Most of the time I am a just downright lazy cook. Patients isn’t one of my strong suits, and more often than not, I find a recipe I like and want to try, but I just don’t have the motivation to wait an hour for it to cook. That is why stir-frys and other skillet dishes are my go-tos for those “must eat NOW” moments. Today is one of those days.
I feel a little out of balance in my chakras. There are many ways to balance your chakras, through crystals, meditation & visualization, binary beats, aromatherapy, even nutrition. Being an earth-based individual, I connect more to the tangible ways of chakra healing, such as crystals and nutrition. The colors on the visible spectrum of light connect to specific chakras in our subtle bodies. Typically, the color of the plant based food relates to the color of the chakra. For example, red strawberries connect to our root chakra, whose associated color is red.
Wanting to balance out all my chakras, I made this Rainbow Stir-fry, giving many of my chakras a much needed balancing. Doesn’t it look pretty?
So many colors! Not only is this meal healing my aura, by it is giving my body physical health benefits too!
Red Pepper – Connecting to the Root Chakra, which houses our life energy, Red Peppers are high in Vitamin C, which helps build our immune systems in order to keep us physically healthy from viruses.
Carrots – Connecting to the Sacral Chakra, which houses our emotions and intimacy, Carrots have been shown to reduce the risk of certain cancers including colon cancer.
Broccoli -Connecting to the Heart Chakra, which houses our love and compassion, Broccoli promotes a healthy heart by reducing the risk of cardiovascular diseases such as atherosclerosis, otherwise known as plaque buildup in the arteries.
Red Cabbage – Connecting to Third Eye Chakra, which houses our Mental Abilities and Intuitions, Red Cabbage has been shown to protect cognitive activity in the brain, helping to reduce the onset of Alzheimer.
Chakra Healing Rainbow Stir-fry
- 1 cup red cabbage – sliced into 1/4″ strips
- 1 cup broccoli – chopped florets
- 1 carrot – julienne
- 1 red bell pepper- sliced into 1/4″ strips
- 1/2 cup baby bella mushrooms – sliced
- 1 tbsp sesame oil
- 1 lime – juiced
- Siracha sauce- season to taste
- 1/2 tbsp almond butter
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- Sesame seeds – optional
- Heat 1 tbsp sesame oil in a large skillet or wok over medium high heat.
- Add broccoli, red cabbage and carrots, cooking for 5 minutes until tender. Stir frequently.
- Add red pepper, cooking for an additional 3 minutes.
- Add mushrooms and cook for two more minutes.
- In a small dish, mix together, almond butter, lime juice, siracha, rice vinegar, and soy sauce. Toss mixture over stir fry.
- Sprinkle sesame seeds on if desired.