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Colorful and Tasty: 7 Chakra Bowls in 7 Colors

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Colorful and Tasty: 7 Chakra Bowls in 7 Colors

Seven soft, velvety smoothies in the colors of the seven chakras. Enjoy them slowly, one spoonful at a time…

Crown Bowl

For 4 bowls:

At least two hours before preparation, put 3 dl coconut yoghurt and a handful of blueberries in the freezer.

Bring water to the boil and pour it on 60 g raw, unsalted cashew nuts. Leave them to steep for 15 minutes. Drain the nuts carefully, then put them in a blender together with 12 fresh lychees, peeled and pitted, plus the frozen yoghurt and berries. Mix everything until you have a thick, soft smoothie. Fill the bowls.

Toppings: grated coconut / edible violets or other purple flowers / lychees / blue lotus tea

Third Eye Bowl

For 4 bowls:

At least two hours before preparation, put 200 g mixed summer berries (for instance red, white or black berries, raspberries, blackcurrants) and 200 g fresh pineapple chunks in the freezer.

Put the frozen fruit in a blender together with 1 tsp chia seeds and 2 dl blackberry or blueberry juice. Mix until you have a thick, creamy smoothie. Fill the bowls.

Toppings: nut paste / edible cornflowers or other blue flowers / poppy seed / blackberries

Throat Bowl

For 4 bowls:

At least two hours before preparation, chop 2 bananas and put them in the freezer. Put the frozen fruit in a blender together with 1 apple, peeled and cut into sections, 2.5 dl oat milk, and 1 tsp Blue Majik spirulina powder. Mix until you have a thick, creamy smoothie. Fill the bowls.

Topping: 1 tsp Blue Majik spirulina powder

Heart Bowl

For 4 bowls:

Preheat the oven to 160°C. On a baking tray covered with baking paper, put down 50 g cavolo nero, sprinkle with a little olive oil, and bake for 20 minutes until crispy.

In a blender, mix 1 celery stick, chopped, the leaves of 8 sprigs of basil, a generous handful of baby spinach, the flesh of 1 avocado, zest and juice of 2 limes, 1 tbsp matcha powder, 1 dl almond milk, and a handful of ice cubes. Blend until you have a thick, soft smoothie. Fill the bowls.

Toppings: crispy cavolo nero / grapes / pumpkin pips / pumpkin powder / green spirulina powder

Bellybutton Bowl

For 4 bowls:

At least two hours before preparation, put 200 g fresh pineapple chunks in the freezer.

Preheat the oven to 110°C. Slice 1 lemon very thinly, put the slices on a baking tray lined with baking paper, and dry in the oven for 20 minutes.

Put the frozen pineapple chunks in the blender and add 75 g oatmeal, 1 tsp turmeric, 1 tsp ginger powder, 1 tbsp sunflower seeds, the juice of half a lemon, 2 dl oat milk, and 2 tbsps Greek yoghurt. Blend until you have a thick, soft smoothie, and fill the bowls.

Toppings: dried lemon slices / passion fruit

Sacral Bowl

For 4 bowls:

At least 4 hours before preparation, cut 50 g sweet potato in cubes, put them in a saucepan full of boiling water and boil them for 8 to 10 minutes. Rinse with cold water, put in a ziplock bag and place in the freezer for at least 4 hours. Put 250 g fresh mango chunks in the freezer too. Mix the frozen sweet potato and mango in a blender and add 2 to 3 cm fresh turmeric, peeled and grated; zest and juice of 1 organic orange, 1.5 dl coconut water, 50 g tahini, and 1 tsp cinnamon. Mix until you have a thick, soft smoothie. Fill the bowls.

Toppings: bits of dried mango / orange zest

Root Bowl

For 4 bowls:

At least 4 hours before preparation, cut 50 g sweet potato in cubes, put them in a saucepan full of boiling water and boil them for 8 to 10 minutes. Rinse with cold water, drain, and put them in a ziplock bag in the freezer for at least 4 hours. Also put 100 g fresh raspberries in the freezer.

Boil 100 g chopped beetroot until done, then rinse with cold water and drain in a sieve. Put the frozen sweet potato bits in a blender with 1 dl water and mix smoothly. Add the frozen raspberries and the chopped beetroot, and mix until you have a thick, soft smoothie.

Fill the bowls.

Toppings: freeze-dried raspberries / edible pomegranate flowers or other red flowers

This article is part of our issue 21 ‘Practice Peace’

Recipes: Ajda Mehmet

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