My life is better now in many ways, but it isn’t as adventurous and exciting as it used to be when I was in my twenties or thirties, or like the lives of all those National Geographic photographers — you have to watch Photographer, a TV documentary series streaming on Hulu.

At my age, the main sources of adventure come from exploring international supermarkets and experimenting with new ingredients. It sounds lame when you compare it to those photographers’ lives, so let’s not. No point in doing that to ourselves. As I tell my husband and mostly myself, “Let’s focus on what we have, not what we don’t have.” Besides, I really get a thrill and a sense of adventure when I discover or cook ingredients I’ve never worked with before. I have a feeling that if I were sailing the North Pole with a crew, I’d be busy looking for ingredients and probably improvising meals in the ship’s kitchen, while the crew was filming leopard seals eating penguins.

A big part of the adventure is the challenge. So in order to make the process of creating something with new ingredients more challenging, I don’t Google them beforehand. I let the scientist in me find out how to treat them. However in this lotus case, I did some research—I didn’t want to, but after I almost poisoned us with yuca, I didn’t want to take any risks. Some roots can be tricky.

This one is very easy to make and cooks quickly. All you have to do is peel, slice and boil it in water with white vinegar for exactly two minutes to prevent oxidation. I wouldn’t eat it raw; it’s too hard to digest. The root has a subtle natural flavor, but the texture is addictive — crispy and snappy, like me.

As for nutritional value, it’s rich in fiber and potassium, with some antioxidants.

Fresh lotus roots look like Siamese potatoes with a little willy stem. Its exterior doesn’t look at all as unique and iconic as its inside. No wonder I couldn’t find it in Asian supermarkets. It was probably right under my nose and I didn’t see it. No, I don’t read the signs when I’m high on Asian markets.

I always bumped into those pre-cut lotus in vacuum plastic bags—which is beautiful, but the idea of suffocating vegetables in plastic with preservatives seems unhealthy to both, the vegetables and us. Be enthusiastic and skip the plastic.

Did you know that in Asian cultures, the lotus symbolizes purity, enlightenment, and rebirth? That’s why my jeweler friend whom I collaborated with, added it to our Down To Earth collection. (It’s such a great holiday gift for anyone who appreciates plants and mysticism.)

You might not find cooking lotus as exciting as taking a road trip through Tuscany, but you’ll definitely feel adventurous and satisfied. By the way, if you asked me now to choose between a road trip in Tuscany or exploring a market in China, I would choose the market in China.  

Let each become all that
he was created capable of being:
expand, if possible, to his full growth;
and show himself at length in his own shape
and stature, be these what they may. —Thomas Carlyle

A few notes before you start:

• To save time and work, prepare my garlic ginger cubes and keep them in the freezer. They’re easy to make and convenient to have handy.

• Use any pepper you like or skip it altogether.

• Add other vegetables such as carrots and snap peas, and even romaine lettuce.