Tuesday, January 3, 2017

Root Vegetables And The Root Chakra

 The Root Chakra

The Root Chakra (Muladhara), located at the base of the spine, forms the body's foundation and is the stabilization; the building block on which all other chakras rest.

The Root Chakra is associated with the color red and the symbol of the Lotus flower, the Root Chakra deals with feelings of security, trust and survival as well as with the connection we experience with our physical body and its nourishment.

When this chakra is in balance we feel grounded, strong and secure and have a sense of inner security that allows us to trust in the universe. If this chakra is blocked a person may feel emotionally explosive, manipulative or may lack energy. Physical problems can include kidney weakness, stiff lower back and muscle spasms.

Great News!

Is It Possible To Ground The Root Chakra With Foods?

The answer is yes! Listed are some great root vegetables to add to your diet to help balance you out. (Carrots, Parsnips, Garlic, Onions, Radishes, Potatoes)  Another great addition is to drink dandelion root tea. 

A healthy root chakra vibrates at the color red. Therefore, red foods provide the vibration needed to help balance the root chakra. Nutritionally, red foods usually have high levels of vitamin C–a nutrient utilized by several body parts that the root chakra oversees, like bones, teeth, skin and adrenals. Some red foods you could try are tomatoes, strawberries, apples, pomegranates and cherries.
                                              Root Vegetable Casserole Recipe:
(Taken from the paleomom.com)
  • 3 Tbsp extra virgin olive oil or avocado oil
  • 1 yellow onion, sliced into half moons
  • 1 lb yellow summer squash (or peeled zucchini), diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup white wine
  • 1 tsp salt, plus more to taste
  • 4 lbs (about 10 cups diced) root vegetables (use at least 4 different kinds, such as sweet potatoes, any variety of winter squash, green plantain, parsnip, carrot, boniato, etc.), diced into 3/4” pieces
  1. Heat 1-2 Tbsp of olive oil in a skillet over medium-high heat, then add onion. Cook, stirring occasionally until browned, about 10 minutes.
  2. Remove onions from the skillet and place in a 9”x9” casserole dish; set aside. Add another 1-2 Tbsp of olive oil and add summer squash to the pan. Cook, stir- ring occasionally, until browned, about 10 minutes. Add garlic and cook 2 more minutes.
  3. Add broth and wine to the summer squash. Simmer until liquid reduces by two thirds, about 15 minutes. Add salt.
  4. Preheat oven to 400F.
  5. Carefully pour contents of skillet into a blender. Blend on high for 30 seconds to 1 minute, until completely smooth. Taste and add extra salt, if needed. You want this sauce to be a little salty.
  6. Toss diced root vegetables with caramelized onion in the casserole dish. Pour the sauce from the blender all over the root veggies.
  7. Bake uncovered for 50 minutes to an hour, until root veggies are fully cooked. Let sit for 5-10 minutes before serving.
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