Eating To Heal Mind, Body and Spirit: A Recipe to Nourish the Sacral Chakra

How do we feed ourselves in a way that nourishes our 2nd chakra, our sacral chakra?

The second chakra is located between our navel and our genitals. Its primary colour is orange and it governs over our ability to bond with others, our ability to be friendly, sensual and sexual.

Water is the element of the second chakra. Liquids and watery foods therefore help to improve the health of the second chakra. Foods that encourage healthy bonding with others are also particularly good for second chakra’ health. Imagine enjoying juicy mangoes and a good conversation with a friend or loved one. The energy from the mangoes and the conversation, that leaves you feeling nourished, is exactly the kind of energy that will bring good health to your sacral chakra.

Below is one of my versions of a classic Mexican drink known as Atole.  Atole comes in a variety of tastes and colours. The one constant ingredient in all however is a thickening agent, which generally in Mexico is masa. Masa is a type of corn flour used to make tortillas. The thickness the masa adds to atole, from a Traditional Chinese Medicine perspective, makes it hearty and healthy for our winter months.

ORANGE & PINEAPPLE ATOLE

Serves 2

  • 1 cup of pineapple chunks (fresh or canned)
  • 1 cup of orange juice (freshly squeezed)
  • 2 ½ cups of water
  • 1/3 cup of brown sugar
  • I cinnamon stick
  • 6 tbsps. Masa (nixtamalized corn flour)
  1. Place the cinnamon and one cup of the water in a small pot, bring to a simmer over medium heat, then lower the heat.
  2. Thoroughly mix 1 cup of water with the masa, set aside.
  3. Blend pineapple chunks with a 1/2 cup of water until smooth. Add to the pot, stir, then stir in the sugar. Cook for approximately 3 minutes.
  4. Add the orange juice to the pot, stir, then stir in the masa. Raise the heat to medium and cook until the mixture is simmering and has thickened (no more than 3 minutes)
  5. Pour into two mugs.

Enjoy

  1. Feel free to experiment with the sweetness and thickness of the drink by modifying the amounts of sugar and water used.

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