• Chef Yogi

ROOT CHAKRA BOWL

Sanskrit: MULADHARA

Color association: RED

Location: BASE OF THE SPINE/GROIN AREA

Energy association: SECURITY, BELONGING, FAMILY/TRIBE, SAFETY

Aromatherapy scents: CEDARWOOD, MYRRH, PATCHOULI, FRANKINCENSE, CLOVE

Mantra suggestions: I AM SAFE/I AM AT PEACE/TRUST THE UNIVERSE/I AM GROUNDED

Food associations: POTATOES (ALL VARIETIES)/PARSNIP/BEETS/RADISH/TURNIP/BEANS

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

Therapeutic suggestion: WALKING IN THE GRASS WITH BARE FEET

Yoga poses: UTTANASANA (forward fold)/MALASANA (yogic squat)/JANU SIRSASANA (head to knee)


This root chakra bowl has greens, rice, root vegetables and a delicious peanut sauce to help support this energy center. TIP: the spicy toasted peanuts are easy to make ahead and store until you are ready to assemble. The peanut salad dressing is also wonderful to make the night before - just let it sit out for about an hour before serving.

Root Chakra Bowl: Muladhara

INGREDIENTS


SPICED TOASTED PEANUTS

1 C. peanuts

1 tsp. olive oil

1/2 tsp. cayenne

1/2 tsp. salt


Preheat oven to 350. In a medium bowl, add the peanuts, oil, and spices and stir so they are evenly coated. Place on a baking sheet (make sure the peanuts are not overlapping one another) and bake for 4-5 minutes. Stand by and keep watch - they can burn easily. Once they are toasted remove from the oven and set aside to cool. If you are making them ahead, make sure they are completely cool and then you can store them in an air tight container. WARNING: don't even try one. If you are like us, you won't be able to resist, you will eat them all and then there won't be any left for your Root Chakra Bowl! :)


ROASTED ROOT VEGETABLES

1 Parsnip

3 Medium carrots

2 Medium yukon gold potatoes

1 Medium sweet potato or yam

3 small purple beets

2-3 tsp. olive oil (+ additional if needed)

sprinkle of salt and pepper

Mixed greens (enough for 4)

Brown rice, cooked according to package directions (2 C. cooked)

Spiced toasted peanuts

Fresh cilantro, chopped


Preheat oven to 350. While the oven is preheating, peel and cut the root vegetables. I chose to thickly slice the sweet potato and yukon gold potato, cut the beet into large chunks, and cut the carrots lengthwise - choose how you want to cut them. Place on a large baking sheet (I needed 2 baking sheets) spread out evenly. Drizzle the olive oil and add the salt and pepper. Bake for 35 minutes.

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Check on them to make sure they are fork-tender. They may need an additional few minutes. After they are cooked, allow to cool.


PEANUT DRESSING

1/2 C. peanuts

1/2 C. water

2 TBS. rice vinegar

2 TBS. lime juice

3 TBS. toasted sesame oil

1 TBS. Bragg's or soy sauce

1 1/2 TBS. maple syrup

1" fresh ginger

1/4 tsp. red pepper flakes


Place all ingredients in a blender. Start at low then med/high speed, until all ingredients are well blended. You may need more water for the consistency you desire. Makes 1 1/2 C. of dressing (if you have left over dressing - save it to dip veggies! Will store 3 days in the fridge).


ASSEMBLY

Divide the greens into 4 bowls. Add a 1/4 C. brown rice to each bowl. Arrange the roasted veggies neatly and to your liking. Add 1 TBS. of the spiced toasted peanuts. Drizzle the dressing over the top (go lightly as you can always add more if needed). Finally, top with the chopped cilantro.






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