: THIRD CHAKRA : COLOUR : YELLOW
: ELEMENT : FIRE
: SENSE : SIGHT
: SOUND : RAM : NOTE : D : TONE :
: PLANET: MARS : STAR SIGN : ARIES, LEO, SAGITTARIUS :
: GLANDS/ORGANS: ASSOCIATED TO THE SOLAR PLEXUS CHAKRA :
SPLEEN, STOMACH, PANCREAS, GALL BLADDER, LIVER.
: FOOD : COMPLEX CARBOHYDRATES (eg. WHOLE GRAINS, BEANS)
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: ELEMENT : FIRE
: SENSE : SIGHT
: SOUND : RAM : NOTE : D : TONE :
: PLANET: MARS : STAR SIGN : ARIES, LEO, SAGITTARIUS :
: GLANDS/ORGANS: ASSOCIATED TO THE SOLAR PLEXUS CHAKRA :
SPLEEN, STOMACH, PANCREAS, GALL BLADDER, LIVER.
: FOOD : COMPLEX CARBOHYDRATES (eg. WHOLE GRAINS, BEANS)
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The third chakra, the solar plexus chakra, is associated with our sense of confidence and empowerment. This chakra relates to our ability to follow through and realize our goals.
A balanced third chakra puts us in touch with our personal power and brings:
• a strong sense of identity and self-respect
• willpower and perseverance
• the ability to make decisions
• trust in one’s instincts
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Basic issues: ego, insight, self-esteem, vitality, discipline, forcefulness, perception
Emotional Issues: anger, poor self-image, resentment, powerlessness, fear of rejection, compulsiveness
Physical Issues: digestive problems, food allergies, diabetes, ulcers, jaundice, hepatitis, gallstones, adrenal imbalances
See more at : www.chakraspirit.com
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The third chakra, the solar plexus chakra, is associated with our sense of confidence and empowerment. This chakra relates to our ability to follow through and realize our goals.
A balanced third chakra puts us in touch with our personal power and brings:
• a strong sense of identity and self-respect
• willpower and perseverance
• the ability to make decisions
• trust in one’s instincts
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Basic issues: ego, insight, self-esteem, vitality, discipline, forcefulness, perception
Emotional Issues: anger, poor self-image, resentment, powerlessness, fear of rejection, compulsiveness
Physical Issues: digestive problems, food allergies, diabetes, ulcers, jaundice, hepatitis, gallstones, adrenal imbalances
See more at : www.chakraspirit.com
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WEEK ONE :
LEMON DAL
Time: 20 to 25 mins
Serves 2-3 Ingredients: 1 cup toor dal [or any other kind of lentils like mung dal, red dal etc] 2.5 cups of water (or more for a thinner consistency) juice of a small lemon salt to taste 2 pinches of turmeric For Tadka (Poppu) - 1/2 tsp split urad dal 1/2 tsp mustard seeds 1/2 tsp cumin seeds few fresh curry leaves a ping of hing (asaoeftida) 1 (or 2) green chillies, slit lengthwise 2 tsp oil |
Preparation:
Wash toor dal with water and rinse couple of times. Pressure cook dal, 2.5 cups of water until 3 whistles. (or) place the contents on stove top and cook until mushy and soft. With the back of a ladle, lightly mash the dal and add salt. Cook this dal for 3 to 4 minutes and turn off heat. Add lemon juice and set aside. Heat oil in a small pan and add urad dal, mustard seeds, cumin seeds. Once they start to splutter a bit, add slit green chillies, hing and curry leaves. Add the seasoning to dal and mix well. Serve as a side dish with rice or rotis. On lazy nights, I just add little more water and make into a soup along with toasted bread. |
CLICK HERE FOR ORIGINAL RECIPE FOUND ON : Cooking with Siri :
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punjabi aloo gobi
Ingredients:
2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes 1 medium Cauliflower (about 3-4 cups), cut into medium sized florets 1 large Onion, finely chopped 1 tsp Ginger-Garlic Paste 2-3 Green Chillies, roughly chopped (Adjust acc to taste) 2-3 tbsp Coriander Leaves, finely chopped Freshly squeezed Lime/Lemon Juice to taste Salt to taste For Tadka/Tempering: 1½-2 tbsp Oil 1 tsp Jeera/Cumin Seeds A pinch of Hing/Asafoetida (Optional) Spices Used: ½ tsp Haldi/Turmeric Powder ¾ tsp Red Chilli Powder (Adjust acc to taste) ½ tbsp Dhania/Coriander Powder ½ tsp Garam Masala (Adjust acc to taste) ½ tsp Kitchen King Masala (Optional) ½ tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended) |
Method:
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CLICK HERE FOR THE ORIGINAL RECIPE FOUND ON : www.moonspice.com
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broccoli paratha
Any Indian meal is not complete without a delicious bread to accompany it.
Check out the original website I have found this broccoli paratha recipe. Keep in mind we might want to swap the flour for a besan flour, or an oat flour. Instead of Ghee use Coconut oil.
Check out the original website I have found this broccoli paratha recipe. Keep in mind we might want to swap the flour for a besan flour, or an oat flour. Instead of Ghee use Coconut oil.
Ingredients:
For the Dough: 3 cups gluten free flour try besan / oat / rice mix + 2-3 tbsp for rolling the paratha ¼ cup Yogurt (Optional, vegans can skip this) ½ tsp Salt or to taste Luke warm water for kneading For the Stuffing: 1 medium Broccoli, grated (approx 3 cups) 1-2 Green Chillies, very finely chopped (Optional, adjust acc to taste) ½ tsp Jeera/Cumin Powder 1 tsp Dhania/Coriander Powder ¾ tsp Amchur/Dry Mango Powder (Optional. Can be replaced with dash of lemon juice) 1 tsp Oil Salt to taste Other Ingredients: Oil or Ghee for cooking the Paratha Little Wheat Flour for rolling the Paratha |
Method:
For the Dough:
For the Stuffing/Filling:
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Proceed to Make Paratha:
- Knead the dough again for a minute and divide it into 10-12 equal lemon sized balls.
- Dust this dough ball with flour and roll them using a rolling pin into thick discs of 4 inch in diameter.
- Place about 1 tbsp of filling in the centre. Cover and seal the ends and roll again, dusting little flour if necessary, into ½ cm thick parathas.
- Mean while, heat a griddle on high flame and once heated, lower it to low-medium flame.
- Gently dust off the excess flour and place stuffed Broccoli Paratha on griddle and cook on both the sides till its cooked through and brown spots start to appear on top. It usually takes about 3-4 minutes to cook properly and once cooked the paratha will puff up beautifully. Apply little ghee/oil if desired.
CLICK HERE FOR THE ORIGINAL RECIPE FOUND ON : www.monsoonspice.com
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TODAYS AFFIRMATION FOR THE SOLAR PLEXUS :
"I am positively empowered and successful in all my ventures”
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"I am positively empowered and successful in all my ventures”
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There are ten petals in the third chakra which, when spinning, may appear like a vortex. In numerology, the number 10 is reduced to the number 1. Number one symbolizes the beginning, as “In the beginning there was the word," and every word begins with a thought. Even if it is unconscious, thought precedes communication.
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week two :
This warm roast cauliflower salad is a meal within itself. If your choosing to minimise animal protein for various health reasons then you don't have to offer the lemon oregano chicken. However if you are cooking for a family and the rest of the family needs their meat then you might like to include the chicken as the perfect dish to accompany this delicious wholesome salad.
WARM ROAST CAULIFLOWER, CHICKPEA AND QUINOA SALAD
- INGREDIENTS
- 350 gm cauliflower (about ½), cut into small florets
- 1 garlic clove, finely chopped
- Finely grated rind and juice of 2 lemons, or to taste
- 100 ml extra-virgin olive oil
- 400 gm canned chickpeas, drained, rinsed. (Personally I use my own freshly cooked and cooled chickpeas)
- 200 gm quinoa
- 1½ cups each coarsely torn flat-leaf parsley and mint
- 3 spring onions, thinly sliced
- 1 tbsp sherry vinegar
- 100 gm Greek feta or labne, coarsely crumbled (Omit this ingredient if following no animal protein)
- Personally I would love to see some pomegranate in this salad, for a sweet sour burst.
- METHOD
- Preheat oven to 220C. Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and roast until golden and tender (15-20 minutes)
- Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, spread on an oven tray and roast until golden (15-20 minutes).
- Meanwhile, place quinoa and 375ml salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly.
- Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm.
CLICK HERE FOR THE ORIGINAL RECIPE FOUND ON : www.gourmettraveller.com.au
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Grilled chicken with lemon and oregano
INGREDIENTS
DIRECTIONS
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- STEP 2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees.when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
- STEP 3. Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.
click here for original recipe : www.marthastewart.com
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FIRE IS THE ELEMENT THAT GOVERNS THE SOLAR PLEXUS
Fire , at its core, symbolizes the life force. Optimism, enthusiasm and motivation are governed by fire, as is anger and war. Fire people are quite intelligent, impulsive, fervent, and dynamic - true leaders. Fire types burn through life with your fierce charm, your impulsive enthusiasm and your restless emotions. A natural leader, you inspire with your decisive action and dramatic expression; people can't help but be magnetically drawn to you. You're instinctual, but your mind sparks with new ideas and clever solutions. Identity, self expression, and hence self-esteem are areas of life central to Fire people and it fuels their creative and inquisitive nature and underlies their need for to be heard and/or seen.
Fire , at its core, symbolizes the life force. Optimism, enthusiasm and motivation are governed by fire, as is anger and war. Fire people are quite intelligent, impulsive, fervent, and dynamic - true leaders. Fire types burn through life with your fierce charm, your impulsive enthusiasm and your restless emotions. A natural leader, you inspire with your decisive action and dramatic expression; people can't help but be magnetically drawn to you. You're instinctual, but your mind sparks with new ideas and clever solutions. Identity, self expression, and hence self-esteem are areas of life central to Fire people and it fuels their creative and inquisitive nature and underlies their need for to be heard and/or seen.
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week four :
white bean and rosemary soup
Pulses and beans are favoured by the solar plexus, so here is a good hearty warm meal to warm the fire that resides in the stomach. According to Traditional Chinese medicine the stomach is like a big cooking pot on a nice warm fire. If the fire is too strong it burns, if its too weak it can not cook the food. The Stomach has to be kept nice and warm. That is why they are big advocates for slow cooked meals, soups and conji.
IngredientsFor Soup
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Directions
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For original recipe click here : www.perfectmorsel.com
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lemon meringue pie
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To make the sweet shortcrust pastry, place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and iced water and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour. Roll the pastry out between 2 sheets of non-stick baking paper to 5mm-thick. Preheat oven to 160°C (325°F). Line a 18cm (1 litre-capacity) pie tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 15 minutes or until firm. Line the pastry case with non-stick baking paper and fill with uncooked rice or baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 20 minutes or until the pastry is light golden. Remove from the oven and set aside.To make the lemon filling, place 1 cup (250ml) of the milk and the sugar in a medium saucepan over medium heat and whisk until the sugar is dissolved. Bring to the boil. Place the cornflour and remaining milk in a small bowl and stir to combine. Pour into the milk and sugar mixture and whisk to combine. Add the butter and whisk until melted and combined. Add the lemon juice, lemon rind and egg yolks and cook, whisking continuously, for 3–4 minutes or until thickened.
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Pour the lemon mixture immediately into the pastry shell, smooth the top with a spatula and refrigerate for 2 hours or until set. To make the meringue icing, place the sugar, water and cream of tartar in a small saucepan over high heat and stir with a metal spoon until just combined. Bring to the boil, reduce heat to low and cook for 3 minutes. Place the eggwhites in an electric mixer and whisk until soft peaks form. While the motor is running, add the sugar mixture in a thin and steady stream and whisk for 1–2 minutes or until thick and glossy. Spoon the meringue over the lemon filling and grill under a preheated hot grill for 30–60 seconds or until golden. Serves 6–8.
+ Be sure to start making the lemon filling only after the pastry shell has been cooked, as you’ll need to pour it into the shell straight away.
+ Be sure to start making the lemon filling only after the pastry shell has been cooked, as you’ll need to pour it into the shell straight away.
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week five :
sri lankan chicken curry
INGREDIENTS:
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INSTRUCTIONS:
Heat the ghee or oil and fry the fenugreek seeds and curry leaves until the leaves start to brown. Add the onion, garlic and ginger and fry gently until the onion is soft and translucent. Add the ground spices, salt and vinegar and stir well. Add the tomato, whole spices, lemongrass and pandan leaf, then add the chicken. Stir to coat the chicken pieces in the spices, then cover and cook over low heat for 40–50 minutes. The curry will look dry at first but liquid will be released from the chicken. Stir in the coconut milk and taste for salt. Add a squeeze of lemon juice, if desired. Serve this curry with a long basmati rice. If you want to add some greens maybe steam up some broccoli on the side, which will nicely accompany this full flavoured dish. Don't forget to have some natural greek yoghurt on the table to help settle the heat of the curry. |
For original recipe click here : www.sbs.com.au
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week six :
italian mixed pulse soup
gluten free foccacia style bread
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week seven :
summer corn and quinoa salad with lime
INGREDIENTS
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METHOD
This salad gets a bright burst of flavor from fresh lime. Be sure to rinse the quinoa thoroughly in a fine mesh strainer to remove the bitter outer coating. 1. Bring 1 cup water to a boil in small pot; add quinoa and salt. Cover pan, reduce heat, and simmer over low heat 15 minutes, or until tender. 2. Fill separate saucepan with water, bring to a boil, and drop in diced onion for 30 seconds. Drain onion, then toss with vinegar in small bowl. 3. Heat 1 Tbs. oil in large skillet over medium heat; add corn, cumin, and cayenne; sauté 3 minutes. 4. Transfer corn to large bowl, and add quinoa, remaining 2 Tbs. oil, onion, jicama, lime juice, and zest. Season with salt and pepper, if desired. Just before serving, add pumpkin seeds, parsley, and an extra drizzle of lime juice, if desired. |
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chicken snitzel
hand cut potato chips
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chocolate marble
swirl banana bread
Even though this delicious looking treat doesn't look very yellow, it is made with banana's. We all know bananas are yellow and our solar plexus is yellow. So it seems a fitting desert or snack to compliment our day of the solar plexus.
INGREDIENTS
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METHOD
Bring one cup or so of water to a boil. Meanwhile, preheat oven to 350 F, grease a 9×5 loaf pan, and set aside. Get out three large bowls and a small bowl. In one of the large bowls, whisk together all liquid ingredients. In a separate large bowl, stir together all remaining ingredients except the cocoa powder. Measure the cocoa powder into the empty small bowl and whisk in 1/4 cup of the boiling water (discard remaining water). Now combine the contents of the two large bowls until just evenly mixed, then divide the batter in half so there’s an equal amount of batter in each of the two large bowls. Pour all of the cocoa mixture into only one of the banana bread batters. So now you should have one chocolate and one non-chocolate batter. Scoop a thin layer of plain batter into the prepared loaf pan, followed by a layer of chocolate. Repeat until all batter is used up, then take a spoon and swirl the batters together—for just a few seconds so there are still two distinct colors present. Bake 50 minutes, then turn the oven off and leave the loaf in the oven 20 more minutes if it still needs to firm up. For best freshness, leftovers should be stored in the refrigerator or freezer. |
For original recipe click here: chocolatecoveredkatie.com
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