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A blushing specimen July 22, 2008

Filed under: Macrobiotic Recipes — purecommunicationspr @ 5:12 am
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No I haven’t done anything I need to feel shy about. I am referring to the glow of health I have developed since starting a practice of ‘morning tea’, a macrobiotic remedy more commonly known as ume-sho-kuzu, but with some ginger juice and some boiling hot bancha tea.

The drink adds warmth to your body, centres you, energises you and best of all, gives you a healthy glow, as though you’ve just run a mile and come through looking and smelling like the proverbial rose. And guess what – those Vuittons I’vve had under my eyes since I discovered alcohol? – GONE!

Now everyone I run into is asking for the recipe. If only could bottle this…

But in the interests of sharing nature’s abundance, here is the recipe:

1 – 2 tsp fresh ginger juice

1-2 tsp good quality shoyu

1 tsp kuzu root powder

1 whole umeboshi plum

Mash all of the above together in a coffee mug until the kuzu powder is completely dissolved and the ume plum has given up some of its juices. When the bancha tea comes to a rolling boil, pour into the mug and let steep. Drink while still hot.

Wait about 4 hours, then check in the mirror. See? Told ya!


4 Responses to “A blushing specimen”

  1. RM Says:

    I am have been a vegetarian for the past two years, and have been trying to find somebody who can share with me some healthy recipies! Thank God for Jasmin’s email to me about your talk on Microbiotics!!
    I discovered recently the LVs under my eyes as well, and i like the sound of your tea, but where can i get these ingredients from?

  2. Hi Reema, the ingredients are available from most organic stores such as Nature’s Glory at Tan Boon Liat Building and Eat Organic at Bukit Timah Road. The MarketPlace at Paragon has the kuzu root powder and the umeboshi as well.

  3. Susan Koh Says:

    May i know what is bancha tea? Thks

    • Bancha twig tea is a tea made from the stems of the green tea plant. It has all of the anti-oxidant value, without the caffeine. Macrobiotic practitioners often drink this rather than water which can be acid forming. Bancha twig tea is alkaline.

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