Herbs for Constipation

Ayurveda doesn’t shy way from talking about bodily functions. In fact, ask any Ayurvedic practitioner about elimination and chances are they will have a rather strong opinion and be able to give you a lengthy description on what it should like, how often it should be happening, and when it should be happening in relation to your meals. I’m not an Ayurvedic practitioner myself but one of my herbal teachers and mentors, Karta Purkh Singh Khalsa, was steeped in Ayurvedic herbalism so I do remember long class discussions on the subject. As for the looks, think of an overripe banana~ brown, in-tact,  and buoyant. With timing, food should take about 18-24 hours to travel from one end of your digestive system (mouth) to the other. If the timing is shorter than that, you may not be getting all the nutrients out of your food. If it’s longer than that, you could be experiencing chronic toxic build-up. If you don’t know how long the process takes for you, eat something that you will recognize when it pops back out such as beets, which like to make quite the dramatic exit if you aren’t expecting the bright red color. (You’ve been forewarned.) Elimination should happen for every meal, so around three times a day is ideal.

One way to get things moving first thing in the morning is to drink a cup of lukewarm water with a squeeze of fresh lemon juice. This can also be done at other times of the day, on an empty stomach, but first thing in the morning works best. It’s a nice morning ritual for general cleansing as well.

For occasional issues with constipation, there are two common herbs used traditionally as stimulant laxatives: senna and cascara sagrada. Both should only be used occasionally, because as with any stimulant laxative, herbal or otherwise, they lose effectiveness over time as they train the intestines to rely on the outside stimulation. They do normally produce results within hours of ingesting, (pills, teas, or tinctures), but keep in mind, they are not fixing the root of the problem. Herbalism works best when focused on balancing out health issues at their root, so although these herbs can get you through a rough patch, it’s important to dig deeper into the problem and make adjustments there, so look into the foods you are eating, the amount of water you are drinking, the amount of exercise you might be getting, etc.

There is an herbal combination called triphala that can be taken long-term to enhance intestinal health and kick constipation to the curb (as long as the root of the issue is also properly addressed.) Triphala is a combination of three herbs: Amla, Haritaki, and Bibhitaki. These three herbs each have special benefits for the three doshas, Pitta, Vata, and Kapha, therefore when they are all together they are considered tri-doshic, meaning good for all three doshas. (You can take a dosha quiz here to find your personal doshic profile.) This tri-doshic quality is one of the reasons it is one of the most well-known and popularly used Ayurvedic formulations of all time. In fact, it has been around for over 2,000 years and still going strong. This combination might take longer to work than the herbs above, but within 24 hours elimination should occur and you don’t need to worry about taking it for an extended amount of time. Although it’s a relatively safe formula for most people, Banyan Botanicals lists these cautions: “Contraindications can include diarrhea, dysentery, and if you are pregnant or nursing. There are no known drug interactions with the herbs that make up triphala.1, 6 Some studies do report findings that would advise caution in people taking blood-thinning medicines,7, 8 as triphala may affect platelet function. From an Ayurvedic perspective, if your stools are dry and hard, consider using haritaki in place of triphala.” (Banyan Botanicals)

When I worked at health food stores, the box of tea that was far and away the top seller was Smooth Move by Traditional Medicinals, which, as you might have guessed, is for constipation. It has senna plus other herbs that support the digestive system, and is only supposed to be for occasional use only. They have a couple of different flavors for the teas and also capsules.

As with many health issues, making sure you are drinking plenty of water, eating plenty of fruits and vegetables, and actively moving your body everyday will get you far on your path towards optimal health. Herbs offer another level of support in those health, body, and life goals.

Wishing you health, happiness, and at least one herbal ally in your life.

 

 

 

How to Make an Herbal Syrup

Herbal syrups are a kid-friendly and throat-friendly way to take healing herbs. They don’t have to be doled out in medicinal spoonfuls either, you can add them to tea, pancakes, or cocktails just like any other syrup. Elderberry syrup is a classic immune booster for wintertime cough and cold season, but other herbs such as licorice, thyme, and sage make excellent upper respiratory syrups as well. Even Hippocrates himself had a recipe for bronchitis that included thyme: For Bronchitis, 2 cups water with 3 T thyme, steep 10 minutes then drink twice/day~ Hippocrates.

I made licorice syrup with cinnamon in this tutorial. Licorice has many uses, from respiratory to digestive to adaptogenic properties. It is also anti-viral, making it a great cold and flu fighter. Some people are a little frightened of licorice because when taken in excessively large doses, it can raise blood pressure. Licorice is one of the top ten herbs used in Traditional Chinese Medicine (TCM) though, and it is included in many TCM herbal blends for a variety of issues, (though usually in smallish amounts.) If it has worked for thousands of years for a multitude of different issues for so many, I think most people are safe to take licorice for their throat, stomach, and cough complaints. That is of course up to you and your personal health advisers. Other herbs can be used instead of licorice, with the same instructions, and you can of course use sugar as the sweetener if you want. Honey and agave nectar have soothing, coating properties to aid healing, and in agave’s case, less of a glycemic impact.

Herbal Syrup:

›Materials: Dried herbal material such as licorice, elderberries, or thyme, water, honey or agave nectar, a pot, a clean glass jar.

›Combine the herbs and water in a pot in a ratio of 1:2. (Example, 1 cup herbs to 2 cups water)

›Bring to a boil, reduce to a simmer, 30-40 minutes until reduced by approximately half.

›Strain the herbal material, put the liquid back in the pot and add the same amount of sweetener, over low heat, for another 10 or so minutes. In other words, if you have 3/4 cup of liquid left after cooking and straining, then you add 3/4 cup of sweetener.

›Let it cool, then bottle and refrigerate for longest storage.

This video shows you how easy it is (please ignore my messy house and hair. This was done within some time constraints and really needs to be updated. Soon…..) :

I hope you and your loved ones are making it through the winter season without any illnesses. The snowcopalypse that shut down the Seattle area is finally easing a bit and I have even spotted some robins already, so spring must be on its way. Take care and please share with anyone looking for an herbal boost.

Sites Merging

Hello and thank you for following one of my blogs. You may have noticed I’ve been using Spice of Life Blog only for the purposes of linking to my newer site, Botanical Alchemy & Apothecary. From now on, only BA&A will appear in your WordPress reader, or if you subscribed via email, in your inbox. You don’t have to do anything to still have access to all the content, I just wanted to give everyone a heads’ up that the blog Spice of Life will now be completely merged with Botanical Alchemy & Apothecary.

Thank you again and Happy Valentine’s Day!

Valentine’s Day Herbal Gifts

Homemade gifts made with heart and intention are perfect for the holiday that celebrates love. Valentine’s Day is a warm reminder during this cold season that love should be celebrated fully and joyfully in all its forms, from friendship to family, and of course that special someone. Everyone can appreciate an herbal gift that conveys not only love, but also health, beauty, and green thoughtfulness.

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What plant could be more associated with Valentine’s than the rose? A flower of beauty that signifies love, it also has healing attributes that qualify it as an herb. Drinking rose petal tea is relaxing, due to its mildly sedative properties, and it also has some historical use as a headache reliever. The petals are used extensively for skin health, anti-aging, and beautification, while rose hips are full of bio-available vitamin C. Rose oil makes a lovely base for a massage or bath oil, and bath salts with rose petals would make a relaxing gift that encourages self-care and rejuvenation. Baths full of rose petals are picturesque and you will see plenty on Instagram, but if you don’t want to clean up wet petals after a restful bath, I suggest packing them in a muslin bag. You get all the benefits without worrying about the messy clean-up afterwards. The proportion of salts to rose petals is completely up to you, but if you want to add essential oils to the mixture, keep the essential oils down to about 10-20 drops per cup of mixture. Example: 1 cup Dead Sea Salt, 1/2 cup rose petals, 15 drops of lavender oil, and 10 drops of rose absolute in jojoba. Mix all together in a bowl before adding to a jar with a tight cap for gifting. Don’t forget to add the reusable muslin bag inside the jar, or tie it on the outside. 

Making a rose petal mask is another lovely way to gift roses and encourage self-care. Make a powder from dried rose petals either by using a mortar and pestle or a food processor. I actually use an old coffee grinder for making herbal powders and it works great. Mix the rose powder with either French Green Clay or another clay that suits the skin of your recipient (or yourself if this is a self-love gift) in the proportion of 1/3 rose powder, 2/3 clay. Example: 1 tablespoon rose powder mixed with 2 tablespoons clay. Store in a dark glass jar and mix one tablespoon at a time with either a water, a hydrosol, honey, or yogurt to apply. Actually, adding the powder mix to any of these one ingredient masks will make a multifaceted concoction, and you can choose if you want more of a firming, brightening, or evening out action. Leave on for 10-15 minutes, then rinse off with warm water. Skin will be moisturized, clean, firmer, and more even-toned.

Making a massage oil out of rose oil is as easy as adding the desired essential oils to the homemade rose oil. Aim for no more than 50-60 drops of essential oil per cup of base oil. You can also add in more base oils to the rose oil, so the mixture is more suited to the recipient’s particular skin. The heavier the oil, the more appropriate for dryer skin, and the lighter oils are more beneficial for oilier skin. Massage oil should not soak into the skin but rather allow for easy gliding, so sticking with sweet almond oil, avocado oil, apricot kernel oil, and grapeseed oil are good choices, especially when mixed together. Here’s a sample recipe including the aphrodisiac scents of rose, vanilla, and jasmine:

Massage Oil

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Making Massage Oil
1/2 cup Rose Oil (olive oil infusion)

1/2 cup Vanilla Oil (sweet almond infusion)

1/4 cup Avocado Oil

1/4 cup Apricot Kernel Oil

30 drops Sandalwood absolute in jojoba

40 drops Vanilla CO2 essential oil

5 drops Jasmine absolute in jojoba

 

I hope your Valentine’s day is full of love for your family, your friends, your partner, and yourself. We are experiencing the most snow in most of our lifetimes here in the Seattle region right now so I’ll be herbal crafting away happily this week. I also managed to make my first sourdough loaf this past weekend and it turned out splendidly! There’s a pic on my Instagram if you are interested.

Thank you for reading and Happy Valentine’s Day!

 

 

 

Sourdough Starter

It is rather early in the process to share this out, but I’m so excited about it that I just can’t wait. I’ve started to make sourdough starter from einkorn flour and although it isn’t ready for baking yet, it’s actually started to bubble and show signs of life. It takes quite a few days to get it started, and then regular maintenance to keep it going, so why do it at all you might ask. Basically I’m doing it for taste, for health, and for optimum digestibility.

I first got interested in sourdough a few years ago when I read an article about a baker in California somewhere (San Jose?) that made sourdough bread that people with gluten sensitivities could actually digest. His starter was especially potent and his stand at the farmer’s market was so famous that he got into a national magazine about it. (I can’t remember which one~ it was years ago but I do remember I was reading the article in a doctor’s office waiting room so I couldn’t take it home.) Considering my sons and I have had issues with gluten for many years, I wanted to hear more about what makes sourdough more easily digested. After looking into it, I found out it has to do with the fermentation process which balances prebiotics and probiotics in any kind of fermented food such as yogurt of kimchee, which we all know are foods recommended for digestive health. It also seems that sourdough degrades gluten a bit in the baking process, unlike baker’s yeast, although it doesn’t degrade it completely so celiacs need to stick with gluten-free sourdough breads. Sourdough’s digestibility also has to do with the wild yeasts present, instead of baker’s yeast, which is over used and many people have mild to severe intolerances to it, whether they are aware of it or not. Sourdough bread also causes less of a sugar spike according to several studies, and is generally considered to have a lower glycemic index number than other breads.

Not all commercially prepared sourdough breads are necessarily good options. Look for artisan loaves at your local grocery store or farmer’s market, or join me in making your own! I’ve been following the YouTube tutorials by Jovial Food’s founder, Carla Bartolucci, as well as the tutorial in her book, Einkorn. She uses einkorn flour to make sourdough starter, and to bake all of her breads with, because einkorn is an ancient form of wheat that is also known to be more digestible than our current wheat today, even by some who have gluten intolerances. Einkorn still contains gluten, but due to the make-up and action of the gluten in this grain compared to modern wheat, it reacts differently in baking and also our bodies react differently to it. Baking with it is a little trickier than with modern wheat, which is why it has been largely ignored in the mass marketplace, but as Barolucci explains in her book, that ‘flaw’ is probably the same mechanism that makes it a blessing to those of us with sensitive digestive systems. I’ve made cinnamon scones and bread with einkorn before, and seem to be able to digest it, but I’ve also put a lot of effort into healing my intolerances. I’m excited to bake with sourdough and see if I can really make some breads that the whole family can eat, enjoy, and digest without any problems.

Here’s what I have so far: 581583FA-CC61-4980-BD9B-664CA0C9580B

It took about six days for the starter to show any signs of life, and it’s still not quite ready to bake with because according to Bartolucci, the starter needs to bubble up within six to ten hours of refreshing to be truly ready for the job of baking bread. Mine is close. I’ll post pics on Instagram as soon as I get a loaf baked. I’m not in any hurry though, knowing that this starter will last forever, as long as it gets routinely refreshed. I feel like I have a lifetime to work with it and am happy I’ll be able to pass some of it on to friends and family who bake.

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Here’s what refreshing looks like by the way:

Push away the top layer of the starter and scoop out the better looking stuff underneath into a fresh bowl.

Add warm water and stir it up into a creamy state.

Add more flour, mix it all together and form a ball, then place it in a clean container with a lid and let it rest for 12-24 hours.

Have you baked with sourdough before? Do you have a starter of your own that has a story? I’d love to hear how long you have had your starter and how you first obtained it~ whether it was given to you or you started from scratch like I’m doing. Any tips and tricks would be appreciated too! Thank you for reading, sharing, and subscribing.