ROOT CHAKRA

DESCRIPTION

In Sanskrit, the Root Chakra is called Muladhara, meaning "Root of EXISTENCE".

Mantra: Lam. I am...

Color: Red

Location: The base of the spine.

Function: Foundation. Grounding of the body to Earth, spirit to the body, spirit to the Universe.

It deals with instincts, safety, survival, security, boundaries, family, new beginnings, and gratitude.

Balanced: When balanced we can let go of fears that hold us back. We feel less worried and have a sense of ease. We let go of attachments. Physically we have an increased libido and weight management. Financially we are comfortable at the very least.

Overactive: An overactive Root Chakra has exaggerated boundaries and walls. Religiously or spiritually, an overactive Root Chakra is closed-minded to anything other than what it believes. Everything is routine and secure, and there is greed with possessions. There is jealousy, suspicion, and impatience, which causes anger, short temper, and distrust. An overactive Root Chakra is loud and belligerent.

Blocked: A blocked Root Chakra can not settle down in work, habitat, or relationships. It is restless and has no focus. There are feelings of co-dependency, depression, abandonment, anxiety, fear, guilt, and resentment. It is always searching for that one something it can not find.

Anatomy: Legs, knees, and feet. Spine. Skin. Coccyx and adrenal glands. Teeth. Skeletal system. Large intestine and anus.

Element: Earth

Oils/Scents: Cedar, Rosewood, and Sandalwood.

Herbs: Black pepper, Cayenne, Chives, Cloves, Dandelion, Horseradish, Paprika, Rosemary, and Sage.

Associated Deadly Sin: Gluttony

Foods/Drinks: Roots and bright red foods- Beans, Beets, Carrots, Garlic, Parsnips, Potatoes, Radishes, Rainbow Chard, Soy, Tofu, tomatoes, strawberries, and cherries.

TODAYS' MEDITATION:

I prefer to meditate as soon as I wake up. First, drink a nice glass of water and blow your nose. Then sit in the Sukhasana pose, which is Indian style making sure your spine is straight (Head over heart, heart over hips). We are now going to do Nadi Sodhana (opposite nostrils breathing). Take your thumb and plug your left nostril, breathe in, switch your pinky to cover your right nostril while releasing your thumb from your left nostril, breathe out, and repeat for a total of four rounds.

Next, we go to YouTube and put on our favorite guided Root Chakra meditation. My personal favorite is called Chants for Root Chakra Healing by Meditative Mind. If you can find it they have one for each of the seven Chakras, find all seven and save them.

TODAYS' YOGA POSES:

The very first thing I recommend is talking to your doctor to be sure that you are healthy enough for this or any exercise regimen before you start.

The second step is to look up the exact correct ways to do each pose. I recommend a site called Yoga Journal.

Each week I will pick three poses per Chakra. Try to hold each pose as long as you can and do not forget to breathe. For today

1. Sukhasana

2. Supported Malasana

3. Balasana

If you want to do an entire yoga sequence I recommend YouTubing "Yoga with Adrienne". She is amazing.

RECIPES

STRAWBERRY margarita

In the blender mix together

Tbls lime juice2

Tbls lemon juice

1/2 C sugar (superfine works best)

3/4 C limeade concentrate

2 C frozen strawberries (unsweetened)

1/2 C Tequilla

1/4 C Triple Sec

2 C crushed ice

Blend until smooth. Rub the rim of the glasses with lime, dip in salt, and pour the mixture into the glasses. Serve immediately.

SAVORY ROOT CHAKRA SOUP

1 medium diced yellow onion

1 bulb peeled garlic leave cloves whole

1 Tbls coconut oil

1 medium sweet potato (yam) peeled and chopped

4 medium carrots peeled and chopped

1 ½ knobs of fresh peeled sliced ginger

1 tsp sea salt

2 C unsweetened coconut milk

1 C vegetable broth (low sodium)

½ tsp nutmeg

1 tsp curry powder

1 tsp cinnamon

Parsley

Coconut milk yogurt.

Heat coconut oil and begin to saute onion garlic, sweet potato, carrots, and ginger until the onion is translucent. Add salt, nutmeg, cinnamon, curry powder, coconut milk, and vegetable broth, and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender. Remove from heat and puree in the blender until smooth and creamy. Serve in bowls topped with a sprig of parsley and a dollop of coconut milk yogurt.

RED WINE GRAVY

1 peeled large red onion thinly sliced

2 tbls olive oil

heat oil to saute onions until tender.

Stir in

1 C Paisano Red Wine (or Pinot Noir, Sangria, etc.)

1 Tbls Vegan Worcestershire

1 tsp thyme

Simmer for 3-5 minutes stir in

4 C of Vegetable stock AND 2 Tbls cornstarch mixed with 2 Tbls water Bring to a gentle boil stirring continuously until thickened.

ROSE HONEY

Fill a glass jar with rose petals and cover it with honey tapping jar to release air bubbles. Place lid on jar. Store in a cool dark place for two weeks stirring every two days. Serve in tea or on toast.