Gut Healing Cherry Berry Kudzu Jelly.

Gut Healing Cherry Berry Kudzu Jelly.

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Kudzu root starch is beneficial and healing to the small intestines and is an alternative thickener to corn starch. Tart cherries are a natural source of melatonin. The combination makes for a great evening treat. Alter berries to what is seasonally available or suits your taste/need. May use fresh or frozen berries. Find kudzu/kuzu root starch in the Asian section of the grocery store, natural food stores or online. Serve as pudding/gelatin treat. Store in refrigerator.

MAKES: 1 liter

  • 2 tablespoons kudzu/kuzu starch
  • 1-1/2 cups red tart cherry juice, unsweetened, preferably organic
  • 2 teaspoons lemon or lime juice
  • 2 1/2 cups fresh or frozen berries of choice: blueberries, raspberries, blackberries, strawberries, cherries
  • Optional: honey to taste
  • Optional: 1/4 teaspoon almond extract
 
  1. Dissolve kudzu starch in COLD cherry juice; mix in lemon juice and pour into heavy bottom saucepan. Cook stirring with a whisk until thickened.
  2. Remove from heat. Fold in berries. Taste; adjust sweetness if desired.

Stop & Go Foods

STOP: Cherry-Berry Jelly is a beneficial treat using tart cherries (natural source of melatonin and anti-inflammatory) and kudzu root starch anti-inflammatory, calming for digestion and aid in controlling diarrhea.

GO: High fiber dried plums or prunes have a reputation for “getting things moving” and this recipe helps make the process more palatable. Prune Apricot Compote also includes healing spices Ceylon cinnamon, star anise and cardamom.

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Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.