Brussels Sprouts with Shiitake, Daikon & Baby Carrots

In this settling dish, Brussels sprouts relax the middle organs, making you feel calm and centered.  Daikon and shiitake team up to cleanse the blood and various organ systems, so they can do their jobs efficiently, which calms the body.  The baby carrots provide relaxing sweetness, but their rooted nature will make you feel strong and centered.  And the ginger aids circulation, promoting efficient body function and vitality.

Makes 3-4 servings

Ingredient List:

• 3-4 pearl onions or shallots, halved
• 10-12 baby carrots
• 10-12 Brussels sprouts, bottoms trimmed
• 1 cup 1/4-inch thick half-moons fresh daikon
• 4-5 dried shiitake mushrooms, soaked until tender, thinly sliced
• spring or filtered water
• mirin (optional)
• organic soy sauce
• 1/2-inch fresh ginger, grated, juice extracted
• 1 teaspoon kuzu or arrowroot, dissolved in small amount of cold water

Step By Step Instructions:

Layer onions, baby carrots, sprouts, daikon and then shiitake in a deep sauce pan. Add water to accumulate a scant 1/4-inch in the pot. Add a splash of mirin and soy sauce, cover and bring to a gentle boil over medium heat. Reduce heat to low and simmer until carrots are tender, about 25 minutes.

Season lightly with soy sauce and add ginger juice. Simmer 3-5 minutes more. Stir in dissolved kuzu/arrowroot until a clear, thin glaze forms over the cooked veggies. Serve warm.