Chakra Balancing – Food
Food
Our bodies need unprocessed and fresh foods in order to be healthy both physically and spiritually. There’s no need to make drastic changes when first starting out on the path. Be kind to yourself. Start introducing new vegetables into your diet. The key is consistency. An example could be one new fruit and vegetable a day. You can easily increase this when you feel called to. Don’t feel bad if you skip a day or more, or find yourself going back to old, unwanted habits. There’s always another day that you can try again. The idea is to make this as simple as possible while you reap its benefits. The point is that when the reminder crosses your mind, take action. Small steps lead to big rewards. And remember, balance is key. There’s no need to make drastic changes in your diet. Listen to your body and incorporate a healthy diet to balance your chakras and for your overall health and wellbeing.
Make it an enjoyable experience – an adventure of sorts – as you allow your taste buds to venture into uncharted, refreshing and pleasurable areas.
Try to incorporate a different food each day, once a day, for each of your chakras for each day of the week. Check out a sample week here. But, as always, make it a fun activity. Bring your kids into it. Let them pick a vegetable for each day of the week and let them help you in the process of cooking. Getting kids involved not only inspires them to appreciate vegetable, but bring to light how each and every vegetable and colour has a purpose which can be utilised in your everyday life to develop you spiritually and align your body.
The foods are chosen and associated with the chakras based on their colour, and grounding properties and other related properties to each of the chakra locations.
We might not be able to see our chakras outwardly, but closing our eyes and tuning into them can bring light to how to better balance them so that they produce benefits reflect in our physical worlds. When you choose to incorporate foods into your diet that resonate with each of the chakras, they vibrate in resonance to the colour and properties of the food and allow for stabilisation within that energy centre. The flow of the energy from your chakras to your metabolic system determines how healthy you are, so it’s important to maintain this stability and encourage by choosing to fill yourself with that which is high frequency.
Root Chakra (Muladhra) foods
Common physical and emotional issues: Lower back pain, varicose veins, emotional insecurity in financial matters, lack of sense of security.
Foods to balance this chakra:
| Fruits Cherry Strawberry Blood orange Watermelon Red grapes Cranberry Red apple | Vegetables Red capsicum Tomatoes Red sweet potatoes Potatoes Radish Onion Lotus root | Others Ginger Tumeric Black pepper Clove |
Sacral Chakra (Svadisthana) foods
Common physical and emotional issues: Sexual issues, hip pain, infertility, creative blockages, emotional imbalances.
Foods to balance this chakra:
| Fruits Mango Papaya Grapefruit Passionfruit Orange Peach Apricot | Vegetables Pumpkin Sweet potato Carrot Orange capsicum Squash | Others Pumpkin seed Tumeric Kimchi Yoghurt Feta cheese Cod liver oil Sardines |
Solar Plexus Chakra (Manipura) foods
Common physical and emotional issues: Gas and bloating, stomach ulcers, liver issues, procrastination tendencies and confidence issues.
Foods to balance this chakra:
| Fruits Yellow pear Lemon Mango Yuzu Banana Pineapple Golden Kiwi | Vegetables Corn Yellow tomato Yellow onion | Others Lemongrass Raw honey Oats Lentils Dates Peanut Soybean |
Heart Chakra (Anahata) foods
Common physical and emotional issues: Asthma, fear of intimacy, heart and lung medical issues, allergies.
Foods to balance this chakra:
| Fruits Honeydew Kiwi fruit Green apple Watermelon Pear Lime Green grapes | Vegetables Broccoli Celery Kale Brussel sprouts Lettuce Zucchini Avocado | Others Dill Coriander Sage Dark Chocolate Thyme Garlic Walnuts |
Throat Chakra (Vishuddha) foods
Common physical and emotional issues: Thyroid disease, sore throat, not being able to communicate or express your emotions properly.
Foods to balance this chakra:
| Fruits Blue plum Blueberry Figs | Vegetables Blue corn Blue potato | Others Raw honey Ginger Mint Cumin Chamomile Herbal teas |
Third Eye Chakra (Ajna) foods
Common physical and emotional issues: Hormonal imbalance, poor eyesight, depression, low intuitive capabilities.
Foods to balance this chakra:
| Fruits Purple plum Fig Purple grapes Blackberry Raspberries | Vegetables Purple cabbage Purple cauliflower Purple onion Purple radish Purple carrot Eggplant | Others Prunes Lavendar Dark chocolate Chia seeds Fish (tuna, salmon, sardines) Ginkgo Bilboa tea Acai berries |
Crown Chakra (Sahasrara) foods
Common physical and emotional issues: Feeling disconnected from yourself or to others, out of alignment with the circadian cycle, difficulty meditating.
Foods to balance this chakra:
| Fruits Lychee White peach Dragonfruit Rambutan Coconut White nectarine Mangosteen | Vegetables Cauliflower Parsnip Lotus root Bamboo Garlic White onion Mushrooms | Others Himalayan pink salt Horseradish White pepper White sesame seeds |
Tomato soup with cheesy garlic polenta dippers
Target Chakra: Root chakra (Muladhara)
Location: Base of spine, at the coccyx – opening downwards
Associated colour: Red
Function: Grounding
Chakra ingredients: Tomato, onion, black pepper, turmeric
Ingredients for soup:
Butter
1 green onion, chopped
3 cloves garlic, chopped
2 stalks spring onion, chopped
1 can condensed tomato soup
1 canned tomato (or 2 fresh tomatoes)
Pinch of tumeric powder (optional)
Salt and black pepper to taste
Ingredients for polenta:
250g instant polenta
4 cups Vegetable stock
½ cup grated parmesan cheese
Vegetable oil to deep fry
Method:
Dip the parmesan dippers into tomato soup and enjoy!
Start by making the polenta dippers, as this will need to cool for a few hours before frying.
Pour vegetable stock into a saucepan and bring to boil.
Gradually add polenta into the stock while whisking.
When incorporated, reduce heat and stir to mix with wooden spoon until thick consistency. Remove from heat and stir in parmesan.
Pour polenta onto baking pan and smoothen out. Place in fridge to cool for at least 2 hours.
While the polenta is cooling, start on the tomato soup.
Melt as much butter as is required to cook the onions, spring onions and garlic in a saucepan. Fry until softened, golden brown and aromatic.
Add in canned or fresh tomatoes. Add the pinch of tumeric powder in (optional). Fry until aromatic.
Add 1 can of condensed tomato soup. Stir all thoroughly until the fresh tomatoes are cooked through and soft.
Take off heat. While allowing it to cool, move onto making the polenta dippers.
Pour into a blender and blend until smooth consistency.
Pour back into pot to cook until hot and ready to eat. Add salt and black pepper to taste. Garnish with a bit of spring onions before serving.