Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, macrobiotic: burdock root simmered with umeboshi. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body. You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.
Macrobiotic: Burdock Root Simmered with Umeboshi is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Macrobiotic: Burdock Root Simmered with Umeboshi is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook macrobiotic: burdock root simmered with umeboshi using 3 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic: Burdock Root Simmered with Umeboshi:
- Prepare 300 grams Burdock root
- Get 4 or more Umeboshi pits
- Make ready 1 Kombu seaweed for dashi stock (7 x 10 cm)
It has diuretic properties that help expel toxic products from the blood through urine. This root-vegetable is employed in the treatment of skin problems such as eczema (dermatitis) and psoriasis. Burdock is a remedy for liver and gall. Burdock root is a medicinal herb and food that has powerful anti-tumor, anti-fungal, anti-inflammatory, and anti-microbial properties.
Steps to make Macrobiotic: Burdock Root Simmered with Umeboshi:
- Rinse and remove the soil from the outside of the burdock root using a scrub brush or other tool. Do not remove the peel as keeping it will add a pleasant aroma to the dish.
- Decide on the pot you will use, and cut the burdock root to a size that will easily fit in the pot. Add the burdock, umeboshi pit, kombu, and enough water to cover the ingredients into the pot.
- If possible, use an otoshibuta (drop lid), otherwise just use a regular lid for the pot.
- Once the water comes to a boil, reduce the heat to low, and simmer until the burdock softens. Check the burdock occasionally through this process. Try to simmer off as much of the liquid as possible.
- I modified the amount of burdock as I found the kind I was buying at the organic supermarket was much smaller than the usual variety.
- It is very important to make sure the liquid has been cooked off. If the umeboshi don't have much salt, the dish will be a bit bland, so make sure to add enough pits.
- Ah, I really did it. I burned the burdock roots black. Nothing to do now but to peel them before eating.
Burdock root is an essential blood purifier and detoxifying herb as it can neutralize and safely eliminate poisons and toxins from the body. Eating wild burdock root fresh will have a much different taste than dried powder supplements, though both will contain the same phytonutrients. Burdock Root is rich in fibers and essential vitamins, and minerals, which makes it an effective remedy for managing obesity. It can promote weight loss and help obese patients achieve a healthy weight in a safe manner. It can also be used for treating cancer.
So that’s going to wrap this up with this special food macrobiotic: burdock root simmered with umeboshi recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
