Bring mindfulness to your seasonal eating by making the foods that you eat a practice of gratitude for the season AND an expression of love for your body. Wake up your taste buds with super-foods that are beautifully colored and vibrantly flavored. Spring brings with it the promise of planting gardens, unfurling buds, and tender shoots pushing up through the sun-warmed damp earth. While we are waiting for our seeds to bear fruit, we can nourish ourselves with a bright boost of color that aligns with the spirit of the season and the energy of our chakras. Seasonal eating means you are enjoying fruits and vegetables at the peak of their nutrition and flavor. In the spring I always crave lighter foods that give me a needed boost of energy as the days get longer.
Over the next few weeks, colorful bowls will begin to cover my counter top, holding a rainbow of fruits and vegetables. They are full of inspiration for healthier eating. This is my favorite season to be in my kitchen boldly throwing flavors together. I encourage you to play the next time you are in your kitchen.
Are there enough colors represented in your dish? Try adding a texture, color, or flavor that you hadn’t thought of before. Red cabbage is wonderful, cooked or raw, and adds a punch of color and nutrition. Chopped parsley is a delicious fresh flavor in salads. Jicama or radish offers a tasty crunch.
There is something about brightly colored fresh fruits and vegetables that enlivens mind, body, and spirit. Take time while washing and chopping your vegetables. Revel in their different aromas, vibrant colors, and bold flavors. Don’t over-dress your veggies, let their distinct flavors shine through.
Think about your chakras and where you may be holding some aches or pains, and make sure you are eating enough of that corresponding color. Take a moment to send that area of your body love through the foods you eat. When you can, try and find local farm stands and markets that carry fresh produce from sustainable farming practices and possibly have non-certified organic produce and fruits. These smaller farms need our support to keep them moving towards their goal of becoming fully certified organic, you can taste the difference and feel the love that goes into bringing them to your table. Take the time to appreciate the food on your plate, make your food look beautiful and taste the rainbow!
The recipe below is an example of a throw-together lunch salad, measurements do not need to be exact. Use a little creativity and make it your own. It ended up being a healthy and scrumptious cross between a salad and a loosely translated fresh salsa. I scooped it up with my favorite organic corn chips and reveled in every part of creating it and eating it!
I hope you enjoy creating your own fresh seasonal dishes full of color with mindfulness and gratitude. Namaste, Love, Sara
Check out my Chakra Smoothie Post for attributes of the chakras and suggested foods for each.
Heirloom Tomato Fresh Corn and Kale Chakra Salad
One tub Heirloom Grape Tomatoes
Two ears of corn, kernels cut from cob
Chopped Kale (1/2 cup)
Chopped Red Cabbage (1/4 cup)
Chopped Cilantro (handful)
Chopped Parsley (handful)
Chopped Jalapeno (to taste)
Juice of 1/2-1 lime (to taste)
Rice Wine Vinegar (1 tbsp)
Shredded Carrot (1/4 cup)
Splash of Extra Virgin Olive Oil
Salt/Pepper (to taste)