Why go for medications to get relief from constipation when there are natural healthy foods items that you will find in your Kitchen easily to help regulate  the bowel movements.One such ingredients is the Bran .Bran is rich in fibre and it helps to  increase the weight and size of your stool and softens it. Eating  a high fibre diet is a quick fix treatment for constipation.


Buttermilk Banana Bran Muffins(The Perfect Constipation Fix)


Wheat Bran acts as a natural laxative for constipation.

Buttermilk Banana Bran Muffins

These muffins are extremely delicious and healthy ,Buttermilk makes them extra soft and banana adds the right amount of sweetness to it.Buttermilk being a probiotic helps to keep the digestive system healthy and well balanced.

How to Make Buttermilk Banana Bran Muffins?

Ingredients required:

3 Cups  Buttermilk

3 Cups Wheat Bran

3 Cups Flour

1 Cup Oil

3 Eggs

1 Cup Brown Sugar

1 Cup White Sugar

1 Tsp Vanilla essence

3 Tsp Baking Soda

3 Tsp Baking Powder

2 Tsp Salt

3 Mashed Bananas

Method:

Preheat the oven to 350 degrees. Grease muffins pan or use liners.In a Bowl mix 3 cups of Buttermilk with 3 Cups of Bran. Allow it to stand until the liquid is absorbed.In another large bowl add oil, eggs ,brown sugar and white sugar. Mix well. Add the vanilla,baking soda,salt and mashed bananas.In a separate bowl mix 3 cups flour with 3 tsp. Baking powder.  Mix Bran mixture into the large bowl liquid mixture.Add the flour mixture quickly to it and mix by hand.Do not overmix.Bake for 25 minutes.

Fluffy Flaky Classic Southern Buttermilk Biscuits Recipe

• Make sure that the bundt pan is generously sprayed or covered with butter to ensure that the cake does not stick when removed from the pan
• Try to Glaze the cake when it is still warm as this will make the cake more delicious.
• After pouring the Cake batter into the bundt pan, tap it 3-4 times to remove any air bubbles.

It is very easy to make buttermilk from regular milk at home. Buttermilk is one of the healthiest drinks in the world. If we plan to make buttermilk from scratch then we need some yoghurt .although yoghurt is easily available in the market and can be used for buttermilk preparation.

Yoghurt can also be easily made at home.

How to make Yoghurt at Home

Depending on the quantity of yoghurt we need we will boil the milk (for 200 ml yoghurt we require 200ml boiled milk).After the milk has been boiled. Cool it .when the milk is mildly warm then add yoghurt to it.Add around 1-2 teaspoon of  yoghurt to the lukewarm milk and stir into the milk and  let it set at room temperature for about 8-10 hours or overnight (do not keep it in the fridge during the process of setting)
For detailed recipe click on the below link:

https://the-buttermilk-wonder.blogspot.com/2013/01/how-to-make-buutermilk.html

Recipe
Preparation time-15 minutes
Cooking time-55 minutes
Serves -10

Ingredients for the Donut Cake:
1 1/2 Cup Granulated Sugar
1 cup butter; salted
4 eggs at room temperature
2 ½ teaspoon Vanilla extract
3 ½ cups all- purpose Flour
2 teaspoon Baking Powder
¾ teaspoon Baking Soda
1 teaspoon ground nutmeg
1 cup Buttermilk

Ingredients for the Glaze
2 cups powdered sugar
3-4 tablespoon Heavy whipping cream

Method
Preheat the oven to 350 degrees F .Using a beater or hand mixer, beat the sugar and butter together on medium to high speed until well combined and fluffy for about 3-4 minutes. Stop in between at regular intervals to scrape down the sides of the bowl.

Now add in the eggs one at a time. Stirring with a spoon after each egg. Add in the vanilla extract and beat well until well combined.

In another medium size bowl, whisk together flour, baking powder, baking soda and nutmeg. Gradually add around ½ cup of the dry flour mixture into the butter mixture alternating it with about ¼ cup of buttermilk. Beat on low speed until all ingredients are well combined.

Grease the Bundt pan with butter liberally and pour the cake batter into it.Tap the pan on the counter 3-4 times to remove the air bubbles from it.Bake the cake for about 50 -55 minutes .To check if the cake is properly cooked insert a knife or toothpick in the centre of the cake. If it comes out clean, the cake is fully baked. Allow the cake to cool in the rack for about 20 minutes. Invert the cake on a plate.

Cut foil pieces or butter paper and in line and place them under the cake in such a way that it is only touching the cake from the edges. This is done so that the excessive dripping of the glaze is on the paper or foil and not on the plate.

Now Whisk together the heavy whipping cream and powdered sugar together. In case the frosting is too watery, add more powdered sugar to it.Drizzle the glaze over the cake and allow it to set for about 30 minutes. Remove the foil from under the cake and enjoy this delicious cake!!!

Buttermilk Pancake Ice Cream with Blackberry chips

What you require

13.5 fl oz/400 ml cream

9 expansive egg yolks

¾ glass maple syrup

21 fl oz/625 ml buttermilk

1 tbsp vanilla extract

6 oz crisp blackberries, solidified overnight (or solidified blackberries that are not crushed/harmed)

3 tbsp maple syrup

2 tbsp lemon juice

Buttermilk Pancake Ice Cream with Blackberry chips

Technique

Join the cream and maple syrup in a pot and warmth it on medium warmth until the blend is steaming and just begins to stew.

Meanwhile, whisk the egg yolks in a bowl until it is light yellow in shading and frothy.

Pour generally ½ to 1 measure of the cream and maple syrup blend in a thin stream, into the egg yolks, while whisking the egg yolks to warm up the egg yolk blend. Keep in mind to continue whisking, as this will keep the eggs from coagulating.

Exchange the egg yolks once more into the sathe pan, blending/whisking continually. On low-medium warmth, permit the custard to thicken. Mix every now and again to keep the eggs from adhering to the base of the dish and turning sour. Warm the blend until the custard coats the back of a spoon.

Strain the custard to evacuate any knots and blend in the vanilla and buttermilk.

Give the custard a chance to cool to room temperature, and store in the ice chest to chill overnight.

Beat the dessert, taking after the frozen yogurt creator's headings.

Amid the most recent 10 minutes of the beating procedure, remove the blackberries from the cooler and squash the berries to isolate the "drupelets" (It's alright if a portion of the drupelets are pounded) and mix it with the 3 tbsp of maple syrup and 2 tbsp of lemon Juice. Give it a chance to remain for several minutes and add this to the frozen yogurt amid the most recent 5 minutes of agitating.

Once the berries have twirled through, exchange the frozen yogurt into a dessert compartment and let it set in the cooler for a couple of hours.

Fill in as may be, or with maple syrup, chocolate sauce, Brown Butter Chocolate Fudge Sauce or whatever else you like

Best Honey Buttermilk Whole Wheat Bread Recipe

Serves: 2 loaves, 24 slices
Ingredients

    1 envelope yeast (I usually use 1 tablespoon because I buy in bulk.)
    Pinch of powdered ginger
    1 teaspoon sugar
    ¼ cup warm water (105F)
    2 cups warm buttermilk (105F)
    ⅓ cup honey
    1 teaspoon salt
    ¾ teaspoon baking soda
    6 cups white bread flour, divided use
    ¼ cup unsalted butter, melted and cooled so that it is warm to the touch but not hot.

Instructions

    In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
    Set aside for 5 minutes or until foamy.
    Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
    Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
    Pour in the butter until it is totally mixed into the batter.
    Add the rest of the flour, one cup at a time, keeping mixer on low speed.
    When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
    You can also knead in your mixer according to manufacturer's directions.
    Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
    Allow the dough to rise for 1½ hours, or until double.
    Punch down and form into two loaves. Place in greased loaf pans and grease tops.
    Cover, and allow to rise for 45 minutes, or until it is just about the tops of the bread pans.
    Preheat oven to 400F.
    Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
    Remove loaves from oven and brush with melted butter.
    Allow to cool in pans for 10 minutes.
    Gently run a knife around the edge between the bread and the pan to loosen it.
    Turn out and cool completely on a rack.
    Cover the loaves if you want soft crusts.
THIS RECIPE HAS BEEN ADAPTED FROM
http://www.restlesschipotle.com/buttermilk-bread/

Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

Serves: 4 servings


The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!
Ingredients
2 cups flour
3 Tbsp white sugar
1½ tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 egg

Amazingly Fluffy Vanilla Cinnamon Buttermilk Pancakes

¼ cup melted butter
Instructions
Melt the butter and set aside to cool down slightly.
To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
Notes
** A dash of nutmeg is also a great addition to these pancakes.
** Feel free to adjust the amount of vanilla and cinnamon to your liking.
** If you leave out the vanilla and cinnamon, you have a great basic buttermilk pancake recipe.
** This recipe makes enough for 4 people, so feel free to double to feed more people or to freeze some.