Strengthening • Fatigue • Digestive Disorders
This strengthening soup should be like a hearty stew. It is similar in use and texture to Koi Koku (carp and burdock soup) but entirely vegetarian.
1. Chop very finely equal amounts of burdock root, carrot, and lotus root (if using lotus root, either fresh or dried and soaked).
2. Lightly brush sesame oil in the bottom of a pan (or add a small amount of water if not using oil), and heat on a medium high flame.
3. When oil or water is hot, sauté the burdock for two to three minutes, adding a pinch of sea salt, if desired.
4. Layer the lotus root (optional) and carrots on top the burdock. Cover all vegetables with spring water, bring to a boil, lower the flame, cover, and simmer for a long time (30 to 40 minutes) until all vegetables are very soft. Water may need to be added from time to time.
5. Add very finely chopped onion and sweet winter squash, and cook further until the onion and squash become very soft.
6. Mix two kinds of miso 50/50: sweet young white miso, and dark aged barley miso, and dilute in some of the soup broth. Slowly add enough of the miso for a nice taste, gently stir, and simmer for another 5 minutes.
Strengthens Blood • Discharges Animal Fat & Protein • Calming
Kombu tea is high in minerals that strengthen the blood. It aids the discharge of animal fats and proteins and was valued for its calming properties. Kombu tea also supports nervous function and aids in promoting clear thinking.
Wipe both sides of a three-inch piece of kombu with a wet cloth to remove salt and debris.
Place the kombu in one quart of water and bring to a boil.
Reduce the heat and simmer gently (covered with a lid) until the water reduces by half (about 10 to 15 minutes).
Drink one cup while hot. You may reheat the remaining tea and drink one cup a day.
Note: Men with prostate or women with cervical conditions should not use kombu tea.
Neutralizes Extremes • Infectious Conditions • Diarrhea
Kuzu is a plant or vine that has big roots and is traditionally dug out toward winter, washed in a cold stream, peeled, chopped, dried, washed again, dried again, etc. and made into a powder. Originally kuzu came from the East, and about a century ago it was brought to the West in a trade fair with Japan. American officials asked the visiting Japanese if they knew of some plant to strengthen riverbanks and they suggested kuzu. Kuzu adapted well, especially in Georgia, South Carolina, and the Southern states. Today it is known as kudzu and has taken over entire fields, parking lots, and shopping malls and considered an invasive species.
In macrobiotic cooking, kuzu is used as a thickener to make wonderful sauces, gravies, puddings, and other dishes. It is also used in many home remedies. Kuzu is not too hot or cold, too yin or too yang. It makes body temperature and metabolism even. It can be made slightly more yin or yang by adding a pungent or sweet taste to relax or a salty taste to contract. All organs of the body are helped by kuzu. It has a neturalizing effect.
Kuzu cream is soothing and helps stabilize extreme conditions. It is especially helpful for diarrhea (yin variety), dysentery, infectious diseases, influenza, and gas pains.
1. Dissolve a heaping teaspoon of kuzu in cold water.
2. Add to a cup of cold water, stir, and bring to a boil. Continue to stir while boiling until the mixture is transparent.
3. Add several drops of shoyu or a pinch of sea salt.
Colon • Digestive Problems • Irregularity
LARGE INTESTINE DRINK
This remedy is good for strengthening the large intestine and for colonic ills.
1. Prepare: lotus root (2 parts), daikon root (1 part), daikon greens (1 part), carrot (1 part), carrot greens (1 part), and dried shiitake mushroom (1 part).
2. Add 4 to 5 times as much water, boil, and simmer for 15 to 20 minutes.
3. Drink 1 cup for about 3 to 5 days.
Dissolves Animal Fat and Protein
LEAFY GREENS JUICE
Leafy greens juice can be used to dissolve heavy, stagnated protein and animal fat. It helps to treat liver disorders, especially yang conditions arising from eating eggs. The light, upward energy from the leafy greens helps to counterbalance these conditions. This drink may be taken daily.
Very finely chop two or three kinds of large leafy green vegetables (kale, collards, dandelion, daikon or turnip leaves or Chinese cabbage).
Add twice the amount of water.
Bring to a gentle boil and simmer for three to five minutes.
Add a pinch of sea salt or a few drops of shoyu/soy sauce toward the end of simmering and stir.
Drink hot or at room temperature.
Note: You may or may not reuse the leafy green vegetables.
Liver Congestion • Eyes
This drink is helpful for liver congestion and eye conditions.
1. Finely chop all vegetables, and mix ingredients in the following proportion: unroasted buckwheat groats (2 parts), daikon (1 part), daikon greens (2 parts or substitute turnip greens, radish greens, or other large greens), scallions (1 part), sprouts (2 parts, any kind, such as alfalfa, mung bean, soy), shiitake mushroom (1 part).
2. Add 5 times the total volume of water, bring to a boil, lower the flame and simmer for about 30 minutes.
3. Strain out the contents and save the liquid.
Note: Buckwheat is very contracting. If the person is too yang or contracted to begin with, reduce the amount of buckwheat or substitute another grain.
Respiratory and Sinus Conditions • Thick Mucus • Coughing
LOTUS ROOT TEA
Lotus root tea is a standard macrobiotic remedy for eliminating mucus in the respiratory system and to ease a wet, mucousy cough. (For a dry, yang cough, take Black Bean Tea.)
This tea is most effective when prepared from fresh lotus root. However, if fresh lotus is not available, you may use dried lotus root or lotus root powder.
With fresh lotus root:
Wash the root and grate one-half cup. Place the pulp in a piece of cheesecloth and squeeze the juice into a bowl or cup. You may also place the gratings in your palm and squeeze the juice with your fingers.
Place the juice in a saucepan with an equal amount of water. Add a pinch of sea salt or a few drops of shoyu/soy sauce.
Bring to a boil, and let simmer gently on a low flame for 2-3 minutes. Drink this tea, which should be thick and creamy, while hot. You may also add a few drops of grated ginger juice toward the end if your condition permits to warm the body and loosen stagnation.
With dried lotus root:
Place one-third ounce (about 1/4 cup) of dried lotus root in one cup of water. Let it sit for a few minutes until soft, then chop finely.
Return the finely chopped lotus root to the soaking water. Add a pinch of sea salt or a few drops of shoyu/soy sauce.
Bring to a boil and allow to simmer gently for approximately 15 minutes.
Strain the liquid and drink while hot. You may also add a few drops of grated ginger juice at the end if your condition permits.
With lotus root powder:
1. Use one teaspoon of lotus powder per person and per serving. Add one cup of cold water per teaspoon of powder and stir to dissolve.
2. Add a pinch of sea salt or a few drops of shoyu/soy sauce. You may also add a couple of drops of grated ginger juice if your condition permits.
3. Heat on a low flame but do not boil. Turn off the heat when liquid begins to simmer. Drink hot.
Variation: LOTUS ROOT AND SHIITAKE MUSHROOM TEA
This tea is helpful in breaking down heavy animal fat and mucus.
Follow the same steps as in the previous recipe with fresh or dried lotus root.
Soak a small or medium dried shiitake mushroom. Chop or slice finely when soft.
Add the mushroom to the lotus tea plus two cups of water (you may include the soaking water from the shiitake mushroom).
Bring to a boil, reduce the flame, and simmer for approximately seven to ten minutes. Add a pinch of sea salt or shoyu/soy sauce toward the end. Drink hot.
Longevity • Lungs • Nervous System
LOTUS SEED, SEAWEED, & ONION TEA
Lotus seeds are the seeds from the lotus plant, and they fall from pods into the bottom of the pond. There they sprout upward shoots that become lotus leaves and sideways shoots that become lotus roots—the long, many chambered, pale roots of the lotus plant. Lotus seeds contribute to vitality and longevity. Next to whole grains, they retain vitality longer than any other plant. Lotus seeds over a thousand years old have been found to be viable.
Lotus seeds are delicious cooked with aduki beans and kombu, brown rice, roasted brown rice, or deep-fried seitan with carrots and scallion roots.
This tea is especially good for strengthening the lungs and calming the nervous system.
1. Place soaked lotus seeds in a pot.
2. Add 10 percent the total volume of soaked and chopped wakame or arame and 20 percent of the total volume of finely chopped scallion or onion.
3. Bring to a boil and simmer together in water for several minutes to make a tea.
Lungs • Respiratory Conditions
This drink is helpful for lung congestion or other respiratory problems.
1. Prepare lotus root (2 parts), daikon root (1 part), daikon greens (1 part), carrot (1 part), carrot tops (1 part), and dried shiitake mushroom (1 part).
2. Add 4–5 times as much water, boil, and simmer for 15–20 minutes.
3. Drink 1 cup for about 3-5 days.
Hypoglycemia • Diabetes
MILLET SQUASH SOUP
Millet is the sweetest of the whole grains and particularly nourishes the pancreas, which governs blood sugar levels in the body. Millet has traditionally been used to nourish this organ, as well as the stomach and spleen, and improve digestion in general. Millet also gives a practical, creative mind and spirit and is a major grain in many cultures as well as contemporary macrobiotic cooking.
Medical studies on the macrobiotic approach to diabetes show that giving millet as a main grain to diabetics can help them get off insulin and restore normal functioning of the pancreas.
In addition to being prepared plain, or combined with brown rice, millet goes especially well with squash, carrot, onions, cabbage, and other sweet vegetables that also nourish the central organs and moderate blood sugar levels. This recipe is very delicious and satisfying as an ordinary or medicinal dish.
1. Wash 1 cup millet and chop ½ cup of butternut or other squash finely, ½ cup carrots, ½ cup cabbage, and ½ an onion.
2. Combine ingredients, add a 1-inch piece of wakame and a small piece of shiitake mushroom, and add 3 times as much water.
3. Bring to a boil, reduce flame, and let simmer for about 30 minutes or until done.
4. Toward the end of cooking, season lightly with miso (about ½ teaspoon per person or serving) or shoyu (several drops), and simmer for another 3–4 minutes.
5. Garnish with chopped scallions or parsley.
Anemia • Leukemia
This porridge consists of softly cooked brown rice with seaweed, root vegetables, leafy greens, round sweet vegetables, and miso. It is also known as Ojiya. It is very strengthening and used for treating anemia, leukemia, and other weak conditions.
1. Cook brown rice in 3 times the volume of water until it becomes softened and has an almost kayu-like cream texture.
2. Add some chopped vegetables, such as winter squash, pumpkin, onion, daikon, carrot and cabbage.
3. Simmer until every ingredient becomes soft and it is smooth and creamy.
4. Add a moderate amount of miso, which has been fermented for a long time, and gently stir.
4. Simmer for another 2 to 3 minutes on a low flame and then remove the pot from the flame.
5. Set aside for 5 minutes or more before eating.
Variation: If you use rice that has been already cooked, simmer the cooked rice with 2 times the volume of water in a pot and follow the above directions.
Bones • Osteoporosis • Infertility • Pregnancy • Underweight
Natto is a fermented soybean product that looks like baked beans connected by long sticky strands. It is traditionally prepared by soaking, steaming, and wrapping soybeans in rice stalks and hanging them over the kitchen stove to ferment naturally. It is high in protein, calcium, iron, and niacin and aids in the smooth functioning of the intestines. Medical studies show that it is good for infertility, pregnancy, and underweight. It strengthens the bones and helps prevent or relieve osteoporosis.
Natto’s strong odor may take getting used to, and many people don’t like it. Natto may be eaten as a small side dish with a little shoyu, grated ginger, grated daikon, horseradish, mustard, or sliced scallions. It is also enjoyed mixed with brown rice, served on top of noodles, or spread on mochi. Natto may be made at home with koji a grain starter also used in making miso, shoyu, and sake. Ready-to-eat natto is available in selected natural foods stores. Natto will keep fresh in the fridge several weeks and can be frozen indefinitely. It does not need to be recooked. However, for elaborate dishes, it may be lightly sautéed or deep-fried.
1. Place 2–3 tablespoons of natto in a skillet and cook on low flame.
2. Add chopped scallions and a few drops of shoyu, stir gently, and warm up for several minutes.
3. Serve plain or use as a condiment on grain or noodles.
Stimulates Appetite • Digestion • Cleanses Blood
Nori is an edible sea vegetable commonly used in sushi and sold in wafer-thin sheets. Nori condiment stimulates appetite and good digestion. It supplies a variety of minerals, and thereby also helps clean our blood.
3 sheets of nori
1 cup water
1 to 2 tablespoons soy sauce to taste
1. Boil 3 sheets of nori in 1 cup water, and simmer until most of the water boils down, leaving a thick paste.
2. Add 1–2 tablespoons shoyu (natural soy sauce) and continue simmering a few minutes. The condiment should taste only slightly salty.
Bones & Joints • Osteoarthritis • Osteoporosis
This dish can be used to help relieve osteoporosis, osteoarthritis, or other stiffness in the bones and joints. It will help ease pain and aches, restore flexibility, and remineralize the bones.
1. Prepare the following dish: yellow or black soybeans soaked overnight (2 parts), kombu (1 part), dried shiitake mushroom (1 part), carrots (1 part), onions (1 Part), squash (1 part), daikon greens or any hard leafy greens (2 parts).
2. Chop all the ingredients finely, cook in 5 times the volume of water for a half hour or longer.
3. Toward the end of cooking, add sweet young miso to taste (or half young miso and half older, 2-3 year aged miso).
4. The liquid from this stew may be taken 3–4 times a week.
5. Otherwise, cook the mixture longer and eat and drink all the ingredients. As a stew it may be taken a little bit less often, 2_3 times a week.
Heart Attack • Stroke • Dying
RANSHO (RAW EGG AND SHOYU)
Caution: For heart attack, stroke, or other serious condition, seek immediate medical attention. This remedy may help until emergency caregivers arrive or in conjunction with medical treatment.
Ordinarily, macrobiotic cuisine doesn’t use eggs. However, for certain medicinal conditions, it may be helpful. Traditionally known in the Far East as Ransho, this remedy strengthens the heart quickly. The purpose of the egg is to provide a large volume of soy sauce and enable the body to absorb it quickly.
Ransho has been used to activate the heart, especially for heart failure caused by more yin factors such as sugar, sweets, soft drinks, alcohol, and other extremely expansive foods. For yang heart failure, such as that caused by meat, poultry, eggs, cheese, or too much salt, Ransho has the opposite effects and worsens the condition.
To tell if a cardiovascular event is more yin or yang, look at the person’s hands after the attack. If open, the cause is more yin and Ransho can be given. If closed, it is more yang and Ransho shouldn’t be given. Instead, give a yang person apple juice. If you can’t tell, put a raw egg in miso soup with plenty of scallions, Chinese cabbage, onions, and a little ginger. That will make the heart beat actively and improve circulation. This is also good for severe anemia.
1. Break egg and beat yolk and white together Use an organic, fertilized egg if available.
2. Add 1 tablespoon of shoyu (natural soy sauce) to egg.
3. Mix together very well, beating for several minutes.
4. Give only once the first day and then, if needed, a second time a half day or day later, but no more than twice altogether.
• For ordinary, milder use, use the raw egg and shoyu as is. For a stronger effect, use just the egg yolk and shoyu.
• The traditional way of measuring was to take one of the shells of the broken egg and fill it half full with shoyu
• Ransho is good for extreme yin conditions, such as near death, to make the heart start beating. In this case, give teaspoon by teaspoon, repeating 2 or 3 times a day if necessary. But be very careful. In other cases, such as a drug overdose which may also be caused by extreme yin, Ranso may produce the opposite effect and cause the heart to stop. In the case of a drug overdose, yin may be dispersed by giving strong miso soup with ginger. This is much safer. Ideally, give Ransho under the supervision of an experienced macrobiotic counselor.
• For emergency first case in case of a heart attack or stroke, press, bite, or apply fire (moxa) to the little finger to activate the heart. The meridian ends just below the nail on the inside of the little fingers and stimulation here (especially on the left hand) will help revive the person. Alternatively, put strong pressure on the nails of the little finger with finger pressure, chopstick, or a needle Press the heart point on the lower inside of the wrists to activate the heart meridian, especially on the left side. Breathe strongly while pressing. Repeat several times for up to several minutes or until the person begins to stabilize.
Bloodshot Eyes • Inflammation • Glaucoma
Raw rice has traditionally been used for eye problems, including bloodshot eyes, eye inflammation, and glaucoma. Cooked rice has upward energy and would not help these conditions. Kneading and pounding brings the energy down.
1. Soak 1 cup of brown rice in 1/8 cup of water so that it becomes slightly soft.
2. Drain the water and crush the moist rice grains in a suribachi or mortar and pestle.
3. Add a little water and further knead and pound the mixture.
4. Without applying heat, this uncooked rice is eaten every day for 4–5 days. Take ½ to 1 cup daily.
Nursing Infants • Babies • Children
This remedy has been traditionally used for nursing babies, as a medicinal beverage for infants and young children, and for Down syndrome and other disorders. Note that rice milk should not be used as a substitute for mother’s milk. Consult a pediatrician when infants or children display problems with eating.
1. In a large pot, combine the following ingredients in the indicated proportions: 50 % brown rice, 15% sweet brown rice, 10% other grain (for example, oats, barley, wheat, millet), 10% beans (alternating frequent aduki beans, soybeans, or other beans), 10% vegetables (several kinds of finely chopped vegetables, especially sweet vegetables with a minor portion or root and leafy green vegetables), 5% sea vegetables (alternating among kombu, nori, and wakame). Add a little sesame oil, olive oil, or other vegetable oil.
2. Then to these ingredients add 5 to 7 times the total amount of water. Bring to a boil, and simmer on a low flame for a long time.
3. When everything has become very soft, stop the fire, and let it cool to a moderate temperature. Put the mixture into a cheesecloth bag, tie it, and squeeze the cream out of the pulp.
4. You usually need to add some water to the cream to make it liquid like mother’s milk. Season the brown rice milk with rice syrup, barley malt, amasake, or apple juice until it has the same sweetness as mother's milk.
5. Put this liquid into a bottle and feed the baby.
Variation: You sometimes may change the ratio of grains, beans, and vegetables to the whole, but the proportion of total grain should be 60% or more. In case you are including cow’s milk, it is all right that the ratio of grain is about 50%.
Skin • Upper Digestion
Scallions grow quickly and upward and give light, expansive energy. They help neutralize animal toxins. Both raw and lightly cooked scallions will also bring the body temperature up by improving blood circulation. Miso also has a light upward energy from fermentation, but the salty base gives downward, contracting energy and helps balance the strong yin tendencies.
Scallion-Miso Condiment is used in ordinary cooking. As a home remedy, it is especially helpful for skin conditions and upper digestive problems.
1. Wash 2 bunches of scallions very well, including the roots.
2. Slice scallions very finely and place the roots and the white and green parts separately into cooking bowls.
3. Place 3 teaspoons of barley or other miso and 3 teaspoons of water in a suribachi mortar and purée into paste.
4. Heat a stainless frying pan, then heat 1 tablespoon sesame oil. Sauté the roots and the white and green parts of the scallions until they turn translucent.
5. Make a little hollow in the center of the scallions, and place miso in the center of the pot. Cover and simmer for about 5 minutes.
6. Mix very well when it’s done and serve.
Variation: Five tablespoons of roasted and mashed sesame seeds may be substituted for the oil. A touch of brown rice vinegar, mirin, or rice syrup may also be added.
Constipation • Darken Hair • Eye Problems • Female Concerns
SESAME SEED TEA
This remedy is good to loosen digestive stagnation and relieve constipation. It is also good to grow and darken the hair, relieve troubled eyes, promote breast milk production, and treat menstrual irregularity. Use black sesame seeds if available, as they are slightly stronger. Otherwise, use white (tan or brown) ones.
To 2 tablespoons of sesame seeds, slightly crushed, add 1 cup of boiling water and cook 15 minutes.
Drink the seeds as well as the liquid.
Variation: A sweet taste, such as barley malt, may be added if desired. This is particularly helpful in stimulating hair growth. Take daily for 2 to 3 weeks.
Fever • Dissolving Animal Fat • Relaxation
SHIITAKE MUSHROOM TEA
Traditionally known to reduce fever, to help dissolve animal-quality fat, and help relax a contracted or tense condition. Use dried mushrooms whenever possible.
Soak one dried shiitake mushroom in one cup of water for 20
When shiitake mushroom is soft, chop finely.
Bring to a boil. Reduce flame and simmer gently for 10 to 15 minutes.
Add a pinch of sea salt or a few drops of shoyu/soy sauce toward the end.
Strengthens Blood • Digestion
Kombu is a very strengthening sea vegetable. This condiment is good to serve on top of a grain dish to help digest grains. Also it helps to alkalinize and strengthen the blood by supplying essential minerals.
1. Soak 1 cup kombu (5–6 strips) until it becomes soft, about five minutes, and discard soaking water. Cut into 1-inch squares.
2. Add the pieces to ½ cup fresh water mixed with ½ cup shoyu. Soak this overnight.
3. Bring everything to a boil, then lower the flame, and simmer until the kombu is soft enough to eat.
4. Remove the lid and continue simmering until all liquid is evaporated. Do not forget to stir from time to time.
Strengthening the Blood • Fatigue • Headaches
SHOYU/SOY SAUCE BANCHA TEA
Shoyu and bancha (Sho-Ban) is used to strengthen the blood if an overly acidic condition exists, relieve fatigue, relieve yin headaches due to the over consumption of simple sugars and/or fruit juice, and stimulate circulation.
Place up to one teaspoon of shoyu/soy sauce in a cup and pour hot bancha twig (kukicha) tea over it.
Stir and drink hot.
Sweet Cravings • Hypoglycemia • Tightness
SWEET VEGETABLE DRINK
This drink is good for softening tightness caused by heavy animal food consumption, especially in the pancreas, and for relaxing the body and muscles. It is a main home remedy for hypoglycemia, or chronic low blood sugar.
A small cup may be taken daily or every other day, especially in the mid to late afternoon. It will satisfy the desire for a sweet taste and help reduce cravings for simple sugars and other stronger sweets.
Use equal amounts of four sweet vegetables, finely chopped (onions, carrots, cabbage and sweet winter squash).
Boil four times the amount of water and add the vegetables. Bring to a boil again and boil for two to three minutes. Reduce flame to low, cover, and simmer for 20 minutes.
Strain the vegetables from the broth. Discard the vegetables. Drink the broth, either hot or at room temperature.
No seasoning is used in this recipe.
Sweet vegetable broth may be kept in the refrigerator for several
days and heated before serving.
Thyroid Conditions • Radiation
This remedy is good for thyroid conditions, including protection after exposure to fallout and radiation.
1. Prepare carrots (2 parts), burdock (2 parts), daikon (2 parts lotus root (2 parts), kombu (1 part), and daikon greens or other hard leafy greens (4 parts).
2. Chop finely, add four times as much water, boil, and simmer for about 15-20 minutes.
3. Add a pinch of sea salt at the end of cooking or 3-4 drops of shoyu.
4. Drink and eat the residue every day, 1 cup, for 10-14 days. Then every other day for an equal period.
Ordinarily, we don’t regularly eat tomatoes, originally native to South America, in a temperate climate and environment. However, for overly contracted conditions, such as prostate or ovarian problems, it may help relax tight organs and functions. A little miso is added to help balance the acidity of the tomatoes.
1. Combine mashed tomatoes (7 parts), chopped scallion (1part), and chopped Chinese cabbage (1 part).
2. Bring to a boil, and simmer. Add 10% the total amount of miso, and simmer for a long time.
3. Take 1 tablespoonful or more at dinnertime.
Strengthen the Blood • Fatigue • Circulation • Weakness • Overacid
Umeboshi—dried, salted plums—are widely used in macrobiotic cooking and home care. The ume plums are specially aged, salted, and dried and contain a balance of energy that neutralizines extremes of both yin and yang.
This gently alkalizing tea is used to strengthen the blood; regulate digestion and circulation; relieve fatigue and weakness; and to obtain relief from over consumption of simple sugars, fruit, fruit juices, or other acid-forming foods or beverages.
Place one-half or one umeboshi plum in a cup with one-half or one teaspoon of shoyu/soy sauce.
Pour hot bancha stem or twig tea into the cup and stir well. Drink hot.
Strengthen Digestion • Restore Energy • Reduce Inflammation
Ume-Sho Kuzu is the principal macrobiotic drink used to strengthen digestion, restore energy, reduce inflammation, and help the body discharge acidity.
Dissolve one heaping teaspoon of kuzu in two to three teaspoons of cold water.
Add one cup of cold water to the dissolved kuzu.
Bring to a boil over a medium flame, stirring constantly to avoid lumping, until the liquid becomes translucent. Reduce the flame to low.
Add the pulp of one-half to one umeboshi plum.
Add several drops to one teaspoon of shoyu/soy sauce and stir gently.
Simmer for 2-3 minutes. Drink hot.
UME SHO KUZU WITH GINGER
• Adding ginger to Ume-Sho Kuzu causes the drink to become more
effective in activating digestion and warming the body.
Prepare in the same manner as above, but add one-eighth tea
spoon fresh grated ginger toward the end and stir gently.
Simmer for one-half minute and drink hot.
Cools and Refreshes
This mildly alkalizing tea helps cool and refresh the body during hot weather.
Simmer the pulp of one umeboshi for one-half hour in a quart of water (covered with a lid).
Strain and, if necessary, dilute with more water. Cool before drinking.