Kuzu System Balancer

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Kuzu: Is made from a root plant called Pueraria Lobata root originating in volcanic lands. You find them in most health stores as a rock starch in Europe, usually dissolved in cold water (appears like chalk). Kuzu system balancer has powerful benefits, containing soluble fiber, starch, minerals (zinc, selenium, manganese, germanium), flavonoids, and tannin. So when you feel physically imbalanced, this Kuzu System Balancer is there to help you recover instantly.

Umeboshi: A plum-like fruit is a popular product in Japan, a type of apricot (although we call it plum) dried fermented with salt, water, and “shiso” leaves in barrels for 1 to 3 years, with a weight on top to obtain the final product. These fruits are sold as whole plum fruits or in the form of paste (umeboshi paste) and as even vinegar after the liquid is filtered from the fermentation process.

Umeboshi tastes acidic to the palate, and when ingested, citric acid turns alkaline to neutralize acid formation inside the system. Umeboshi gives it the following benefits: Aids digestion. Maintenance of the intestinal mucosa, Antiseptic and antibacterial effect, instantly improves muscle fatigue, especially for physically active persons.

Tamari: Also known as “soy sauce,” it is dark in color with a slightly nutty and robust salty flavor. It should not be overused as a condiment when cooking. It is best not on the plate directly due to its powerful contractive effect on tissues and organs (like salt). It is rich in minerals, vitamin B, and amino acids. One of the most exceptional roots for the digestive system, kidney, and heart.

Print Recipe

Kuzu system balance

By Dada Shivananda – Serves: 2

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

In macrobiotic therapy, kuzu is primarily beneficial to calm diarrhea, vomiting, and gastric acidity, reduce inflammation of the intestines and other mucous membranes, lower fever in flu states. It has an antioxidant and anti-inflammatory effect.  

Ingredients

• 1/2 teaspoon Umebhoshi paste
• 1 tbsp kuzu powder
• 1 tbsp soya sauce
• 1/2 cup water to dissolve kuzu powder

Instructions

1

Dissolve the kuzu powder thoroughly in water.

2

Place the pot over medium heat and keep stirring until liquid slowly gets transparent and creamy

3

Add umeboshi paste, soya sauce and mix well.

4

Once all the mixture is thoroughly combined drink the concoction as warm as possible before going to bed.

Notes

This is a macrobiotic aid to balance out the entire system gut bacteria imbalance.