• Chef Yogi

SACRAL CHAKRA BOWL

Sanskrit: SVADHISTHANA

Color association: ORANGE

Location: LOWER ABDOMEN

Energy association: SEX/SENSUALITY/PLEASURE/PASSION

Aromatherapy scents: ORANGE/SANDALWOOD/ROSE

Mantra suggestions: I AM CREATIVE/I AM FREE/SAVOR THE MOMENT/LIVE FOR JOY

Food associations: MELONS/MANGOS/STRAWBERRIES/ORANGES/PASSION FRUIT/HONEY/COCONUT/NUTS/SESAME SEEDS/CINNAMON/VANILLA

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

Therapeutic suggestion: BATH/SHOWER OR OPEN WATER (lake/beach/river)

Yoga poses: UPAVISTA KONASANA (seated wide leg forward fold)/BADDHA KONASANA (bound angle pose/EKA PADA RAJAKAPOTASANA (half pigeon)


This sacral chakra bowl has greens, mung beans, mangos, strawberries, toasted coconut, toasted cashews, couscous, sesame seeds and an orange/miso dressing. The beans, couscous, toasted cashews, coconut and dressing can be made ahead.

INGREDIENTS


Mixed greens (enough for 4)

1 C. dry mung beans, rinsed (see cooking instructions below)

1 C. dry couscous

1/2 tsp. olive oil

1/2 tsp. salt

1 C. strawberries, sliced

1 mango, peeled and cut into small pieces

Toasted cashews (see recipe below)

Toasted coconut flakes (see recipe below)

Orange-Miso dressing (see recipe below)

Fresh mint, chopped


MUNG BEANS

In a medium pot, add the rinsed beans and 3 C. water. Bring to a boil, reduce the heat, cover and continue to cook for 20 minutes until soft (but not mushy). May need to add additional water or cooking time, keep an eye throughout the cooking process. Drain and put aside.


COUSCOUS

In a medium pot, bring 1 1/2 C. water, olive oil and salt to a boil. Add couscous and cover. Remove from heat and let sit for 5 minutes. Fluff with a fork, place the cover back on and put aside.


TOASTED CASHEWS

2 C. organic, raw cashews


Preheat oven to 350. Place cashews on a baking sheet and set your timer for 5 minutes. Stay close by to make sure they don't burn. You may need an additional minute or two until golden brown on the edges. Allow time to cool completely. Use what you need for the recipe, then save the rest (if there are any!) in an air-tight container.


TOASTED COCONUT FLAKES

1 C. flaked, unsweetened coconut (I use Bob's Red Mill)


Preheat oven to 350. Place coconut on a baking sheet and set your timer for 5 minutes. Stay close by to make sure they don't burn. You may need an additional minute or two until golden brown on the edges. Allow time to cool completely. Use what you need for the recipe, then save the rest in an air-tight container.


ORANGE-MISO DRESSING

1/2 C. raw cashews (soaked for 4-8 hours then drain excess water - or quick soak*)

1/2 C. water

2 TBS. orange juice

3 TBS. toasted sesame oil

1/2 tsp. salt

1 TBS. white miso

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)


*QUICK SOAK: Soak the cashews in boiling or near boiling water for 15 minutes, then drain and continue with the recipe.


PLATING

In a bowl, place the mixed greens on the bottom. Add a scoop of the mung beans and couscous. Arrange the fruit artfully. Top with the toasted cashews and coconut. Drizzle the dressing on top then add the mint. Enough for 4 generous portions.









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