Kuzu System Balancer

Kuzu system balance: This is a macrobiotic aid to balance out the entire system and cure any gut bacteria imbalance.

Kuzu: Made from the root plant Pueraria Lobata, which originates in volcanic lands. In Europe, it is often sold in health stores as a rock starch that appears chalk-like when dissolved in cold water. The Kuzu System Balancer offers powerful benefits with soluble fiber, starch, essential minerals (zinc, selenium, manganese, germanium), flavonoids, and tannins, supporting the digestive system, kidney, and heart.

Umeboshi: A plum-like fruit popular in Japan that is dried and fermented with salt, water, and shiso leaves in barrels for 1 to 3 years under pressure. It is available as whole fruits, paste, or even vinegar after fermentation. Umeboshi tastes acidic, yet once ingested, its citric acid becomes alkaline to neutralize internal acid formation. It aids digestion, maintains the intestinal mucosa, has antiseptic and antibacterial effects, and alleviates muscle fatigue, especially in active individuals.

Tamari: Also known as soy sauce, it is dark in color with a slightly nutty and robust salty flavor. It should be used sparingly due to its potent contractive effect on tissues and organs. It is rich in minerals, vitamin B, and amino acids.

Print Recipe

Kuzu System Balancer

By Dada Shivananda – Serves: 2

Prep Time: 5 minutes – Cooking Time: 5 minutes – Total Time: 10 minutes

In macrobiotic therapy, kuzu is primarily beneficial for calming diarrhea, vomiting, and gastric acidity. It reduces inflammation of the intestines and other mucous membranes and aids in lowering fever during flu states. Additionally, it offers antioxidant and anti-inflammatory effects.

Ingredients

• 1 tablespoon kuzu powder
• 1/2 cup water to dissolve kuzu powder
• 1/2 teaspoon Umeboshi paste
• 1 tablespoon soy sauce

Instructions

1

Dissolve the kuzu powder completely in the water.

2

Place the mixture in a pot over medium heat and stir continuously until it becomes translucent and slightly thickened.

3

Add the umeboshi paste and soy sauce, mixing well.

4

Once the mixture is fully combined, drink it while it is warm, preferably before bedtime.

Nutrition

• 22.5 Calories
• 4.0g Carbohydrates
• 0.0mg Cholesterol
• 0.0g Fat
• 1.0g Fiber
• 1.0g Protein
• 490.0mg Sodium
• 0.0g Trans fat