Beet Root Cream

Prep Time 5 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish, Spread


  • 4-5 steamed beet roots (Vata - Pitta + Kapha -)
  • 3 tbsp table spoons coconut cream (Vata - Pitta - Kapha ++)
  • 1-2 tbsp Ghee (Vata - Pitta - Kapha +)
  • 3 cm peeled and grated ginger root (Vata - Pitta + Kapha - -)
  • 1-2 tsp kudzu root starch (Vata 0 Pitta - Kapha +)
  • 1-2 tsp Umebushi paste (Vata - - Pitta + + Kapha 0)
  • black sesame (Vata - - Pitta + Kapha +)
  • black pepper (Vata - Pitta + Kapha - -)
  • rock salt (Vata - - Pitta 0 Kapha +)


  • Steam the roots with lid until soft
  • Let cool and peel
  • Grind the peeled roots in a food processor until creamy
  • Place the grinded beets in a pot over a small fire, cover with lid
  • Add the Ghee, coconut cream, grated ginger and mix
  • Melt the kudzu in 1/3 cup of cold water, and add to the beets, then mix
  • Add the Umebushi paste and mix
  • Add little salt and pepper and mix
  • Serve in a bowl, garnish with chopped green onions and parsley, and roasted black sesame seed or use gomasio
  • Serve warm for medicinal purposes. Serve slightly chilled otherwise


The effects of the ingredients:
The red beet root improves peristalsis of the intestines, enriches the blood and cleanses the liver.
The black sesame seeds treat anemia and related conditions such as hair loss, and are indicated for dry type constipation.
The Kudzu root starch lubricates the intestines and is also indicated for improving blood circulation and normalizing blood pressure.
Umebushi is antiseptic, invigorating the stomach and the intestines, treats constipation, gas, nausea and bloating.
Ginger root and black pepper induce digestion, move the GI tract, stimulate hunger and eliminate phlegm.


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