An easy step to stimulate good digestion

Bitters anyone?

Bitters, these days added to some cocktails, started their life as medicinal preparations. For example Angostura bitters were first made by a German physician in the town of Angostura in Venezuela. He prescribed them to patients for stomach upsets.

The concept of having something bitter to stimulate the digestive function is still a valid one. If we eat (or drink) something bitter 20 -30 minutes before a meal our pancreas has been stimulated and more digestive enzymes have been released and are ready and waiting for the food.

We will digest the food better and will benefit from the attendant increase in health.

So, given that the anti candida diet is not in favour of alcohol, what can you have besides a cocktail that will act as bitters for your stomach?

Let’s go back to the herbs that are used in bitters. Bitter herbs (that stimulate digestive function) include gentian, wormwood, boldo, goldenseal, barberry, dandelion, hops, and artichoke.

Some of the easiest to access would be artichoke, gentian and dandelion. (Gentian is a primary ingredient in the Angostura bitters). They do have a bitter flavour, but I recommend trying them for overall digestive health. Dandelion is my preferred one, taken as a tea.

ARTICHOKE AND FENNEL SALAD
INGREDIENTS:

Can be prepared in 45 minutes or less.

2 fennel bulbs (about 2 pounds)
2 14-ounce cans artichoke hearts, drained and quartered or eighths
2 tomatoes, chopped
1/4 cup pitted Nicoise or other brine-cured black olives
1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried orégano, crumbled
1/4 teaspoon dried thyme, crumbled
freshly ground pepper to taste

Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives.
In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
Toss the fennel mixture with the dressing, season it with the pepper and salt, andgarnish the salad with the reserved fennel tops.

Serves 6.