Organic Lotus Root
The large rhizome of an aquatic plant (commonly known as the water lily), lotus root is pierced with long air tunnels so that when cut crosswise, the white slices look like someone trapped on a deserted island just off the coast of Idaho tried to replicate Honeycomb cereal using a potato.
The starchy yet crisp flesh is slightly sweet; it may be sliced or grated to use in salads, stir-fried, or cooked in soups or stews. Thin, lacy slices make a unique garnish.
A delicious and simple way to prepare lotus root: peel roots slice crosswise. Saute in oil over medium high heat (peanut oil works well), stirring constantly, for 10 to 15 minutes. Add a little sesame oil, a little soy sauce, a small pinch of salt and a pinch of sugar, stir quickly to combine and coat slices. When lotus is 'al dente', add a handful of snow peas, saute til they are bright green, then serve.

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There can be no doubt -
When you eat a lotus root
You chew the holes too!

Renkon no
ana mo tashikani
kande tabe
– Nakamura Hiroshi

Lotus Root Kinpira
Kinpira is a classic whole foods dish, meaning "golden pieces," designed to create vitality, strength and focus. In this version, we use the strength of the burdock and carrot to draw the astringent properties of the lotus root deep into the intestines to cleanse them of any accumulated congestion that can cause their function to become sluggish. And when the intestines are working well, clear of blockages and stagnant energy, the blood that nourishes the skin is clean and strong, making for a flawless, smooth complexion.

2 teaspoons toasted sesame oil
1 cup fine match stick pieces burdock
sea salt
1 cup fine match stick pieces carrot
1 cup thin half moon slices fresh lotus root
1-inch piece fresh ginger, grated, juice extracted
soy sauce
1/4 cup minced fresh parsley, for garnish

Heat oil in a skillet over high heat and saute burdock, with a pinch of sea salt, until shiny with oil, about 2 minutes. Spread burdock evenly over the bottom of the skillet and top with carrot, then lotus root. Squeeze ginger juice over top and add spring or filtered water to just cover burdock. Reduce heat to medium-low, cover and cook for 10 minutes. Season lightly with soy sauce, cover, reduce heat to low and cook until all liquid has been absorbed into the dish, about 7 minutes. Stir gently to combine and serve hot, garnished with minced parsley. Makes 3-4 servings.

from christinacooks.com by Christina Pirello