This world is extraordinary with so many things to explore. In this life I've chosen to explore foods and share my explorations with you! This week let's talk about Kudzu root.
Have you heard of it?
Kudzu root has been used in Chinese Medicine for over thoundans of years. It is cooling and sweet, perfect for the firey pitta dosha. As you can see, herbs from all over the can be considered "Ayurvedic" if the nature of the patient is known (elemental genetic makeup), the nature of the herb being administered is known, and the nature of the imbalance is known.
For example, let's imagine there is a person who's elemental genetic makeup consists predominately of 50% pitta (fire) and 35% air and ether (vata) and 15% kapha. Recently, this person has been overworking, barely getting sleep, and eating spicy hot foods and drinking coffee to keep up with work's demand. A week later this person notices that he or she has been feeling depleted, has a short fuse with others, feels heat around the head and face and has been experiencing loose burning stools... oh no!
Kudzu Root to the rescue!
It contains anti-inflammatory properties that literally cool the brain and central nervous system- this is perfect to cool the "hot" head pitta.
In Japan they honor this food as "Asian Ginseng" because it increases longevity by being a tonic for the liver, spleen, stomach, lungs, and bladder. This will reverse the feelings of depletion and bring strength to the overworked pitta.
Kudzu root is known for soothing the stomach and strengthens the intestines which is great for reducing loose stools.
Aside from healing pitta imbalances, kudzu root is a great alternative for thickening sauces, pie fillings, gravy, desserts, or soups. Instead of using cornstarch, use kudzu root and take on it's wonderful healing benefits!
I was inspired to make this curry sauce when I needed a dipping sauce for artichoke I wanted to eat and I paired with black rice. I wanted to take a picture of it, but instead I choose to enjoy it, fully and completely. It was delicious! I hope you find it to be delicious too!
Mango Curry Stephanie Style
1 TBSP of ghee or coconut oil
2 cloves of garlic, chopped
2 inches of ginger, grated
1 big gracious handful of fresh cilantro, roughly chopped with stems
the juice of 1/2 of lemon
10 cubes of frozen sweet mango
1/2 cup nut milk
1 TBSP Kudzu Root mixed in 1/4 cup of cold water
1/2 tsp of gram masala
1 tsp of turmeric
1 tsp of coconut butter
1/4 tsp salt
Cooking with Love:
In a pan, melt ghee and saute garlic and ginger for 30 seconds, then add mango. Cook until mango defrosts and becomes soft, lower heat to simmer, add 1/2 cup nut milk, kudzu root water mixture, spices, and coconut butter. Allow the butter to melt and the curry to thicken. Turn off heat, place mixture in a venting blender/food processor, add in cilantro, and 1/2 juice of lemon and 1/4 tsp salt. Blend until smooth.
“Kudzu Root (Ge Gen).” Chinese Herbs Healing, www.chineseherbshealing.com/kudzu-root/.