Some of the entries in Part Two recommend certain therapeutic foods that can help your child in different situations. Two of the most useful of these are a soup made with the Chinese herb astragalus and a variety of vegetables, and a digestive remedy made from kuzu powder and umeboshi plum. Both are easy to make.
Astragalus and vegetable soup is excellent for a wide variety of illnesses and conditions. Both astragalus and burdock root help to boost the immune system; barley is very soothing to the digestive tract. Use vegetables that are high in vitamins A and C, such as those suggested in the recipe.
Kuzu cream with salt plum is a stomach-soothing preparation that is both effective and versatile. It works particularly well for nausea associated with overeating or overindulgence in sweets. It is also excellent for acid indigestion, colds, stomach pains, diarrhea, dysentery, and fever. For an upset stomach or diarrhea, you can give your child anywhere from 1 teaspoon to 1/4cup at a time, in small sips. Repeat every one to three hours throughout the day, as needed. Because it has a delicious flavor and a soothing, thick consistency, most children accept the mixture readily.
Astragalus and Vegetable Immune-Boosting Soup
1 astragalus root strip
1 burdock root
10 cups water
1/2 teaspoon sage
6 cups vegetables, cut into bite-sized pieces
(good choices are broccoli, cauliflower, carrots, celery, green peppers, parsley,
potatoes, squash, string beans, and zucchini)
1 cup cooked barley
1. In a glass or stainless steel pot, simmer the astragalus and burdock root in the water with the thyme and sage for 20 to 30 minutes. Strain out the herbs and use the resulting tea as a broth for the soup.
2. Add the vegetables and barley to the broth and cook. Allow to simmer slowly for 1 hour.
3. Serve warm. The soup can be strained and served as a broth, or served with all the vegetables. Makes approximately six servings.
Note: Once your child becomes accustomed to herbal tastes, you can combine steps 1 and 2, adding all the ingredients at one time, and pull the astragalus and
burdock root out after the soup has simmered and before serving.
Kuzu Cream With Salt Plum
1 cup water
1 salt plum (umeboshi), pitted and minced,
or 1/2teaspoon umeboshi paste
1 1/2 tablespoons kuzu powder
1/4 cup water
1 teaspoon shoyu (natural soy sauce)
or 1/4 teaspoon grated ginger (optional)
1. In a saucepan, combine 1 cup water and the salt plum or umeboshi paste. Bring to a boil.
2. In a small bowl or measuring cup, dissolve 1 1/2 tablespoons kuzu powder in 1/4 cup water. (Kuzu powder thickens the mixture. If you find that you prefer a thinner consistency, you may use as little as 1 1/2 teaspoons kuzu powder.)
3. Add the dissolved kuzu powder to the contents of the saucepan, stirring constantly with a fork or wire whisk. Return to a boil.
4. Reduce the heat to low and simmer for 1 minute.
5. Take the mixture off the heat, and allow it to cool sufficiently before serving. Makes about 1 1/2 cups.
6. If desired, you may add shoyu or ginger to the mixture along with the dissolved kuzu powder for flavor. Ginger root also soothes the stomach. If you do not have grated ginger, you may substitute 1/2teaspoon powdered ginger root, or 12 drops juice from grated ginger root.
From Smart Medicine for a Healthier Child by Janet Zand, N.D., L.Ac., Robert Rountree, MD, Rachel Walton, RN, ©1994. Published by Avery Publishing, New York. For personal use only; neither the digital nor printed copy may be copied or sold. Reproduced by permission.