I’m getting really into this idea of a spiritual and physical Spring clean. Although i have a certain habit i’ve yet to defeat, i think i’m doing a pretty good job of taking care and nourishing my body. I have little concerns over that aspect of myself. There is however a large part of my holistic self that i haven’t given much thought to- you know, that little thing- the soul. I understand if many of you switch off/ roll your eyes right now, but hey! each to their own right?!
I am starting to see that my transformed eating habits are part of the process, part of the journey that i have embarked on. The journey to self- awareness and self actualisation. Without going in to my back story here, i am in the process of finally being at a place where i can i learn who i really am/ who i am to become. I know this sounds far too esoteric for a Saturday morning (get on with the damn food lady!) but i am starting to become aware of what really makes me tick. What lights the fire in my belly. What puts the dance into my feet. I am finally starting to assimilate the interests, hobbies, passions into something concrete. Simply put, i am starting to see “right, this is me, i like these things and i believe in those things”.
I guess its strange (or maybe not) for any of you lovely followers to be able to witness this transformation. But i am not afraid to share it with you. In fact, as i learn more and more about myself, i’m less and less afraid for the world (albeit my tiny wordpress/ Facebook world) to know who i am, how i roll.
So, to get back to the point (there was one somewhere), i am a person who believes that each other person, themselves included, is one fantastic, holistic being. A being that is as much mind as body, as much soul as brain, as much emotion and chemical function. Everything is interrelated, one thing does not function without the other. And so it is that i started to learn about Chakras (and this is finally where the recipe comes in).
The seven chakras are each the centre of a very important network of goings on. They can get blocked and this can lead to related emotional, physical and psychological difficulties. Simple ways to help loosen these blockages include: surrounding yourself with the corresponding colours, exercising (certainly yoga) and eating certain foods. As this is all very new to be and i am in no way knowledgable on the subject, i decided just to jump right in there. And so came about the Chakra Vegetables Kebabs (at last)!
Simple, visually spectacular and as full of nutrients as they are in their array of lovely rainbow colours. So this is how, in my small way, i am starting to heal myself (and those i love) from the inside out…
(Serves 4, Vegan, Gluten- free)
- 1 Carrot
- 1/4 Butternut Squash (pumpkin)
- 1 Courgette
- 1/4 large raw Beetroot
- 1 Plantain
- 12 Baby Plum Tomatoes
- 1 Red Onion
- 6 Radish, halved
- Heat your oven to 180c, line a roasting tin with foil
- Cut/ slice all the veg into similar, 1/2 thumb size chunks
- Boil the carrots and pumpkin in one medium pan and the beetroot separately in a smaller pan, for 10 minutes, drain and leave to cool for a lightly bit
- Start assembling your kebabs by skewering all the vegetables onto bamboo/ metal sticks
- Start with tomato, then carrot, pumpkin, plantain, courgette, beetroot then radish (there is no recommended fruit/ vegetable for the eleventh chakra but you could easily use black grapes, beetroot etc)
- Pop onto the roasting tray and cook for 25- 30 minutes
- Meanwhile, make up your hummus drizzle…
- 1/2 cup Red Lentils
- 2 cloves of Garlic
- 1/2 Red Chilli
- 1/4 Red Onion
- 2 tablespoons of Olive Oil
- juice of 1 Lemon
- 1/4 teaspoon of Sea Salt
- 1 tablespoon of fresh Thyme, finely chopped
- 1 teaspoon of Sumac
- Wash the lentils thoroughly and add to a small pan with plenty of fresh water
- Bring to the boil and reduce to a gentle simmer, cook for 10 minutes
- Drain, rinse and allow to cool
- Throw everything else, save the 1/2 thyme and sumac into a blender and blitz until very smooth and runny
- Transfer to a cup and sprinkle the remaining sumac and thyme on top, drizzle over your roasted kebab