This alkalizing drink helps fight cold and flu symptoms and improves digestive problems and fatigue
Few things can comfort, soothe the body and relax the spirit like a hot drink. In fact, the effect is almost instantaneous and is noticeable from the first sip. And this is exactly what Ume-Sho-Kuzu does. This therapeutic and alkalising drink, among many other health benefits, helps to combat the symptoms of colds and flus that are typical around this time of year.
Umeboshi is a variety of Japanese sour plum that is fermented in salt in a process that can take up to three years. It is highly alkaline, acts as a natural probiotic and has antioxidant properties. It stimulates appetite, promotes digestion, improves circulation and heartburn, prevents fatigue, relieves headaches and boosts the immune system. Kuzu is a white starch obtained from the root of the wild plant of the same name and, although the taste is mild, it is packed with health-promoting properties. It is used as a gelling and thickening agent in soups, sauces, desserts and medicinal drinks. It regulates digestion, calms the nerves, stabilises blood sugar, reduces acidity, increases vitality and helps fight bacterial infections and headaches.
Tamari is the most natural soy sauce and is made in the traditional way by fermenting the beans. It contains no fat or gluten, is rich in protein and carbohydrates and acts as a natural probiotic. It protects the cardiovascular system, is depurative, regulates intestinal transit and strengthens bones.
Finally, ginger is a spicy root that is used as a condiment, garnish or to prepare medicinal teas. It is a source of vitamins, minerals and linoleic acid and has anti-inflammatory properties. It boosts immunity, improves brain function and digestion, reduces gas, relieves headaches, nausea and PMS symptoms and aids weight loss.
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1 cup cold spring water
1 heaping teaspoon kuzu
½ or 1 umeboshi plum or 1 teaspoon umeboshi paste
½ teaspoon tamari
- Dissolve the kuzu in a cup of cold water.
- Add the plum or umeboshi paste.
- Pour into a saucepan and bring to a boil over medium heat.
- Stir until the liquid becomes clear and begins to thicken.
- Add the tamari and mix gently.
- Add five or six drops of ginger juice or a pinch of grated fresh ginger.
- Drink it warm and be sure to eat the umeboshi.