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October 2016


Cleansing Carrot-Daikon Drink

Despite the colder days creeping up on us, autumn is not quite over yet and it is still a good time to let go of unwanted stuff from our bodies.

This carrot-daikon drink recipe helps discharge solidified fatty deposits and dissolve calcified stones in the kidneys and the gall bladder.

  • 1/2 cup finely grated carrots
  • 1/2 cup finely grated daikon
  • 1/2 an umeboshi plum
  • 1/3 sheet of nori seaweed
  • 2 cups of filtered water
  • A few drops of soy sauce or tamari
  • 1 teaspoon of finely chopped scallions (optional)
  1. Place the grated vegetables in a small pot with the water. Bring to a boil and simmer for about 3 minutes.
  2. Add the soy sauce, the nori, and umeboshi. Continue to cook for a few minutes.
  3. Garnish with the chopped scallions. Drink the broth and eat the vegetables, seaweed, and plum.
  4. Drink this every day for 10 days or on alternate days for three weeks. A good time to have it is in the evening as the last meal.

The carrot, a more yang vegetable, has a strengthening effect, while the daikon is yin and produces a dissolving effect.

Carrot and daikon cooked together like this have a deep cleansing effect but also weaken the body. The umeboshi plum and the nori seaweed are more yang and balance the yin effects of the drink, helping your body maintain its strength and allowing you to eat the combination for a longer period.

Umeboshi plums are widely known for their healing properties and are naturally pickled with red shiso leaves, which makes them red. Be sure to avoid any brands that use dyes instead of shiso, also known as beefsteak leaves.

If you choose to do this carrot-daikon regime, a very important rule of thumb is to always listen to your body. If you start to feel weak or tired, stop eating it. You can also consider adding some grated ginger to the pot while you boil the vegetables. You can also add 1/3 cup of grated lotus root for lung or lymphatic conditions.