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.
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
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)
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.
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.
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
Close up of the beautiful broccoli