#TastyTuesday: Root Chakra

photogrid_1468973431002.jpgOur exploration of the chakras continues with a discussion of a topic very dear to me — food!

Food is one of the basic needs of survival. Eating foods that taste good, look good, and give us adequate nutrition can bring balance into our lives.

Foods associated with the root chakra traditionally have included meats and other protein. More recently, foods associated with the root chakra have come to include red fruits and vegetables, like watermelon, strawberries, tomatoes and peppers, and root vegetables, like beets and radishes.

Scent is the sense associated with the muladhara, or root chakra. Aromatic herbs and spices that help bring it into balance include ginger, cinnamon, cloves, black pepper and garlic.

Here are some fun foods to try.

Tomato Mozzarella Salad

This time of year is great for making a fresh salad from garden-ripened tomatoes, basil and fresh mozzarella. Simply combine all three and toss with a little salt and pepper, olive oil, and balsamic vinegar for a beautiful and tasty salad.

Molasses Spice Cookies


This is a recipe that I got from my former sister-in-law and this has become one of the cookies I always make for the holidays.

In a large bowl, combine:

 3/4 c. shortening

1/4 c. molasses

1 c. sugar

1 egg

In a second bowl, whisk together:

2 c. flour

2 t. baking soda

1/2 t. salt

2 t. cinnamon

1 t. ground ginger

Combine dry ingredients with shortening mixer (it helps to use a stand mixer if you have one). Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 350. Roll dough into balls. Roll the dough in sugar to cover. Bake on an ungreased cookie sheet for 10 to 12 minutes. They will look slightly overdone.

Italian Potato and Kale Frittata

The following is a recipe I adapted from Weight Watchers TurnAround Program Cookbook. People that know me well can verify that I often “adapt” or “modify” recipes as my mood strikes me. This recipe combines protein, aromatic herbs and spices, and red root vegetables.

photogrid_1468959358960.jpgPreheat over to 375. In medium bowl combine:

2 large eggs

4 egg whites

1/2 t. slat

1/4 t. ground pepper

2 T. water

In a medium oven-proof skillet, heat 1 t. olive oil.

Add to the skillet:

1 1/2 c. blanched kale

3 green onions, sliced

1 t. dried thyme

1 t. dried basil

Cook for about 5 minutes and stir in 2 small red potatoes that have been slightly cooked and thinly slice.

Add the egg mixture and cook until the eggs begin to set (about 2 minutes). If necessary, evenly distribute the vegetables, without stirring; cook until eggs are almost set (about 5 to 6 minutes). Transfer the skillet to the oven and bake until the eggs are completely set in the center (5 to 6 minutes). Serve warm. Servings: 4

Bon appetit!



About unfold-yoga

Debra is a yoga teacher and practitioner. See class schedules on unfold-yoga.com and follow on Twitter @unfoldyoga and Instagram @debraunfoldyoga.

Posted on July 19, 2016, in Chakras, Muladhara, Recipes, Root Chakra, Yoga. Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: