• Chef Yogi

HEART CHAKRA BOWL

with toasted brussels sprouts, shallots and jalapeño


From Marty: This entire greens and grain bowl can be made ahead. I ate it for days - it's surprisingly very filling! I usually have a slice of toasted sprouted bread to go with my salads but it was not necessary with this one. The toasted brussels sprouts added a ton of flavor and crunch. The tahini dressing is delicious on top! Enjoy all these incredible, raw greens to help balance the heart chakra, offering nutrition and joy for your amazing body, mind and spirit.


Sanskrit: ANAHATA

Color association: GREEN

Location: CHEST CENTER

Energy association: COMPASSION/SELF LOVE AND ACCEPTANCE/FREEDOM

Aromatherapy scents: EUCALYPTUS/ROSE/PINE/JASMINE

Mantra suggestions: I AM ENOUGH/I ACCEPT MYSELF COMPLETELY

Food associations: LEAFY GREENS/LIME/HERBS/CUCUMBER

Sound association: 'YAM' (repeating and focusing on the vibrating sound in your body)

Therapeutic suggestion: WALK BAREFOOT IN THE GREEN GRASS, FRESH AIR

Yoga poses: GOMUKHASANA (cow pose), GARUDASANA


Spinach, asparagus, broccoli, faro, avocado, crispy brussels sprouts topping, toasted hazel nuts, pepitas, and tahini/parsley dressing

INGREDIENTS

Faro (recipe below)

Spinach, fresh, with dressing (recipe below)

1 small bunch fresh asparagus, trimmed and cut to desired length

1 small head of fresh broccoli, cut into small florets

Brussels sprouts crispy topping (recipe below)

Toasted hazel nuts (recipe below)

1/4 C. pepitas (pumpkin seeds, roasted/salted or raw)

Tahini-parsley dressing (recipe below)

Avocado, sliced


SPINACH WITH DRESSING

4 C. fresh spinach

1 TBS. olive oil

1 TBS. fresh lime juice


In a small bowl, add the olive oil and lime juice. whisk until blended. In a large bowl, add the spinach and dressing and toss until evenly coated. Put aside or in the refrigerator until ready to use.


FARO

1 C. dry faro, rinsed

3 C. water

pinch of salt


In a medium pot, add the water and faro. Heat until a strong boil, then reduce heat and cover for 30 minutes. Drain excess liquid and put aside.


CRISPY BRUSSELS SPROUTS TOPPING

4 C. shredded brussels sprouts

1 jalapeño, seeded and chopped fine

1 shallot, sliced very thin

2 TBS. olive oil

Salt, to taste


Preheat oven to 350°. In a large bowl, add the brussels sprouts, jalapeño, shallots, salt and olive oil and stir well. Spread evenly on a large baking sheet and bake for 25-30 minutes. Add more time if needed until the mixture is brown and crispy. Put aside to cool.


TOASTED HAZEL NUTS

3/4 C. hazel nuts


Preheat oven to 350°. Placed the chopped hazel nuts on a baking sheet and bake for 5-7 minutes. Allow to cool completely, then chop the nuts and put aside.


TAHINI PARSLEY DRESSING

1/2 C. tahini

2 TBS. water plus additional if needed

2 TBS. italian flat leaf parsley

pinch red pepper flakes

pinch of salt (more if needed)


In a food processor (I used a Cuisinart mini-prep) add the tahini, water and blend. Add additional water for desired consistency (I like mine kind of runny so I used extra water). Add the fresh parsley, salt and red pepper flakes and blend. Add more salt if needed.


PLATING

In four bowls, divide the spinach evenly on the bottom. Then add evenly: broccoli, avocado, asparagus, and a generous scoop of faro. Drizzle the tahini dressing - as much as you like! Then top with the crispy brussels sprout mixture, pipitas, and toasted hazel nuts.

Olive oil and lime juice


Tahini and italian parsley


Fresh asparagus......yummy



Close up of the beautiful broccoli

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