We need sound nutrition to support our spiritual evolution. This is about eating in a way that not only supports optimal physical health, but also prepares our bodies to handle the increase in the higher vibrational energies associated with higher levels of consciousness and spiritual awareness. While we cannot eat our way into being a more spiritual person, upgrades in our diet and lifestyle can dramatically improve our levels of spiritual awareness and readiness.
How do we eat in a way that will support the awakening of spiritual energy? How can we nurture the spiritual flow that already resides within each of us, but which may have become blocked through experiences and life circumstance?
One strategy is to Eat from the Rainbow! Eat a variety of fresh fruits and vegetables that represent the color spectrum of the rainbow. Each food has a specific energy frequency that relates to a given chakra, which also has its own vibrational frequency. Different color foods are specific for energizing, balancing, cleansing, building and healing the glands, organs and nerve centers associated with their related chakras.
The month of February is commonly associated with the Heart Chakra. Opening this fourth chakra is enhanced by eating from the color green. Think kale, collards, swiss chard, spinach, arugula, romaine, lettuce, parsley, cilantro, mustard greens, beet greens, broccoli, cabbage, brussel sprouts, bok choy and watercress. Greens are one of the most forgotten foods in our diets today.
Here’s one of my favorite green recipes:
Lemon Sesame Glazed Greens
1 to 1 -1/4 pounds stemmed hearty greens, mustard greens or kale
1 tablespoon olive oil
2 cloves garlic, minced
1 lemon, zested
2 teaspoons freshly squeezed lemon juice
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon sesame seeds
1. Remove any large stems from the greens and wash them thoroughly. Once clean, roughly chop the greens. You should have 1 to 1- 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
2. Heat a large 13 x 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately. — Recipe from Food Network