Thought for Food: March 2019: headaches

Headaches can be divided into two types: primary and secondary. About the details opinions differ: there are nearly as many categories as there are websites.

Primary ones can be tension, migraine or cluster headaches.
Secondary ones are always due to an underlying problem. This might be something in the head or neck, infected teeth, meningitis, concussion, hangover, or excess of medications.
See [1].

Here we are only talking about ‘normal’ headaches - ones which you can safely deal with yourself. To find out which kinds call for medical attention, see [2].

If you have a headache regularly, start by keeping a diary, so that you can identify triggers. Common offenders are sweeteners/sugar, monosodium glutamate (MSG), alcohol, caffeine or -withdrawal (tea, chocolate also contain this!), tyramine (ham, bacon, some cheeses), nitrites/nitrates (salami, hot dogs), sulfites, nuts. Non-food causes include eye strain, lack of sleep, carbon monoxide, low/high blood pressure, bright/flashing lights, smells, noise, stress/trauma, electromagnetic fields (mobile phone), energy-saving light bulbs, and prescribed medications - including the very ones used to treat a migraine headache .......

For tension headaches, see [3].

If you tend to have migraines, see [4].

For cluster headaches, see [5].

If you think you might have a sinus pressure headache, look at [6].

If your headache is due to medication, or medication withdrawal, it's called a Medication Overuse Headache, MOH. For the very best way to prevent these, use the above advise! See also [7].

Then there is neuralgia, see [8].
For children’s headaches, see [9].

This site shows you when your child needs to see a doctor [10].
And have you thought of MSG, a very common food additive? See [11].

To finish off, see [12] for some good sites with more general headache remedies.

SOW:

broad beans, early beet, early carrots, parsnips, early Brussels, main crop peas, radish, spinach (or spinach beet, better value than proper spinach), chard, turnip, lettuce, early/summer cabbage, spring onions, early cauli, bulb onions, beet, celery (late March).

Plant: potatoes, onion sets, shallots, asparagus, Jerusalem artichokes.

And check https://www.gardenorganic.org.uk/what-do-march for what else you can do in March.

EAT:

veg: purple sprouting broccoli, kale, cavolo nero, squash, cauli, spring greens, radishes, rhubarb, leeks, carrots, spring onions, salad leaves, parsnips, cabbage, chicory, sorrel, swede, beet, brussels, rocket, turnips, celeriac, Jerusalem artichokes, watercress.

fish: dab, whiting, red gurnard, grey mullet, mussels, oysters, clams, mackerel, herring, megrim, scallops.

meat: rabbit, turkey, wood pigeon, beef, mutton, pork, venison.

RECIPES

SCRUMPTIOUS GREEN SOUP

Plenty of radish tops, onion, garlic clove, butter, cumin, sour cream*, plus if you like, 1tsp curry powder, walnut oil.

Sauté onion, garlic, cumin and curry powder in the butter. After ab. a minute, add 1l stock/water, bring to the boil. Add radish tops and cook for ab. 5 mins, whizz. Add sour cream, take off the heat and put some walnut oil on top if you have it. Yum!

PUMPKIN CURRY SAUCE

220g pumpkin purée, 1/2 onion, (2 garlic cloves), 1tblsp olive oil, 1 tin (ab. 350g) coconut milk or 1tblsp coconut flakes, 1/4tsp cardamon, 1/2tsp cumin, 1/4tsp nutmeg, 1/8tsp cinnamon, 1/8tsp paprika, 1/8tsp cayenne, coriander, salt, pepper to taste; chives and pumpkin seeds to serve.

Mince the garlic and finely chop the onion. Sauté for 3-4 minutes till soft. Add the coconut flakes, pumpkin purée, and all the spices except for salt and pepper. Add water so that the thickness is right for a sauce. Cook until everything is warmed through. Season. Garnish with pumpkin seeds and chives.

You can make this well before the occasion, and of course the recipe can be adjusted to the state of your cupboard and your tastebuds.

BEANBURGERS PARSONAGE. You can halve this recipe, but they’re very easy to freeze.

200g cooked beans any type; 40g (frugally collected) bread crumbs, 1 egg, 35g flour, 1tblsp soy sauce, 50cm tomato puree from a tube, 30ml grated mild cheese, pepper. Plus herbs/spices of your liking, such as: 1/2tsp paprika powder, 1/4tsp ginger, 1tsp cumin, 1tsp masala or curry powder, garlic, coriander, cayenne/chilli powder, etc. Salt may not be necessary if you use soy. Parsley or chives.

Drain the beans. Mash very well. Mix everything, make into patties, fry on both sides, top with the chopped greens, done!

SAUTEED CABBAGE for 6

Small head white cabbage incl. outer green leaves, butter, 1 chilli pepper, 1 onion, some lime juice.

Slice the cabbage as thinly as possible, discarding the core. Slice onion and chilli. Sauté all this in the butter for 10-15 mins very, very slowly. Keep the lid on! You may well have to add a tiny bit of water early on, so it won’t burn. Stir occasionally. When the cabbage is tender enough and just starting to brown: done! Season if necessary. Add some lime juice.

*Full-fat if you can find it. It’s much better for you than half-half or worse. See the Thought for October 2017.

For more March recipes, see other years (click on 2019 on the right hand side, and then on March).

We also have an alphabetical index of subjects, which you will see if you click on this month, in the top right hand corner.

Next month: fatigue.