How to Fix a Hiatal Hernia Naturally

Slippery Elm Tea is a very effective remedy. It covers the mucus membranes of the esophagus with a protective coat that relieves inflammation caused by acid. Slippery elm also helps to lower excess acidity by stimulating increased mucus production

Calendula Tea soothes inflamed tissue and reduces inflammation

Gentian Tea, an age-old digestive aid, prevents heartburn. Simmer one teaspoon of gentian in a cup of water for 30 minutes. Sprinkle just a pinch of ginger and cayenne in the tea. Drink one-half hour before meals.

Chamomile, known for its anti-inflammatory properties, is a natural remedy for digestive conditions. Drink a cup of chamomile tea up to four times a day, between meals.

Cinnamon helps calm and soothe the stomach.

Learn more: http://www.naturalnews.com/033090_hiatal_hernia_natural_remedies.html#ixzz4Sp4R2fxc

 

 

How to Fix a Hiatal Hernia Naturally

by Dr. David Williams
Filed Under: Digestive Health, Acid Reflux

If you have a hiatal hernia, you probably experience the horrible burning in your chest associated with heartburn and acid reflux after most meals. I’d like to offer a simple, natural solution for your mealtime discomfort.
But first, a quick explanation of what’s happening: Your diaphragm separates the organs in your chest from your stomach and other digestive organs. But in the case of a hiatal hernia, your stomach has breached the divide, worming its way through an enlarged hole at the back of the diaphragm that allows the esophagus to go from the throat to the stomach. The only solution is to get your stomach out of the hole. Here’s how you do it without surgery and in a quick morning exercise:

• Drink a glass of room temperature or slightly warm water when you get out of bed in the morning. (Skip the coffee, tea, juice, and cold water—just drink warm water.)
• While standing, bring your arms straight out from your sides and bend your elbows so your hands are touching your chest.
• Stand up on your toes as high as possible and drop down. You should get a pretty good jolt. Drop down like this 10 times continuously.
• Then, while standing with your arms up in the air, breathe short quick breaths with your mouth open for about 15 seconds. That’s it.
• DO THIS DAILY
  

You are essentially forcing your stomach out of the hole. The warm water acts as a weight in the stomach, while relaxing the stomach muscles as well. The breathing at the end helps close the diaphragm and the hole where your stomach was lodged.

Ham-Cheddar Cheese Ball Recipe

Ingredients

• 1/2 pound thinly sliced deli ham
• 1/2 medium onion, cut into wedges
• 2 cups (8 ounces) finely shredded cheddar cheese
• 2 packages (8 ounces each) cream cheese, cubed
• 1/4 green pepper
• 1 container of soft cream cheese 
• Assorted crackers
•  
•  
• • 1 cup chopped pecans
  • 1 slice Swiss cheese
   

 Directions

1. Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth.
2. Shape cheese mixture into a football; press pecans into cheese mixture. Wrap in plastic wrap; refrigerate at least 1 hour.
3. Cut cheese into strips; arrange over top for laces. Serve with crackers. Yield: 4 cups.

Cream Cheese Icing

 Cream Cheese Icing

"This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it." 

2 (8 ounce) packages cream cheese, softened 
 1/2 cup butter, softened 
2 cups sifted confectioners' sugar
  1 teaspoon vanilla extract  

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use. 

Blueberry and Greek Yoghurt Breakfast Bars

Blueberry and Greek Yoghurt Breakfast Bars

 

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Blueberry and Greek Yoghurt Granola Bars - a healthy make-ahead breakfast made with fresh and dried blueberries

Author: Nicky @ Kitchensanctuary.com

Recipe type: Breakfast

Serves: 12

Ingredients

• Breakfast Bars:
• 50ml/1.7fl oz Greek Yoghurt
• 50g/1.7oz fresh blueberries, light crushed using a fork
• 200g/7oz rolled oats (a gluten free variety if required)
• 4tbsp honey
• 1 tbsp. virgin coconut oil, melted
• 75g/2.5oz dried blueberries
• 1 egg white from a large egg
• pinch of salt
•  
• Greek Yoghurt Drizzle:
• 5 tbsp. icing/powdered sugar
• 1 tbsp. Greek yoghurt
•  
  
  
  
• Preheat the oven to 170c/325f and line a 20x20cm baking tin with baking parchment.
• Combine all of the breakfast bar ingredients in a large bowl. Mix to combine and spoon out into your baking tin. Flatten and squash the mixture down hard (you can use the back of a spoon, but if you want to reduce the chance of crumbling then place a piece of greaseproof paper on top of the flattened mixture, place a same-size baking tin on top and really squash down hard. Then you can peel the paper off) ensuring the mixture reaches all the edges of the tin. Place in the oven and bake for 20-25 minutes until lightly golden on top.
• Take out of the oven and leave to cool in the tin for 10 minutes, then lift out of the tin by holding onto the baking parchment. Place on a chopping board on the baking parchment and leave to cool completely before cutting into 12 bars, using a sharp knife. You should be able to slice the bars no problem, but if you do find that the bars crumble when slicing, then place in the fridge for a couple of hours before slicing the rest.
• Make the drizzle by whisking the powdered sugar with half of the Greek yoghurt. Add a little more Greek yoghurt until you get a thick sauce. Drizzle this over the breakfast bars and serve.
• Leave the drizzle to dry for half an hour or so before wrapping and storing any remaining bars in an air-tight box. These bars are best eaten within 3-4 days.

Blueberry Vanilla Greek Yogurt Granola Bars.

Blueberry Vanilla Greek Yogurt Granola Bars.

Ingredients

• 2 cups rolled oats (gluten free if needed)
• 1 1/2 cup brown rice krispies
• 1/4 cup shredded unsweetened coconut
• 1/4 cup whole roasted almonds, roughly chopped
• 1 tablespoon chia seeds
• 1/4 teaspoon salt
• 1/2 cup peanut butter or almond butter (I typically use peanut butter)
• 1/2 cup honey
• 1 1/2 teaspoon vanilla
• 1 (rounded) cup fresh blueberries or 3/4 cup dried blueberries

• Greek Yogurt Coating
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1/2 teaspoon gelatin
• 1/4 cup greek yogurt
• 1 tablespoon honey
• pinch of salt
• 2 cups powdered sugar

 

Instructions

*Skip this step if you are using dried blueberries. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spread the blueberries on the baking sheet. Roast for 30-40 minutes, or until the berries burst and shrink. Remove from oven and let cool.

Line an 9x13 square Pyrex pan with wax or parchment paper.

In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt. Mix together.

In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.

Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1 hour. Cut into 9-12 bars and return to the freezer.

Make the greek yogurt coating. Combine the water and vanilla in a small bowl. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.

In another small bowl, whisk together the yogurt, honey, and salt. Microwave on 15 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don't let it start to boil or the yogurt will curdle. I microwaved mine for 30 seconds total.

Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a medium mixing bowl. Pour the powdered sugar on top. Use a mixer or whisk until the yogurt and powdered sugar combine into a thick, but pourable, coating.

Line a baking sheet with wax paper or a silpat. Working with one bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. They will be very sticky. Repeat with the remaining bars. Let the bars sit, uncovered, until dry to the touch, about four hours or overnight (I left mine overnight). Cover the remaining yogurt coating with plastic wrap until ready to use again.

Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Transfer the remaining yogurt coating to a sandwich size ziplock bag and snip a small hole in the corner. Drizzle the remaining coating over the bars and allow the bars to sit at least two hours or overnight (I left mine overnight).

Once the bars are completely dry, store in an airtight container at room temperature.

*If you want an extra thick yogurt coating double the recipe for the Greek Yogurt and repeat the dipping process twice just as directed.