This week Leif and I are experimenting with Kuzu Root. We bought some in the powdered form from Whole Foods after I listened to a lecture by Alicia Silverstone on macrobiotics and how much her two year old son loves Kuzu! It can be used as a thickening agent for sauces, desserts, beverages, and the sorts. Kuzu root is used in oriental medicine to treat and prevent many ailments. Here’s some cool information about Kuzu:
- High concentration of plant flavonoids that act as powerful antioxidants and have the ability to inhibit contraction of smooth muscles, increasing blood flow and relieving abdominal cramps.
- used to treat over acidity in the gut, bacterial infection, bloating and tummy aches
- Clinical studies in China have shown that it reduces blood pressure, relieves migraines, and eases tight neck muscles.
Awesome, right? When our guts are healthy, we are healthy. And its super easy to prepare. This morning, I made a tea with it using homemade almond milk and a bit of raw buckwheat honey (I know, not technically vegan but we use it sparingly and only from local sustainable sources! And only raw).
Dissolve 1 Tablespoon of kuzu root powder in 2 Tablespoons of water and then add it to 1 cup of liquid of choice (water, almond milk, etc) and bring to a boil. Lower heat and simmer, stirring until it thickens and becomes translucent.