Pain Relief Slime: a Soothing Recipe for Hand Pain

Pain Relief Slime: a Soothing Recipe for Hand Pain

Do you ever get tired achy hands or do hand exercises for your arthritis or carpal tunnel? If so, you need to try my Pain Relief Slime. 

Have you ever played with a batch of slime? We have a young kiddo in our house, so slime is a regular craft project on the weekend agenda. We have several batches in tubs sitting around at any given time and I really enjoy playing with it.

It took me about two minutes of rolling the cool, smooth blob through my hands before I connected the slime with a soothing, potentially therapeutic experience, which is how I came up with the idea for Pain Relief Slime. You will find the printable recipe below.

If you know someone who loves making slime, have them make this for you, or make your own- it’s super easy and pain relief slime provides a great, calming hand exercise experience when you’re done.

 

You can create your own batch of pain relief slime with just a few ingredients:

I found this fun kit online, too. 

 

 

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Print Recipe
Soothing Pain Relief Slime
You don’t have to leave the slime making fun to the kids. Learn how to make this simple, squishy soothing, pain relief slime with just a few ingredients. It’s a great, calming hand exercise experience. The possibilities are endless- just switch out colors and oils.
Servings
slime ball
Ingredients
  • 6 ounces Clear Glue Non-Toxic Washable Elmer’s School Glue
  • 1/2 teaspoon baking soda
  • Food Coloring and Glitter optional and based on preference
  • 5-7 Drops Essential Oil for this recipe I used RMO Pain Relief
  • 1-2 Tablespoons Saline Solution Active ingredients should read sodium borate and boric acid. Add slowly. Use only enough to bring the slime together.
  • 1/2 squirt coconut oil just to coat hands for first knead
Servings
slime ball
Ingredients
  • 6 ounces Clear Glue Non-Toxic Washable Elmer’s School Glue
  • 1/2 teaspoon baking soda
  • Food Coloring and Glitter optional and based on preference
  • 5-7 Drops Essential Oil for this recipe I used RMO Pain Relief
  • 1-2 Tablespoons Saline Solution Active ingredients should read sodium borate and boric acid. Add slowly. Use only enough to bring the slime together.
  • 1/2 squirt coconut oil just to coat hands for first knead
Instructions
  1. Add glue to mixing bowl.
  2. Sprinkle baking soda into mixture and stir to combine.
  3. Add essential oils. I use 5-7 drops.
  4. Add food coloring and glitter as desired
  5. Add saline solution very slowly a little bit at a time and stir quickly to form the slime! 
  6. Stir until the slime comes away from the bowl and sticks to itself.
  7. Add a little coconut oil to your hands for when you first pull it from the bowl. This will keep it from sticking.
  8. Now, work the slime through your hands for a pain relieving, soothing, aromatic experience.
Recipe Notes

Make sure to really stir your slime and do not add too much saline- it will make your slime tough! Once the slime pulls away from the sides and bottom of the bowl, it's ready to pick up and knead.

The essential oil is pretty strong at first, just so you know. Click here to get access to my FREE Resource Library and a list of additional slime recipes.

TIP: Add a few drops of oil to your hands (we use this gel form) before picking up the slime. This will help with the initial stickiness of the slime. As you knead it will become less and less sticky. As you slowly knead it and roll it through your hands you will experience the additional soothing benefits of the pain-relieving essential oils. You can store your slime in a reusable container!

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Pain Relief Slime: a Soothing Recipe for Chronic Pain

See how easy it is to make Pain Relief Slime? You can make it as plain or as fancy as you’d like.

You can store your pain relief slime in a sealable container, just be sure to wash your hands before each use. I add a couple drops of pain relief with each subsequent use for added effect.

It feels amazing if you refrigerate it a bit before wrapping it around your hands. AMAZING!

Let me know if you give this a try. I would love to see pictures, too! Be sure to share them on my Facebook Page!

 

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Instant Pot BBQ Pork Ribs: Paleo and AIP

Instant Pot BBQ Pork Ribs: Paleo and AIP

Need an Instant Pot?

Instant Pot BBQ Pork Ribs might be the simplest, yet most pleasing Paleo, AIP recipe I have made to date.

I am a Texan, so I consider myself a BBQ connoisseur (or a snob, depending on your take. HA!). I grew up eating some of the best BBQ in the country and developed a deep love for all things grilled and smokey. MMM . . . grilled and smokey. I might be drooling.

 

Anyway, you may wonder how it’s  possible for a BBQ snob to possibly endorse an Instant Pot rib recipe. I was skeptical as well, my friends, but I am here to tell you- these Instant Pot BBQ Pork Ribs are delish!

The beauty of this recipe lies in its simplicity. Did I mention you only need four ingredients and they cook in 20 minutes?  Plus . . .

You can customize these Instant Pot BBQ Pork Ribs by utilizing any type of sauce you prefer.

I need my ribs to be Paleo (AIP is even better) so I use Tessamae’s BBQ Sauce (also Whole30 approved when I can find it or KC Natural – Mastodon Paleo AIP BBQ Sauce.   

Both of these sauces are delicious and perfect for Instant Pot BBQ Pork Ribs. 

If you are not concerned about adhering to Paleo or AIP, you should try my very favorite rubs and sauces from my favorite bbq place:

The Salt Lick, in Driftwood Texas. We love it so much that we had some shipped to our wedding reception in Cooperstown, NY!

The salt Lick today is not the Salt Lick of my youth, as it has gained national recognition from the many celebrities who feature it on their shows on The Food Network, but it is still just as good as I remember it. They ship anywhere, so if you don’t feel like making your own and want to try some delicious, authentic, Texas BBQ, check them out.

You can click on the images to learn more.

I do not use a rub in this ultra simple recipe, but it sure can amp up the flavor!

**Do me a favor, please. If you utilize a rub or special sauce that you love on your Instant Pot BBQ Pork Ribs, comment below the recipe. I love hearing how people adapt recipes to fit their needs and preferences.

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Print Recipe
Instant Pot BBQ Pork Ribs
Servings
Ingredients
  • 1 rack baby back ribs I sometimes make two at a time
  • 1/4 cup of your favorite BBQ sauce see my Paleo/ AIP suggestions above
  • generous sprinkling kosher salt
  • generous sprinkling Ground black pepper omit for AIP
Servings
Ingredients
  • 1 rack baby back ribs I sometimes make two at a time
  • 1/4 cup of your favorite BBQ sauce see my Paleo/ AIP suggestions above
  • generous sprinkling kosher salt
  • generous sprinkling Ground black pepper omit for AIP
Instructions
  1. Remove the membrane from the back of the ribs.
    instant pot BBQ pork ribs
  2. Season the Baby Back Ribs with generous amount of kosher salt and ground black pepper (omit for AIP).
  3. Place 1 cup of cold water and a trivet in the bottom of the pressure cooker insert. Place the baby back ribs on top of the trivet. Close lid and cook at High Pressure for 20-25 minutes. Here's how to cook two at once.
  4. Turn off the heat and use full Natural Release.
  5. preheat the oven to 450F.
  6. Spread the sauce evenly over the baby back ribs (Top and bottom).
  7. Cook the ribs in the oven for 10 – 15 minutes.
  8. Enjoy!
Recipe Notes

There is no need to double the time when cooking two racks of ribs. The cooking time is the same.

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Paleo Pumpkin Muffins: nut, gluten, grain, and dairy free

Paleo Pumpkin Muffins: nut, gluten, grain, and dairy free

Paleo Pumpkin Muffins are perfect any time of year but I tend to crave them more as cooler temperatures roll around.

Even though I am not one of those obsessed with all things pumpkin-spiced, there is something about fall that calls for pumpkin recipes like these Paleo pumpkin muffins.

I usually whip up a double batch of these on the first chilly weekend that rolls around freeze them to use in the weeks to come.

These Paleo pumpkin muffins are perfect for a quick breakfast when you’re running out the door or for a healthy afternoon snack.

They are full of ingredients you can feel good about, like fiber and vitamin-rich pumpkin (This is the brand I order in bulk), low carb, high fiber, gluten and grain free coconut flour, energy boosting coconut oil, and mineral-rich maple syrup. 

You can get free maple syrup today!

There are plenty of gluten-free flours out there and we use them for some recipes, but they are lacking the healthy benefits that coconut flour provides.

These are also perfect for those with nut allergies who still want to follow a paleo diet but need to avoid the almond flour typically found in Paleo baked goods.

 


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Print Recipe
Paleo Pumpkin Muffins
paleo pumpkin muffins
Cook Time 30 minutes
Servings
muffins
Ingredients
  • 2/3 cup pureed pumpkin fresh or canned
  • 6 eggs whisked
  • 2/3 cup maple syrup
  • 1/2 cup melted coconut oil or liquid
  • 2 teaspoons vanilla
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
Cook Time 30 minutes
Servings
muffins
Ingredients
  • 2/3 cup pureed pumpkin fresh or canned
  • 6 eggs whisked
  • 2/3 cup maple syrup
  • 1/2 cup melted coconut oil or liquid
  • 2 teaspoons vanilla
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
paleo pumpkin muffins
Instructions
  1. Preheat the oven to 350 degrees
  2. First, Gather your Ingredients
  3. Combine all wet ingredients in a large bowl.
  4. Mix your dry ingredients together in a separate bowl.
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Prepare your muffin tins. We use coconut oil Pam
  7. Fill the tins. You can fill them fully because they don't rise very much.
  8. bake at 350 degrees for about 30 minutes
Recipe Notes

 

These are delicious with chocolate chips folded in. If you would like to try that just fold in 1 cup of chips as the last step. I sometimes leave half the batter plain and fold in ½ cup chips into the remaining half. These freeze beautifully and are perfect for lunch boxes and a quick breakfast on the go!

paleo pumpkin muffins

 

Finally, If you’d like a special treat, try these Paleo Pumpkin Muffins with a cup of your favorite coffee flavored with my favorite Whole30, Paleo approved creamer: your own pumpkin spice latte!

Click to try it now!

Enjoy!


 

 

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Six-Minute Paleo Instant Pot Balsamic Pork

Six-Minute Paleo Instant Pot Balsamic Pork

Have you avoided pork tenderloin because it usually turns out dry and rubbery? You aren’t alone. It can be tricky. But this six-minute Paleo Instant Pot balsamic pork will change your mind and convert you to a fan in no time. 

The pork tenderloin of my past was always overcooked, so I thought I didn’t like it. I only ate it when served at someone’s house and even then I took only a small portion and doused in a sauce to make it palatable, of course. I never ordered it at a restaurant, and never bought it because I imagined it must be difficult to get right.

My first positive experience with tenderloin was with a slow cooker recipe I tried a few years ago. I still wasn’t convinced I could prepare one to slice though because this recipe required shredding, which can make even dry meats work in certain instances (more sauce, please).

Unfortunately, I don’t use the slow cooker anymore now that I have an Instant Pot, but I certainly did not think pressure cooking would be a good method because it cooks so fast and tenderloin is so lean, but I kept seeing recipes on Pinterest and figured I’d have to give it a shot at some point. I was just freaked out by the drastic cooking time discrepancies: they ranged from 7 minutes to 45! Six minutes didn’t seem nearly long enough, and 45 minutes is insane- don’t do that to your tenderloin, please.

I finally found one that seemed easy enough to alter to fit my needs and used ingredients I had on hand.

This easy 6-minute Paleo instant pot balsamic pork tenderloin is one of those rare recipes that is effortless but will impress even the most particular of guests.

My recipe is inspired by another I found at baconismagic.com.  I changed ingredients and reduced the cooking time to 6 minutes based on my end results.

If you cook lots of protein like I do, you should invest in a meat thermometer if you haven’t already. It really is the most reliable way to check for appropriate doneness and make sure your meats are reaching the proper temperatures for safety as well. I use one just like the one I linked to above. It has a feature that, when using the oven or grill, you can set the desired end temperature and the timer will beep when that temperature is reached. It’s kind of amazing.

For six-minute Paleo instant pot balsamic pork, you want your tenderloin to be at 137 degrees when you remove it from the instant pot and 145 degrees after it rests for ten minutes while you reduce your sauce. Perfect.

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six-minute Paleo instant pot balsamic pork

 

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Changes I made to convert the original recipe to a Paleo instant pot pork recipe:

One of the ingredient changes I made was to swap cornstarch with tapioca flour/starch you can also use arrowroot!. If you have not used it as a thickening agent before you should know that the consistency will look a little different, but the taste will not be impacted at all. The tapioca flour adds a more gelatinous set to the sauce.

I also swapped brown sugar for organic honey and canola oil to coconut. I use a flavorless and odorless coconut oil when I don’t want to have a coconut flavor in my food, but still want the health benefits of coconut oil.

If you are questioning whether Worcestershire sauce is Paleo or not, then we think the same way. I researched it before I added this to my weekly meal plan, and was happy with the answers I found. If you’d like to check it out for yourself, click here. 

I’d love to hear how you like this recipe! I hope you enjoy it!

 

 

Need help meal planning? I’ve got you covered here.

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Print Recipe
6-Minute Paleo Instant Pot Balsamic Pork
6-minute Paleo instant Pot balsamic pork
Servings
Ingredients
  • 2 1/2 pounds pork tenderloin mine came in a pack of two
  • 2 Tablespoons coconut oil
  • 1 cup chicken stock water will work if you don't have stock
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 2 cloves minced garlic or 2 teaspoons paste
  • 1 Tablespoon worcester sauce
  • 1 Tablespoon mustard I used Grey Poupon because I had it in my fridge
  • 1 teaspoon ground sage
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 Tablespoon tapioca starch
  • 1/4 cup water mix with stach
Servings
Ingredients
  • 2 1/2 pounds pork tenderloin mine came in a pack of two
  • 2 Tablespoons coconut oil
  • 1 cup chicken stock water will work if you don't have stock
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 2 cloves minced garlic or 2 teaspoons paste
  • 1 Tablespoon worcester sauce
  • 1 Tablespoon mustard I used Grey Poupon because I had it in my fridge
  • 1 teaspoon ground sage
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 Tablespoon tapioca starch
  • 1/4 cup water mix with stach
6-minute Paleo instant Pot balsamic pork
Instructions
  1. Turn your Instant pot to saute, and add coconut oil. Once oil is heated through, brown the tenderloins.
  2. Add remaining ingredients (except tapioca starch and water). Set on manual for 6 minutes.
  3. Quick release the pressure when the timer rings. Check that pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest.
  4. Turn Instant Pot to saute. Add tapioca starch to water and mix thoroughly. Add to Instant Pot and bring to a boil. Then turn off and on to maintain a simmer, until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed.
  5. Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.
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I’m a Paleo enthusiast, Keto newbie, toxin- and cruelty-free beauty addict, and autoimmune wellness advocate on a mission to help others thrive in spite of it all.

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The Gluten and Dairy Free Drop Biscuit- fluffy, and as Big as a Cat’s Head!

The Gluten and Dairy Free Drop Biscuit- fluffy, and as Big as a Cat’s Head!

Because they are fast and versatile, I had to find a way to create gluten and dairy free drop biscuits.

I am a southern gal, so biscuits were a regular in our house growing up. Sometimes they were homemade, sometimes Bisquick came to the rescue, but it didn’t matter. I loved them no matter what.

By default my daughter, (being half southern)Ha!  loves biscuits too. When she developed a gluten sensitivity this was one of the first recipes we tried out when making gluten free versions of her favorites.

Let me apologize in advance, as this may gross some of you out, but my absolute favorite way to eat biscuits is with a gooey mixture of peanut butter and Dark Karo syrup. Oh, my goodness- the cravings still exist!

This concoction is no longer a feasible option for at least two reasons:

  • Our daughter has an anaphylactic peanut allergy, so there is no peanut butter in this house.
  • Eating straight corn syrup is generally not a good idea for anyone, especially those sensitive to sugar.

So now when I make gluten and dairy free drop biscuits, I will either eat one plain or save it until the end and add a little raw honey. Still delicious.

I use Domata flour when making gluten and dairy free drop biscuits.

Domata is my flour of choice for my non-paleo compliant recipes. I based this recipe off of one I found on their website. They call theirs a Cat Head Biscuit because they turn out the size of a cat’s head. I made a few changes to make it dairy free in addition to gluten free. I use Nutiva shortening. Because of the palm oil, it has a buttery flavor.

I left out the rolling and cutting directions because who has time for that nonsense?

Print Recipe
Gluten and Dairy Free Cat Head Drop Biscuits
These light and fluffy drop biscuits live up to their name.
Prep Time 10 minutes
Cook Time 10 minutes
Servings
large biscuits
Ingredients
  • 2 cups Domata flour gluten free cup for cup
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 teaspoon baking soda
  • 1/4 cup cold shortening
  • 2/3 cup almond milk use coconut for nut free
  • 1.5 teaspoons white vinegar
  • 2 large eggs lightly beaten
Prep Time 10 minutes
Cook Time 10 minutes
Servings
large biscuits
Ingredients
  • 2 cups Domata flour gluten free cup for cup
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 teaspoon baking soda
  • 1/4 cup cold shortening
  • 2/3 cup almond milk use coconut for nut free
  • 1.5 teaspoons white vinegar
  • 2 large eggs lightly beaten
Instructions
  1. preheat the oven to 450
  2. add vinegar to milk and set aside
  3. In a medium sized bowl, mix dry ingredients thoroughly
  4. add the cold shortening to the dry ingredients and work into the mixture with your hands or a pastry mixer until the shortening is in pea sized balls evenly distributed throughout
  5. add beaten egg and milk/vinegar mixture to the dry ingredients (this mixture is super sticky)
  6. add milk and vinegar mixture and eggs to the dry ingredients. Mix untilincorporated (will be sticky)
  7. Use a large spoon to drop 8 balls of dough onto a cookie sheet
  8. Bake for 8-10 mintes until light brown
  9. Enjoy with your favorite biscuit topping, or alone!

gluten and dairy free cat head biscuitsI hope you will enjoy this recipe for Gluten and Dairy Free Drop Biscuits.

As you can see, they really are the size of a cat’s head. LOL! My fur baby, Tater, did not enjoy this particular modeling job. She’s still pretty cute, though.

How do you prefer to eat your gluten and dairy free drop biscuits! I’d love to hear from you.

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I’m a Paleo enthusiast, Keto newbie, toxin- and cruelty-free beauty addict, and autoimmune wellness advocate on a mission to help others thrive in spite of it all.

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Drinking Vinegar: Your New Favorite Gut Healing Ingredient

Drinking Vinegar: Your New Favorite Gut Healing Ingredient

Drinking vinegar may not sound like something you’d use to create a tasty beverage, but it is destined to become one of your new favorites.

You have probably seen many articles about the benefits of apple cider vinegar, as it has been marketed as a cure-all for quite some time now. Just go to Pinterest or Google it- you will be bombarded with articles touting its many magical powers.

While it is great that it can help control dandruff, dry skin, cholesterol, asthma, and more, what really matters to me is its impact on gut health.  Drinking vinegar is fermented, and therefore contains probiotics.

Probiotics are the good bacteria that benefit our gastrointestinal tract, and our gut health determines our overall well-being.

Supplementing with probiotics (from fermented foods like drinking vinegar) has been shown to boost immune system function, and can even prevent infection.

For those with autoimmunity, boosting immune function, and preventing infection are crucial, especially for those of us taking medications that lower our immune function and make us more susceptible to infection while inhibiting our ability to fight them.

This post contains affiliate links. Click here to read about what that means.

I first heard of drinking vinegar when I saw a recipe online.

What really got my attention was that drinking vinegar has the same healing benefits of Kombucha, which is fermented tea, but without the kombucha taste. Maybe I just haven’t had good kombucha, but I just cannot get on the Kombucha train. I have considered making it, but am a little intimidated (okay, darn right scared) of the “mother” part of it, which is the blob of bacteria and yeast that grow on top while it ferments.

I buy Bragg apple cider vinegar which proudly advertises that it has “the mother” (the floating bits of yeast that make it cloudy), so I am good with that for now.

drinking vinegar health benefitsAfter reading the recipe (you can find it here) I realized I had all of the ingredients I needed on hand, which was awesome, but I was bummed I would have to wait two weeks to taste the results!

It only calls for three ingredients (I chose blueberries as my flavor) but if you want to try this 2-week version you will need a one-quart canning jar, preferably with a plastic lid, because metal does not play well with acid. I learned this the hard way. I used the mason jars I had on hand, and now I have rusty lids.

It was a long wait.

The process involves combining fruit and vinegar in the jar for 7 days at room temperature, straining the fruit out and returning the vinegar to the jar and adding honey, then refrigerating for another 7 days.

drinking vinegar gut health paleowhen I opened the finished product after 14 days, I was worried, because it just smelled like apple cider vinegar, even though it looked nice and dark with a deep blueberry color.

But when I poured my new drinking vinegar into my cup and topped it with my favorite raspberry lime seltzer, I was delighted. It is super refreshing and tangy- not at all earthy, like the kombucha I’ve tried.

 

But two weeks was a long time to wait. I knew there had to be a faster way.

Are you dying to try a drinking vinegar mocktail now?

Thankfully you won’t have to wait two weeks to try gut-healing drinking vinegar!

There are quick versions of drinking vinegars, which are also referred to as Shrubs.

You have a couple of choices:

  1. Buy a drinking vinegar either at your local natural foods store or here (The flavor varieties are truly inspiring. Peach Habanero, anyone?) remember, these are considered mixers, so you only use one ounce at a time.
  2. Make you own

QUICK DIY PALEO HAPPY GUT DRINKING VINEGAR 

drinking vinegar health benefits

Ready?  I bet you have everything you need in your pantry right now.

Plus, when making your own drinking vinegar, the levels of sugar and other ingredients can be controlled to your personal tastes.

To make a drinking vinegar mocktail or shrub, First, you need one large glass of (12-16 ounces) sparkling water (I use flavored, unsweetened seltzer) next you add two tablespoons raw apple cider vinegar. Finally,  the fun part.

The flavor combinations are up to you. To sweeten the drinking vinegar you can add juices, honey, stevia, maple syrup, cinnamon, cayenne, ginger, or turmeric, which has natural anti-inflammatory ingredients. To keep it paleo, stay away from refined sugar, which is used in traditional recipes.

Mix well and enjoy your mocktail!

Let me know what you make! I cannot wait to hear from you.

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Thank you for helping me keep this blog going. I appreciate your support.

HI, I’M ASA!

I’m a Paleo enthusiast, Keto newbie, toxin- and cruelty-free beauty addict, and autoimmune wellness advocate on a mission to help others thrive in spite of it all.

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