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Bonkers for Beet

November 1, 2010

Beetroot is much more than a messy vegetable. It is rich in folic acid (good for mums with babes in tums), potassium, beta carotene, iron and calcium. Nowadays we eat only the root which not only provides us with vitamins and minerals, but is also good for stimulating the base chakra, our most basic energy centre.

In order for us to function as whole people, we need to bring harmony between the lower chakras and the higher ones. This can be done in many ways, such as doing yoga. But this is not the only way; becoming aware of food and food combinations may also help stimulate inner body awareness.

In the latest issue of Yoga Awakening Africa, we focus on ajna chakra, which is located behind the eyebrow centre in the midbrain and is often referred to as ‘the third eye’ because it is the chakra associated with spiritual clarity and wisdom. That’s all good and fine, but accessing the ancient wisdom of ajna chakra without realizing lower chakras may be an immature response. As was once said: “Beware the chakra skippers!”

So this month, we will be looking at food combinations that stimulate the chakras from the bottom up so that the fullness of life may be accessed. This may sound like claptrap to you, but notice how you feel after you eat, and notice what you have eaten. Relate your experience to the physical, but also to your emotions, insights, energy levels and so on. In this way you will become more conscious of what you eat and how it affects all aspects of your life.


Chakra Salad with Berry Beet Yoghurt Pudding

The salad and yoghurt pudding combine food with all the colours of the chakras. It is light and delicious and can be enjoyed as lunch or dinner.

Ingredients (salad)

2 beets, peeled and chopped vertically

Sweet chili sauce

Rocket and other greens

2 oranges, peeled and segmented

2 grapefruit, peeled and segmented


Olive oil

Garlic, crushed and mixed with olive oil

Pumpkin seeds and sesame seeds


Pre-heat the oven to 180 degrees Celcius. Place the sliced beet on a baking tray and cover with sweet chili sauce. Allow to bake for 30 minutes, rotating slices once or twice. In the meantime, prepare the oranges, grapefruit, sprouts and rocket. When ready, add the beetroot and drizzle with olive oil and fresh garlic. Now sprinkle pumkin seeds and sesame seeds to taste.


Ingredients (yoghurt)

2 beets, peeled and cubed

1 pineapple, peeled and cubed

4 bananas

2 tubs smooth soy yoghurt (available from Woolworths)

A bunch of mint leaves

2 pro-biotic capsules

1 punnet blueberries


Blend the beetroot, pineapple, bananas, yoghurt and mint leaves together until smooth. Now open the pro-biotic capsules and add the contents. Stir (do not blend) mixture. Leave to set. It takes 3 days for the mixture to become yoghurt so it needs to be pre-prepared. Leave the mixture to set at room temperature for about 5 hours and then place it in the fridge. After 3 days you will taste that it has become yoghurt. Serve with blueberries.



Chantelle Roelofse teaches yoga in Muizenberg and co-owns a vegan restaurant, CLOSER, in the area as well. When she isn’t in an asana or thinking about food, she runs, plays piano and writes. She is interested in the philosophy of yoga and how we can incorporate it in modern living. Chantelle supports ethical living and veganism.

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