Slippery Elm Porridge

“The inner bark of the slippery elm was used by the Indians for diarrhea, fevers, and intestinal complaints.  The mucilaginous properties are soothing to a sensitive intestinal tract. The faun-colored inner bark was also made into a powder and mixed with water to be used as a poultice for relief from painful wounds or boils. The Creek Indians used the bark as a toothache remedy. The early settlers sometimes survived on the elm bark when food or game was scarce. ” – Meridian Institute Website

“Smooth and silky, slippery elm helps you sing it loud, say it proud, stand up and be heard.” – Traditional Medicinals Website

I recently started taking slippery elm powder to help heal my digestive system.  For those who are unfamiliar, slippery elm is a plant originating from North America and used by the native Americans as a food and medicine, applied both internally and externally for it’s soothing properties.

Today slippery elm is commonly utilised for its ability to soothe the mucous membranes of the body.  It is well known for its therapeutic effect in conditions affecting the respiratory system and bowel, including inflammatory bowel diseases and irritable bowel syndrome.  It is very useful for treating digestive symptoms including heart burn, constipation, food allergies, discomfort, pain and a myriad of other problems that arise from damage to the intestinal lining.

Those who have taken slippery elm powder will also know that it can taste a bit chalky. Personally I don’t mind this, but I recently discovered a recipe for slippery elm porridge that turns slippery elm into a tasty meal.  And it really just involves adding milk, but what a difference it makes!

Whichever milk you use, the creaminess takes the edge off the chalky taste. Slippery elm also has a malty flavour that seems to be enhanced by the addition of something creamy.

The recipe is very simple, though please note that the measurements are rough.

Ingredients:

2 (heaped) TBSP Slippery Elm Powder

200 ml water

1 cup macadamia nut milk*

*You can substitute the macadamia nut milk with any kind of milk.  Depending on your tolerance you might use almond milk, rice milk, hemp seed milk, goats milk or just normal milk.  I use macadamia milk because  compared to other nuts macadamia nuts are much lower in phytates and lectins which can irritate a damaged gut lining. Coconut milk is another good alternative.

Directions:

All you need to do is combine the slippery elm powder with water in a pan and stir until it reaches the consistency of a porridge.  Heat the mixture until steaming hot then pour into a bowl, add the nut milk and eat.  Alternatively you can add the milk to the mixture before you heat it up. If you do this you might also like to mix the slippery elm powder with straight milk for a more concentrated porridge, adjusting quantities accordingly.

You could also sweeten the porridge with stevia or other sweetner you prefer, and add spices like cinnamon.  I think the porridge would taste really nice with some vanilla bean since vanilla would compliment the malty flavour and herbal properties.  As a herb vanilla bean is also known to soothe inflammation and have a calming effect on the gastrointestinal system.

Here’s to happier digestive systems! x