Honey Lotus Seeds: Creamy, for 4 Servings

Instructions:

1. Rinse 1 cup (150g) dried white lotus seeds under cold running water for 2 minutes to remove surface starch.
2. Place the seeds in a heavy saucepan with 4 cups filtered water and a pinch of sea salt. Bring to a boil, then immediately drop to a low simmer.
3. Cook the seeds for 40 minutes until they are tender enough to be easily squished between two fingers. If the water level drops too low, add half a cup of hot water to keep them submerged.
4. Carefully drain the seeds through a colander, shaking off as much excess water as possible. Return the warm seeds to the saucepan (off the heat).
5. Add 4 tbsp raw wildflower honey and 1 tbsp fresh lemon juice to the warm seeds. Stir gently with a spatula until the seeds are coated in a glossy, golden sheen.
6. Let the seeds sit in the honey mixture for 10 minutes. Wait for the aroma of floral honey to intensify as the residual heat pulls the syrup into the centers.
7. Spread the seeds out on a parchment lined plate. They will go from sticky to tacky as they cool, which is the perfect snacking texture.
8. Bite into one seed. It should shatter slightly on the outside and be completely velvety inside, with no hard heart remaining.