Give Energy with Root (Muladhara) Chakra Recipes

Give Energy with Root (Muladhara) Chakra Recipes

The root chakra, Muladhara, is located in the area of ​​the pelvic floor, between the seatbone, pubis and tailbone. That’s your foundation, your root. It is a very intimate and vulnerable place. If your first chakra is in imbalance, you may not feel safe in your body and stressed out. Since the root chakra means to ground, get down, and find stability, root vegetables are a good choice. If you want to do something good for you and your energy center, take care of your fundamental needs such as food, water and shelter – as well as your emotional needs: connectedness and security.

We all have phases in which we feel insecure, self-conscious, lazy and unsuccessful, choppy, frustrated or depressed. Most likely, our root chakra is out of.

And you’ve probably already heard about eating like a ‘rainbow’. This philosophy comes from the Ayurveda and means to orientate itself in color according to the.

Give Energy with Root (Muladhara) Chakra Recipes Chakra Health  root chakra and nutrition root chakra Muladhara Chakra energy chakras and nutrition Chakra Recipes chakra

Give Energy with Root (Muladhara) Chakra Recipes-

Nutrition after the Root Chakra – Find a balance with these foods:

  • Root vegetables: potatoes, sweet potatoes, parsnips, turnips, radish, kohlrabi, carrots, beetroot, onions, garlic, ginger and turmeric
  • Proteins : eggs, beans, nuts and occasionally meat
  • Red: strawberries, cherries, apples, pomegranate, tomatoes, raspberries, beetroot, radishes
  • Seeds: pumpkin seeds, sesame, pine nuts, sunflower seeds
  • Oils: sesame oil, pumpkin seed oil

Delicious and healing root chakra recipes:

Root vegetable soup

  • 1 onion
  • 2 cloves of garlic
  • 1 tbsp coconut oil
  • 1 sweet potato
  • 4 red carrots
  • 1 tbsp fresh ginger
  • 1 tsp salt
  • 1 can of organic coconut milk
  • 1 cup vegetable broth
  • ½ teaspoon nutmeg
  • 1 tsp curry powder
  • 1 teaspoon cinnamon
  • Salt pepper
  1. Heat the coconut oil in a large pot.
  2. Peel and chop the onion, garlic, ginger, sweet potato and carrots. Fry the onions.
  3. Then add the spices. Stir in garlic, ginger, sweet potato and carrots.
  4. Douse with vegetable stock and coconut milk. Boil once and then simmer for 15 minutes.
  5. Puree the soup, season and serve warm.

Gluten-free chocolate-beetroot brownies

  • 175 g of nutmeg (almond, cashew or peanut)
  • 1 organic egg
  • 1 pinch of sea salt
  • 2 tablespoons of maple syrup
  • 1 tsp vanilla
  • 2 teaspoons of baking soda
  • 5 tbsp coconut sugar
  • 4 tablespoons of cocoa, slightly de-oiled
  • 1 beetroot, grated
  1. Preheat the oven to 180 degrees.
  2. Whisk the egg with the vanilla.
  3. Mix all ingredients in a large bowl. The dough becomes very sticky.
  4. Lay out a brownie baking pan with parchment paper and spread the dough in it.
  5. Bake for 35 minutes. Garnish with a little extra cocoa.

Root Vegetable Chips

  • 2 big beets
  • 2 parsnips
  • 1 sweet potato
  • 3 tablespoons of coconut oil
  • sea-salt
  1. Preheat the oven to 150 ° C hot air.
  2. Peel vegetables (optional) and cut into thin slices. Mix with the oil and salt.
  3. Bake for 25-40 minutes until they dry out a bit outside and curl. The chips do not crunch until they cool down.
  4. Let cool and enjoy!

Root Vegetable Salad

For 2 people

  1. 2 carrots
  2. 1-2 beetroot
  3. 1/2 kohlrabi
  4. 1/4 celery root
  5. Juice of a organic lemon
  6. 5 tbsp olive oil
  7. Salt pepper
  8. 1 tsp honey or maple syrup
  9. Fresh mint & parsley
  10. Peel vegetables and cut into thin sticks.
  11. Mix the dressing in a small bowl.
  12. Cutting herbs.
  13. Mix the vegetables in a salad bowl with the dressing, let it steep (between 30 minutes and 2 hours)
  14. Fold in the herbs before serving. Works well as a side dish.


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