: FOURTH CHAKRA : COLOUR : GREEN :
: ELEMENT : AIR :
: SENSE : TOUCH :
: SOUND : : NOTE : : TONE :
: PLANET: VENUS : STAR SIGN : AQUARIUS, GEMINI, LIBRA :
: GLANDS/ORGANS: ASSOCIATED TO THE HEART CHAKRA :
HEART, LUNGS, DIAPHRAGM, CHEST, THYMUS GLAND, CIRCULATORY SYSTEM, SHOULDERS, ARMS, HANDS, BREASTS :
: FOOD : GREEN LEAFY VEGETABLES :...................................................................
: ELEMENT : AIR :
: SENSE : TOUCH :
: SOUND : : NOTE : : TONE :
: PLANET: VENUS : STAR SIGN : AQUARIUS, GEMINI, LIBRA :
: GLANDS/ORGANS: ASSOCIATED TO THE HEART CHAKRA :
HEART, LUNGS, DIAPHRAGM, CHEST, THYMUS GLAND, CIRCULATORY SYSTEM, SHOULDERS, ARMS, HANDS, BREASTS :
: FOOD : GREEN LEAFY VEGETABLES :...................................................................
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The fourth chakra, the heart chakra, is located at our heart center and is where we process and store emotional experiences.
This chakra relates to our sense of selflessness, love, and devotion.
A balanced fourth chakra puts us in touch with our sense of empathy and brings:
• compassion and a willingness to share and give
• a connection to those we love
• a sense of hope and inspiration
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Basic issues: love, kindness, compassion, relationships, self-acceptance, forgiveness, hope, sympathy, empathy
Emotional Issues: sorrow, depression, resentment, suspicion, possessiveness, dependency
Physical Issues: stroke, cardiovascular and respiratory problems, breast health, lung issues, circulatory system, arthritis
See more at: www.chakraspirit.com
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The fourth chakra, the heart chakra, is located at our heart center and is where we process and store emotional experiences.
This chakra relates to our sense of selflessness, love, and devotion.
A balanced fourth chakra puts us in touch with our sense of empathy and brings:
• compassion and a willingness to share and give
• a connection to those we love
• a sense of hope and inspiration
..................................................................................................................................................
Basic issues: love, kindness, compassion, relationships, self-acceptance, forgiveness, hope, sympathy, empathy
Emotional Issues: sorrow, depression, resentment, suspicion, possessiveness, dependency
Physical Issues: stroke, cardiovascular and respiratory problems, breast health, lung issues, circulatory system, arthritis
See more at: www.chakraspirit.com
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wednesday's bumper heart juice
Wednesday is our day to bless our heart chakra. Our heart chakra responds to both colours green and pink. The colour green is in the centre of the colour spectrum, when moving from red to magenta. Green is a calming, replenishing, alive and nourishing colour. So today is a great day to either drink green or pink drinks.
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Week one :
This week we celebrate the heart chakra by offering a medley of green treats. Good old hearty brussel sprouts, which are part of the cabbage family, will be our wholesome side vegetable. Brussels sprouts provide special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body's detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Along with the little added zest of delightful cranberries which also energetically align with the heart chakra. The heart chakra is not only known as Green but is also often associated to the colour Pink. Combined with the lemongrass beef wrapped in betal leaves, which is full of L-Carnitine and wonderful for the blood.
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Cranberry Orange
Roasted Brussels Sprouts
INGREDIENTS
1 1/2 pounds Brussels sprouts, rinsed Juice of 1 large orange 2 teaspoons orange zest 2 tablespoons olive oil 2 teaspoons honey (substitute for xylatol: or if you like dilute some xylatol in a dash of warm water) Salt and freshly ground black pepper, to taste 1/2 cup dried cranberries |
DIRECTIONS
1. Preheat oven to 400 degrees F. 2. Cut off the brown ends of the brussels sprouts and remove any discolored leaves. Cut the sprouts in half if they are large sprouts. If you have small sprouts you can leave them whole. |
In a large bowl, whisk together fresh orange juice, orange zest, olive oil, and honey. Add the brussels sprouts to the bowl and toss until they are well coated. Pour them on a large baking pan and season with salt and black pepper. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Put the brussels sprouts in a large bowl and add the dried cranberries. Stir and serve immediately.
Put the brussels sprouts in a large bowl and add the dried cranberries. Stir and serve immediately.
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BEEF & LEMONGRASS
WRAPPED IN BETAL LEAF
This feature dish for week one combines the blood building nutrients of beef, which has high levels of L-Carnatine and the lovely green nourishment of the grand old betal leaf. A nice dish to accompany our brussel sprout salad.
INGREDIENTS:
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INSTRUCTIONS: In a mixing bowl, combine the beef, lemongrass, spring onions, garlic, salt and pepper. Allow flavors to infuse for at least 15 minutes. Meanwhile, pick the individual betel leaves and wash in cold water. Lay the leaves flat on a cloth to dry. To form the rolls, lay a large betel leaf (or 2 smaller leaves), shiny side down, on a board with the stem of the leaf pointing towards you. Spoon approximately 1 tablespoon of the beef mixture onto the bottom edge of the leaf. Work it into a sausage shape, then roll the leaf from bottom to top and place the seam flat on your bench to stop the leaf unrolling. Repeat this process until you have used all of the beef. The mixture should make about 20 rolls. |
Cook the parcels, seam first, on a char-grill or barbecue hotplate over medium heat, turning to color all over, for about 5 minutes, or until done.
Place the cooked parcels on a bed of vermicelli noodles, and then drizzle with a tablespoon of nuoc mam dipping fish sauce and garnish with fried red shallots, peanuts and chilli.
Place the cooked parcels on a bed of vermicelli noodles, and then drizzle with a tablespoon of nuoc mam dipping fish sauce and garnish with fried red shallots, peanuts and chilli.
For original recipe click here : www.sbs.com.au
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apple crumble
Now here's a dish to warm your heart. Full of the green goodness of apples. Topped with a delicious vanilla custard. Why not celebrate a little with delicious comfort food, that is sure to bring a smile to everyones heart.
INGREDIENTS
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DIRECTIONS:
Preparation:45min › Cook:45min › Ready in:1hour30min
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- CRUMBLE MIX
- Combine flour, brown sugar, rolled oats, coconut, cinnamon and nutmeg in a large bowl until evenly mixed through.
- Melt butter (do not burn or boil it) and add vanilla essence to butter, stir through.
- Add butter mix to dry ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture.
- BAKING
- Place apple mix evenly in medium casserole dish. Spread crumble mix over top of apple. Bake at 180 degrees C for 30-40minutes, or until crumble topping is slightly browned
FOR ORIGINAL RECIPE CLICK HERE : www.allrecipes.com.au
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VANILLA EGG CUSTARD
INGREDIENTS 500 ml (2 cups /17 fl oz) oat milk or almond milk (see note) 2 whole free range/organic eggs 2 teaspoons vanilla bean extract 2 tablespoons xylatol 1 tablespoons cornflour or kudzu pinch nutmeg |
Heat milk in a saucepan with vanilla and sugar and bring to almost boiling point, then remove from the heat. Beat the eggs and cornflour in a stainless steel mixing bowl until combined. Pour the hot milk over the eggs and whisk in well. Pour the egg mixture back into the saucepan and cook over a gentle heat, stirring with a wooden spoon until it thickens and coats the back of the spoon. |
Remove from the heat quickly and pour back into the mixing bowl.
Whisk well to cool a little and smooth it out. If you see any lumps then strain through a sieve.
Serve hot or cold and enjoy. Serves 6
To warm up a cold custard, place into a bowl and set it over a pan of simmering water. Stir and heat through gently.
Whisk well to cool a little and smooth it out. If you see any lumps then strain through a sieve.
Serve hot or cold and enjoy. Serves 6
To warm up a cold custard, place into a bowl and set it over a pan of simmering water. Stir and heat through gently.
FOR ORIGINAL RECIPE CLICK HERE : www.thehealthychef.com
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The benefits of L-Carnitine
L-carnitine is used for conditions of the heart and blood vessels including heart-relatedchest pain, congestive heart failure (CHF), heart complications of a disease called diphtheria, heart attack, leg pain caused by circulation problems (intermittent claudication), and high cholesterol. Meats contain a substantial amount of L-carnitine, with beef and pork containing the highest amounts. The Linus Pauling Institute reports that 3 oz beef contains between 80 and 81 mg of L-carnitine, while a 3 oz serving of pork contains between 20 and 24 mg. Fish and chicken do not compare as well, with fish containing only 5 mg in a 3 oz portion, and chicken containing 3 mg in a 3 oz portion. Dairy also contains reasonable levels of L-carnitine. While they are low in L-carnitine content, Peanut butter, avocado, asparagus and wheat products. , do add some L-carnitine to the diet
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week two :
zucchini, spinach
pinenut & basil pasta
This delicious pasta is a bountiful feast of green perfect for the heart chakra
INGREDIENTS
2 zucchini bunch of spinach 1 leek 1 tsp sugar (xylatol) red onion garlic big handful of basil 1/2 cup pinenuts olive oil parmesan cheese 1 packet gluten free pasta of your choice 3/4 large pot of boiling water, (1 1/2 tblsp salt) pepper |
METHOD
slice zucchini very thinly. Evenly place over a couple of plates. Sprinkle with salt and leave to stand for about 10 minutes. Chop chilli, onion and garlic finely, set aside. Wash spinach and leek, drain. Heat a large saucepan with water. Add a heaped tblsp of salt to the water. Bring to boil. Place a large frying pan on a medium high heat. Generously coat pan with olive oil. When hot add onion and a tsp sugar and caramalize. Add the garlic, chilli and the leek. Stir fry for a bit till leek is softened. While your waiting wring out handfuls of the salted zucchini. Squash them as hard as you can to get all the water out. |
Add the pasta to the boiling water, keep an eye on it while the sauce is cooking.
Add zucchini to onion leek mix, combine well. add the spinach and the basil. Let it cook on a low heat till soft, sprinkle cracked pepper. While this is cooking brown the pinenuts. Throw them into the mix.
Pasta should be nice and aldente. Remove from heat and drain. Add the pasta to the frying pan with the sauce mix. Combine well. Drizzle more olive oil Add the Parmasen cheese if you don't mind squeezing in a tiny bit of dairy to your diet.
Add zucchini to onion leek mix, combine well. add the spinach and the basil. Let it cook on a low heat till soft, sprinkle cracked pepper. While this is cooking brown the pinenuts. Throw them into the mix.
Pasta should be nice and aldente. Remove from heat and drain. Add the pasta to the frying pan with the sauce mix. Combine well. Drizzle more olive oil Add the Parmasen cheese if you don't mind squeezing in a tiny bit of dairy to your diet.
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gluten free crusty baguette
INGREDIENTS
94 g rice flour 82 g sorghum flour (sorgo in Italian, durra in Swedish) 54 g corn starch 20 g physillium husk 2 tablespoon fiber for baking*** (fibrex in Sweden) 1 teaspoon marine salt 25 g fresh yeast 150 350 g water, luke-warm 1 egg white 1 tablespoon barley malt or xylatol |
METHOD
Combine all the dry ingredients in a separate bowl and the yeast with the wet ingredients in another bowl. Then mix all together and knead for 5 minutes. I used the stainless steel beater of my food processor rather than the dough hook cause the mixture was very liquid at first. Let rest 45 minutes covered. Preheat the oven to 250 degrees (Celsius, 475 Fahrenheit). Put your baking stone in, if you have one, or a baking dish in the medium rack and also an empty baking dish in the lower rack. Transfer on a clean surface and divide in three pieces. |
Delicately make each piece into a baguette and roll in rice flour. I placed the loaves to proof directly on parchment paper placed on my baking peel and covered with a kitchen towel. Left to rise another 1/2 hour. Score the loaves and with the help of the peel transfer them on the baking dish in the middle rack or on the baking stone. At the same time, throw some ice cubes on the lower rack and close quickly. Bake for 15-20 minutes.
For original recipe click here: www.myitaliansmorgasbord.com
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VENUS IS THE PLANET THAT GOVERNS THE HEART
Venus is the planet of aesthetics, appreciation, and acceptance. While Mars has dominion over our primal passions, Venus rules emotions of a higher vibration. Love, beauty, harmony and serenity are all the domain of Venus. Venus is responsible for moving beyond the self to acknowledge the life all around and accepting that the individual is apart of a greater whole. Acceptance leads to appreciation through which we constantly grow. Above all, Venus values true love and its shared sense of oneness.
Venus is the planet of aesthetics, appreciation, and acceptance. While Mars has dominion over our primal passions, Venus rules emotions of a higher vibration. Love, beauty, harmony and serenity are all the domain of Venus. Venus is responsible for moving beyond the self to acknowledge the life all around and accepting that the individual is apart of a greater whole. Acceptance leads to appreciation through which we constantly grow. Above all, Venus values true love and its shared sense of oneness.
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THE HEART CHAKRA GOVERNS THE LUNGS.
ACCORDING TO CHINESE MEDICINE THE LUNGS
ARE NURTURED BY THE FLAVOUR OF SPICES
ACCORDING TO CHINESE MEDICINE THE LUNGS
ARE NURTURED BY THE FLAVOUR OF SPICES
Chinese medicine considers the lung to be the first defence of the body. The lung will fight with external pathogenic factors when they invade the the body. This can impair lung function and cause symptoms such as: sneezing, runny nose, blocked nose, cough, headache, body aches, no sweating, feeling cold or a sore throat.
Spicy taste goes to the lung and can help the lung to expel wind and cold pathogenic factors from the body, especially in winter and in cold seasons. This is why Chinese medicine considers adding a little bit of spicy flavours to your cooking in winter can help your immune system to avoid cold and flu. Food such as: spring onion, ginger, garlic and pepper.
CLICK HERE FOR ORIGINAL RECIPE : www.pingminghealth.com
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Spicy taste goes to the lung and can help the lung to expel wind and cold pathogenic factors from the body, especially in winter and in cold seasons. This is why Chinese medicine considers adding a little bit of spicy flavours to your cooking in winter can help your immune system to avoid cold and flu. Food such as: spring onion, ginger, garlic and pepper.
CLICK HERE FOR ORIGINAL RECIPE : www.pingminghealth.com
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WEEK THREE :
If we follow Chinese medicinal principals we use spicy recipes to nurture our lung function. If we follow the teachings of the chakras then we acknowledge that the lungs are governed by the heart chakra. For this reason this weeks recipes, are amazing medleys of spicy flavours. The Indians are culinary spice masters, and the Sri Lankan's have perfected the subtleties of the exotic aromatic infusions, found on the Eastern side of the world.
MASALA FISH FRY
INGREDIENTS
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DIRECTIONS
Take a large plastic bag and pop in everything apart from the fish and the oil. Give it a good shake to combine all the dry ingredients. Now add one fillet at a time to the bag and rhythmically rustle it, coating the fish in the masala mix. Remove and do the same with the other fillets. In a large frying pan, add enough vegetable oil to fry the fish, approximately 5–7cm deep. Heat to a moderately high temperature and test whether it’s ready by dropping in a small cube of bread. If the bread fizzes and turns brown in 30 seconds, the oil is ready. Slip in a couple of fillets at a time and cook for around 4–5 minutes, gently turning over until it’s turned a gorgeous golden yellow and almost ready to flake. Drain on paper kitchen towels. Serve with lime chunks and tear apart with your fingers. |
CLICK HERE FOR ORIGINAL RECIPE : www.urbanrajah.com
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sri lankan coconut dhal
INGREDIENTS:
1 cup of red lentils 1/4 red (medium to large) onions, or 2 shallots 2 large cloves of garlic, sliced 3 green chillies, roughly chopped a handful of fresh curry leaves, shredded 1/3 tsp turmeric 2/3 tsp roughly ground cumin and black pepper mixture 1 scant tsp of fenugreek seeds 1/5 – 1/4 can of coconut milk Juice of 1/2 lime, or more to taste 3 – 4 dried red chillies salt to taste a handful of (preferably fresh) curry leaves 1 tbsp vegetable oil or ghee 1 tbsp tempering spices (mixture of brown/black mustard seeds, cumin seeds and fennel seeds – see Sri Lankan spices for recipe) 1 1/2 tbsp fried onions (or 3 – 4 shallots, shredded and then fried as below) |
METHOD:
Place the lentils in about 2 – 3 cups of water. Then chop the chillies, onions, garlic, shred the curry leaves and add them to the lentils, together with turmeric, fenugreek and the cumin and black pepper mixture. Boil together until the lentils turn soft. When the lentils are soft, add the coconut milk and stir through. Before you’re ready to eat, prepare the tadka or tempering for the dhal. I usually don’t have fried onions at hand, so this is what I do. I heat the oil and then add the chillies and the curry leaves to it. when the curry leaves are starting to turn crisp, I pop in the onions/shallots, andcook them until they’re almost copper brown. Then add a few more curry leaves (if you want, which I invariably do), and the tempering spices. Stir for 10 s or until they release their fragrance. Now pop the contents of the pan into the lentil mixture, reserving perhaps some for the garnish. Stir, put the lid back on, and leave it for a minute or two for the flavours to mingle and make friends. Don’t forget the lime. I sometimes add it before adding the tadka to the lentils, and sometimes after the tadka. Either way, don’t leave it out. It really does make all the difference. |
COOKING TIME IS AROUND 45 MINUTES
CLICK HERE FOR ORIGINAL RECIPE : maninas.wordpress.com
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sri lankan cabbage,
leek and coconut
INGREDIENTS:
a little vegetable oil 1/2 medium to large yellow onion, finely chopped 2 – 3 green chilies (Jasmine uses finger chilies) a handful of (preferably fresh) curry leaves a little salt 1 tsp tempering spices (a mixture of brown/black mustard seeds, cumin seeds and fennel seeds – see Sri Lankan spices for recipe) a pinch of turmeric 2 medium leeks, shredded finely a handful of desiccated coconut fresh lime juice to taste 1/2 medium cabbage, shredded finely |
METHOD:
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COOKING TIME IS 5 - 10 MINUTES
CLICK HERE FOR ORIGINAL RECIPE : maninas.wordpress.com
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FOLLOWING THE THEME OF SPICES TO NURTURE THE LUNG FUNCTION, WE WILL INTRODUCE A FAVOURITE THAT NEEDS TO BE ADDED TO EVERYONES DAILY MENU. IF YOUR TRYING TO AVOID COFFEE FOR HEALTH REASONS, THEN HERE IS A TRADITIONAL INDIAN FAVOURITE. A SPICY WARMING AND SOOTHING DRINK.
CHAI MASALA
CHAI MASALA
Recipe:
Per 8 oz:
1/2 cup full cream milk (soy is often popular. Personally I use OAT milk, its wonderful )
1/2 cup water
1 to 2 tsp. honey .......... I USE XYLATOL (IF YOU ARE CUTTING SUGAR OUT OF YOUR DIET)
1 tsp. loose tea leaves
1/8 to 1/4 tsp. chai masala depending on your spice preference, see recipe below
Pour all ingredients into a (preferably spouted) saucepan. Place over medium heat. Allow to heat until small bubbles appear around the perimeter of the milk. Stir the chai, scraping the bottom to avoid scalding the milk. When the milk comes to a boil, turn off the heat and stir well. Bring to a boil once again, turn off the heat and stir well. Allow to steep for a few minutes. Strain carefully into a cup, and serve.
Chai Masala:
Note: The recipe was passed down in grams, I've tried to convert it into conventional measurements, but please be aware that the conventional measurements are of the finely ground not the whole spices.
160 g. black pepper, finely ground, (1 cup + 3 Tbsp)
125 g. ginger powder, finely ground (3/4 cup + 1 Tbsp)
50 g. cinnamon powder, finely ground (1/4 cup + 2 Tbsp)
50 g. ground cardamom, finely ground (1/4 cup + 2 Tbsp)
5 g. clove powder, finely ground (2 tsp)
5 g. nutmeg powder, finely ground (2 tsp)
If you are using whole spices, weigh out the appropriate amount, place in spice grinder and grind into a fine powder. Mix all the spices together, store in an airtight jar in a cool, dry part of your kitchen. Do not expose to too much sunlight.
Per 8 oz:
1/2 cup full cream milk (soy is often popular. Personally I use OAT milk, its wonderful )
1/2 cup water
1 to 2 tsp. honey .......... I USE XYLATOL (IF YOU ARE CUTTING SUGAR OUT OF YOUR DIET)
1 tsp. loose tea leaves
1/8 to 1/4 tsp. chai masala depending on your spice preference, see recipe below
Pour all ingredients into a (preferably spouted) saucepan. Place over medium heat. Allow to heat until small bubbles appear around the perimeter of the milk. Stir the chai, scraping the bottom to avoid scalding the milk. When the milk comes to a boil, turn off the heat and stir well. Bring to a boil once again, turn off the heat and stir well. Allow to steep for a few minutes. Strain carefully into a cup, and serve.
Chai Masala:
Note: The recipe was passed down in grams, I've tried to convert it into conventional measurements, but please be aware that the conventional measurements are of the finely ground not the whole spices.
160 g. black pepper, finely ground, (1 cup + 3 Tbsp)
125 g. ginger powder, finely ground (3/4 cup + 1 Tbsp)
50 g. cinnamon powder, finely ground (1/4 cup + 2 Tbsp)
50 g. ground cardamom, finely ground (1/4 cup + 2 Tbsp)
5 g. clove powder, finely ground (2 tsp)
5 g. nutmeg powder, finely ground (2 tsp)
If you are using whole spices, weigh out the appropriate amount, place in spice grinder and grind into a fine powder. Mix all the spices together, store in an airtight jar in a cool, dry part of your kitchen. Do not expose to too much sunlight.
click here for original recipe : www.thehathicooks.blogspot.com.au
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