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ROASTED RAINBOW CHAKRA BOWL

 If you've been experiencing intimacy issues and want to begin implementing my healing program, Culinary Alchemy®, to balance your sacral chakra, start by adding in orange foods.

A great dish that can help support balance in your body is my Roasted Rainbow Chakra Bowl! It contains ingredients that support all the chakras. Specifically, this recipe focuses on ingredients high in beta-carotene and iron to support reproductive health and organs. I also include foods that  are healthy fats, rich in potassium, and help maintain water balance to help keep the flow of energy flowing through the chakras. 

Through a combination of reiki, your body's science, hydration, and eating for your chakras, Culinary Alchemy® aims to bring you back into alignment. Hope this meal helps you let the love flow! Recipe Below! 

Learn more about balancing your sacral chakras and working through intimacy issues HERE 

 

Ingredients: (please use organic whenever possible)

VEGETABLES

  • 1 lb baby golden yellow potatoes (sliced into ¼” rounds)
  • 1/2 large sweet potato (skin on // slice into ¼”)
  • 2 large carrots (sliced into 1/8” rounds)
  • 1 medium beet (slice into 1/8” slices)
  • 1 medium golden beet (slice into 1/8” slices)
  • 4 medium red or watermelon radishes (halved, or quartered if large)
  • 2 TB avocado oil 
  • 1 tsp unsalted seasoning powder (or can use za’atar, or curry, or cumin)
  • ½ tsp freshing ground black pepper
  • ½ tsp sea salt or himalayan pink salt 
  • 1 cup red cabbage (thinly sliced)
  • ½ medium red pepper (thinly sliced)
  • ½ medium yellow bell pepper
  • 1 cup broccolini (roughly chopped)
  • 2 cups chopped curly kale 

TOPPINGS

  • 3 TB fresh lemon juice 
  • 2 TB tahini
  • 2 TB raw hemp seeds 
  • ½ medium avocado (sliced)
  • Fresh cilantro or parsley (optional)

 

Instructions:

  1. Preheat oven to 400F 
  2. Line two baking sheets with parchment paper or silpat.
  3. In a large mixing bowl, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with 1 TB of the avocado oil, ½ tsp of the seasoning powder of choice, ¼ tsp black pepper and ¼ of salt. Toss to combine. Place the vegetables onto one of the baking sheets and bake for approximately 20-25 minutes or until golden brown and tender.
  4. Using the mixing bowl again, add the cabbage, bell peppers, and broccolini. Drizzle with the remaining 1 TB of oil, ½ tsp of seasoning powder of choice, ¼ tsp black pepper and ¼ of salt. Toss to combine. Place vegetables onto other baking sheet. 
  5. When the potatoes/carrots reach the 10-minute mark, add the second pan to the oven and bake for approximately 15-20 minutes. In the last 5 minutes of baking, add the kale to either pan and roast until tender and bright green.
  6. Serve in a bowl or plate with the vegetables mixed together or separated and garnish with avocado, fresh lemon juice, tahini, hemp seeds, fresh herbs (optional) and fresh black pepper and salt to taste. 

 XO - Serena

 

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