Lotus root & lotus seed tea
Starchy lotus root, lotus seeds and red dates simmered into a lightly sweet, gentle, low-allergen tea that supports digestion and calms the heart.
- 1 hr
- Serves 3
- Simmer
- Easy
Why it suits you: A Sensitive constitution needs food that is gentle, simple and low-allergen, and the humid heat at Start of Summer often sets off nasal allergies and eczema. Lotus root and lotus seeds are low-allergen, support the spleen and calm the heart, and red dates build qi — naturally sweet, no sugar needed.
Method
Prep 10 min · Cook 50 min- 1Rinse the lotus seeds and soak for 30 minutes. Scrub and peel the lotus root and slice it thinly; pit the red dates.
- 2Put everything in a pot with 1.2 litres of water, bring to the boil, then simmer gently for 45 minutes until the lotus seeds are soft.
- 3No sugar needed — the red dates sweeten it. Pour into a flask and eat the lotus root slices and seeds with the tea.
Cautions
- Go easy on lotus seeds if you are constipated or have hard, dry stools.
Chef's tips
- Choose starchy seven-hole lotus root, which turns soft and floury when simmered; the crisp nine-hole kind is better for stir-fries.
The TCM view
Raw lotus root is sweet and cold, but cooking makes it sweet and warm; it strengthens the spleen, whets the appetite and nourishes blood. Lotus seeds are sweet, astringent and neutral, supporting the spleen and calming the heart and spirit. Red dates are sweet and warm, building qi and harmonising the body's defences. Balanced and gentle — it steadies digestion and defensive qi and nourishes the heart, the focus at Start of Summer.
