You Are Looking At Your Self-Esteem.
“You are braver than you believe, smarter than you seem, and stronger than you think.” – Winnie the Poo
According to our book, “The Secret Powers of Colorful Foods,” different colors of foods support different attitudes, feelings and emotional energy. Different emotions generate different colors because their energy vibrates to different frequencies. When you understand how emotional energy centers of the body correspond to colors of foods, you can go to the market and instead of selecting foods for taste alone, you can also select them to support your own emotional needs. And that’s quite empowering!
Know Your Yellow Feelings
Found in your solar plexus, just below the breastbone and above your navel – to find it easily, put your hands around your waist – is yellow chakra energy. This is where our conscious thoughts and opinions are formed and controlled. It is also where our gut instincts are. So often we neglect them when they are telling us important information.
To support those gut feelings, yellow foods are a valuable tool.
Yellow foods can also combat the blues which very often stem from fear and a feeling a lack of confidence. Yellow is the color of the sun and represents your personal power, self-esteem, metabolism and digestion. It is the color that supports thinking, your sense of who you are, the power within you, the power you have over others and the power others have over you. It also relates to cheerfulness and enjoyment of new challenges.
When we are exposed to sunshine, the day is clear and bright. So too, our Solar Plexus Chakra (yellow energy center) shines a light in which we see ourselves and appreciation of our self-worth. Next time you are feeling low, lack self-confidence or feel mentally fuzzy, head to the yellow foods in your market and select a fruits, vegetables, herbs or spices that most appeal to you.
You will find Charlotte Lyons’ delicious yellow recipes in the Yellow chapter of our book, “The Secret Powers Of Colorful Foods.” My personal favorite is the Aztec Corn Soup on page 57.
You can get a taste of Charlotte’s simple Lemon Vinaigrette recipe here for starters.
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 teaspoon honey or agave
½ teaspoon sea salt
¼ teaspoon ground white pepper
Dash garlic powder
2/3 cup olive oil
1. Combine the vinegar, lemon juice, mustard, lemon zest, honey, salt, pepper, and garlic powder in medium, whisking to blend.
2. Gradually add the olive oil in thin stream, whisking constantly until well blended and smooth. Adjust seasoning if needed.
Yields about 1 cup
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