Last week on the blog we looked at 3 tips for healthy hormone balance. As we discussed in that blog post, females have incredibly intricate hormonal structures that allow them to grow and nourish another human being.
However, these systems are very sensitive and can easily become unbalanced by our modern-day environment.
'The key to preventing hormonal imbalances is to give your body the support and nutrition it needs for optimal health.'
The key to preventing hormonal imbalances is to give your body the support and nutrition it needs for optimal health.
I recommend eating plenty of cruciferous vegetables. Cruciferous vegetables are especially rich in di-indolylmethane (DIM). DIM helps mop up excess oestrogens, supporting the liver throughout the detox phase.
Some great options are:
Watercress... among others.
Try and eat some of these foods at least once a day. A delicious meal for the cooler autumn or winter evenings is this warm, spiced cauliflower salad. This recipe was created by our amazing Marketing Manager, Lily.
1 cup gluten free, whole grain (I like brown rice, quinoa or bulgur wheat)
½ large head of cauliflower
2 tbsp olive oil
2 tbsp tahini
2 tsp harissa (substitute for paprika for a less spicy option)
2 tsp curry powder
1 tsp turmeric
Salt and pepper to season
4 cloves of garlic
Handful of basil
Handful of parsley
½ cucumber - seasonal substitute
1 avocado - seasonal substitute
¼ cup almonds
¼ cup raisins, sultanas or cranberries
Yoghurt tahini dressing *Optional
1/2 cup yoghurt
1 tbsp tahini
Preheat your oven to 200 degrees celsius.
Rinse your whole grains and cook according to instructions for your chosen grain.
While your grain is cooking, chop the cauliflower into florets and toss with the tahini and olive oil until well covered.
In a small bowl mix all spices. Pour over the cauliflower, season with salt and pepper. Toss well.
Place the cauliflower on a lined baking tray and cook in the oven for around 30 minutes or until nicely browned. You want the cauliflower to be a little crunchy on the outside but still soft in the middle.
While the cauliflower is baking, chop up the garlic. Place it in a pan and lightly fry with a little olive oil.
When your whole grains are cooked, add them to the pan of garlic and lightly fry them on a medium heat (this gives a nice nutty flavour and dries them out a little). Stir frequently to prevent burning the garlic!
While the whole grains cool, roughly chop the basil, parsley and almonds.
Slice the cucumber in half longways, then in half long ways again and dice into ½ cm slices and dice the avocado into 1cm pieces.
If desired, prepare the yoghurt and tahini dressing. In a small bowl, simply combine the yoghurt and tahini and mix well, season to taste.
Combine the garlic whole grains and roasted cauliflower florets in a bowl. Top with the basil, parsley, almonds, cucumber, avocado and sultanas. If desired, drizzle with tahini dressing.
If you give this a go, let us know! Share your warm, spiced cauliflower bowls with us on Instagram for your chance to be features. Tag us @bepurebenwarren or use #bepurebenwarren.
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