly in hot water
    • Know which medications work for you, stock up, and use them
      •

Also, dogs and cats may bring large amounts of pollen into your house, so during allergy season, either bathe them often or keep them outdoors when possible.

If after trying these tips allergies still leave you out of commission, consult with your physician -- especially any time you experience wheezing, shortness of breath, or persistent coughing.

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Featured Recipe by Dr. Preston Maring

pears

Yield: 6 servings
Total Time: 25 mins
Preparation Time: 25 mins
Make Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.

Click here for a printer-friendly version of this recipe

Crunchy Pear & Celery Salad

Ingredients

4 stalks celery, trimmed & cut in half crosswise
2 T cider, pear, raspberry or other fruit vinegar
2 T honey
1/4 tsp salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butter head or other lettuce

Directions

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2 inch pieces.

Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.

Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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