This flower arrangement I found on BH&G looks perfect for today’s Easter table. It’s cheerful and vibrant and is definitely a resurrection of the spirit from the winter gloom and snow. Every color has healing power. Color therapy techniques have been around for over 5,000 year. Today we call it chromotherapy. It’s roots go back to Ayurveda Indian natural remedies medicine. Decorating a home or office, or preparing food we bring those healing energies from colors into our life and if we use them correctly, colors will enhance our qualities.
Experiment with this color palette, I turned the same flowers arrangement into colors to eat and I came up with food with a perfect healing power. Let’s see what it means to eat nourishing food with these colors and which chakra will benefit from them.
Blue affects the chakra in the throat. As a calming color, blue lowers blood pressure, calms anxiety and helps insomnia. It enhances communication skills and increases will power. Blue food will help de-cluttering the mind from over-driving thoughts.
Orange food will balance too much blue. It’s perfect to serve blackberries mixed with orange slices.
Lavender/Violet is the chakra meditation on top of our head. Wearing violet helps treating mental problems, nervous disorders and tumors. Eating lavender/violet food will lift depression and the sense of disconnection.
Balance violet food with yellow food. When serving lavender tea is best to use lemon and not milk.
Yellow is the color of survival chakra in the upper stomach, or solar chakra. Yellow stimulates concentration and learning abilities, but if the solar chakra is imbalanced will promote fear and anxiety. Yellow food enliven the solar plexus and reduces stress.
Balance yellow food with blue food. Roasted yellow tomatoes and roasted blue potatoes are a delicious combination.
Orange represents the inner child issues chakra, the sacral or sex chakra, which regulates the metabolism. Psychologically, orange color promotes happiness, increases creativity and socialization. Eating orange food will help curing depression, digestive problems and increase metabolism activities.
Grilled salmon and broiled green squash balance each other well.
Green represents the emotional heart chakra, connected to love, trust and forgiveness. It’s the perfect color for emotional stability and calmness. Eating green food will put you in a calm state of mind, balance the emotions and increase metabolism activity.
Magenta balances too much green.
Let’s transfer the lightness of spring into our food. Enjoy my British lavender scones recipe. I love them fluffy and warm on a breezy spring morning.
Ingredients for 12 scones:
2 cups all-purpose flour
1 tablespoon baking powder
½ stick unsalted butter (very cold)
¼ cup sugar 1 teaspoon of dried culinary lavender (fresh lavender is better)
2/3 cup milk
Preheat oven at 425° F. Grease and flour a baking sheet. In a mixing bowl mix flour and baking powder together. Add cold butter and make the mixture like breadcrumbs. Mix in sugar and lavender, then add milk to turn the mixture into a sticky dough.
Transfer the mixture to a floured surface or cutting board. With a cookie cutter cut the dough in a thick 1” round disk. Place each disk on the baking sheet previously buttered and floured. Brush the top with an egg wash and sprinkle a small amount of sugar.
Bake for about 12 minutes or until the sconces are golden brown. Serve with candied or natural nasturtium flowers and a home-made orange marmalade.
Bon appetite, I hope your Easter was beautiful and serene. Ciao,
Copyright © 2014 Valentina Cirasola, All Rights Reserved
Valentina Cirasola has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Often people describe her as “the colorist” for a reason. She lives in a colorful world, wrote a book on colors ©RED-A Voyage Into Colors and loves to color her clients’ environments by creating the unusual. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being, then finally she wrote two books on Italian regional cuisine. Find Valentina’s three books on