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Wild Mushroom Soup with Almond Cream & Kuzu

Wild Mushroom Soup with Almond Cream & Kuzu

Autumn brings a natural shift towards warmth, nourishment, and grounding, making it the ideal season to embrace foods that align with the body’s needs. Wild mushrooms, which peak during this time, embody the essence of the forest floor—earthy, rich, and full of complex flavours.

Traditionally, mushrooms have been prized in various cultures as both a food and medicine, revered for their ability to boost immunity and balance.

From a 5 Elements based macrobiotic perspective, seasonal eating—choosing foods in harmony with nature’s cycles—supports our well-being by synchronising our diets with the energy around us. This approach encourages incorporating autumn’s bounty, such as mushrooms, to prepare warming, grounding dishes that nourish the body as it prepares for winter. Whether in a comforting soup or a hearty risotto, wild mushrooms bring the taste of autumn’s depth and resilience to the table.

 

 

Wild Mushroom Soup with Almond Cream & Kuzu

Ingredients: Mushrooms, oats cream, oats milk, white miso, almonds, dill, olive oil, paprika, kuzu, salt and pepper.

 

Preparation: Soak almonds the night before. Add 2 tbs. of Kuzu in 250 ml of water and then start by slicing the mushrooms. After you can stir-fry them in a pan with olive oil, thyme and paprika. In the mean while the 250 ml of water  and sir well to avoid any lumps. Add the mushrooms and 250 ml of oats milk. Keep stirring well for another 10 minutes. After that just place it all in the blender and your soup is ready.

For the cream that goes on top, blend the oats cream with the almonds and the white miso. Serve warm!

 

You never heard about Kuzu?

Kuzu is a starchy root often used in traditional Japanese and Chinese medicine for its healing properties and is especially valued in macrobiotic cooking. Kuzu is often dissolved in water and added to soups, teas, or porridge as a thickening agent. This not only enriches the texture of a dish but also delivers its gentle, healing properties to the body, helping with seasonal adaptation and stress relief. Here are some of its key health benefits:

 

Digestive Aid: Kuzu has soothing properties that can help alleviate digestive issues, such as indigestion, acid reflux, and intestinal inflammation. Its high starch content coats and calms the digestive tract, making it useful in treating conditions like irritable bowel syndrome (IBS) and gastritis.

Anti-Inflammatory Effects: Rich in compounds like daidzin and daidzein, kuzu has anti-inflammatory properties that can help reduce inflammation in the body, supporting overall immune function and potentially alleviating symptoms of conditions like arthritis.

Blood Sugar Regulation: Kuzu has a low glycemic index and can help stabilize blood sugar levels, making it a good choice for people managing diabetes or blood sugar imbalances. It provides a slow-release energy source, reducing rapid blood sugar spikes.

Liver Support and Detoxification: Kuzu contains antioxidants that support liver health and aid in detoxification. Its isoflavones, particularly puerarin, have been studied for their potential in protecting the liver from toxins and aiding in the regeneration of liver cells.

Immune System Boost: The cooling nature of kuzu can help relieve symptoms of colds and fevers, while its alkalizing properties support a balanced internal environment, fostering better immune response.

Supports Mental Clarity and Relaxation: Macrobiotic principles suggest that kuzu can help balance mental and emotional stress, offering a grounding, calming effect when used in foods and drinks.

 

Enjoy your autumn cooking!

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