Chakra Recipes: Green Buckwheat Bowl for Heart Chakra

March 9, 2015
*Recently, we heard from a one of our U.K. fans, Sarah, who suggested we do some chakra recipes--and of course we were like, "heck yeah!" This one is a first in the series from Jennifer!* When I first wrote about the chakras for Peaceful Dumpling, I admit I didn't know what I was getting into. Rather than it being a purely intellectual exercise, my reading and blogging became a deeply emotional, spiritual, and psychological journey into my previously unknown self-limitations and strengths alike. In simply being aware of the tremendous amounts of energy that our bodies are conduits of, I discovered how to use and alter my perception of my past experiences, values, and personality to try and keep myself in a state of inner balance. The heart chakra, located at the center of the chest, was one of my biggest trouble areas. It's where we channel our ability to give and receive love, which depends largely on communication with others and ourselves. An open heart chakra will make a person aware of when they feel emotionally, physically, and intellectually satisfied and whole. It's the fulcrum of the chakra system, connecting the lower, grounding chakras to the higher, more spiritual chakras. While my heart troubles made sense for a variety of reasons, one thing I was perplexed by was how I could be so out of sync with a chakra whose color was green--my favorite color. It's the most neutral and natural of colors and reminds us that, like plants, we're meant to grow outward into the air and sun while also growing down into the soil of ourselves. This color, though, also makes it quite simple to find the right vegan foods to nourish the heart chakra: look no further than your greens. This recipe combines just about every super-green leaf you can think of in a warming, satisfying bowl that you can eat by yourself (self-love!) or share with others. The green puree is a kind of heart protector, a neutral and healing element; the pink radish garnish represents the heart itself, which is soft and uplifting. As winter starts to melt away, enjoy this and other green food and drinks (smoothies, matcha tea, the options are endless . . .) to kick-start your spring diet and, of course, send some love to your incredible, amazing, miracle of a body.
Chakra Recipes: Green Buckwheat Bowl for Heart Chakra

Chakra Recipes: Green Buckwheat Bowl for Heart Chakra

Recipe Type: Allergen Free Detox
utensils YIELDS 4 servings
herb graphic for recipe card
  • 1 cup Raw buckwheat groats
  • 2 cups water
  • 1/2 cup green peas
  • 2 cups kale, stems removed
  • handful basil
  • handful parsley
  • 1/2 avocado
  • 1/2 cup Almond milk
  • 1/4 cup Nutritional yeast
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Mustard
  • 2 tbsp Lemon juice
  • to taste Salt and pepper
  • 1 head's worth Broccoli florets (optional)
  • 1 cup Radishes
  • garnish Pepitas (optional)
  • 1 cup Raw buckwheat groats
  • 2 cups Water
  • 1/2 cup Green peas
  • 2 cups Kale, stems removed
  • handful Basil
  • handful Parsley
  • 1/2 Avocado
  • 1/2 cup Almond milk
  • 1/4 cup Nutritional yeast
  • 1 Tbsp Apple cider vinegar
  • 1 Tbsp Mustard
  • 2 Tbsp Lemon juice
  • to taste Salt and pepper
  • 1 head's worth Broccoli florets (optional)
  • 1 cup Radishes
  • garnish Pepitas (optional)
        graphic for recipe card


1. Combine the buckwheat and water in a medium pot and bring to a boil. Cover and simmer for 15-20 minutes, until grains are soft and water is absorbed.
2. In the meantime, combine the remaining ingredients except the broccoli and radishes in a food processor or blender. You may need to add them in batches to fit, depending on the size of your processor; make sure there is some liquid in each batch to move things along.
3. When the grains are done, combine with puree in a bowl or right in the pot if there’s room. Stir well to coat.
4. Top each serving with broccoli, radish slices, and pepitas. Can be served warm or chilled.

More on chakras: Yoga for Your Heart
Also by Jennifer: Raw Vegan Sweet Potato Apple Salad

Photo: Jennifer Kurdyla

Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.


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