Buddha Statue

Tools & Resources

- Affirmations
- Breathing Techniques
- Meditations/Mindfulness
- Recipes


7- Chakra Affirmations

I am exactly where I need to be. 

I flow with the rhythms of life. 

I am worthy of love, kindness, & respect.

I lovingly accept myself as I am. 

I hear & speak the truth. 

I listen to my inner voice. 

The essence of my being is light & peace. 

Breathing Techniques

Breathing Technique I

Begin with the breath, reminding yourself that to offer self-care in each moment by consciously breathing with each activity is a gift of self-renewal, freshness, and aliveness that deepens with practice. It is a gift that you can give yourself every moment.

The Exercise:

Breathing in, I am aware of breathing in.

Breathing out, I am aware of breathing out. 

Breathing in, I am aware of (fill in the blank).

Breathing out, I send my healing intentions (fill in the blank).


Loving Kindness Meditation

Chakra Healing Meditation


Connection with the natural world can help to balance your root chakra. Today, take your shoes off and walk around or sit down in the grass or dirt for at least 5 minutes. Notice how you are feeling prior to your earthing experience compared to how you feel after your experience. 


Veggie Nori Burritos- Serves 2

1-2 tablespoons of tahini

2 sheets toasted nori

1 cup cooked brown rice

1 avocado, sliced

1 medium tomato

6-8 large romaine lettuce or spinach leaves, sliced into 

       thin strips

a handful of sunflower sprouts

1-2 tablespoons olive oil

2 pinches of sea salt

Spread a thin layer of tahini onto each nori sheet. Place half the rice in the center of each sheet. Add the avocado, tomato, greens, and sprouts on top of the rice. Drizzle with olive oil and sprinkle with sea salt. Roll the nori into a cone shape by wrapping the ends around the filling. Seal the end by licking your fingers to dampen the edge and create a seal. 

Veggie Pesto Pasta- Serves 4

1 cup sun-dried tomatoes

4 cups vegetables- 3 or 4 different kinds

2 tablespoons, plus 1/4 cup olive oil

sea salt and black pepper to taste

1 package brown rice spaghetti

1 cup Italian parsley

1 cup fresh basil leaves

2 small garlic cloves

1/2 cup raw cashews

1/2 teaspoon sea salt

Preheat the oven to 400 F. In a medium bowl, cover the sun-dried tomatoes with water. Julienne the 4 cups of veggies, place them in a large baking dish, and toss well with 2 tablespoons olive oil and salt and pepper to taste. Bake for about 30 minutes, stirring after 15 minutes. While the veggies are in the oven, cook the spaghetti according to the instructions on the package, timing the cooking to coincide with the completion of the veggies. While the veggies and spaghetti are cooking, drain and thinly slice the sun-dried tomatoes. Then, to make the pesto, put the parsley, basil, garlic, cashews, 1/2 teaspoon salt, and 1/4 cup olive oil in a food processor or blender and puree. Rinse and rain the spaghetti and toss with the pesto and tomatoes. Place the veggies on top.