Homemade Tummy Soothing Tea

Follow the recipe to prepare tummy soothing tea and sip a glassful before meals to keep your gut happy.



From Infuse
May 2017

  • This tea keeps for up to 36 hours in the refrigerator.
    Photo by Mowie Kay
  • “Infuse,” by Paula Grainger and Karen Sullivan, presents 70 expertly formulated recipes for tasty, soothing, caffeine-free infusions, as well as tea tips to help you get the most from your brew.
    Cover courtesy Hamlyn

Total Hands-On Time: 12 hrs 30 min

Preparation Time: 30 min

Cook Time: 12 hrs

Yield: 3 small glassfuls

Infuse (Hamlyn, 2016), by Paula Grainger and Karen Sullivan, presents an effective array of creative herbal tea blends for cleansing, rejuvenation, digestion, sleep circulation, soothing the nervous system, and calming the mind. Herbal teas possess the power of nature’s most potent healing ingredients. The following excerpt is from Chapter 2, “Digest and Nourish.”

You can purchase this book from the Mother Earth Living store: Infuse.

Tea need not be hot! The mucilage (a gooey substance produced by many plants) found in the herbs in this recipe can be extracted into water without the need to apply heat, allowing you to make a cold infusion. This tea is an unbeatable remedy for an inflamed gut, Irritable Bowel Syndrome (IBS), or food intolerances. Large amounts of licorice may increase high blood pressure, so seek medical advice before taking this tea if this applies to you.

Ingredients:

• 1 teaspoon dried chopped marshmallow root
• 1 teaspoon dried plantain leaf
• 1 teaspoon licorice root powder
• 1 teaspoon slippery elm powder
• generous 2 cups filtered water

Instructions:

1. Coarsely crush the marshmallow root, plantain leaf, and licorice powder using a mortar and pestle or spice-grinder.

2. Place the crushed herbs with the slippery elm powder into a lidded jar and add the measured water.

3. Shake well and leave overnight in a cool place.

4. The next morning, strain the mixture into a pitcher through a fine strainer lined with cheesecloth. Once the liquid has drained through the cheesecloth, squeeze out the cheesecloth to extract as much water from the herbs as possible.

5. Store in a glass bottle in the refrigerator where it will keep for up to 36 hours. Sip a glassful before meals.

More from Infuse:


Berry Antioxidant Infusion Recipe
Nutritious Spicy Chai Tea

Reprinted with permission from Infuse: Herbal Teas to Cleanse, Nourish, and Heal by Paula Grainger & Karen Sullivan and published by Hamlyn, 2016. Photography by Mowie Kay. Buy this book from our store: Infuse.


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