I’d like to thank the nutritionist, Rachel Beller for being part of this episode. She is a wealth of knowledge and I learn something new every time we are together. Be sure to check out her website Bellernutrition.com for more information on PowerPerks. Thank you Rachel!

We're LIVE with Rachel Beller- Beller Nutritional Institute LLC giving you the best de-bloat tips, tricks and recipes!

Posted by Camila Alves on Thursday, March 2, 2017

De-bloat Me Tea


6 cups filtered water
Handful of fresh parsley, washed
1 tablespoon fennel seeds or ½ cup sliced fresh fennel
2-3 pieces -1” fresh ginger root, sliced
Juice of half a lemon


Boil about 6 cups of filtered water in a small pot. Add parsley, fennel seeds or sliced fresh fennel, and ginger. Reduce heat and let simmer for about 5 minutes. Add juice of half a lemon.
Ladle tea into a cup and enjoy. Chill the rest in a pitcher or mason jar for later.
Directions for Alternative Method:
Place ingredients in a teapot strainer and add water to teapot. Boil on medium for about 5-7 minutes.

Here is a sample of a teapot strainer.

Psyllium and Water/Iced Tea


1 tablespoon psyllium
1 cup iced tea, water, or smoothie


Mix psyllium into 1 cup of beverage of choice and drink right away before the mixture gets too thick.
Follow by drinking a cup of water or plain iced tea afterwards since it’s best to keep your digestive tract well-hydrated

Roasted Fennel


3 bulbs of fennel
2 tablespoons olive or avocado oil
Pinch of sea salt
Red chili flakes to taste
Pepper to taste


Preheat oven to 425 degrees. Trim fennel bulbs. Halve bulbs lengthwise; slice lengthwise into 1/2-inch-thick
On a rimmed baking sheet lined with parchment paper, toss fennel with oil; season with salt, red chili flakes,
and pepper. Roast, turning once, until browned, 25 to 30 minutes.

Fennel Salad

Makes: 4 servings


2 fennel bulbs, sliced very thin
2 tablespoons cold pressed olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley
Small pinch sea salt
Power Up: grated lemon zest


Toss all ingredients together and serve immediately or chill overnight (covered).

Banana Matcha Nice Cream

Makes: 4 servings
Serving size: ¾ cup
Vegan, Gluten-free


4 bananas sliced, frozen
1.5 teaspoons matcha
1 tablespoon cacao nibs or powder (topping)
Optional: while blending, add a splash of milk (almond or other)


Blend the frozen bananas and matcha powder until semi-smooth in a high powered blender or using a hand immersion
blender. Divide into 4 serving bowls.
Top with cacao nibs when serving.

Photographer: Gilbert Sosa

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Join the discussion One Comment

  • Courtney Read says:

    This was just what I needed! I just got back from the store and can’t wait to roast some fennel and make some de-bloat tea!
    Love your show and ideas!!

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