Sixth Chakra Meal

By | 2015-06-19T07:00:29+00:00 June 19th, 2015|Healing|0 Comments

Sixth Chakra Meal | ItIt is hard to access the meditative aspects of the sixth chakra when the body is depleted. It is important to fortify the body with life-giving foods. During warm months, I look to my Cape Cod garden to help me do this. I pick kale, beautiful lettuces, peas, arugula, rhubarb and strawberries. With each bite feel stronger, happier and more connected to my life as a whole. When we are taking care of the vehicle that carries us through life, our body, everything becomes a whole lot easier. Here are a couple of simple recipes that have become a staple in our household.

Melted Rhubarb and Strawberry Compote

Ingredients

  • 6-8 rhubarb stems
  • 1 cup of strawberries, cored and cut in half
  • ¼ cup of water
  • ¼ cup of honey, maple syrup, or a natural sweetener of your choice

Method

Cut up the rhubarb and the strawberries and place them in a saucepan over medium heat. Pour in the water (since both the rhubarb and the strawberries produce a lot of liquid only a small amount of water is needed). After 30 to 40 minutes, the fruits will have melted (although, I just heard that rhubarb is not a fruit but a vegetable). Cool to room temperature. Stir in your sweetener and enjoy with yogurt and homemade granola or as a dessert over ice cream. Yum!!

Super Nutritious Chocolate Almond Butter Cup

Ingredients

  • ½ cup organic coconut oil
  • ½ cup cacao powder
  • 2 ½ tbsp maple syrup
  • 8 muffin cups
  • ¼ cup raw organic almond butter
  • pinch of sea salt

Method

Melt the coconut oil in a saucepan set to low heat until it becomes liquid, then mix with the cacao powder. Stir with a whisk or a fork. Make sure that there are no lumps or bumps, then add the maple syrup.

Put a small amount of coconut oil in the small muffin cups and then pour 1 tbsp. of the chocolate mixture in each cup. Place the cups in the fridge and let set for 10 minutes.

Remove from the fridge and spoon ¼ to ½ tsp of almond butter in each cup. Even the almond butter out flat. Fill each cup another 1 tbsp. of chocolate, and continue filling if any chocolate is left over. Sprinkle a small amount of sea salt on top and return to the fridge for at least a half hour before serving.

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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