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Kuzu Cream

July 09, 2013

An effective rejuvenating tonic made with three powerful medicinal foods.

Makes 236g

This is an effective rejuvenating tonic made with three powerful medicinal foods: umeboshi, kuzu and ginger. All three are known to aid digestion and circulation, and the citric acid in the umeboshi neutralizes lactic acid and eliminates it from the body. Lactic acid build-up in the body is thought to be related to numerous circulatory problems such as hardening of the arteries.

Kuzu cream is commonly recommended by macrobiotic health practitioners for colds, weak intestines, general body pains, stomach cramps, and diarrhoea, as well as for neutralising excess stomach acidity. It’s also a great preventive!

Kuzu Cream is most effective when taken about one hour before meals (preferably in the morning when the stomach is empty). The recipe below makes a thick cream. If a thinner cream is desired, reduce the amount of kuzu to 1 heaped teaspoon.

Ingredients

Method

In a small enamel or non-metallic saucepan, thoroughly dissolve the kuzu in water. Add the umeboshi and bring the mixture to a simmer over medium heat, stirring frequently. As soon as the mixture begins to bubble around the edges, stir constantly until the kuzu thickens and becomes translucent. Gently simmer for 1 to 2 minutes, then remove from heat. Add the ginger and soya sauce (if desired) to taste.





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