Kuzu in the Kitchen
No one eats well or feels well all the time. The good news – many ordinary and acute conditions like acid reflux, gas, and bloating will respond to culinary food remedies.
I had the privilege to attend the Natural Gourmet Institute for intensive food therapy training under the visionary, beloved culinary nutritionist Anne Marie Cobin. The course highlighted among other treasured food-first approaches to healing, the use of Kuzu or also spelled kudzu for its medicinal health benefits.
Kuzu has been used by Eastern healers for almost 2,000 years. Kuzu (Pueraria montana var. lobata) is the Japanese name for the kudzu plant and the starch derived from the kudzu root. Kuzu is native to both China and Japan and is a member of the pea family. It is touted for its potential ability to alleviate digestive disturbances and calm nerves. Kuzu is also noted for its high flavonoid composition meaning high in antioxidants and can be used to support motility issues like acid reflux, anti-nausea, reducing cold and flu symptoms, and aiding in overall indigestion.
As the holidays approach, keep kuzu in your pantry for indigestion, over-eating, or too much alcohol reverie.
Quiet the Storm Kuzu Beverage
1 cup filtered water
1 tablespoon Kuzu
1 teaspoon grated ginger
1 tablespoon lemon juice
1 tablespoon Shoyu
In a small pot, stir water, kuzu and ginger, and lemon together. Cook, stirring until mixture comes to a slight boil. Season with shoyu at the end.
Calm the Nerves Soothing Pudding
Imagine a tasty, satisfying, decadent dessert to soothe and calm you, to cozy up with a favorite novel, or prepare it for loved ones after a holiday meal. Now, take your imagination and make it into a reality and prepare this chocolate pudding. Enjoy!
- 1/3 cup pure filtered water
- 1-2 tbsp cup raw organic cacao powder (Add cacao 1 tbsp first and taste test. Cacao is bitter with a strong taste. Adjust sweetener if it seems too bitter)
- 1 cup full fat coconut milk
- 2.5 tbsp kuzu powder
- 1/4 vanilla bean scrappings
- 2.5 tbsp maple syrup
- 1 tsp ashwagandha
- 1/4 tsp cardamom powder
- 1/4 pinch of nutmeg freshly grated
- Pinch of sea salt
- Put room temperature water and kudzu in a pot and whisk until completely dissolved.
- Add coconut milk, maple syrup, vanilla bean scrapings, cacao powder, spices, and salt. Whisk well.
- Place over medium heat. Whisk often.
- Whisk constantly until the mixture comes to a slow boil and thickens.
- Taste test to see if you’d like more sweetener. Now, remove from heat and allow it to simmer for 5 minutes.
- Take off heat and pour into ramekins or desired cups.
- Let chill for 2+ hours in the refrigerator. The longer, the better.
- Garnish and serve!