Carrot and Burdock Root Stirfry

In Japan, it is called Gobo and cooked into stirfry and miso soup or wrapped in sushi. Native Americans, especially the Iroquois, relied on it as a staple food during winter months. In China and India, it is used for both food and medicine. Long regarded as a powerful detoxifying and healing component of herbal remedies, its value as an edible ingredient became internationally known as a result of the macrobiotic food movement of the 1960s and 1970s.

Burdock will support and soothe your liver. Its cooling and alkalizing effects are helpful in relieving stagnation in your blood and organs. It promotes healthy kidney function and expels uric acid from the body. This makes it a useful remedy for gout and rheumatism.¹

This recipe is a great one to add into your diet if you want to overcome sugar cravings. The earthy sweetness and grounding qualities of these root vegetables will naturally help to calm your nerves and lessen your desire for sweets. Full of valuable vitamins and minerals, they’ll also nourish your body and restore it to balance. Leave the skins on the burdock and carrots to receive their full nutritional value and protective qualities.

Ingredients:

(use organic whenever possible)

purified water (enough to cover bottom of skillet)

1 inch fresh ginger root

14 inches fresh burdock root

4 medium carrots

1 cup chopped parsley or cilantro

juice of ½ of a lemon + ¼ cup purified water

toasted sesame seed oil to taste

sea salt to taste

1. Peel and mince the ginger
2. Wash burdock and carrots (leave their skins on) and then slice thinly.
3. Chop parsley or cilantro.
4. Heat a large skillet and cover the bottom with purified water.
5. Add the ginger, burdock and carrot.
6. Water sauté for about 5 minutes on medium high heat.
7. Then add the cilantro, lemon juice and remaining water.
8. Cover and steam for about 5 minutes.
9. Dress with toasted sesame oil and sea salt to taste. Can be served over a whole grain like brown rice, quinoa or millet.

Serves 2

¹ Healing With Whole Foods: Asian Traditions and Modern Nutrition (3rd Edition) by Paul Pitchford; copyright 2002 North Atlantic Books