According to Colorstrology by Michele Bernhardt, September’s color is a “divine, discerning and artistic” Baja Blue. This bluish-purple hue “blends intelligence with peace and wisdom” and “can be used by anyone to help discern information.”
As the lazy days of summer fade away, this color seems especially appropriate for getting kids back to school and adults back to focusing on their goals. After all, there are only a few months left to complete the goals that were set at the beginning of 2013. I know personally, I will be re-focusing on many projects and get organized for the last quarter of this year as well as continue to feed myself with new knowledge that I can share with my students.
This color just happens to be very similar to the color associated with the brow chakra or the third eye chakra. The sanskrit name for the brow chakra is anja, meaning to perceive and command. When balanced in this chakra, you will have the ability of great inner vision and intuition which can guide you on your journey as well as provide good memory and dream recall.
I always find the blue food group to be more challenging in terms of the variety of natural blue foods (because you know that blue M&Ms don’t really count.) The following recipe from Maurita Marley, a Level III willPower & grace instructor, combines blackberries and blueberries in a delectable dessert. This recipe includes both blueberries and blackberries which are perfect for engaging our third eye chakra. One of many benefits to eating these fresh fruits is improvement of memory and vision.
A simple sweet, but healthy snack…
- 2 pints blueberries
- 1 pint blackberries
- 1 tsp freshly squeezed lemon juice
- 1 tbsp arrowroot or corn starch
- ½ tsp seasalt
- ½ c light brown sugar
- 3/4 cup coconut flour
- 3/4 cup rolled oats
- 1 cup shredded coconut
- ¼ cup almonds (optional)
- ¼ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp cinnamon
- 1/3 cup coconut oil melted over low heat
- 2 tbsp honey
Place berries in a large bowl. Whisk the lemon juice and arrowroot until smooth in a small bowl. Add the sugar and salt and then stir in with the berries. Transfer to an 8” square baking dish. Bake 30 minutes at 350.
For the topping, combine the flour, oats, coconut, almonds (if using), baking soda, salt and cinnamon in the bowl of a food processor and pulse until combined. In another bowl, whisk the coconut oil and honey. Stir into the dry ingredients and blend until it resembles a crumble.
Arrange the topping on the berries and bake for about 20 minutes until topping is golden brown and filling is bubbly.
Cool on wire rack. Serve warm or at room temperature. Top with whipped cream or coconut milk, or fat free greek yogurt. Enjoy!