This special marinade is something that can be added in small quantities as a side to regular salads. If you are unfamiliar with these ingredients, especially the burdock root, be sure to test small amounts to be sure it agrees with you. Both of these special ingredients have definite medicinal properties!
For a while now, I’ve been interested in burdock root, and ways to incorporate it into the diet. I didn’t want to have to juice it- I wanted to find a way to use the whole entire root. I was excited to find it quite soft, slightly sweet, and gummy to the feel- meaning it could be eaten as a whole and could absorb liquid if soaked in a marinade!
Burdock root has especially been used by traditional Chinese, Indian and Japanese healers. It has often been used to purify the blood by removing toxins that can build up in blood- helping with skin conditions such as acne, eczema, and psoriasis. In India it has been cited to have anti-cancer properties, though there are probably no organized or documented studies on this.
Burdock’s active ingredients are arcigen, calcium, chlorogenic acid, essential oil, flavonoids, iron, inulin, lactone, mucilage, polyacetylenes, potassium, resin, tannin, and taraxosterol. The seeds of the plant contain beneficial fatty acids. The oil from the seeds can be used as a diaphoretic, which leads to increased perspiration, which is essential in cleansing the body of toxins or harmful elements. According to traditional healers, diaphoretics are integral to treating influenza, gallbladder or liver disorders, and to aid the kidneys which purify the blood. Burdock root has slightly laxative qualities, as well as being antibacterial and antifungal.
Burdock root has Para-Amino Benzoic Acid (PABA), which is uncommon to find in a food source. This type of PABA is great for maintaining and reviving hair color and firmness of skin, producing folic acid, and aids in the metabolism of blood and protein formation.
Shiitake mushrooms are healing, strengthening and restorative foods. They have been used medicinally by the Chinese for more than 6,000 years.
Shiitake mushrooms contain an active compound called lentinan. Among lentinan’s healing benefits is its ability to power up the immune system, strengthening its ability to fight infection and disease.
Lentinan, which is technically classified as a polysaccharide and referred to as a branched beta-glucan, has also been shown to have anti-cancer activity. When lentinan was given for human gastric cancer, reticular fibers developed in tumor sites. Reticular cells, which are spread throughout the body in various tissues, are immune cells that have the ability to ingest (phagocytose) bacteria, particulate matter, and worn out or cancerous cells. When lentinan was administered, not only was there a proliferation of reticular cells in gastric tumor sites, but many T lymphocytes (another type of immune defender) were drawn to these cancer sites, and the cancer cell nests were destroyed.
Another active component in shiitake mushrooms is something called eritadenine, which lowers cholesterol levels. It also contains L-ergothioneine, which is a very powerful antioxidant. Another dish that pairs really well is my cauliflower soup recipe, yummy!
- - 4 stalks of burdock root, sliced into pieces about a ¼ inch thick
- - 2 large shiitake mushrooms, cut into small strips
- - 4 Tbs. low-sodium, gluten-free Tamari
- - 1 Tbs. raw apple cider vinegar
- - ⅛ tsp. Celtic sea salt
- - 4 drops Liquid Stevia
- - 2 Tbs. sesame seeds, ground
- Mix all ingredients in a bowl large enough to mix the marinade together well.
- Marinate in fridge for at least 3 hours, stirring occasionally. The apple cider vinegar will help “cook” the shiitake mushrooms and burdock root, without really cooking them. 🙂
- Serve as a small side to a large salad or the rest of your meal.
- Chew well, and relish in being able to enjoy potent, authentic medicine from nature that will cleanse and heal your body in a natural way.
Enjoy opening your repertoire to these new and exciting ingredients! 🙂