Slippery Elm is a native South American tree and its inner bark has been using as medicine to treat cough, sore throat, colic, diarrhoea, constipation, hemorrhoids, irritable bowel syndrome (IBS), bladder, urinary tract infections, syphilis, herpes, tapeworms, stomach and duodenal ulcers, colitis, diverticulitis, gastrointestinal inflammation and reflux.
Slippery elm contains mucilage which adheres to the digestive lining and helps soothing the intestinal walls and inflammation. It also decreases the absorption of medications so it is best to have the porridge at least one hour after taking the medications.
Slippery elm also can be added into smoothies or add a teaspoon to a glass of warm water and drink it 30 minutes before meals to soothe the inflammation in the gut.
I always bring Slippery Elm with me whenever I travel and use it if I have food poisoning or some digestive issues especially after colonoscopy or endoscopy procedure.
This Slippery Elm porridge might not be suitable for pregnancy and breastfeeding.
Slippery Elm Porridge
- 2 tablespoons Bonvit Slippery Elm (Buy here)
- 1 teaspoon raw honey or Beringa Manuka honey (Buy here)
- 1/4 teaspoon Planet Organic Cinnamon (Buy here)
- 1 cup almond milk (Click here for recipe)
- 1/2 teaspoon vanilla extract
- a pinch of Nirvana Himalayan salt or Celtic salt (Buy here)
- 1 teaspoon shredded coconut
- 1 tablespoon Orgamix chia seeds (Buy here)
- Add all the ingredients into a small saucepan. Place it over a medium heat and whisk it constantly until it thickens.
- Remove from heat and pour it into a bowl.