Chakra Cultured Vegetables

Chakraveg

When we went to Sedona we ate at this great restaurant and ordered a chakra noodle bowl, I thought it was very clever and a great way to get a variety of colored vegetables into your meal, plus very pretty to look at.  This is what inspired this new Chakra Cultured Vegetable concoction. Open to suggestions for other vegetables with chakra colors.  I may add blueberries next time for blue.

1 medium Beet diced in small cubes
1/4 cup baby Carrots
1 Orange Pepper
2 Yellow Pepper or 1 Yellow Pepper and 1/2 Organic Lemon with skin
1 bunch Asparagus
Bok Choy Green Part
1 full purple cabbage leave
1/4 Purple Cabbage
2 Garlic Cloves
1/2 Purple Onion
1 Lemon for lemon juice
1/2 TBSP Sea Salt
Culture Starter – 1/4 pack
Ecobloom – 1 scoop or can use sugar

In a small bowl mix 1/2 cup water with 1 whole packet culture starter and 1 scoop ecobloom or sugar and let sit for 20 min.  Fill a pot with water and bring to a boil.  Add washed chopped asparagus for just one minute and then rinse with ice cold water until cooled off.  Chop beets into cubes, slice yellow and orange peppers into strips and then cut in 1/2, wash carrots, wash bok choy and chop small the green leafy part, chop purple cabbage very small, mince up garlic and dice purple onion.  Pour the culture water into the big jar and then add juice of one lemon and 1/2 TBSP Sea Salt and stir.  First put Beets in packing them in hard, then orange peppers and carrots mixed together, then yellow peppers mixed with lemon if using, take cooled asparagus and mix with bok choy and press into jar, add purple cabbage, then garlic and purple onions together.  Leave an inch at the top for expansion.  Eye the jar as you are filling it and decide how much of each vegetable you will use to leave room for the rest, save the rest and make a small jar or make a stirfry for dinner.  Fill purified water so all vegetables are covered.  At the top take one purple cabbage leaf to hold everything down and seal shut. Set on counter or fridge for 3 – 5 days and then put in fridge.  Should stay good up to 8 mths.

Other vegetable suggestions:
Yellow Squash
Sliced Organic Limes
Kale, Swiss Chard, Collards, Spinach, Dulse, Wakame, Green Beans
White Onion, bok choy white ends, white asparagus, jicama – for top

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