Lotus was eaten at banquets in Ancient Egypt as a sacred symbol of rebirth. The fragrant flower opens fully at dawn and is fully shut again by the afternoon. The legendary flower and root contain mildly narcotic alkaloids that are alcohol soluble and are commonly infused in wines and tinctures. Over the past few thousand year, the culinary use of lotus root has spread from Northern Africa all the way into South East Asian Cuisine.
1 small red onion
1 lotus root
1 fresh pomegranate
Sea salt to taste
Olive oil to taste
- Slice the onion and lotus root lengthwise. Make sure to cut these as thinly as possible.
- Open the pomegranate and separate the seed fruitlets into a separate bowl.
- Place the seedlets in a Ziplock or nutmilk bag and squeeze them until they burst and release their juices. Strain the juice into a large salad bowl, leaving the seeds behind.
- Place all ingredients into a lard salad bowl and toss for 2-3 minutes.
If you don’t have access to fresh lotus root, you can often find frozen lotus root in health food and Asian specialty stores.
In Chinese herbal medicine the lotus seed, root, leaf, stamens, and stems, rhizome, and seed embryo are all used to treat health and wellness. One of the most common characteristics of the lotus plant is it’s connection with the Heart and Kidney. It is known to direct the spirit (the Heart) and the willpower (the Kidney) in order to manifest in life what you wish to complete.
Health benefits of Lotus Root:
- Boots immunity and aids in weight management
- Helps improve health of skin, hair and eyes
- Gives relief from headaches and stress
- Stimulates blood circulation
- Helps to strengthen immune system
- Protects against cardiovascular diseases
- Facilitates digestion and regular bowel movements.