In yoga and meditation we pay a lot of attention to balancing our chakras through visualizations, asanas (postures) and crystals. We can also wear clothing, accessories and stones/jewelry, especially in focusing in on a particular chakra we want to bring attention to. But I like to have fun with food…
Whenever I make salads, regardless of what else goes in, I like to include foods that represent all of those beautiful fields of energy.
There are lots of red, orange and yellow colored foods (or you could just get a bag of mixed baby peppers to satisfy the first 3 chakras) and an overabundance of green foods for the all connecting heart. Admittedly, blues are hard, so I usually just use blueberries for both the throat and third eye. I like to think of the crown chakra as white, and use some white cabbage, but usually also some purple cabbage for the more traditional violet color. Here I was in pandemic mode and used a lemon and it’s juice for the yellow solar plexus.
The best part of this is that by addressing all your chakras you are also reaping the benefits of so many different antioxidants and vitamins. It makes a regular salad, a super salad!
Sometimes I plate the foods in the actual order of the chakras but more often I just do what comes naturally. This particular night I decided to plate it up on a white serving dish (a relic from my parents china that they received as a 25th wedding anniversary gift, so many decades ago) instead of the more traditional salad bowl. This seemed to immediately make it more special on an otherwise routine, “what’s for dinner?” pandemic kind of day. It’s like a rainbow…..