During the warmer months, I make this bean salad almost every week. Of all of my bean recipes, this Summer Three Bean Salad with hemp oil is my hands down favorite and lends itself well to daily grazing. Light, earthy, and filling, plus we can add some of the abundant veggies of summer. Even better? It transports easily and keeps well for outdoor gatherings!
The Muladhara (Root Chakra) is the chakra of survival, stability, security, and our basic needs. It is also the base of Kundalini Shakti. Note – the root chakra radiates from the floor of our pelvis down into the earth. The other chakras radiate out from our bodies, except for the crown. Our basic feelings of safety and well-being radiate from a healthy and nourished root chakra.
Beans are a root chakra food and increasing our intake of beans is not only healthy for our physical bodies (also under the influence of the Root Chakra), but also helps to support our root chakra and give us an overall feeling of nourishment.
Other Root Chakra Foods:
- Think ROOTS! Beets, carrots, garlic, ginger, onion, parsnips, potatoes, radishes, sweet potatoes, turmeric (also great for Sacral and Solar Plexus)
- RED FOODS – the color of the Root Chakra is red so increasing your intake of naturally red foods also supports it. Summer is a great time to indulge in cherries, raspberries, strawberries, and tomatoes. Smoothies are a great way to take in more fruit.
- HIGH PROTEIN – foods that are high in protein are also sustenance for the Root Chakra. Eat more beans, eggs, meat, nuts and nut butters, tofu, and quinoa.
Movements in yoga that support the root chakra are Mountain Pose and Warrior Pose. Connecting to nature and doing some earthing practices are also wonderful ways to ground and balance your root chakra. Earthing is the practice of skin to earth contact. Walk barefoot. Stretch out in your backyard or in the park and make sure some of your skin is in direct contact with Gaia. Absorb her vibes right into your body!
Three Bean Salad Ingredients (serves 4-6)
- 1 can of Black Beans
- 1 can of Kidney Beans
- 1 can of Garbanzo Beans (chickpeas)
- 1 pint of Heirloom Grape Tomatoes, cut in half (or a large tomato chopped)
- 1 medium onion chopped (I used a Vidalia onion)
- 1/2 yellow pepper chopped
- 2 cloves Garlic, minced/pressed
- 1/3 cup of Hemp Oil
- 1/3 cup chopped cilantro
- Salt and pepper to taste
Three Bean Salad Directions
Rinse all of the beans and allow them to drain before adding to a large bowl. Cut the grape tomatoes in half and add to the bowl. Chop 1 medium onion (the Vidalia was sooo good!) and the yellow pepper and add to bowl. Press or mince 2 generous garlic cloves into the bowl. Drizzle 1/3 cup of Hemp Seed Oil over the beans and veggies. Add the cilantro. Mix and taste before adding salt and pepper. Do not over-toss as you will mash the beans.
Salt really makes the salad pop! Chill and serve! Tastes so good when chilled out of the refrigerator. This salad is great for summer picnics and gatherings because it will hold up in the heat too. Enjoy!
**Re-published with permission from TheHungryGoddess.com
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