MACROBIOTIC counsellor June Lim who runs Woods Macrobiotics in Bangsar Baru, Kuala Lumpur, shares a recipe for a dragon fruit digestive tonic.
“This enzymatic digestive tonic has no added sugar, so no alcohol is produced during the fermentation process. The tonic is an antioxidant,” says Lim, who conducts classes on enzymatic nutrition and alcohol-free enzyme preparation.
Lim claims that the tonic helps to improve digestion, strengthen the immune function, improve cell function, discharge waste from the body, improve skin condition and prevent fungal and yeast growth.
Dragon Fruit Enzymatic Digestive Tonic
Makes 4-5 servings
Ingredients
1 medium-sized dragon fruit (organic)
500ml filtered water, boiled and cooled
Equipment
A 1-litre wide-mouth glass jar with lid
A 3-litre stainless steel pot
Method
Clean work-table and wash hands clean before starting work.
1. Sterilise the glass jar and lid by putting water in and boiling over stove for a few minutes.
2. Remove from fire and air-dry.
3. Rinse and peel dragon fruit.
4. Transfer to a mixing bowl.
5. Use a wooden pestle and crush the dragon fruit into tiny pieces.
6. Transfer to the sterilised glass jar.
7. Add the boiled and cooled water.
8. Cover with lid and screw tight.
9. Refrigerate for three days in the refrigerator.
10. Remove from the refrigerator and leave in a cool and clean place for 2-3 days to culture the microorganism.
11. The liquid will taste sourish when the carbohydrate in the dragon fruit is tranformed by the microorganism and developed naturally into beneficial acids which help strengthen the intestinal flora to improve digestion.
12. Take about 100ml two times a day before meal. Pulps can also be taken together.
13. Refrigerate the balance in the refrigerator.
14. Consume within 3-4 days for best result.
For enquiries (03-2287 0959 / info@macrobiotics-malaysia.com / www.macrobiotics-malaysia.com).
