SARAH OUANO, ND

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2/13/2018

Lavender-Fennel Belly Tonic: An IP Recipe

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Inspired by the elderberry syrup recipe I shared a few days ago, but without access to dried elderberries right now, I decided to experiment with the Instant Pot and some herbs I do have on hand. Introducing the Lavender-Fennel Belly Tonic!
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Lately, the stress of hotel life and rebound hyperchlorhydria from several months on post-surgical proton-pump inhibitors has led to moments of intense acid reflux. Although the majority of acid reflux is actually a case of too little stomach acid (HYPOchlorhydria), in my case, I am experiencing a true overabundance of stomach acid (HYPERchlorhydria), and need to show my belly and esophagus lots of love to calm the storm.

I love using fennel for indigestion, as it calms cramping and gastric irritation, and is safe for kids and adults alike. The star anise adds a beautiful flavor profile to the tonic, and eases cramps and soothes nausea. I chose to add lavender, not only because I had some on hand, but because I know that a good amount of my digestive discomfort stems from stress, and lavender is a wonder at calming the nervous system.

Make this tonic and take sips of it after a heavy meal or during a stress-induced tummy ache, or drizzle it on ice cream for dessert. Your belly will love it!
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Directions
  1. Combine fennel, lavender, and star anise with filtered water in your Instant Pot pot
  2. Close lid and set vent to "SEALING"
  3. On Manual setting, set timer to 30 minutes
  4. After the 30 minute cycle is complete, allow the IP to come depressurize on its own
  5. Once the IP is fully depressurized (the silver pin drops), carefully pour the liquid through your sieve into a bowl, mashing the herbs slightly to extract more of the aromatic compounds
  6. If you prefer a thicker consistency, rinse your IP pot and pour your herbal liquid back in, heating it on saute mode for a few minutes to reduce
  7. Add sweetener to taste and enjoy!
Ingredients
  • 5 TBS fennel seeds
  • 1 TBS lavender
  • 2 star anise pods
  • 1-1/4 c filtered water
  • 1 TBS agave nectar or honey
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Tools
  • Instant Pot
  • Sieve/colander 
  • Glass jar/bottle
Note: This recipe yields around 8 ounces of an un-reduced tonic, and will last several months in the fridge if you use honey to sweeten. If you're more of an agave or sweet-free person, store in the fridge and use within 14 days. Do not use honey with infants less than one year old.

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2/12/2018

Leek and Wild Mushroom Frittata: an IP Recipe

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Okay, I'll admit it: I jumped on the Instant Pot bandwagon, and wowzers, am I in love! I've decided to prove (to myself, mostly) how versatile this culinary invention really is, and I'm highlighting my findings in a segment I am now calling #instantpotallthethings. First up, brunch, of course! Here's my take on a leek and wild mushroom frittata a la instant pot.
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During last Friday night's grocery run (hello, pay day!), I discovered that Aldi is now carrying sliced wild mushrooms (a blend of crimini, shiitake, and oyster) to the tune of $2.69/4-ounce basket. I know, it's unreal. I bought two baskets, and while wandering the rest of the store, decided I'd like to experiment with them in the IP. Thus, the leek and wild mushroom frittata a la instant pot was born.

Armed with this info from Bon Appetite on how to make the sickest frittata ever, and this recipe for instant pot cooking times, I set out to make a lusciously creamy egg cake, chock-full of cow's milk goodness (sorry, dairy-free readers). As a good Catholic girl, I am determined to be ready for Meatless Mondays (and Fridays) this Lent, and I'm sure glad I've got this one in my arsenal now!
Leek & Mushroom Frittata a la Instant Pot
Ingredients
​​1 medium-sized leek
4 oz sliced mushrooms
1 TBS butter (for sauteeing)
6 eggs
1/4 c heavy cream
1 cup shredded mozzarella
salt and pepper to taste

Tools
6- to 7-in springform or cheesecake pan
cooking oil spray
foil
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Directions
  1. Slice the leeks into thin ribbons and saute with mushrooms in butter until just cooked through, then set aside to cool (note: you can do this in the Instant Pot pot on saute mode, but I chose to do this on the stovetop this time around)
  2. In a small bowl, combine six eggs, heavy cream, salt, and pepper, whisking until they are incorporated
  3. Grease your cake pan with cooking oil spray
  4. Combine leeks and mushrooms with eggs and cream, and stir in shredded mozzarella
  5. Transfer frittata mixture to greased cake pan, and cover tightly with foil
  6. Place the steaming basket insert into the Instant Pot pot, and pour 1 cup of water into it
  7. Place the frittata pan on top of the steaming basket insert and close the lid, making sure that the steam release valve is in the sealing position
  8. Using the display panel select the MANUAL/PRESSURE COOK function, and set it to 5 minutes
  9. After the timer goes off, let the steam naturally release pressure for 10 minutes, then manually vent until the pin drops
  10. Let the frittata rest for a few minutes before removing it from the pan, as it will firm up as it cools
  11. Garnish with parsley, green onion, or chives and enjoy!

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    About the Author

    Sarah Ouano is a naturopathic doctor and writer.  A fierce advocate for health equity and rights of the marginalized, she frequently writes about the intersection of naturopathic medicine and public health, throwing in personal anecdotes and tasty (and practical) recipes along the way.  

    View my profile on LinkedIn

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