Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. Get more must-try, mind-blowing ideas from the Recipe of the Week archive.
While macrobiotic foods may be popping up in all sorts of food trends, their roots in Eastern medicine date way back. In fact, one of the buzziest is also the oldest—and is known for its stress-reducing properties.
Say hello to kuzu, the root that's been used in Chinese medicine for more than 2,000 years. Short version: There's no ailment that a dose can't treat, from digestion trouble to anxiety. Think of it as a natural form of Xanax that you can keep in your kitchen.
You can mix kuzu into a tincture, sure, but Tricia Williams, executive chef and founder of Food Matters NYC, mixed the powerful plant with coconut milk, maple syrup, and soothing spices to create a creamy pudding that provides the opposite of a sugar high. If life has you reaching for the tub of ice cream, this sweet and macrobiotic-packed remedy is for you.
Keep reading for the recipe, and mix your way to calm.
Tricia Williams' kuzu root pudding
Yields 6 servings
Ingredients
1/3 cup water
2 1/2 Tbsp kuzu powder
1 3/4 cups coconut milk
1/4 cup maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 vanilla bean
Pinch of sea salt
1. Place water and kuzu powder into a saucepan. Whisk until powder is dissolved.
2. Add coconut milk, maple syrup, cinnamon, ginger, vanilla bean scrapings and sea salt. Place over medium heat. Whisk often.
3. When mixture comes to a slow boil, remove from heat and allow to simmer for 5 minutes. Pour into ramekins or desired serving cups. Refrigerate for 2 hours before serving.
Another way to rid the body of stress and anxiety? Yoga nidra. Or, if you're looking for more buzzy foods, energy bites are making waves in the healthy snack scene.
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