by Peggy Kingery, from the February 2001 Newsletter

At the beginning of every new year, I clean drawers, files, and cabinets of unwanted or unused clutter. When I tackled the bathroom medicine cabinet, I was amazed to find that of the few over-the-counter remedies there, most of them had expired — including a bottle of aspirin! I suppose I shouldn't have been so surprised. More and more, when I'm feeling a bit under the weather, I head for my kitchen instead of the pharmacy to find the relief I need.

Most of the foods on the macrobiotic diet possess qualities that make them particularly nurturing for certain organs. A few have long been revered in Oriental medicine for their healing properties. While some of these are difficult to find in the United States, others are as close as aisle one of the Co-op!

Umeboshi are Japanese plums (actually green apricots) pickled in sea salt and shiso (beefsteak plant) with a sour-salty, fruity taste. They have traditionally been used to treat a wide array of ailments, from stomachaches to migraine headaches. Umeboshi plums contain citric acid, which neutralizes lactic acid and creates a more alkaline environment throughout the digestive tract. They are also used in traditional medicine to aid digestion by promoting a healthy intestinal flora, stimulate the secretion of digestive enzymes, neutralize acidic foods, and improve blood quality and circulation. Shoyu and tamari are fermented soy products. Shoyu is made by inoculating cracked wheat and steamed soybeans with the spores of an aspergillus mold and allowing them to ferment. Traditional tamari is wheat-free and is the liquid that rises to the top of the keg when miso is made. Both are good sources of iron, riboflavin, thiamin, and essential amino acids. Like umeboshi, they are used traditionally to stimulate the secretion of digestive enzymes, promote the growth of healthy intestinal microorganisms, and neutralize acidic foods.

Ginger is a golden-colored, spicy root that imparts a mild, peppery taste to foods. Ginger is reported to stimulate the appetite and increase circulation. Because of its ability to increase circulation, ginger is traditionally used to aid healing of many ailments, from joint pain to stomachaches. Research results suggest it may also benefit the heart and circulatory systems by slowing blood clotting. When made into tea, it may have an anti-cough effect, lower fever, and reduce pain.

Shiitake mushrooms are large fungi with an intensely earthy taste. They are reported to help lower cholesterol and cleanse the blood. Traditionally, a tea made from shiitake is used help reduce fever, dissolve animal-quality fat, regulate kidney moisture, and relieve muscle tension.

Kuzu (kudzu) is a high quality starch made from the root of the kuzu plant, a vine that grows in Japan and in the southern United States. It is used primarily as a thickening agent in cooking, but also has some reported medicinal qualities because it has a neutralizing effect on all organs of the body. It's reputed to strengthen the gastro-intestinal tract and relieve general fatigue.

With these and a few other ingredients on hand, macrobiotic home remedies are rather easy to prepare. The next time you're feeling a bit off, give these tasty teas a try. I predict you'll be feeling yourself again in no time!

Shiitake Tea

Drink it 2-3 times a week for about a month.

1 dried shiitake mushroom
1 cup spring or filtered water
dash of shoyu

Soak mushroom in water until tender, then mince. Place in a saucepan with the soaking liquid. Bring to a boil and simmer 10-15 minutes. Add shoyu and simmer an additional 2-3 minutes. Drink liquid and eat mushroom while hot.

Ume-Sho-Bancha

This tea is reputed to help relieve fatigue and obtain relief from over-consumption of sugar, fruit, or acid-forming foods and beverages.

½-1 umeboshi plum
½-1 tsp shoyu
hot bancha (kukicha) tea*

Place umeboshi in a cup and mash with a chopstick. Add shoyu. Pour in tea and stir well. Drink liquid and eat plum while hot.

*Bancha (kukicha) is a Japanese tea made from the stems and twigs of the tea bush.

Ume-Sho-Kuzu

This tea is reputed to strengthen digestion and relieve fatigue.

1 heaping tsp kuzu
spring or filtered water
½-1 umeboshi plum
dash of shoyu

Dissolve kuzu in 2-3 tablespoons cold water. Place one cup cold water in a saucepan and add dissolved kuzu. Mash umeboshi to a paste and add to pan. Bring to a boil, stirring constantly, until the liquid becomes translucent. Reduce heat, add shoyu, and simmer 2-3 minutes. Drink while hot.

Ume-Sho-Kuzu with Ginger

The addition of ginger to the above recipe is reputed to stimulate body warmth in addition to strengthen digestion.

Prepare ume-sho-kuzu as above but add 1/8 teaspoon grated ginger toward the end and stir gently. Simmer 1 minute and drink while hot.

Peggy Kingery is a part-time student, part-time writer, and full-time lifemate to husband Jim. The couple divides their time between their home in Moscow and farm in Deary.

 

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