How to create good feng shui for your kitchen
Your kitchen is the feng shui part of the home that nourishes and sustains life. Feng shui-wise, it is the most important part of your home. The kitchen is also a feng shui symbol of wealth and prosperity, thus:
- for good feng shui, it is best not to have your kitchen close to the front door or to the back door, where the feng shui energy can easily escape.
The food you eat gives you energy. For this energy to be of high and healing quality, the food needs to be prepared in a harmonious and well-organized kitchen with a balanced flow of Chi, or feng shui energy.
As we constantly exchange energy with our surroundings, a good feng shui kitchen leads to a good spirited chef, which, in turn, leads to good energy meals for a happy family!
Good nutrition is good feng shui, so add healthy, organic foods to your diet, especially fresh fruits and vegetables. Besides the high nutritional value, organic fruits and vegetables carry strong healing vibrations from earth that your body dearly needs.
Here are a few more basic good feng shui kitchen guidelines:
- The kitchen should have several levels of proper lighting, be airy and spacious, clean, bright and welcoming.
- For good feng shui, keep the kitchen simple and do not overload it with gadgets.
- Keep the clutter at bay.
- Fresh flowers bring beautiful uplifting energy to your kitchen. Place a bowl with fruits, a vase of flowers, or a living plant on your kitchen table, windowsill, or wherever the layout of your kitchen allows.
- Choose colors that blend well and feel good together. Feng shui-wise, color yellow is a good choice for the kitchen, as it is good for your digestion. You can choose this color as light as “butter yellow” or as vibrant and strong as “squash yellow.”
The kitchen was considered to be the heart of the home since ancient times; use feng shui to make it a happy and healthy heart! Follow these simple feng shui tips and create a home where family and friends continue to share many beautiful moments together.
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