"Hormones are an incredible network of chemicals that are highly influential in how we experience life and how we feel."
Hormones are an incredible network of chemicals that are highly influential in how we experience life and how we feel. No hormones are good or bad, they are all essential for normal functioning, but when hormone levels are too high or too low, we start to run into problems.
It’s important to be aware that your hormone balance plays a massive role in how you are feeling.
"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:
- Broccoli sprouts
- Collard greens
- Bok choy
- Brussel sprouts
- Watercress... among others.
Try and eat some of these foods at least once a day. A delicious meal for these fresher spring days is a warm, spiced cauliflower salad.
Warm, Spiced Cauliflower Salad Recipe
- 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 featured. Tag us @bepurebenwarren or use #bepurebenwarren.