#TastyTuesday: Sacral Chakra

Last week, we looked at how food relates to the root chakra. This week, we’ll do the same with the sacral chakra.

Eating food associated with each chakra can help us to bring it into balance. Because the sacral chakra is the seat of pleasure and creativity, healing can come from not only eating certain foods, but also through the creative process of cooking.

If you’ve never cooked before, don’t let fear or inexperience stop you. Find a cooking class or YouTube video to learn techniques, use a basic cookbook to help you get started, or ask a more experienced family member or friend for help in the kitchen. And if it’s not perfect? Who cares! You get to eat your mistakes. Let yourself have fun in the kitchen.

The sense associated with this chakra is taste and the Sanskrit word, svadhisthana, means sweet. Let your favorite tastes and treats inspire you. Foods traditionally used to heal this chakra are liquids (think of beverages, smoothies, and soups). Other foods might include orange vegetables and fruits like pumpkin, mangoes, oranges, tangerines, papaya, and cantaloupe. Walnuts, almonds, coconut and chocolate are additional options.

Here are the recipes I made for the week.


Chocolate Coconut Cookies

This is a slight adaptation of a recipe from Patrick and Gina Neely for the Food Network.

Pre-heat oven to 350 degrees F.

In a medium bowl, whisk together:

  • 3/4 c. flour
  • 1/4 c. Dutch processed cocoa powder
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. sea salt

In a large bowl, use a mixer to combine:

  •  1/2 c. unsalted butter, room temperature
  • 1/2 c. packed brown sugar
  • 1/4 c. granulated sugar

Add in:

  • 1 t. vanilla extract
  • 1 large egg

Add about a third of the dry ingredients to the butter and egg mixture until combined; repeat twice. Once the dry and wet ingredients are combined, use a wooden spoon to mix in the following, stirring gently until ingredients are just combined:

  • 3/4 c. sweetened coconut flakes
  • 1/4 c. semi-sweet chocolate chips
  • 1/4 c. toffee pieces
  • 1/2 c. chopped nuts (I use walnuts but pecans or almonds would also work)

Use a scoop chilled in ice water to place the cookie dough onto parchment-lined cookie sheets, about 2 to 3 inches apart. Bake 13 minutes. Let cool on cookie sheet an additional 5 minutes before letting the cookies cool completely on a cookie rack.


Curry-Spiced Carrot Soup

This recipe is from 300 Sensational Soups by Carla Snyder and Meredith Deeds, which is one of my all-time favorite cookbooks (I have a rather ridiculous number of yoga books and cookbooks. Don’t judge me.). I’ve never made a soup from this book that I didn’t like. It’s great for use with fresh farmers market vegetables, and most of these soups freeze well, effectively extending the season.


  • 2 T. unsalted butter
  • 2 T. olive oil
  • 2 onions, chopped
  • 1 1/2 lbs. carrots, chopped
  • 1 T. curry powder (I like to use a hot blend to offset the sweetness of the carrots)
  • 1/2 t. salt
  • 6 c. chicken or vegetable stock
  • 1/2 c. long-grain white rice
  • 2 t. freshly squeezed lemon juice
  • salt and freshly ground pepper, to taste
  • 1 c. half-and-half cream
  • 1/4 c. minced cilantro
  1. In a large pot, heat butter and olive oil over medium-high heat. Add onion and saute until softened. Add carrots, curry powder and salt; saute until carrots start to soften. Add stock and bring to boil. Add rice, reduce and simmer until carrots and rice are tender, about 20 minutes.
  2. Using an immersion blender, or food processor or blender in batches, puree soup until smooth. Return to the pot, if necessary, and stir in lemon juice, salt and pepper, to taste. Stir in cream and reheat over medium heat, stirring occasionally, until steaming. Do not let boil.
  3. Ladle into heated bowls and garnish with cilantro.



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