: FIRST CHAKRA: COLOUR: RED
: ELEMENT : EARTH :
: SENSE : SMELL :
: SOUND : LAM : NOTE : C : TONE : E :
: PLANET: saturn : STAR SIGN : capricorn, virgo, taurus:
: Glands/organs: associated to the root chakra :
large intestines, legs, feet, bones, SPINAL COLUMN, BONE MARROW, immune system, KIDNEYS, sexual organs & male reproductive system, RECTUM, adrenal glands.
: food : Protein :
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The first chakra, the root chakra, is associated with our most basic survival instincts:
food, shelter, health, and security. This chakra relates to our connection to the earth,
physical world, and ground beneath our feet. A balanced first chakra connects us to the earth and brings:
• a sense of safety
• a connection to others
• trust and acceptance of one’s self and place in the world
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Basic issues: safety, shelter, self-esteem, survival, physical health, groundedness, trust, nourishment, boundaries.
Emotional Issues: fear, anxiety, insecurity, vulnerability, grief, depression, greed, distrust, self-centered, low self-esteem, addiction, aggression.
Physical Issues: lower back pain, sciatica, constipation, hemorrhoids, prostrate problems, varicose veins, anorexia, obesity, cancer, addiction
See more at: www.chakraspirit.com
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The first chakra, the root chakra, is associated with our most basic survival instincts:
food, shelter, health, and security. This chakra relates to our connection to the earth,
physical world, and ground beneath our feet. A balanced first chakra connects us to the earth and brings:
• a sense of safety
• a connection to others
• trust and acceptance of one’s self and place in the world
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Basic issues: safety, shelter, self-esteem, survival, physical health, groundedness, trust, nourishment, boundaries.
Emotional Issues: fear, anxiety, insecurity, vulnerability, grief, depression, greed, distrust, self-centered, low self-esteem, addiction, aggression.
Physical Issues: lower back pain, sciatica, constipation, hemorrhoids, prostrate problems, varicose veins, anorexia, obesity, cancer, addiction
See more at: www.chakraspirit.com
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sunday's antioxidant screamer
So they call them superfoods! Antioxidant trojens ! Raspberries, cranberries and pomegranate are all well known for their immense antioxidant properties. Mix these fruit masters with the mighty beetroot a renowned blood cleanser, and you will have yourself a magic potion that will shift any nasty way out of its comfort zone. Each of these miracle delights are blessed with vibrant red characters that are perfect for enhancing our root chakra's strengths. Along with the added bonus of using two root vegetables, which also work with the intrinsic nature of the root chakra which is governed by the earth and is replenished by earth bound foods. This drink will cleanse and clear any nasties out of your blood stream. Practice having a juice like this regularly and you will be sure to see and feel the benefits.
INGREDIENTS
1 cup of frozen organic red berries. 1 cup of unsweetened pomegranate juice 1/2 beetroot 3 cm of organic ginger root 1 tblsp flaxseed oil Blend all ingredients in your nutra bullet. You might like to do a little root chakra ceremony whilst guzzling it down. Plant your feet slightly apart and firmly on the ground. Before and after you take a generous guzzle say out loud LAM, letting the A and M extend themselves. Then guzzle again. Visualise all those nasty microbes, dissolving and melting away as the supercharged antioxidants come thundering in on their stunning black stallions, chopping the heads off any bad cells. |
click here for original recipe : www.wholeliving.com
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SET YOUR TABLE TO HONOUR YOUR ROOT CHAKRA
Use a black or red tablecloth, with black or red plates. Put some red flowers in the centre of your table.
If you really want to go to town, print off some little cards with a red inspirational picture like the one above
and add an affirmation for the day. Place one of your favourite root chakra crystals in the middle of the
table and burn some essential oils that stimulate the root chakra.
SET YOUR TABLE TO HONOUR YOUR ROOT CHAKRA
Use a black or red tablecloth, with black or red plates. Put some red flowers in the centre of your table.
If you really want to go to town, print off some little cards with a red inspirational picture like the one above
and add an affirmation for the day. Place one of your favourite root chakra crystals in the middle of the
table and burn some essential oils that stimulate the root chakra.
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week 1 :
This week we kick off with a Mexican street style influence. This meal will provide a number of vitamins essential for many of the organ functions relating to the root chakra. Beef has L-carnitine, B vitamins, zinc, selenium and iron. More vitamin details are added as a foot note to this weeks plan.
This meal will be quite a time consuming meal, because it has three components. The idea is to start around lunch time, get the beef going and the tortilla dough ready to go.
This weeks Mexican style meal can be served as a soft taco style meal. I would suggest to have some large iceberg lettuce leaves washed and presented on the table, ready to put into the tortilla before the beef, then salsa then the sauce to finish.
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This meal will be quite a time consuming meal, because it has three components. The idea is to start around lunch time, get the beef going and the tortilla dough ready to go.
This weeks Mexican style meal can be served as a soft taco style meal. I would suggest to have some large iceberg lettuce leaves washed and presented on the table, ready to put into the tortilla before the beef, then salsa then the sauce to finish.
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blackbean, pomegranate and avocado salsa
INGREDIENTS :
1 15 oz can black beans, rinsed and drained 2 cups pomegranate arils 1 small jalapeño, minced, seeds removed 1/4 cup red onion, chopped 1/4 cup cilantro, chopped 1 large avocado, diced 2 tablespoons fresh lime juice Salt and freshly ground black pepper, to taste |
DIRECTIONS :
In a medium bowl, combine black beans, pomegranate arils, jalapeño, onion, cilantro, avocado, lime juice, salt, and pepper. Gently stir. |
Find this recipe at : www.twopeasandtheirpod.com
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balsamic slow cooked roast beef
INGREDIENTS :
|
DIRECTIONS :
Notes If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half. |
click here for original recipe. wwwaddapinch.com
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creamy chipotle sauce
Ingredients
1/2 cup plain coconut yogurt 1/2 tsp. adobo sauce (recipe is below) 1-2 cloves garlic 1 Tbsp. fresh lime juice 1/8 tsp. cumin Directions Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.) Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings/consistency as necessary. Tips: if the sauce is too thick, thin it out with more lime juice, or olive oil. If it's too thin, add more greek yogurt. If you like a touch of sweetness, add some xylatol click here for original recipe: www.yummly.com
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Basic Adobo Sauce Recipe
This guajillo adobo sauce rocks on beef or chicken Servings:1 1/2 cups Ingredients 8 chipotle chiles, wiped clean, stemmed, slit open, seeded, and deveined 3/4 cup water for blending, or more if necessary 2 cloves garlic, peeled 1 1/2 teaspoons apple cider vinegar 3/4 teaspoon fine salt, or 1 1/2 teaspoons kosher salt 3/4 teaspoon sugar (use xylatol) 1/4 rounded teaspoon ground cumin |
Directions:
This adobo keeps in the refrigerator for up to five days or in the freezer for up to one month.
- Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until they’re fragrant and their insides have changed color slightly, about 1 minute per batch.
- Soak the chiles in enough cold water to cover until they’re soft, about 30 minutes. Drain and discard the soaking water.
- Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you’d like a silky texture, strain the adobo through a medium-mesh sieve.
This adobo keeps in the refrigerator for up to five days or in the freezer for up to one month.
click here for original recipe: www.foodrepublic.com
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flour tortillas
The ingredients:
Put parchment paper of plastic wrap on each side of the tortilla press to keep it clean, and then press it down. This gives a very thin circle of dough.
Preheat my cast iron skillet on medium-high heat (I love having a gas range!) and add a very small amount of ghee to the pan.
Cook one tortilla at a time for about 45 seconds on each side. This amount of dough makes about 12-13 flour tortillas.
- 2.5 cups of flour (substitute for a gluten free flour combination)
- 2.5 teaspoons baking powder
- 1 teaspoon salt
- 3 Tablespoons unsalted organic butter (or lard!) (or substitute for coconut oil, if you don't want animal protein)
- 1 cup water
- ghee or lard for cooking (or substitute for coconut oil, if you don't want animal protein)
- Directions
- Combine flour, baking powder and salt in a mixing bowl.
- Add the butter in chunks and combine. A pastry cutter can make this step easier but we usually use our hands.
- Slowly pour in the hot water and stir.
- Knead the dough until it becomes a ball and is not as sticky. Sometimes we add more flour.
- Cover and let the dough rest for 30-40 minutes.
- Roll into 2-inch diameter balls and play on a cookie sheet. Allow dough to rest another 20 minutes
Put parchment paper of plastic wrap on each side of the tortilla press to keep it clean, and then press it down. This gives a very thin circle of dough.
Preheat my cast iron skillet on medium-high heat (I love having a gas range!) and add a very small amount of ghee to the pan.
Cook one tortilla at a time for about 45 seconds on each side. This amount of dough makes about 12-13 flour tortillas.
click here for original recipe: www.familygonehealthy.com
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NOTES ON THIS WEEKS ROOT CHAKRA MENU:
The meal consists of many red elements, pomegranate, beef and chilli sauce. The colour black also resonates with the root chakra so the blackbeans will compliment here. The root chakra is where the foundation of blood is formed, so animal flesh is essential. We like to stick to red meat on mondays because it is the most red option when it comes to meat. Chinese medicine believes strongly in using animal flesh as a key tonic to build the blood. They find it very difficult to build the blood with a pure vegetarian diet. The blood is the foundation of our health. It is important that we have good blood volume and that it is kept warm and flowing. Chinese medicine always addresses the blood as the most important element to good health.
L-Carnitine is an essential vitamin which assists in blood circulation, conditions of the heart and blood vessels . Meats contain a substantial amount of L-carnitine, with beef and pork containing the highest amounts. Beef also has B vitamins, zinc, selenium and iron.
Iron helps build the proteins and enzymes needed to maintain your overall health, while facilitating the transport of oxygen and regulation of cell growth. It's also known to combat fatigue, poor concentration and anemia.
Selenium can be found in a 4-ounce serving of beef, which provides 40% of your daily needs. This trace mineral is an important component to selenoproteins, which act like antioxidants in the body and prevent free radicals from damaging healthy cells. Damaged cells are known to contribute to heart disease and cancer, so selenium may help lower your risk of these conditions.
Zinc is known to help maintain your immune system. It also helps form protein and DNA within your body, heal wounds and sustain your senses of smell and taste. 40% of your daily needs can also be found in 4 ounces of beef.
B Vitamins and Their Roles
So what better day to have red meat than the day we want to nourish our Root Chakra.
Pomegranate contains a variety of chemicals that have antioxidant effects. Some research suggests that chemicals in pomegranate juice might slow the progression of atherosclerosis (hardening of the arteries) and possibly fight cancer cells. Pomegranate is considered to assist in prostate cancer, and erectile disfunction. Both issues are relevant to the Root chakra. Pomegranate was traditionally used for the heart, circulatory system and blood vessels, so we will also try to use lots of pomegranate on Thursday when we nourish the Heart Chakra. The root chakra and the heart chakra seem to have some similarities. Both work hand in hand with the blood. Be it the production or the circulation of blood.
Avocado is one of the magical foods that contain many essential nutrients. Many studies have shown that avocado can inhibit the growth of prostate cancer. The oleic acid in avocado is also effective in preventing breast cancer. They contian glutathione, a powerful antioxidant that helps fight free radicals. The monosaturated (good) fats, along with soluable fibre help reduce insulin levels and balance blood sugar levels. They are a great source of potassium, useful in controlling blood pressure. They contain vitamin B6 and folic acid, both important for heart health.
Get more information on avocados at : www.undergroundhealth.com
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The meal consists of many red elements, pomegranate, beef and chilli sauce. The colour black also resonates with the root chakra so the blackbeans will compliment here. The root chakra is where the foundation of blood is formed, so animal flesh is essential. We like to stick to red meat on mondays because it is the most red option when it comes to meat. Chinese medicine believes strongly in using animal flesh as a key tonic to build the blood. They find it very difficult to build the blood with a pure vegetarian diet. The blood is the foundation of our health. It is important that we have good blood volume and that it is kept warm and flowing. Chinese medicine always addresses the blood as the most important element to good health.
L-Carnitine is an essential vitamin which assists in blood circulation, conditions of the heart and blood vessels . Meats contain a substantial amount of L-carnitine, with beef and pork containing the highest amounts. Beef also has B vitamins, zinc, selenium and iron.
Iron helps build the proteins and enzymes needed to maintain your overall health, while facilitating the transport of oxygen and regulation of cell growth. It's also known to combat fatigue, poor concentration and anemia.
Selenium can be found in a 4-ounce serving of beef, which provides 40% of your daily needs. This trace mineral is an important component to selenoproteins, which act like antioxidants in the body and prevent free radicals from damaging healthy cells. Damaged cells are known to contribute to heart disease and cancer, so selenium may help lower your risk of these conditions.
Zinc is known to help maintain your immune system. It also helps form protein and DNA within your body, heal wounds and sustain your senses of smell and taste. 40% of your daily needs can also be found in 4 ounces of beef.
B Vitamins and Their Roles
- Vitamin B6 – Protein Metabolism, Red Blood Cell Metabolism, Hemoglobin Production, Prevents Anemia
- Vitamin B12 – Nerve Cell Health, Red Blood Cell Health, Helps Make DNA
- Folic Acid – Prevents Anemia, May Help Prevent Cancer, May Help Prevent Alzheimer’s
- Thiamine – Converts Carbohydrates into Energy, Essential to Heart Functions, Essential to Muscle Function
- Niacin – Aids Digestive Systems, Promotes Healthy Skin, Helps Metabolism
- Biotin – Helps Metabolism, Breaks Down Carbohydrates, Breaks Down Proteins
- Riboflavin – Helps Red Blood Cell Production, Helps Release Energy from Carbohydrates
So what better day to have red meat than the day we want to nourish our Root Chakra.
Pomegranate contains a variety of chemicals that have antioxidant effects. Some research suggests that chemicals in pomegranate juice might slow the progression of atherosclerosis (hardening of the arteries) and possibly fight cancer cells. Pomegranate is considered to assist in prostate cancer, and erectile disfunction. Both issues are relevant to the Root chakra. Pomegranate was traditionally used for the heart, circulatory system and blood vessels, so we will also try to use lots of pomegranate on Thursday when we nourish the Heart Chakra. The root chakra and the heart chakra seem to have some similarities. Both work hand in hand with the blood. Be it the production or the circulation of blood.
Avocado is one of the magical foods that contain many essential nutrients. Many studies have shown that avocado can inhibit the growth of prostate cancer. The oleic acid in avocado is also effective in preventing breast cancer. They contian glutathione, a powerful antioxidant that helps fight free radicals. The monosaturated (good) fats, along with soluable fibre help reduce insulin levels and balance blood sugar levels. They are a great source of potassium, useful in controlling blood pressure. They contain vitamin B6 and folic acid, both important for heart health.
Get more information on avocados at : www.undergroundhealth.com
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week two :
This week we will look at the bone marrow. The fact that Osso Bucco is a cut of meat that is all about the bone marrow means that it fits perfectly with one of the major funtions of the root chakra, which essentially deals with building the blood. Combining it with a root vegetable like sweet potato and taking it a step further by adding an iron rich vegetable like spinach will tick many boxes for this weeks Root chakra celebration.The kidneys are connected to both the root chakra and the sacral chakra, depending on which sources you look at. I can see the overlap in many situations. The root chakra being the foundation of the body should encompass the kidney, because the kidney is equally the foundation of the body, as is the heart according to Chinese medicine. The kidney and root chakra both relate to the colour black, (even though the root chakra is known as the colour red, the colour black is often used in crystal therapy and relates to the earth.) Today's menu uses Osso Bucco doesn't need much explanation as to why it works well for the root chakra and the kidney.
osso bucco
by Luke Mangan
INGREDIENTS
I Kg veal osso buco ½ cup flour seasoning 3 tbsp olive oil 3 tbsp butter 1 onion chopped ½ cup celery, chopped ½ cup carrot, chopped 4 cloves garlic, coarsely chopped 2 bay leaves 3 tbsp parsley, finely chopped 1 cup dry Marsala or red wine 2 cup veal (or beef ) stock 2 tomatoes, peeled, seeded and chopped 1 red onion sliced 1/2 green cabbage sliced thinly Extra virgin olive oil Extra seasoning to taste |
Mashed Sweet Potato
3 large sweet potatoes ¾ cup cream ( substitute for almond or oat milk) ½ cup butter ¾ cup maple syrup (substitute for a generous pinch of xylatol) (Personally I would like to add some spinach into this mix) Gremolata 1 lemon, zested 1 orange, zested 2 garlic cloves, minced 2 tbsp parsley, chopped For the gremolata For gremolata, combine all ingredients together in a small bowl and set aside. For side dish of cabbage, Caramalize sliced onion in a frying pan. Add crushed garlic half way through. When soft and transparent add cabbage. Toss well, salt and pepper and a dash of water. Let it cook till soft. |
METHOD
Season flour and coat the veal shanks in the flour mixture; tap off any excess.
In a large heavy pan, heat the oil and butter and sear the osso bucco pieces on all sides, turn bones on sides to hold in marrow and add more oil and butter if needed.
Remove the browned osso bucco and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened, season to taste.
Turn heat up to high and add the dry Marsala to deglaze the pan.
Return the osso bucco to the pan adding the stock and tomatoes.
Reduce the heat to low, cover and cook for about 1 ½ hours or until the meat is tender, basting the meat a few times during cooking. (You can cook it longer – until the meat is falling apart)
While the osso bucco is cooking,
Put a saucepan of water to boil for your spinach, if you would like to add spinach to your sweet potato mash. Wash the sweet potato and pat dry.
Place sweet potato in individual tin foil pieces, adding a drizzle of olive oil and seasoning.
Place in a pre-heated oven on 180 degrees and cook for 45-50 minutes. (sweet potato will be cooked if a knife can go straight through each piece)
Remove sweet potato from oven and allow to cool for 5 minutes.
At around this time start preparing the side cabbage dish. Caramelise onions till transparent, add crushed garlic. Add finely chopped cabbage and stir fry over medium heat. Add a little dash of water. Cook slowly on low heat, till relatively soft and ready
Scoop out the flesh of the sweet potato into a heat proof saucepan. Finally chop up the spinach or even put it into a food processer. Add the spinach to the baked potato adding the cream or substitute it for almond milk or oat milk, butter and maple syrup (or substitute for a dash of xylatol.) Give this a good mash, or whirl with a magi mix.
Place saucepan back on the stove to re-heat and season to taste.
When the osso bucco is cooked remove from stovetop and allow to rest for 5-10 minutes before serving.
To serve
Place a large spoon of sweet potato on each plate, followed by the osso bucco and sprinkle with gremolata. Arrange cabbage side dish. It will compliment the mashed potato and gravy beautifully, soaking up all the flavours.
Season flour and coat the veal shanks in the flour mixture; tap off any excess.
In a large heavy pan, heat the oil and butter and sear the osso bucco pieces on all sides, turn bones on sides to hold in marrow and add more oil and butter if needed.
Remove the browned osso bucco and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened, season to taste.
Turn heat up to high and add the dry Marsala to deglaze the pan.
Return the osso bucco to the pan adding the stock and tomatoes.
Reduce the heat to low, cover and cook for about 1 ½ hours or until the meat is tender, basting the meat a few times during cooking. (You can cook it longer – until the meat is falling apart)
While the osso bucco is cooking,
Put a saucepan of water to boil for your spinach, if you would like to add spinach to your sweet potato mash. Wash the sweet potato and pat dry.
Place sweet potato in individual tin foil pieces, adding a drizzle of olive oil and seasoning.
Place in a pre-heated oven on 180 degrees and cook for 45-50 minutes. (sweet potato will be cooked if a knife can go straight through each piece)
Remove sweet potato from oven and allow to cool for 5 minutes.
At around this time start preparing the side cabbage dish. Caramelise onions till transparent, add crushed garlic. Add finely chopped cabbage and stir fry over medium heat. Add a little dash of water. Cook slowly on low heat, till relatively soft and ready
Scoop out the flesh of the sweet potato into a heat proof saucepan. Finally chop up the spinach or even put it into a food processer. Add the spinach to the baked potato adding the cream or substitute it for almond milk or oat milk, butter and maple syrup (or substitute for a dash of xylatol.) Give this a good mash, or whirl with a magi mix.
Place saucepan back on the stove to re-heat and season to taste.
When the osso bucco is cooked remove from stovetop and allow to rest for 5-10 minutes before serving.
To serve
Place a large spoon of sweet potato on each plate, followed by the osso bucco and sprinkle with gremolata. Arrange cabbage side dish. It will compliment the mashed potato and gravy beautifully, soaking up all the flavours.
Click here to find the original recipe : www.thissydneylife.wordpress.com
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THE EARTH ELEMENT GOVERNS THE ROOT CHAKRA
The Earth element nurtures all that we do, and represents solidity and grounding. Earth people are firm and resolute - we can say they are "down to Earth". They are also practical, hard working and very conservative. Those of you born under the influence of the Element of Earth are wise, serene and prudent, firmly rooted in your morals, ethics and responsibilities. Led by logic rather than emotion, you seek to plan your life as far out in advance as possible, to expect the unexpected and control your destiny down to the last detail. Your disciplined reserve -- which can come across as true grace if you work it right -- garners you respect and admiration.
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week three
We will continue to nourish the kidney this week. However today we will focus on the black food group. So lets give a good old traditional black bean stirfry a go. With the added benefits of beef and black wild rice to give extra boost to the kidney along with the bursting red of the capsicum and chilli for the root chakra colour side of things.
beef in blackbean sauce
ingredients
600 g of beef rump 1 tbs of light soy 1 tbs of oyster sauce 1 tbs of Chinese cooking wine 1 tsp of sesame oil dash of white pepper 250 g of snow peas, topped and tailed I would add a red capsicum and some broccolini 1/2 an onion, sliced 3/4 cup of stock corn flour solution 4 spring onions, cut into 3 cm lengths 1 red chili, sliced for the sauce; 4 tbs of fermented black beans, rinsed and drained 2 tbs of oyster sauce 2 1/2 tbs of sugar 3 tbs of light soy 1 tsp of sesame oil 4 garlic cloves, chopped 5 cm knob of ginger, chopped To serve Jasmine rice wild black rice |
Marinate beef with soy, oyster sauce, sesame oil and cooking wine and white pepper for at least 30 minutes.
To prepare the sauce - mash black beans with the back of a spoon then add in garlic, ginger and the seasonings. Brown whole pieces of beef rump with a little oil over medium heat for around 10 minutes. Put rice on to steam, so its ready for serving. Rest beef for 10 minutes before cutting into thin slices. The beef will be briefly cooked in the sauce again so it is ok if the beef looks too rare for your liking at this stage. Stir fry snow peas with a little oil on high heat briefly, season with salt and set aside. Stir fry capsicum and broccolini and set aside Saute sliced onion with a little oil for 30 seconds then add in the sauce mixture. Cook for a minute before adding the stock. Thicken the sauce a little with some corn flour solution, when the sauce starts to bubble throw in the spring onions and chili slices. Return the beef to the pan and mix well. You may cook the beef to your desirable doneness but remember to do this over a very low flame so the beef will remain tender and juicy. Throw in the snow peas, capsicum and broccolini. Ladle beef over the awaiting snow peas and serve immediately with plenty of steamed rice. TIP: you might like to add some black wild rice to your steamed rice as an extra kidney boost. |
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foods that support the kidney
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THE KIDNEYS ACCORDING TO T.C.M
According to Chinese medicine the Kidneys are considered the source of all the vital energy within the body. Our Kidney health is also reflected in our reproductive organs, the growth and condition of our teeth, bones and hair. Also the kidney stores Jing, which produces Marrow. Bone marrow, contributes to the formation of blood. Blood health or vitality originates with healthy bone marrow. That is why blood health and kidney health can easily be recognized in the condition of hair, nails and teeth. If Kidney energy is strong, the hair will be healthy, thick and lustrous. If it is weak, the hair can be thin, brittle or may turn grey at an early age. According to TCM (Traditional Chinese Medicine) the Kidneys house will power. If the Kidneys are strong, we will be able to set goals and pursue them. The Kidneys in Chinese medicine are represented by the water element, which essentially represents emotions. They are a Yin / feminine energy which is internal, quiet, introspective. They relate to the colour black and deeply connected to issues related to fear.
You can see the relationship between the kidneys and the ears. According to Chinese medicine the ears are the sensory organ related to the kidneys. The interesting thing about this is that sound is related to the throat chakra in Chakra practice, which is associated to the element of ether, which is the essence of all life. TCM considers the kidney to be where postnatal Qi is stored. It is the Qi you are born with the essence of your life source. If you are born with strong kidney Qi you will have a strong constitution. If you are born with weak kidney Qi you will have inherited a weak constitution. So essentially we are looking at a relationship to life source. Hence the possible relationship between TCM and Chakra systems with the fact that there are overlaps that link similar concepts, relating to life source, be it postnal Qi or Ether, sound, ears and kidney.
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week five :
This week we will explore the world of fragrant Sri Lanka with a mouth watering beef curry. We will include fragrant herbs like cinnamon, Clove and Dried Ginger to tonify the kidney. Our primary choice of meat for the root chakra is beef, giving extra vitamins associated to producing blood, a bodily function produced by the root chakra. Enjoy this meal with a brown basmati rice to avoid the carbohydrate content found in white rice. Also if you have time try making this dish with a flat bread to accompany it. And last but not least don't forget to add a natural greek yoghurt on the side to help deal with the heat of this dish.
Sri lankan beef curry
INGREDIENTS
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DIRECTIONS
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for original recipe go to website: www.allrecipes.com
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home made roasted curry powder
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- Toast each ingredient separately in a saucepan over medium heat, stirring often, until fragrant and browned.
- Remove from heat, cool, and grind together in a coffee grinder.
- Store in a glass jar in the fridge
for the original recipe go to website : www.srilankans.com.au
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paratha with dried fenugreek leaves
INGREDIENTS
wheat flour - 1 cup (substitute for millet flour) Besan flour - 1/2 cup Kasuri methi - 3 - 4 tblsp (dried in oven) Carom seeds - 1/4 tsp salt 1/2 tsp or as per taste 1/2 cup Luke warm water olive oil |
METHOD
Sift and mix both flours and salt together in a bowl. Add the Kasuri Methi chopped finally with stems removed into the flour. (I think this is the Fenugreek Leaves.) Crush the Carom seeds between the palm of your hands and add to mixture. Add 2 tblsp of oil. Mix slightly with fingers and then add lukewarm water slowly to create the right texture. Around 1/2 cup. Cover with a T towel and Leave to set. Put a flat frying pan onto the heat to get ready while you roll. Then break off small balls. Roll in your hand. flatten slightly with your hands. Dip into a bit of extra flour, on both sides and roll into the desired size. Coat one side of the bread, fold in half, coat again in oil, then fold in half again and coat in oil again. Then dip into flour on both sides again and roll out again to the desired size. (It will look like a big triangle.) Add some oil to the pan, spread the oil around and then place the dough into the pan. let it cook on one side , flip it, then coat the cooked side with a dash of oil. Wait for the other side to cook and coat a little more oil and continue to flip the paratha until it loo |
Click here for original recipe and video : Kasuri Methi Paratha Recipe
.................................................................... QUICK ROOT CHAKRA SUMMARY
The chakras begins with the ROOT CHAKRA. Known as Muladhara in Sanskrit.
The root chakra is located at the base of the spine at the tailbone in back, and the pubic bone in front.
It is represented as the colour RED. This center holds the basic needs for survival, family, security and safety.
The root chakra is powerfully related to our contact with Mother Earth. Providing us with the ability to be grounded onto this earth plane. This is also known as the center of manifestation. When you are trying to make things happen in the material world, business or material possessions, the energy to succeed will come from the first chakra.
If this chakra is blocked an individual may feel fearful, anxious, insecure and frustrated.
Problems like obesity, anorexia nervosa, addictions, blood disorders, exaggerated sexual habits, hemorrhoids, impotence, Aids, ear issues teeth and hair and even knee troubles can be associated to this chakra.
Body parts relating to the root chakra include the hips, legs, lower back, rectum and sexual organs, male sexuality kidneys.
The colors used for this chakra are red, brown and black. The gemstones are Garnet, Smoky Quartz, Obsidian, and Black Tourmaline.
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The chakras begins with the ROOT CHAKRA. Known as Muladhara in Sanskrit.
The root chakra is located at the base of the spine at the tailbone in back, and the pubic bone in front.
It is represented as the colour RED. This center holds the basic needs for survival, family, security and safety.
The root chakra is powerfully related to our contact with Mother Earth. Providing us with the ability to be grounded onto this earth plane. This is also known as the center of manifestation. When you are trying to make things happen in the material world, business or material possessions, the energy to succeed will come from the first chakra.
If this chakra is blocked an individual may feel fearful, anxious, insecure and frustrated.
Problems like obesity, anorexia nervosa, addictions, blood disorders, exaggerated sexual habits, hemorrhoids, impotence, Aids, ear issues teeth and hair and even knee troubles can be associated to this chakra.
Body parts relating to the root chakra include the hips, legs, lower back, rectum and sexual organs, male sexuality kidneys.
The colors used for this chakra are red, brown and black. The gemstones are Garnet, Smoky Quartz, Obsidian, and Black Tourmaline.
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week five :
This week we look at a very underestimated food. The humble cabbage has so many hidden secrets. Cabbage is high in fibre and binds well to the bile acids in the digestive tract. The sinigrin in cabbage can be converted into allyl-isothiocyanate, or AITC. This isothiocyanate compound has shown unique cancer preventive properties with respect to bladder, colon, breast and prostate cancer. Cabbage has lots of vitamin C and K. C is essential for the immune system, which relates to the blood. While K makes your bones stronger. Both blood and bones are connected to the root chakra. Potassium found in cabbage helps reduce blood pressure. Betalains have powerful anti-inflammatory properties.
Combine this with the rich red colour of tomato and we have a dish that ticks lots of boxes for our Root Chakra
Combine this with the rich red colour of tomato and we have a dish that ticks lots of boxes for our Root Chakra
middle eastern cabbage rolls
Crinkly savoy cabbage leaves (which pull apart more easily than white cabbage) are stuffed with a combination of lentils, currants, and olives, then blanketed in a spicy tomato sauce. Serve over rice.
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1. Heat oil in saucepan over medium heat. Add onion, and cook 3 minutes. Add garlic, and cook 30 seconds. Add lentils and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes, or until tender. Drain.
2. Bring pot of water to a boil. Blanch cabbage leaves 6 minutes, or until tender. Rinse under cold water, and drain. 3. Mash half of lentil mixture in bowl. Stir in remaining lentils, currants, olives, and 1 Tbs. lemon juice. 4. Combine tomato sauce, 1/2 cup water, remaining 2 Tbs. lemon juice, cumin, marjoram, and allspice in bowl. Spray 8-inch square baking dish with cooking spray, then coat bottom with 1/2 cup sauce. 5. Lay 1 cabbage leaf on work surface. Spoon 1/3 cup lentil mixture in center of leaf, fold sides inward, and roll tightly. Place seam side down in dish. Repeat with remaining leaves and filling. Pour remaining sauce over rolls; cover with foil. |
For original recipe click here: www.vegetariantimes.com
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This is a simple rice dish, that will easily compliment the stuffed cabbage leaf main. We have used brown rice which is more in keeping with the earth colours of the root chakra, it also has less starch. Along with the colour black from a little wild rice to give it extra root chakra zing. Then we add the vibrant red of the capsicum and the gentle green of the peas and basil to balance the heart, our other major blood organ.
basic mediterranean style pilao
INGREDIENTS
1 leek chopped finely 1 large garlic generous handful of parsley chopped roughly handful of fresh basil 1 cup of green peas 1/2 large red capsicum 1 cup of long grain brown basmati rice 1/2 cup of black wild rice I cup organic chicken or vegie stock olive oil |
METHOD
Prepare ingredients. Finely slice leek (make sure you wash properly). Peel garlic get ready for garlic crusher. Roughly chop parsley, wash basil, and sit to dry. Get peas ready, chop capsicum roughly into 3cm cubes. Wash rice and leave it to drain. In a large heavy based frying pan, heat a generous drizzle of olive oil, enough to fry to onions and leek. Add the onions, let them cook for a couple of minutes. Then crush the garlic into the onions and add the leek, stir fry till they wilt a little. Add the parsley, peas and capsicum, stir well. Then add the rices, stir well so it is all evenly coated. Then add the stock and possibly a little bit of water, so that the rice is just covered. Let it boil and then reduce it to a simmer. Add salt and pepper. Cover with a lid and simmer till the water has reduced and the rice is cooked. Keep an eye on it while its cooking to make sure its not sticking, possibly add more water if it is evaporating too quickly. Add the basil towards the end of the cooking process. |
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WEEK SIX :
As we know, the root chakra governs the bones and bone marrow. Bone marrow is what creates our blood. We want to promote healthy bone marrow production to ensure we have a healthy and vital blood source. Therefor there is no better source to nourish our own bone marrow production, than bone marrow itself. A hearty delicious meal like lamb shanks will ensure that loads of rich bone marrow nutrients are passed onto you and your family.
lamb shanks
INGREDIENTS
4 lamb shanks 1 or 2 large red onion, peeled and cut into wedges 2 or 3 carrots 1 cup peas salt and pepper freshly ground oil for frying 350ml organic chicken broth or stock 250 ml of balsamic vinegar 1 large garlic bulb cut in half horizontally 2 bay leaves 1-2 tsp paprika 4 full sprigs of rosemary 1 tblsp fennel seeds 2 tblsp plain flour. |
METHOD
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- Once boiling, place the dish into the oven and cook for one hour.
- Remove the dish from the oven and add the, onions and carrots, then return to the oven and cook for another hour. Then add the peas and cook for another hour, or until the meat is tender and falling off the bone.
- Remove the meat and vegetables with a slotted spoon and keep warm.
- Place the casserole dish onto the stove on medium heat add the sifted flour and whisk through the liquid to remove all lumps. Keep stirring until thickened and let gravy simmer. Add salt and freshly ground black pepper to taste, if necessary.
- Place the lamb shanks and vegies on your plate, with the other vegies on the side, then drizzle with the shank gravy.
Serve the lamb shanks with a creamy root vegie mash, or a straight potato mash. Make sure you puree the potato through a puree machine, and use organic butter! The mash works as a lovely dish to soak up all the cooking juices from the slow cooked lamb. If your avoiding potatoes, you could also try slicing sweet potatoes in 2cm slices place on backing paper on a tray, coat with a oil and moroccan spice mix. Let them bake in the oven, for about 30 minutes while the lamb shanks are near the end of their cook. Steamed cauliflower, drizzled with olive oil and tossed with fresh parsley, is a nice combination, to serve with this dish if you want to offer a third vegie.
FOR ORIGINAL RECIPE CLICK HERE : www.bbc.co.uk
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WEEK SEVEN
Lets keep it simple. You can't go wrong with a classic dish like spaghetti bolognase. The third eye governs the brain function and Beef contain a type of amino acid that is responsible for making dopamine, thyroid hormone and brain stimulating adrenaline. Including crabs in your diet can prevent Parkinson’s disease. Beef also contain Vitamin B12 which is known for boosting brain development. Studies have suggested that lack of Vitamin B12 can lead to brain shrinkage and lower scores on cognitive tests. Along with tomatoes which contain a powerful antioxidant known as lycopene and according to a number of studies, lycopene helps fight against free radicals which are responsible for causing damage to cells and leading to diseases such as Alzheimer’s.
spaghetti bolognaise
INGREDIENTS 1/2 kilo organic lean beef 1 bottle of crushed organic tomatoes (avoid tins) 2 tblsp of tomato paste (sugar free, organic preferably.) 2 large cloves garlic handful of parsley chopped 1 large carrot finely diced 2 celery sticks finely sliced 1 large red onion finely diced 2 sage leaves 1/2 cup red wine (you don't have to use this.) 1 chilli chopped finely 1 tsp sugar (xylatol) (you don't need this, but it helps neutralise the acidity of the tomatoes) 2/3 cup of boiling water olive oil salt 3 / 4 drops of cayenne pepper (or you can use black pepper) 1 pack of spelt or gluten free pasta of your choice a large pot of water 3/4 full. 2 - 3 tblsp himalayan rock salt tblsp butter Parmesan cheese, grated finely. |
DIRECTIONS prepare all ingredients. Get a heavy based saucepan with lid. Nicely coat bottom of pan with a generous amount of olive oil. Caramelise onions till transparent golden brown. To help this add 1 tsp of sugar. Half way through this process add crushed garlic. When they are lightly caramelised add diced carrot, celery and parsley, mix and allow to cook down a little. When soft add the beef, stir well regularly as it cooks through. When the blood has cooked out, add the red wine, let the alcohol boil out. Do this on a medium / high heat. Then add the crushed tomatoes, stir thoroughly, add the tomato past, stir again. Throw in the bay leaves. Pour at least 1/2 cup of boiled water, let it all cook on a med to high heat. Add salt and pepper to taste. After 5 or 10 minutes put it down to a simmer and cover with a lid. Let it cook for about 2 hours. Keep checking it as its cooking and continue to add boiled water if it looks too thick. Ideally cook it earlier in the day and then re heat it in the evening when your ready for dinner. It always tastes better if its had a chance to rest. When your ready for dinner and your sauce is cooked. Boil your pot of water (with added salt). Once its boiled add a dollop of butter to stop pasta sticking. Add your pasta, stir well. Turn the flame down to medium. Cook for required time. Once aldente, take out and drain well. Put back into pot, add your bolognase sauce, and parmesan cheese, stir. Serve and top with a little more sauce and cheese. |
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