Alanna loves conscious cooking, so she’ll be providing a provocative and delicious new dish each week – working her way up the chakras from one to seven.
I’ll be combining Alanna’s yummy recipes with some great information on how you can boost your chakras through your dietary choices, and together, we hope to show you how to Feed Your Soul.
This week, we begin with the first chakra.
The easiest way to figure out the best foods for any given chakra — including the first — is to simply go for the foods that are the same color as the chakra. So, with the root chakra, all red foods, from raspberries to red peppers, are good boosters.
And because the element of the first chakra is earth, any foods that come from the earth (such as root vegetables) or thrive on dirt (like mushrooms) are good too.
Finally, every chakra has a food group to which it relates. For the root chakra – which relates to survival — that food group is protein. All forms of protein – from meat to nuts to dairy products — are strong sources of base chakra energy.
Here’s an easy chart to use as a reference.
FIRST CHAKRA FOODS
- Red-colored foods (red peppers, red chard, tomatoes, etc)
- All proteins (red meat, nuts, dairy products, beans)
- Root vegetables (beets are the quintessential first chakra food)
- Edible & medicinal mushrooms
Roasted Beet and Sprouted Tri-Bean Salad with Preserved Lemon & Herbs on Pomegranate Quinoa with Pistachios
This recipe has been adapted from one created by renowned vegetarian chef, Deborah Madison. Alanna was very fortunate to be taught by Deborah while volunteering at a cooking school. It is considered to be a “meal salad” that you can serve at room temperature, or chilled, and tastes even better prepared a day in advance.
This unique dish has three parts to it, and a special feature – preserved lemon. It imparts a wonderful aspect to this dish and is not easy to find in grocery stores. We provide instructions to make your own in the recipe below. While it’s best if set in vinegar for several weeks, a day in advance still offers fine flavor.
Okay, let’s get started!
Your Grocery List
1/2 C. unfiltered vinegar
The rind of one medium-sized organic lemon (see below)
6 medium – large red beets with greens
1 TBSP grapeseed oil
Sea Salt & Pepper (a sparing pinch & grind of each:)
1 C. Sprouted Tri-Bean mix (e.g. lentils, adzuki & mung beans)
1 medium red carrot cut in small squares (can sub orange or yellow carrots)
1/2 small red onion, cut in small squares (optional)
2 bay leaves (fresh is best)
1 lg. garlic clove
3 – 5 sprigs savory for 1 TBSP fresh leaves
sea salt & pepper (a good pinch & grind of each:)
1 C. red quinoa
1 C. cherry pomegranate juice
1/2 C. water
5 – 8 sprigs thyme for 1 – 2 TBSPs fresh leaves & 1 sprig to garnish
10 – 25 pistachio nuts, roughly crushed, chopped & whole
A whole bunch of love
Peel the rind off 1 medium-sized lemon. Use a sharp paring knife and cut just above the pith as much as possible, in small slices. Place this rind in a container with 1/2 C. unfiltered vinegar (which has a softer edge to it than filtered). Cover and refrigerate until ready to assemble the salads the next day. It’s a great ingredient to experiment with and keep on hand in your fridge.
Pre-heat the oven to 350 F. Peel and dice beets into small cubes (use rubber gloves to avoid staining your hands if it matters to you). Toss with 1 TBSP of grapeseed oil, salt and pepper and place evenly on baking sheet. Roast until tender-crisp, about 35 – 50 minutes depending on your oven, altitude and taste preferences. Stir them a couple of times while they are in the oven.
While the beets are roasting, prepare the two carbohydrate-protein components of this dish:
- Rinse the bean mixture and place in a pot with the carrot, onion, bay leaves, garlic and savory. Use the bean mix or lentil instructions provided with your product. Season with a bit of salt during the last few minutes. Remove from heat; drain; and set aside. (Some reserve the cooking liquid for future use in soups or sauces; freezes well).
- Rinse the quinoa. Bring pomegranate juice and water to a boil, reduce heat, add quinoa, cover and let simmer 20 – 30 minutes. Check at the 20 minute mark to determine how much more time is needed and remove the lid to let more steam off if close to finished. Simmer until all liquid has evaporated. Set aside to cool, and then dress with 1 TBSP of walnut oil, 1-2 TBSP thyme leaves, salt and pepper to taste.
Prepare the vinagrette:
- juice of 1 small/medium lemon (minus the rind you peeled off to preserve)
- 1 medium clove garlic
- salt and pepper to taste
- 1 tsp ground cumin
- 2 Tbsp chopped fresh mint
- 5 Tbsp premium extra virgin olive oil
Circle the cherry-pomegranate quinoa around the perimeter of your serving dish/platter, about an inch in width and 1/2 an inch in height; sprinkle with thyme leaves and flowers. Mound the beet-bean-lentil salad in the middle. Garnish this with mint leaves and a beautiful raw beet slice as you see fit and finish plating with both crushed, cut and whole pistachios on the quinoa border. Dust with a final round of salt and pepper to complete.
We always recommend using organic ingredients wherever possible for a variety of reasons, but if the cost is a challenge, then in this recipe the only “must” is to splurge on an organic lemon so that you ensure the rind is trouble-free.
Until we meet again next week, may everything you eat Feed Your Soul.
Alanna & Vicki