A delightfully refreshing and awakening
vitamin & mineral packed elixir
Umeboshi: pickled ume. Ume is a species of fruit-bearing tree (genus: prunus) and is often called a “plum” but is more closely related to an apricot.
A bit of history… The Heian period (named for the original name for Kyoto, Heian-kyo) lasted from 794 ce. - 1185. It is often referred to as Japan’s “classical period,” (what we now recognize as Japanese culture) and was the period during which Japan first distinguished itself from the imported Chinese culture.
In relation to umeboshi… As the story goes, a Heian Emperor healed himself from an epidemic plague by drinking tea brewed with umeboshi and kombu! A plant to last the test of time!
Flavor… Tart, tangy, sour, salty from the citric content and pickled nature.
- The king of alkaline foods!
- Used as a digestive aid
- Used as an appetite stimulant
- Fatigue recovery
- An abundance of polyphenols, Vitamin E, & plum lignan
- Can ward off food poisoning & cure hangovers
- Improve blood circulation & liver function
Thanks to Nira Kehar
Recipe from: Ojas: Modern Recipes and Ancient Wisdom for Everyday Ayurveda
Photo taken from Ojas
- 1 cup aloe vera juice
- 2 sweet plums, pitted & sliced
- 2 dried apricots
- 3 umeboshi plums
- One 1-inch piece fresh ginger, grated
- 2 tablespoons honey, preferably raw
- 2 cups sparkling water
Pour the aloe juice into a pitcher or large jar, then add the sweet plums, apricots, umeboshi plums, ginger, and honey and stir. Let the mixture sit for an hour or as long as you can (preferably overnight), to infuse the flavors into the juice.
When you’re ready to serve the elixir, transfer the mixture to a blender, add a cup of ice and blend until you get a smooth puree.
Fill glasses halfway and top with sparkling water."