The Gut Chakra | Part II


If you’ve been through these pages before, you know that I’ve been trialling and experimenting with many forms of holistic practices to help heal both my thyroid, my immune system and my gut.  From overhauling my “diet” by eating organic, anti-inflammatory wholefoods, to yoga and pilates classes and practicing meditation, as well as visiting acupuncturists, naturopaths and masseuses (just to name a few).  However, my latest little venture is learning all about the chakras -  the many energy centres we have within our body which can become unbalanced.


Apart from focussing on the obvious throat (thyroid) chakra (see here) and the heart chakra (see here), I’ve been heavily focussed on the gut chakra (see Part 1 here).  When blocked you’ll most likely experience feelings of low self-worth and of being powerless and stressed.  You have an unhealthy digestive track, adrenal fatigue and develop bad sleep patterns.  


The good news is, it can be rebalanced once again – hence the reason for my obsession!


So apart from the other 4 simple daily activities I have started to implement to re-balance this chakra (see here), I'm also eating well - especially focussing on the wonderful foods that help support this important chakra, in particularly for all of us Hashimoto people.  Including digestive-friendly foods, such as:


  • Kefir

  • Yogurt (I use coconut or goats milk)

  • Light green, high water based vegetables (celery, cucumber, mint, fennel)

  • Cinnamon

  • Lemon

  • Yellow vegetables

  • Healthy fats and oils (coconut, olive, avocado, nuts)

  • Melons

  • Banana

  • Aloe juice

  • Chamomile and herbal teas



So in honour of my gut chakra....




My Gut Chakra Salad

(serves 1)


1 small fennel | 1 small Lebanese cucumber | 1 stalk of celery | handful of fresh mint leaves | handful of pepitas | juice of a lemon | drizzle of olive oil | himalayan salt | fennel fronds




Using a mandolin (or a sharp knife) thinly slice the fennel, cucumber and celery.  Mix together with the mint leaves, pepitas and fennel fronds.

In a separate jar, shake together the lemon juice, olive oil and himalayan salt (I like it heavy with lemon) and dress the salad at least 30 minutes before serving (giving the fennel time to soften).




**For AIP compliance, omit the pepitas**