It's Sacred Sunday. Here's a Solar Plexus Chakra Nourishing Sweet Corn Relish and a Parsley Dill Omelette for you to try.

When life feels like it’s spinning out of control, sometimes the best way to find your center is by grounding yourself in the simple, tangible things. For me, that means digging into my garden, harvesting fresh herbs like parsley and dill, and whipping up something tasty that feeds not just my belly but my spirit too (because you know I love to sprinkle a little bit of woo woo in everything I do for you.) I’m sharing how I use garden-fresh parsley, dill, and a sweet corn pickled relish I made to nourish my sacral and solar plexus chakras. No fluff, just real food and real talk.

Harvest your herbs and make this Omelette on a waxing gibbous moon. Your herbs will have absorbed more nutrients as the moon becomes fuller int the night sky. Image Courtesy: Eudaya Coaching and Advisory

Why Focus on the Sacral and Solar Plexus Chakras?

The sacral chakra, located just below your belly button, is all about creativity, pleasure, and emotional balance. When it’s out of whack, you might feel stuck or disconnected from your passions. The solar plexus chakra, right above your belly button, governs your confidence, personal power, and motivation. If this one’s off, you might feel powerless or drained.

Feeding these chakras with fresh, vibrant foods from your own garden is a way to reconnect with your body and your inner fire. Parsley and dill are not just tasty herbs; they carry grounding energy and are packed with nutrients that support digestion and vitality. The sweet corn relish adds a touch of sweetness and tang that wakes up your senses and your spirit.

The Power of Parsley and Dill in Your Diet

Parsley and dill are often overlooked, but they deserve a spot on your plate. Here’s why:

• Parsley is rich in vitamins A, C, and K, which support your immune system and skin health. It also contains antioxidants that help reduce inflammation.

• Dill has digestive benefits and can soothe your stomach, which is perfect when you’re working on your solar plexus chakra’s digestive fire.

• Both herbs have a fresh, bright flavour that lifts dishes without overpowering them.

  
  

Using these herbs fresh from the garden means you’re getting the most potent flavours and nutrients. Plus, there’s something deeply satisfying about eating what you grew yourself it’s a small act of self-care that grounds you in the present.

Making Sweet Corn Pickled Relish to Boost Your Chakras (courtesy of Lisa Butterworth, author of A Beginners guide to Chakra's)

Pickling is a fantastic way to preserve your garden’s bounty and add probiotics to your diet, which support gut health and, by extension, your overall energy. This sweet corn pickled relish is tangy, sweet, and just a little bit spicy. It’s perfect for stirring into salads, topping grilled meats, or just eating by the spoonful when you need a pick-me-up.

Ingredients for Sweet Corn Pickled Relish

• 3 tablespoons white sugar (little bit naughty but that's me)

• 120 mil (4fl oz) apple cider vinegar

• 1/2 teaspoon black mustard seed (I used the normal colour for the one in the image

• 1/2 teaspoon paparika

• salt and pepper

• 2 sweetcorn cobs

• 1 heirloom tomato, peeled and finely chopped

• 1/2 red capsicum (bell pepper for your UK dwellers), diced

• 1 small red onion, diced

• 2 tablespoons finely chopped coriander (cilentro) leaves - I know people either love or hate this herb!

  
  

How to Make It

1. Place the vinegar, mustard seeds and paprika together in a small bowl, season with salt and pepper and mix until the sugar has dissolved (this will be your pickling liquid).

2. Remove the husks from the corn cobs and cut off the kernels with a knife (save any juice) and then put the kernels and juice into a small to medium sized saucepan.

3. Add the remaining ingredients to the pan and pour over your bowl of pickling liquid.

   Bring to the boil, then reduce the heat to low and simmer gently for about 20 minutes. Make sure to watch the liquid levels. If the heat is too high, it may burn easily.

4. Cool and transfer the mixture to a sterilised jar. Keep refrigerated and use within 3-4 week (mine never lasts more than a week; everyone loves this at home!)

   
   

Leafy Parsley, Dill and Persian Fetta Omelette

This recipe come from Sarah De Lorenzo's book 'The Gut Repair Plan'. Sarah's a well-known Clinical Nutritionist here in Australia (thanks Mum for the recommendation). This Omelette is the go-to-breakfast for my 14-year-old daughter and me. It's so easy and a great way of getting our greens!

Ingredients for my daughters favourite Omelette (serves 1)

• 1 teaspoon extra-virgin olive oil

• 2 eggs, beaten well

• 1/2 cup chopped spinach

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped fresh parsley

• 1 tablespoon Danish fetta (I replace with marinated Persian fetta) crumbled

• salt and pepper

  
  

How to Make It

1. Put the oil in a small frying pan on medium heat.

2. Add the beaten egg to the plan.

3. On top of the eggs, add the spinach, herbs and fetta, and season with salt and pepper to taste.

4. Cook through, fold to make a half-moon shape and serve.

Bringing It All Together

Using garden-fresh parsley, dill, and homemade sweet corn relish is more than just cooking. It’s a way to slow down, connect with your body, and honor the cycles of nature. When you feed your sacral and solar plexus chakras with real food, you’re giving yourself permission to feel alive, creative, and powerful.

If you’re juggling life’s transitions and craving something that feels both earthy and a little magical, try growing your own herbs and making this relish. It’s a small act that can bring big shifts in how you feel.

Remember, you don’t have to buy into the whole “love everyone” vibe to find meaning in the little things. Sometimes, the best kind of woo woo is just good food, fresh air, and a moment to yourself.

If you have a Pinterest account full of gardening and food inspo but keep getting stuck in procrastination mode. Call me on +61 409 930 0171 for a 30-minute chat about getting unstuck and connecting with your garden and your food in a healthy way.