I love the fall/winter when I can get beautiful, fresh burdock root at my local food co op.
Remember that burdock root is 50 times than any other root vegetable and helps strengthen and revitalize the lover so it can detox pathogens. Eating burdock root is like giving your whole body a hug.
Burdock Root Soup
Broth is made by putting a 5 to 6 inch piece of Kombu into a soup pot of water. Bring to boil and boil for 10 minutes. This is your soup base. Also when you are cooking beans, also add a 5 inch piece of Kombu as it makes the beans more digestible and add also to any stews.
www.seaweedmermaid.com or call - 707-694-9496.
[ Ссылка ] The owner Terry is great and her sea veggies are tested and they are also dried in the red wood forest. Also check out sea palm- a great sea veggie to add to a stir fry.
2 cups burdock root, cut in thin rounds
2 cups carrots, cut in half moons
2 cups mushrooms - any kind you love
2 cups bok choy, sliced or any other leafy green - collards would be nice
1 yellow onion, diced
1 Tablespoon garlic, minced
1 Tablespoon ginger, minced (remove skin)
1/2 teaspoon sea salt or a good quality miso
Place all ingredients in you broth water and bring to boil. Reduce heat to a good simmer and cook 30 to 40 minutes until veggies are tender.
Season and garnish with minced parsley or sliced scallions
So Good!

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