Marcea has provided a great recipe to use a very helpful vegetable. Also we have included the times for her cooking classes. Please not there is a discount of 10% given when you mention you came through the centre. Marcea Webber Klein is a several times published author, qualified, registered counsellor, psychotherapist, dream analyst and holistic nutritional counsellor and coach. She also qualifies in Oriental Nutrition and Meditation with over 25 years experience in U.S. Japan and Australia
Heart health the delicious way Kuzu (or kudzu) is a plant native to the Orient, particularly China and Japan. For centuries the Chinese cooked and ate the leaves, seeds, and flower of the plant. Today, modern culinary use is primarily limited to the starchy root, which is dehydrated to make a chalky powdery thickener. The Chinese call kuzu starch gok fun; the Japanese call it ko fen and is valued and used as both food and medicine. In the West, Kuzu comes packaged in the form of a lumpy, white powder and can be found in Health food shops. I have cooked with kudzu for years using it both medicinally and as a thickener.
Apple juice-kuzu pudding: For cramping, tension, stress, and insomnia. Combine 2 tablespoons kuzu, 1 cup apple juice and a pinch of sea salt in a saucepan dissolving well. Bring mixture to a simmer on the stovetop, stirring constantly until thick. Remove from the stove and stir in a teaspoon of vanilla, if desired. Eat hot before bedtime for a relaxing effect or as a dessert add 1/2 cup chopped seasonal fruit and serve with chopped almonds and mint.
In Chinese medicine, kuzu is credited with reducing high blood pressure, lowering cholesterol, preventing blood clots, and relieving chronic migraine. Recent research from China and the US indicates that kudzu can reduce the craving for and effects of alcohol.
Kuzu is an ingredient that really deserves a place in every kitchen.
Entertaining with Moroccan African Cuisine
The taste of Morocco is exotic, full of rich deep earthy flavor. Sultry spicy flavours, tantalizing combinations, chickpeas, cous cous, harissa, chermoula and more. One of the most diversified cuisines in the world Moroccan cuisine is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences.
Saturday 15 October
Nature Care Wholistic & Medical Centre
114 Alexander St. Crows Nest 2065
11:00am – 2:00pm
