I have always been an experimental foodie. I love mixing it up in the kitchen and I rarely use a recipe unless I’m baking. Even then I tend to measure less and work with my intuition more. So when I was looking at ways of activating and healing the chakra, of course my thoughts would eventually go towards food!
The first chakra is the root chakra. The root chakra is located at the base of the spine and is usually associated with the colour red. It is responsible for your sense of safety and security. Family wounds and tribal beliefs are stored in this area of the body. The health of this chakra is associated with your upbringing and early life. Metaphysical causes of lower back discomfort and sciatica have also been linked with issues relating to the root chakra and incorporate root chakra healing into your normal medical routine may help alleviate symptoms of pain.
The root chakra, also called the muladhara, governs your ability to stand up for yourself; your sense of safety, self esteem and security. Any imbalance in this area may manifest as losing interest in survival in the “real world”, physical addictions and obsessions, selfishness, restlessness and a lack of vitality. If any of these have been an issue in your life, working with the root chakra may help with your healing process.
There are many ways of working with this chakra including yoga, Reiki and crystal healing. I wanted to experiment with how food might help with this chakra. Each chakra has a corresponding energy resonance, so it’s no wonder that the root chakra resonates well with root vegetables and red coloured natural foods. Spices such as cumin and paprika are also good for the root chakra. So with a bit of research and experimenting I’ve come up with this – my first! – chakra healing recipe for the root chakra!
Recipe – Roasted capsicum, sweet potato, radish and tomato soup, with sage and chorizo
- 3 capsicums (roasted)
- 1 red sweet potato
- 1 red onion
- 6 radish
- 1 inch of ginger
- 3 cloves garlic
- 3 bird’s eye chilli
- 1 400g can of diced tomatoes
- 1 tsp caraway seeds, toasted
- 1 tsp cumin seeds, toasted
- 1/2 tsp cumin powder
- 1 tsp sweet paprika
- 2 tbsp of fresh sage
- Filtered boiled water
- Olive oil
- Cut the capsicum in halves and seed, put the halves skin up on a lined oven tray and roast for 20 minutes at 210 Celsius.
- Peel and dice the sweet potato, drizzle with olive oil, sprinkle with a pinch of salt, add paprika & cumin powder, and then bake for 20 minutes.
- Roughly chop the onion, ginger, garlic and put into a large pot with a light drizzle of olive oil and salt to taste. Cook until soft.
- Cut radish in halves and add to the pot, cooking until softened.
- Take vegetables out of oven and wait till the capsicum cools down, before peeling off the skins. Add the sweet potatoes and capsicum to the pot, with the can of tomatoes and chopped chili.
- Add enough water to almost cover the vegetables in the pot, then bring to the boil and let simmer for 10 minutes.
- Chop the chorizo and pan-fry, then set aside.
- Chop and add sage to pot, keeping some aside as garnish.
- Take the pot off the stove and let the soup cool for 2 minutes before roughly blending the soup with a hand mixer.
- Laddle the soup into a bowl, sprinkle with the fresh sage and top it with the chorizo – then serve and enjoy!