Gillian's Kudzu Recipes
To strengthen digestion, increase vitality and reduce alcohol intake
Dilute 1 tsp of kudzu in a little cold water and mix well. Pour in a cupful of water and pour this into a pan. Simmer the mixture, stirring constantly, until it turns transparent. This is a bland tasting drink that can cool the body. To produce a more warming effect add a pinch or two of freshly grated ginger.
Ingredients
11/2 tbsp of kudzu
1 cup of water or stock
Method
Mix the kudzu in a small amount of the water until you have a smooth paste. Add the paste to the remaining liquid and simmer gently, stirring all the time, until the mixture thickens.
This can be flavoured with tamari, miso, ginger or herbs and added to soups, sauces and desserts as a thickener.
Ingredients
1 tsp toasted sesame oil
1 tsp tamari
3 carrots, cut into fine diagonal slices
2 tsp grated ginger
1 tbsp kudzu
1 tbsp chopped parsley or coriander
Method
Heat the oil and tamari and sauté the carrots and ginger for 3 minutes.
Add ˝ cup of water, cover and simmer for 3-5 minutes.
Mix the kudzu with a small amount of cold water then stir it into the carrot mix, stirring constantly.
Cook for 1-2 minutes until the sauce has thickened.
Stir in the chopped fresh herbs just before serving.
Ingredients
11/2 cups of unsulphured dried apricots
1 tsp almond nut butter
2/3 cup of water
3 cups of pure apple juice
2 tbsp of lemon juice
4 tbsp of kudzu
Blueberries to decorate
Method
Simmer the apricots in the water and half the apple juice for 20 minutes.
Pour the liquid from the pot into a measuring jug and add apple juice to make 21/2 cups altogether.
Puree the cooked apricots with the almond nut butter, apple juice mixture and lemon juice. Return to the pot.
Dissolve the kudzu in a small amount of cold water and add to the pot. Simmer until the mixture thickens to a custard type thickness.
Pour into ramekin dishes and leave in a cool place to set.
Decorate with fresh blueberries before serving.
