Ok, I know this one is a little niche, but I have to mention my new favorite ingredient. I recently discovered kuzu root starch and it is a game changer. When ground up, this plant acts as a thickener and works like a charm in sauces and puddings. I originally tried heating it up in applesauce with a little cinnamon and the result was divine. Since then, I’ve been making blueberry sauce with it to top smoothie bowls and used it to thicken my last batch of soy yogurt. All in all, it’s pretty versatile. What does kuzu have that other thickeners don’t? Among a myriad of other benefits, kuzu calms the digestive system and has anti-inflammatory properties. To get started with kuzu, try the simple sauce below. It comes out like the filling of a blueberry pie and would make a great topping for oatmeal, pancakes, or just about anything!
Kick-Ass Kuzu Berry Sauce:
-1 tablespoon kuzu root starch + 2 tablespoons water
-1 cup frozen blueberries
-1 cup water or juice (I used water and a tiny bit of pure stevia powder)
-In small bowl, mix 1 tablespoon of kuzu with 2 tablespoons of water until completely dissolved.
-In a medium saucepan, bring 1 cup of berries and 1 cup of water or juice to a boil on the stovetop.
-Once boiling, add kuzu slurry to berries and mix well.
-Reduce to simmer for 1-2 minutes, stirring constantly, then remove from heat.