The root of the lotus, the beautiful flower symbolizing purity and enlightenment in Buddhism, of spiritual elevation in Hinduism, and rebirth in ancient Egyptian culture, is commonly used in the East as an ingredient in cooking and as a herbal remedy.
The lotus plant is a water lily, so it grows in water and its roots sink into the mud. The symbolism of purity and the ability to live in the world without being contaminated by it is linked to its ability to grow in water, even stagnant, rising above water and mud with an immaculate and beautiful flower.
From a macrobiotic point of view, the ability of this plant to live in water without rotting. And producing leaves and flowers that repel water is very interesting. This lets us guess its ability to “manage humidity”. Here macrobiotics sees in this ability the potential to act in our body in a similar way, helping us to bring out the humidity, in particular the excess mucus.
Lotus root has been used for millennia for mucus problems (phlegm, cold, sinusitis, otitis, fat cough), precisely for its fluidifying and mucolytic action.
But its properties do not end there: it also has the ability to strengthen the lungs and colon. As it is also used to relieve intestinal disorders and strengthen the respiratory system in case of asthma.
From a nutritional point of view, it is rich in vitamins, especially vitamin C. But also mineral salts, folic acid, and fiber, and is low in calories. It is, therefore, an excellent food, to be used together with other vegetables.
Macrobiotics takes into account many aspects of food, including shapes, directions of growth, colors, structures, etc. All these elements have particular energies and analogies with our body, which can give interesting healing indications.
The lotus root has a particular external structure, “sausage”, which recalls the structure of our colon. Based on this analogy, it has been used in the East for thousands of years for disorders of this part of the intestine.
By cutting the root in half it can be seen that its internal structure is made of tubules, which is very reminiscent of that of our respiratory system. It is in fact used to strengthen this system and in particular to thin and eliminate excess mucus.
The roots, flowers, and seeds of the lotus plant are traditionally used. The flowers are dried and used for relaxing infusions or used to extract an essential oil to promote meditation.
The seeds, with calming, antioxidant, and anti-inflammatory properties, are mainly used in Indian cuisine, where they are used raw or cooked. They can be added to soups, or they can be reduced to flour.
The root (called Renkon ) is typically used in cooking, but also to prepare healing remedies for intestinal and respiratory disorders, to thin mucus, and strengthen the immune system.
On the market, we can easily find the dried root in slices or in powder. The fresh root is harder to find, but not impossible.
Using the dried root in slices or washers, we must first soak it in warm water for about ten minutes. So we can add it to soups, soups, or pans of vegetables. We can add the whole washer or into small pieces, or chop. The soaking water can be reused.
Using the fresh root, we must peel it and then slice it to taste. And then add it where we prefer, in soups or vegetable pan.
It should be cooked for a long time to make it tender.
The powder can be added to soups as desired.
In macrobiotic “medicine” the dry or fresh root is used to prepare a decoction, to be used for colds, phlegm, otitis, and sinusitis.
It is cooked in water for about 15 minutes, then a few drops of soy sauce. And a few drops of ginger juice are added and drunk hot, once a day for 2-3 days. Ginger enhances expectorant activity.
The fresh root can also be used to prepare a poultice to be applied on the forehead in case of sinusitis. It is grated and mixed with flour. A few drops of ginger juice are added, placed in a cotton handkerchief, and applied to the forehead. This remedy must be repeated for a few days.