2019-02-01_Australian_Yoga_Journal

48

february/march 2019

yogajournal.com.au

CHAKRA MEDITATION

Sit in a comfortable seated pose. Bring your attention to the base of your

spine, and imagine the colour red. Move your attention to your lower belly, and envision the

colour orange. Bring your attention to your stomach, and picture the colour yellow. Bring your

attention to your heart, and visualise the colour green. Bring your attention to your throat, and

envision the colour blue. Bring your attention to the space between your eyebrows, and think of

the colour indigo. Lastly, bring your attention to the top of your head, and surround yourself with

the colour violet. Linger on any areas that feel blocked to reconnect with that chakra.

Spirulina Cream of

Cauliflower Soup

VISUDDHA THROAT CHAKRA

SERVES 4

1 tbsp sesame, coconut, or grapeseed oil

½ yellow onion or fennel bulb

2 garlic cloves, minced (reduce or omit for pitta)

1 large head cauliflower, chopped

1 litre vegetable broth

¼ cup raw, unsalted cashews or ½ cup full-fat coconut milk

1 tsp blue spirulina

½ tsp sea salt, plus more to taste

2 tbsp hemp seeds, to garnish

In a large pot or Dutch oven, heat oil over medium heat. Add onion and

garlic, and sauté for 3 minutes, until slightly brown. Add cauliflower, and

sauté for another minute.

Add vegetable broth, and increase heat to bring to a boil. Once boiling,

reduce heat and simmer, uncovered, until cauliflower is tender, 20–30

minutes.

Remove soup from heat, and cool to a warm room temperature. Transfer

soup to a blender with cashews, and blend on high until smooth and

creamy, 1 minute. Lastly, add blue spirulina and blend briefly (excess

heat from blending will diminish its nutritional value). Stir in salt to taste.

Serve topped with hemp seeds.

Purple Sweet Potato

Coconut Soup

AJNA THIRD EYE CHAKRA

SERVES 4

1 tsp coconut oil

½ medium yellow onion or fennel bulb, chopped

fresh ginger root (1-cm piece), thinly sliced

1 cup full-fat coconut milk

1 cup vegetable broth

2 small purple sweet potatoes, baked

1 tbsp lemon juice

¼ tsp sea salt

1 tsp toasted sesame oil, to garnish

In a large pot or Dutch oven, heat coconut oil over medium

heat. Add onion and ginger, and sauté, stirring occasionally, 5

minutes or until tender. Whisk in coconut milk and vegetable

broth. Bring to a boil, then reduce heat and simmer, 5 minutes.

Scoop sweet potato flesh from skins and cut into 1-cm chunks.

Add to the pot, and cook for 5 minutes. Blend to a smooth purée

using an immersion blender, or let cool and purée in batches

with a regular blender. Stir in lemon juice, and season with salt.

Serve topped with a drizzle of toasted sesame oil.