Fourth Chakra Meal

By | 2015-04-17T10:56:52+00:00 April 17th, 2015|Healing|0 Comments

Fourth Chakra Meal | ItThe transitional seasons, spring and fall, are beautifully supportive times to cleanse the body. I committed this month, April, to eating consciously and supporting my body in clearing. It has been a very illuminating month. Even though I teach on the interrelationship of all the systems (physical, emotional, mental and spiritual), sometimes I, too, forget how intricately related they all are.

The system that has glared at me the most this month has been my emotional system, and its close friend, my heart. I have stood witness to many old emotions bubbling up. This has taken a lot of time, energy and patience to deal with.

I find myself searching for more rest, comfort foods and connections with people that I love dearly. The recipe I offer you this month to soothe the Anahata, the fourth chakra, is a beautiful breakfast pudding that is nutritious, lovely to eat and very comforting to the heart chakra. On a recent trip to Los Angeles to visit with my children, my son introduced it to me and I love it.

Something special about this recipe is that you make this pudding the night before. Just that act of consideration and preparation infuses the pudding with the love needed to act as a salve for the heart. I’ve named this pudding Eric’s Breakfast Chia Pudding after my beloved son.

Eric’s Breakfast Chia Pudding

Ingredients

  • 6-8 oz container with lid
  • 2 Tbsp chia seeds
  • 6 oz almond milk
  • ⅓ cup of organic fruit of your choice
  • 1 tsp preferred sweetener: maple syrup, honey or Xylitol
  • Optional: fruit compote

Chia Pudding Method

I make enough for the week. Put the chia seeds in the covered container and pour in the almond milk. Stir in either the fruit or the compote. Add your preferred sweetener. Let sit in the fridge overnight. The next morning this delicious treat awaits you, infused with love.

Compote Method

I buy a bag of frozen organic fruit put it in a small saucepan. The fruit melts down into a thick compote. If needed, add a touch of water. Let it simmer on the stove until the consistency is very thick. Now you can use it as jelly, a sweetener, or a thickener as in the Breakfast Chia Pudding.

 

About the Author:

Sarah Brassard’s passion lies in teaching people how to create a foundation for self-care, a method of wellness that brings profound opportunities for transformation. She is the author of Inside: A Guide to the Resources Within to Stay Vibrant and Alive Through All Life’s Challenges. The book details the self-care practices and protocols that sparked her healing journey and that she has been sharing with students and clients for the past fifteen years.

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