I just passed by the wet market in Sham Shui Po, Hong Kong. The vegetable stall owner was very proud of her products and told me that one of the most popular seasonal vegetables is lotus root.
Lotus roots come from the lotus plant, a perennial aquatic plant that grows in the mud of shallow ponds, marshes, and flooded fields. They are native to Asia, Australia, New Guinea, and parts of the Middle East. The root is actually the rhizome, or subterranean stem, of the lotus flower. China is considered one of the places where the first known harvests occurred centuries ago.
The nature of lotus root depends on how it's prepared: raw lotus root is cooling and helps clear heat and stop bleeding, while cooked lotus root is warm-neutral and strengthens the spleen and stomach. Both forms are associated with entering the Liver, Lung, and Stomach meridians.
Raw lotus root
Nature: Cooling
Taste: Sweet
Actions: Clears heat, cools the blood, stops bleeding (especially from the lungs), and removes blood stagnation.
Cooked lotus root
Nature: Warm-neutral
Actions: Strengthens the spleen and stomach, relieves diarrhea, and nourishes the blood.
Other properties
Organ affinity: Liver, Lung, and Stomach
Other actions: Can help clear heat and toxins from the intestines and stomach.
Why is Lotus Root considered one of the best seasonal foods in Autumn?
In TCM perspective, Lotus Roots is an autumn food because it is a "white" food that nourishes the lungs and the large intestine, which are associated with the Metal element and the dryness of autumn. As a moistening food, it helps combat autumn's drying effects, which can lead to symptoms like dry skin, coughs, and sore throats. The lotus root is a versatile, moistening food that helps hydrate the body and supports the Lungs.
Portions: 4 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
This delicious vegetarian soup combines the nutritional benefits of its core ingredients: lotus root for strengthening the spleen and boosting energy, carrot for improving eyesight and supporting digestion, corn for a touch of natural sweetness, and lotus seeds for moisturizing the lungs and nourishing the heart.
Ingredients:
1 lb (450g) Lotus Root, peeled and sliced
2 large Carrots, peeled and cut into chunks
1 fresh Corn on the Cob, cut into 4 pieces
1/2 cup peeled Chestnuts
1/3 cup dried Lotus Seeds, soaked for 10 minutes
1/4 cup raw Cashew Nuts
2L Water
Instructions:
Place all the prepared ingredients and add 2L of water into a pressure cooker, with the soup setting (High) for 30 minutes.
This nourishing brew is a perfect embrace for a cool autumn day, directly addressing the season's dryness as described by TCM.
Precautions:
- For those with a cold constitution: Lotus root is considered cooling in nature. Excessive consumption may cause abdominal pain or diarrhoea. It is advisable to eat it cooked.
- For diabetics: Lotus root is relatively high in starch. Diabetics should be mindful of their portion size to avoid affecting blood sugar levels.
For individuals with digestive ulcers or those prone to bloating: The high fibre content in lotus root may exacerbate bloating or discomfort if eaten in large quantities.
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