The chakras are the major energy centers in the body, of which there are seven. Beginning at the very base of the spine and moving upward to the crown of the head, chakras are said to be moving wheels of light, colour and sound that regulate all energy entering and exiting the body. The energy that flows through the chakras regulates the healing abilities of our physical, emotional, mental and spiritual selves.
Something that particularly caught my attention with studying the chakra system was noticing colours more than usual. As each colour corresponds to a specific chakra in the body, I realized that colours really do play an important role in our lives, and the ones we choose to surround ourselves with say a lot about us.
So yes, I had to make something using all the colours of the rainbow and what a pleasurable job indeed. The summer market called to me, and what I created was a rainbow fruit salad with a bright, light and spiced tahini sauce to bring it all together.
The fruits I chose were just what I found and had on hand, but you can of course use any fruits you like and that are in season near you.
The Enlightened Tahini Sauce tastes delicious on any sweet fruits. Even just slicing up an apple to dip in the lusciousness would be welcomed. Experiment and rejoice! Anything goes.
Although I can’t claim that eating this fruit salad will bring your spirit closer to enlightenment, I can tell you that your tummy will be.
What better way to celebrate summer than with a refreshing bowl of raw rainbow sweetness to share with precious friends and beloved family? No matter how you slice it, nirvana is often found in the place you least expect, and sometimes even on the plate right in front of you.
- currants – red / root chakra
- oranges – orange / sacral chakra
- plums – yellow/ solar plexus chakra
- kiwi – green / heart chakra
- blueberries – blue / throat chakra
- blackberries – indigo / third eye chakra
- grapes – violet / crown chakra
Enlightened Tahini Sauce
Makes about 1 cup
- ¼ cup tahini
- 1 Tbsp. raw honey (or maple syrup)
- 2 Tbsp. freshly squeezed lemon or orange juice
- ¼ tsp. cinnamon
- Pinch dried ground ginger
- Pinch of sea salt (unless you are using salted tahini)
- 4-6 Tbsp. water
- Hemp seeds for garnish (optional)
Choose fruits representing every colour of the rainbow.
Wash and prepare with love and gratitude.
Place all ingredients for the tahini sauce in a jar with a tightly fitting lid and shake well to combine. Add more water to thin if desired. Store leftovers in the fridge for up to a week.
Drizzle the fruit with tahini sauce and sprinkle with hemp seeds. Share and enjoy.
Sarah Britton started the website My New Roots in October 2007, this blog has been the place for her to share the edible inspirations from her playtime in the kitchen, and deep love for whole foods. The recipes and ideas you’ll find here revolve around her plant-based way of eating. She hopes that through the simple and delicious dishes she creates, you too will discover a whole new world of flavour and nourishment.