Our 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 bake during the Christmas season.
In a large bowl, combine:
3/4 c. shortening
1/4 c. molasses
1 c. sugar
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.
Preheat 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