Nourishing Your Root Chakra

Ingredients

• 1/2 cup dry fonio
• 1 cup spring or filtered water
• 1 small burdock root
• 1/4 red onion
• 1/2 cup dandelion greens, loosely packed
• 1 tablespoon grapeseed oil, divided if needed
• 1 tablespoon sea moss gel
• Juice of 1 lime
• 1 pinch cayenne
• 1 pinch smoked paprika
• Optional: extra squeeze of lime at the end

Instructions

1. 1Rinse the fonio in a fine mesh strainer under cool water for about 20 seconds to remove dust and ensure a clean taste.
2. 2Pour the rinsed fonio and 1 cup water into a small pot over medium heat. Once small bubbles appear and the water begins to boil, reduce the heat to low and cover. Cook for 10 to 12 minutes, until the water is absorbed and the grain is soft and fluffy. Turn off the heat and let it sit covered.
3. 3Wash the burdock root, peeling lightly if needed. Slice it into thin matchstick-like strips for faster cooking. Slice the red onion into thin half-moons, then roughly chop the dandelion greens.
4. 4Set a skillet on medium heat. Add the grapeseed oil and let it warm for about 20 seconds. Add the burdock root first, cooking for 6 to 8 minutes while stirring, until it turns slightly golden and softens.
5. 5Add the sliced red onion to the skillet. Cook for 2 minutes, stirring often, until it softens and releases a sweet aroma.
6. 6Add the chopped dandelion greens, stirring for 1 to 2 minutes until they wilt and soften.
7. 7In a small cup or bowl, mix the sea moss gel, lime juice, cayenne, and smoked paprika until smooth to create the mineral dressing.
8. 8Fluff the fonio with a fork and spoon it into a bowl. Add the burdock, onion, and greens on top. Drizzle the dressing over the bowl. Taste and add an extra squeeze of lime if desired.