This is appearing while we are in Calif. visiting our children, so responses to your comments will be answered when we return the first week in August. Thanx, ellensue

I recently  participated in a talk on the chakras, given by Dr. Joanna Carmichael, an ayurvedic practitioner who is my mentor for this 5,000 year old Indian healing system.  Chakras are defined as each of the centers of spiritual power in the human body, usually considered to be seven in number. In some Indian religions, a chakra (Sanskrit cakra, “wheel”) is thought to be an energy point or node in the subtle body. Chakras are believed to be part of the subtle body, and as such, are the meeting points of the non-physical (subtle) energy channels (nadi) through which the life force (prana)[non-physical] or vital energy [non-physical] energy moves. (Sources: WOW.com and Google search)

Red – Base Chakra- Red- survival: beets, strawberries, ginger

Orange – Emotions/Sex- orange juice, carrots, sw. pot., mango

Yellow– Self-esteem, power- lemon, corn, yellow peppers, yell. lentils, bananas

Green– Relationships/heart – leaf lettuce, avocado, snow peas, gr. Grapes

Blue – Home of our voice – blueberries, plums, purp. Grapes

Indigo/Violet, White, Gold – Spirituality, Intuition, Non-food – Breath

(Thanks to Dr. Joanna Carmichael for this info on chakras.)

Fruit Salad Recipe

Utensils: Colander or strainer, cutting board and knife, mixing bowl, serving bowls
Prep. Time: 15 minutes
Cook. Time: None
Categories: Vegan, Gluten-Free, No added sugar

Ingredients (organically grown ripe fruits)

one peach or nectarine

one plum (red or purple)

1/4 c. each of strawberries, blueberries, blackberries, raspberries

½ mango or papaya

½ cup organic green and/or purple grapes

Optional: Apple juice, applesauce, shredded coconut (dried, unsweetened)

Directions

1. Wash and drain all fruit. Chop, slice or dice the peach/nectarine, plum, and mango.
2. Wash grapes and remove stems so they are separate. Wash and drain all the berries.
3. Place all in a bowl and toss gently.
4. Add a small amount of water or orange juice if the fruit salad seems dry. (Depends on how juicy is your fruit.) Top with unsweetened applesauce or coconut. (Yield: Approximately 3-4 cups cut fruit.)Try serving at room temperature, since more of the flavor may be noticeable when not super cold.

This entry was posted on Friday, July 22nd, 2016 at 10:28 am and is filed under Kitchen Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.