Our body is a unique instrument, possessing a body intelligence that knows our needs far more than we often realize.
Our body knows how to “read” exactly what we need at any given moment, and it gives clear hints.
All that’s left is to hear them…
And you yourself have probably noticed more than once how you are unexpectedly drawn to try something unusual.
Or even completely change your diet.
Since “Keys of Mastery” unites those who are on the path of spiritual development, it’s safe to say that you have gone through the stage of “vegetarianism”, when you give up eating meat, fats, and heavy food.
But not for ideological reasons or as a sign of protecting nature, but because your body is actively sending signals that animal food is not appropriate at this stage of your life.
My period of forced “vegetarianism” lasted about six months, after which all food started to seem too bland, and I happily devoured some shashlik ))) Without any consequences, despite the abrupt transition…
In the same way, the body hints at which substances and micronutrients you are lacking today.
Over the past winter, I observed several fruit-and-vegetable cravings: for about two months I consumed kilograms of persimmon, then came the turn of citrus fruits, now I’m hooked on apples, which were preceded by a pear-based diet.
And what hints does your body give you? I’m waiting for your comments!
And in conclusion, I want to share with you recipes that I saw from Olga Tarabashkina, and drawing the pictures was already easy ))
So, I present to you recipes for activating the efficiency of your chakra system.
Find out which area of your life each chakra is responsible for. The best information about chakras in one place!
Download the Booklet: “Chakras. How to Use in Everyday Life”
All chakra recipes require minimal food processing and a short preparation time.
The less thermal processing, the more energy is preserved for us. Enjoy your meal!
Cut tomatoes, beets, and carrots into large chunks, brush with vegetable oil, and place in the oven, grill, or stove with garlic for 25 minutes, then cool.
Sauté the onion until translucent, add parsley, black pepper, peeled garlic, and the vegetables from the oven. Pour water into the pot to cover all ingredients. Add salt to taste. You can add vegetable bouillon cubes. Bring to a boil and remove from heat. Use a blender to puree.
Blend everything in a blender with one glass of water and some ginger (the key is not to overdo it).
Cut the pineapple and melon into small pieces. Add yogurt.
Cut the pineapple and lemon into small pieces and mix for 1-2 minutes in a bowl so the juices “mingle” with each other. Add yogurt and honey. Optionally, sprinkle ground cocoa on top.
Simmer onion and carrot over low heat. Add water, broccoli, and parsley, then oil and salt. Cook over low heat for 10 minutes. Then add spinach, asparagus, and apple, and cook for another 5 minutes. Use a blender to make a creamy soup.
Mix everything in a blender and add honey.
Cut the fish, cheese, and cucumbers into cubes. Add grapes. Cut the figs into small pieces. Mix olive oil with a pinch of oregano spice and add to the salad.
Mix everything in a blender.
Place the fish in the oven or cook on the grill, after seasoning with pepper and salt. Cook for 15 minutes.
Sauce: mix oil, nuts, raisins, and lemon juice with mustard and sour cream. Add herbs and salt to taste.
Mix nuts, cinnamon, dates, and flakes together in a blender. In a separate bowl, mix the berries and honey. Serve in beautiful glass cups. Before serving, the dessert can be placed in the refrigerator for a couple of hours. Layer it: a layer of berries, a layer of nuts. The “deliciousness” is ready!
Mix everything in a blender.