SARAH’S SUNSHINE EATING

HEALING THE SUNSHINE CHAKRA

BY SARAH LAMEY

If you have ever indulged in a Yoga class you will probably have come across the notion of Chakras, the Sanskrit word which directly translates to ‘wheel’. There are said to be seven main Centres/Chakras in our bodies in which our energy flows.

Imagine that you have a jug of water and seven glasses that you want to equally fill. After you’ve poured an equal amount of water into each glass, you decide that one of the glasses needs a little more water. With no water left in the jug, you are left with no choice but to take water from the other glasses.

This is what happens when you shift the energy in your Chakras. The more energy you need in one direction of your life, the less energy you will have for the other parts.

 

 

I’ve chosen to start with the Solar Plexus Chakra or Manipura, located just above the navel. It governs will power, self-esteem and emotion. As someone who lives with diagnosed anxiety, I find this Chakra to be the most imbalanced and as a result this is what I have worked on the most.

I am sure at some point in your life journey you have experienced ‘butterflies’ in the stomach before an interview or a date; this can be a signifier that the Solar Plexus is imbalanced or disrupted, causing anxiety, fear and a lack of self-confidence.

Ever heard someone being described as having a ‘lack of fire in the belly’? This is a sign that their Solar Plexus is blocked causing the person to experience a stunting of their productivity, drive and passion.

There are many ways in which you can begin to restore balance to your Chakras and a holistic approach is certainly needed. However, I believe with most ailments the only place to start is within, beginning with what you choose to nourish your body with. Eating for the Chakras draws on the energy forces of the colours of each of the Chakras. To break it down very simply, colour is actually part of light. Light is made up of vibrating energy. This energy vibrates at different speeds, and together the energy creates the colour spectrum.

Lower vibrations produce warmer colours like reds and oranges, whilst higher vibrations produce cooler colours like blues and indigo. At the highest vibration, the two ends of the colour spectrum meet together and produce violet. Your Chakras sit on a colour spectrum in the human energy system, with the lowest vibrations at the bottom of your spine, to the highest vibrations at the crown of your head.

The Solar Plexus has a mid-vibration and is represented by the colour yellow, so the recipes I am sharing with you have ingredients that all draw on the sunshine golden hues of the Chakra. Yellow foods also contain high levels of plant compound antioxidants such as lutein, which actively protect the body’s cells against the negative effects of too much stored energy and a high metabolic rate. Something to note, this Chakra is associated with the stomach so it is important to not over indulge in food as this will really throw off the balance that you seek. It also goes without saying that a diet without processed foods, refined sugars and animal-derived foods will help with finding equilibrium.

 

 

Before preparing any of the dishes, set your intention for the meal you are about to create, for example, ‘the food I am about to make will nourish the Manipura and allow me to feel joy’. When you sit down to enjoy the dish, perhaps hold a healing crystal such as Citrine or Amber to help amplify the healing properties of the food you are about to enjoy.

 

CHAI SPICED GOLDEN MYLK

 

 

The turmeric root has been used for its medicinal, antioxidant, and anti-inflammatory properties for thousands of years. I would suggest investing in really great quality turmeric powder or even better, seeking it out fresh and grating a teaspoon of it in to the milk when warming. It may seem strange to add coconut oil, but it slows the digestion process and allows you to absorb more of the nutritional benefits of the turmeric.

 

Ingredients

1 cup cashew milk

1/2 teaspoon chai spice mix

1 teaspoon organic turmeric powder

1 teaspoon honey

1 teaspoon raw virgin coconut milk

 

Instructions

I have a chai spice mix already made up in a jar to add to pancakes and lattes, but to make yours:

Mix 1 teaspoon of cardamom, allspice and ground cloves, with 2.5 teaspoons of cinnamon and 3 teaspoons of ginger in a glass jar.

In a small saucepan over medium-low heat, combine the cashew milk with 1 teaspoon of organic turmeric powder and 1/2 teaspoon of the chai spice mix. Whisk to remove any lumps and let it simmer for about a minute until the milk becomes nice and frothy. Remove from heat and pour into a mug. Sweeten with raw honey and sprinkle with cinnamon and a teaspoon of coconut cream.

 

SWEETCORN VELOUTÉ

 

 

 

This creamy sweetcorn soup is so nourishing and I love it, as there is zero waste because the cores of the cobs are used to make the stock. You will definitely be surprised at how luxurious this soup is without any dairy at all.

 

For the Broth

6 corn cobs

5 cups water

3 cloves of garlic, smashed

3 sprigs thyme

1 tsp salt

 

For the Sweetcorn Velouté

1 tbsp extra virgin olive oil

1 onion, diced

2 sprigs fresh thyme

5 cups corn cob broth

corn kernels

salt and freshly cracked black pepper, to taste

fresh basil, for garnish

radishes, for garnish

 

Start by making the Stock

Cut the corn off the cob. I did this over a baking dish to collect the kernels. Pop the kernels in to a bowl for later.

Fill a large pot with the water. Snap the cobs in half and add to the water along with the garlic, salt and thyme. Bring to a boil, then reduce the heat and simmer for around 40 minutes.

Strain over a large bowl to remove the cobs, thyme, and garlic.

 

To make the Sweetcorn Velouté

Heat a large pot over medium-low heat. Add the oil and sauté the onion until soft. Add the thyme and then add the corn and cook for 5 minutes. Add broth and simmer 15-20 minutes, then turn off the heat. Remove sprigs of thyme.

Transfer soup to a blender and blend until smooth. Make sure to let the steam out every few seconds to stop it exploding.

Pour the soup back into the pot through a mesh strainer to get rid of any remaining lumps. Add salt and freshly ground pepper to taste and your garnishes.

 

MANGO CHIA POTS WITH COCONUT KEFIR

 

 

The ultimate power pot for digestive health! Chia seeds are high in fibre, which helps keep your body regular as well as filling you up. The Coconut Kefir supplies your gut with lots of beneficial bacteria that improve your immune system, digestive system and also fights infection.

 

Ingredients

½ cup coconut milk

splash of oat milk

2 tablespoons coconut kefir

4 tablespoons chia seeds

2 tablespoons honey

1 mango

1 lime, juiced

 

Instructions

Mix the coconut milk, coconut kefir, oat milk, chia seeds and 1 tablespoon of honey. Cover with cling film and chill in the fridge for 1 hour.

Meanwhile whizz up the flesh of the mango in a nutri blend, adding the lime juice and 1 tablespoon of honey. Top the chia seed mixture with the pureed mango and extra cubed mango. Enjoy straight away or keep in the fridge until ready to devour.

 

AND THERE YOU HAVE IT!

SOME BEAUTIFUL SUNSHINE FOOD BROUGHT TO YOU BY SARAH LAMEY.

MAKE SURE TO FOLLOW HER ON INSTAGRAM FOR MORE AMAZING INSPIRATION!

@NATURALLYHONESTSARAH

 

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