Lavender-Fennel Belly Tonic: An IP Recipe

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!

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.