Ground into your root chakra (muladhara) as you eat a roasted root chakra salad. Fresh arugula, roasted beets, crunchy carrots, toasted walnuts and juicy raspberries are topped in a maple mustard balsamic dressing for an unforgettable, perhaps even lick your bowl worthy meal! See how to make it in the new Artistic Vegan Show or below.
Mix and match, this version has kale, added cranberries and roasted carrots.
2 Medium Beets
2-3 Cups (75 grams) Arugula - remove from stem
1 Carrot - Diced
1/2 Cup Raspberries
1/3 Cup Walnuts
2 Tbsp Balsamic Vinegar
1 Tbsp Maple Syrup
2 tsp Dijon Mustard
Use your favorite leafy green.
Add cranberries or replace raspberries with cranberries.
Use pecans or your favorite nut, or seeds if allergic to nuts.
Roast your carrots too if you prefer.
Add your favorites!
Nutritional Information with dressing | Servings: 2 Bowls
Serving Size: 1 Bowl | Calories: 243 Calories | Total Fat: 13.1 grams
Saturated Fat: 0.8 g | Carbohydrates: 27.2 grams | Sugar: 17.9 grams
Sodium: 167 mg | Fiber: 6.9 grams | Protein: 8.5 grams
Nutritional Information without dressing | Servings: 2 Bowls
Serving Size: 1 Bowl | Calories: 211 Calories | Total Fat: 12.9 grams
Saturated Fat: 0.8 g | Carbohydrates: 20.1 grams | Sugar: 11.8 grams
Sodium: 109 mg | Fiber: 6.8 grams | Protein: 8.3 grams
Erica Vetra of VetraFitness.com and I are leading #TheHealingChallenge from today, Feb 1-7, focusing on the 7 chakras each day through food and yoga. See @ericavetrayoga and @artisticvegan77 on IG for more details.
The root chakra deals with survival, security and basic needs like food, shelter, physicality, grounding, support and the foundation of our lives. Lets celebrate the fact that our basic needs are met and take joy in a wholesome meal together.
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