Your home is your haven. Why not fill it with signs of peace, harmony and healing? In Asia, the Lotus leaf is a symbol of exactly those things.
These beautifully unique wall panels are covered in real Lotus leaves from Thailand. The leaves have been covered by hand with acrylic resin and gilt in gold dust. The leaves vary in size, shape and color and no two are alike. Colored richly with gold, rust, crimson, and forest green, these panels add instant warmth to a room. The autumnal aesthetic of the colors conjures up the traditional festivity of the New England Holiday season, and blend seamlessly together with harmonic, Eastern imagery.
The Lotus, being a water flower, is rooted in mud, and grows up above the dirty water, into a flower of great beauty. This is used as a metaphor for mans attempt to rise above his earthly existence to attain spiritual purity.
“He who is low-born may develop and improve himself like the lotus growing out of the mire. The followers of the Buddha shine above others through their wisdom like the lotus.” – Buddhist Doctrine
The Lotus is also shown surrounding many deities in the religion of Brahmanism, which is connected to Thai history. Brahman Goddesses are often holding Lotus blossoms in their hands.
In traditional herbal medicine, the Lotus leaf is used to aid in digestion, alleviate fever, heal bruises, reduce muscle spasms and stop bleeding. One of its most common uses is to ease dizziness and nausea. Nearly every part of the Lotus flower is edible. A popular Thai sweet is made up of dried Lotus seeds boiled in Syrup and added to crushed ice.
Here is a delicious and fairly simple recipe to try, Sticky Rice Wrapped in Lotus Leaf:
- 3-4 cups sticky rice (uncooked)
- 1 cup chinese sausage, cut up into bite size pieces
- 3 dried black shiitake mushrooms, soak and cut up into small pieces
- 1/2 cup fresh shrimp, cleaned
- 3 salted egg yolks (optional), cut up into small pieces
- 1/2 tbsp light soy sauce
- 2 tbsp vegetable oil
- 2-3 cloves garlic
- 4-5 dried lotus leaves
- Soak lotus leaves for 30 minutes, weighing down with a small bowl if necessary. Fry Chinese sausage. Set aside.
- Steam sticky rice using a little less water than usual for firm rice. Cool to room temperature.
- Put oil into pan and fry garlic until turning golden-yellow. Add rice, mushroom, shrimp, and soy sauce. Stir until all ingredients are cooked.
- Pat dry softened lotus leaf and brush back of the leaf lightly with oil. Cut leaf in half. Put half the rice mixture on one leaf and top with salted egg. Wrap rice in a rounded bundle. Repeat with the other half. Either cook immediately or store in fridge for later use.
- Steam 10-12 minutes.
- Cut salted egg yolk into half. Put Chinese sausage and egg yolk on top. Serve.