Digestive Shrub Recipe - With Dandelion Root & Strawberry
A Recipe for Djilba Season - First Spring.
The liver is the organ that needs support during Djilba season to help shift the ‘down and in’ energy of Makuru. Sour flavours are important at this time as they support digestion and stimulate the liver and gallbladder
Shrubs are a drinking vinegar that are perfect for incorporating during Djilba. By adding in herbs to your scrub you can supercharge the medicinal properties and optimise liver function.
DANDELION ROOT
Dandelion root is the bees knees for supporting liver health. It is also useful for constipation as it supports digestion.
APPLE CIDER VINEGAR
Drinking vinegar-based drinks, we benefit from the sour taste, which helps to stimulate the digestive process by stimulating the salivary glands. Apple cider vinegar has also been shown to support blood glucose regulation and weight loss.
GINGER
Ginger is another wonderful herb for supporting digestion by accelerating gastric emptying. It is helpful for reducing nausea, supports circulation and period cramps.
INGREDIENTS
250gm organic strawberries, finely sliced (fresh or frozen)
1/4 C dried dandelion root
2 Tbls freshly grated ginger
1 C sugar
1 C apple cider vinegar
METHOD
Combine sliced fruit and sugar to a glass bowl or container. Mix well, cover and set aside on the benchtop for a couple of hours, stirring occasionally.
Add the ginger and dandelion root and stir well. Then pour over the vinegar.
Cover the bowl with a non-reactive lid (vinegar will corrode metal and destroy the drink), plastic, silicone, glass or baking paper place between the jar and the lid. Transfer to the fridge to infuse for a week, shaking daily.
Once ready, strain into a glass jar with non-reactive lid. This will last 6 months in the fridge
TO SERVE: 1-2 Tbls of shrub in a glass, topped with sparkling water.
TIP
Switch out the fruit and herbs for whatever is in season.
Have fun and experiment with different flavour and herb combinations.