EAT RAINBOWS TO FEED YOUR ENERGY SYSTEM

 

 Color is energy vibration, as is everything else in the material world – including our bodies.  What is called life energy is, in fact, electromagnetic energy we absorb from Earth and Universe – our greater environment.  We receive energy from interactions with our environment, including the people around us, from the air we breathe and from what we eat and drink.  It is what animates us and keeps us alive.

The energy centers of our body, a.k.a. the chakras, are located in the region of the Endocrine glands, and are closely related to them.  These energy centers are the batteries that keep our bodies running.   The Endocrine glands are the centers responsible for our body chemistry, and release enzymes, hormones and secretions as directed by the Autonomic Nervous System and its master, the subconscious mind – the auto pilot system in charge of our survival.   

As many of you already know, each of these energy centers has a special color vibration from the rainbow spectrum connected to them: red, orange, yellow, green, blue, indigo and violet.  They affect and are affected by all areas and aspects of our lives – including the food we eat.  To nourish these energy centers, eat foods of the color that corresponds to them.  To have the entire rainbow spectrum represented on your plate nourishes the whole energy system. The diagram below shows the relationship between the colors, the human energy system and the Endocrine System.

Fruits are the most colorful foods available to us to create a rainbow on our plates.  There are the sweet fruits such as mangoes, pineapples, melons, bananas and oranges that are high on the glycemic index, and there are the “veggie” fruits such as cucumbers, zucchini and the green, red, yellow and orange Bell Peppers, Bitter Melon and berries that are low on the Glycemic index.  

Edible Flowers such as Cauliflower, Broccoli, Hibiscus, Pumpkin Flowers and Nasturtiums are also among the most colorful of foods from the plant kingdom. 

Roots too can add some color to your plate – Carrots, Beets, Yams, turnips, parsnips, sweet potatoes and such can contribute an array of colors on the plate.  And let’s not forget the immune system boosting and balancing effects of onions, garlic and ginger!   The thing about many of the root vegetables is that they are laden with simple carbohydrates, and extremely high on the Glycemic index.  So they may not be as beneficial to people who are dealing with high blood sugar /diabetes.  

Greens are the most abundantly available natural food, and clearly one of the most nutritious. Not surprisingly, they are the highly beneficial and nourishing to the Heart Center that has green as its vibratory color.  Greens are best eaten raw in salads, juiced, packed into a smoothie or blended into soup.  The benefit of blending greens into a smoothies, juices and soups is that when liquidized, they are easier for the body to digest and absorb.  Consuming a large quantity of greens every day gives you a daily dose of oxygen, vitamins and minerals, and has an alkalizing and detoxifying effect on your body.  Live greens add vibrant color to your plate, and contribute to a healthier cardiovascular system.  It’s about time that greens were declared a food group in their own right and not just a side dish.  Author Victoria Boutenko ( Greens for Life) reminds us that since we are primates, our main food group should be greens - raw greens with fruits, nuts and seeds and small amounts of protein like other primates.  

The most nutritious way to eat a rainbow of food is raw - with all the nutrients intact without exposure to high temperatures that destroy enzymes, vitamins and nutrients.   And a pleasant way to include the entire rainbow spectrum is in smoothies, salads and stir-fries.  So the next time you shop for food, by-pass the packaged food sections and head straight for the produce. Fill your cart and feed your body with a rainbow of fruits, veggies and greens for greatly improved health and well-being.

Excerpted and adapted from an article I wrote for the December 2012 publication of Art Life Magazine in Nairobi, Kenya.

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