Snack yourself beautiful: why lotus seeds are your new best friends
Roasted lotus seeds have been tipped to be the ‘new’ popcorn
Can you eat your way to health and beauty with lotus seeds? It sounds too good to be true, however, this ayurvedic snack is the real deal.
Lotus seeds, also known as fox nuts or phool makhana in Hindi, have been used in food and medicine in many Asian countries including Indonesia, Thailand, Nepal, Sri Lanka and India. The seeds can be consumed raw, roasted, or ground although I’m not a fan of raw as they’re hard and chewy.
Fast forward to the benefits!
Anti-ageing: the enzymes in Lotus seeds are supposed to inhibit ageing by helping to repair and maintain damaged proteins and boosting collagen synthesis within the body. If you believe in beauty starting from the inside lotus seeds are said to nourish the organs through ayurvedic dosha balancing therefore enriching skin complexion, conferring a smooth, flawless and radiant appearance.
Digestion: as lotus seeds are rich in fiber content, they help keep the digestive tract in order. Consumption of a handfull helps to regulates appetite and control cravings between meals. Lotus seeds are said to detoxify the kidneys and liver, eliminating food wastes and preventing their accumulation in the body, thus maintaining gut wellness.
Heart health: lotus seeds are beneficial to those suffering from high blood pressure, heart diseases and obesity due to their high magnesium and low sodium content.
Aids sleep: apparently lotus seeds help relax our nerves and have a calming effect which makes them a sleep aid.
Sex: Lotus seeds are also meant to have aphrodisiac properties, does that conflict with the sleep aid point above?
Manage sugar levels: Lotus seeds also monitor insulin response in the body, maintaining glucose content in the bloodstream within the normal range. A bit like popcorn, they are low in calories making them a good snack.
Nutritionally lotus seeds have the benefits of of carbohydrate, protein, vitamins including vitamin B, vitamin C, vitamin A and E, and other essential minerals like magnesium, potassium and sodium. They also contain abundant amounts of phytochemicals, with valuable anti-inflammatory properties and antioxidant traits. All packed inside those tiny puff balls.
When you buy them they will be hard and chewy as they are semi-raw. To cook them I dry fry them in a frying pan until they change to a golden shade. You’ll know they’re cooked when they become brittle and easily collapse when you pinch them. Season with salt and pepper or jazz up with a spicy seasoning like paprika, let us know if you try them!
P.S. if you want other recipes to add flavour, just check on YouTube.