Slippery elm powder is a nutritious food that will gently soothe an irritated, acid stomach. It forms a lovely protective barrier along the lining of the gut, repairing the mucous membranes and reducing the risk of further irritation and inflammation.
It's quickly soothing to any inflammation of the stomach such as:
It can also be soothing to inflammation further down in the bowel such as:
What does slippery elm taste like?
Slippery elm is not to everyone’s taste, (at first anyway) so a great way to make it taste better is to add it to smoothies or transform it into a hot frothy drink.
Two ways to create great tasting slippery elm:
When to take slippery elm?
It's best taken about 20-minutes before a meal, 2-3 times per day.
Recipe for a great tasting slippery elm smoothie!
If you struggle with the taste of slippery elm you'll love this deliciously smooth shake. It can even be warmed up and consumed as a healthy hot drink instead of your usual cafe latte! (best avoided if experiencing acid reflux or heartburn).
Simply blend all the ingredients in a blender until smooth and pour into your favourite glass.
If you prefer a hot drink, gently heat the blended mixture in a saucepan and pour into your favourite mug. Add extra frothiness with a handheld milk frother, delicious!
If after trying this, you still really struggle with the flavour of slippery elm, it is available in capsule form. However, capsules are often far too small to have any great bearing on symptoms so I recommend using slippery elm powder if possible.
Where can I buy slippery elm?
Slippery elm is relatively cheap and available in good independent health food stores. Look out for an organic one if possible. You can also get in touch with me here and I can put together a tailored supplement plan for you.
Don't forget to share my blog post on acid reflux with anyone who may be struggling. It's a common problem but it's not normal and there's lots we can do to help!
What you'll need
Mix the ingredients for the dressing together along with the chopped herbs.
Add the chicken to the marinade. Turn to coat the chicken.
Cook the chicken in batches on a heated grill until cooked through.
Serve the chicken sliced ontop of the chickpea salad and drizzle with lemon juice. Yummy, right?
If I'm feeling extra hungry or if I've run out of chicken, the salad tastes great on top of some hummus on an oatcake.
These muffins are wheat free, dairy free, gluten free and nut free (if you omit the almond flour).
What you’ll need:
60g almond flour (or ground almonds)
120g coconut flour*
2 small apples
1.5 teaspoons ground ginger
About an inch chunk of fresh ginger chopped (or to taste)
100ml coconut oil
4 teaspoons of honey
*I’ve tried it with 180g of coconut flour instead of adding almond flour before for a more “coconutty” flavour and texture. Both options worked well. This would also make it nut free.
Melt the coconut oil in a pan. Transfer to a bowl. Stir in the honey. Add the ground ginger. Beat the eggs and combine in a bowl or food processor.
Sieve in the flour (make sure you sieve as the coconut flour clumps really easily). Chop the apple and fresh ginger and mix this in. The consistency becomes dough like. Works best to just mix the apple and ginger in with a spoon or by hand, then use your hands to form into small muffin shapes.
Line a muffin tin with paper cups. Bake in the oven at 160 degrees C for 40-45 minutes until muffins are set and a knife inserted in the middle comes out clean. Let cool, et voila!
Enjoyed best with your favourite cuppa :)
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