LOTUS ROOT CHIPS ARE PERFECT WITH GUACAMOLE
I just attended a macrobiotic cooking class today taught by Mami Ogata. The Japanese native who is a florist in Dallas — you may have seen her creations at Yutaka Bistro in Uptown — also teaches flower meditation and macrobiotic cooking lessons. I first learned of her macrobiotic cooking when she brought over an bento box for me after I had my tumor removed. Like so many of my tribe, she lovingly prepared a healthy, vegan meal that fed me and my spirits. Her interest for macrobiotic cooking was piqued when her husband got leukemia and she wanted to cook more healthfully for the family.
The Japanese macrobiotic diet consists mainly of whole cereal grains (like brown rice), vegetables, miso soup, sea vegetables, beans and legumes. It is a clean diet and recommends fish and seafood, other animal proteins sweeteners, fruits, seasonings and sweets occasionally. Our menu today consisted of lotus root chips with guacamole, home-made beet dashi soup (made with dried shiitakes and kelp), vegetarian sushi made with brown rice, beans, carrots and cucumbers, sauteed burdock root with carrots and a chocolate avocado mousse. It encompassed all the elements of a macrobiotic meal. But the lotus root chips were so delicious! Mami made them with a Texas twist and paired the chips with guacamole. I just had to post a quick recipe as it will change your guacamole for Cinco de Mayo or any gathering.
NUTRITIONAL FACTS of LOTUS ROOT
According to Nutritiondata, lotus root is a moderate calorie root vegetable that is low in saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C. My mother likes to cook it Chinese style in a pork bone broth soup but I’ve never had it fried before. You can find lotus root at Whole Foods, Central Market and most Asian grocery stores like HMart or 99 Ranch. I love that Mami made them with a Texas twist and paired the lotus root chips with guacamole. This recipe is so easy, you’ll want to share it with friends!
- 1 Lotus Root
- 2 cups of safflower oil for frying
- Himalayan pink salt
- A mandolin for slicing
- Scrub your lotus root with a vegetable scrubber. With a mandolin set on thin, slice the entire lotus root. Don't make them too thick otherwise they will be soggy and not resemble crisps! Place all the slices into a bowl of water with a splash of vinegar to keep it from turning brown. Heat oil over medium high heat till it's about 340 F degrees - just test it with a little bit of lotus root. If it fries right up, it's ready to go. Pat dry the slices of lotus root and carefully drop them into the fryer. They will sizzle and float right up. Take them out as soon as they turn golden brown and place on paper towels to soak excess oil. Sparingly drizzle salt if needed.
- Let them cool and store in an airtight container but we usually eat them straight away as they're too delicious.
Contact Mami Ogata for flower meditation or check out her pop up macrobiotic lunches on The Healing Arts Facebook Page.
Till our next Happy Meal!