Healthy & Delicious
Recipe Of The week
Roasted Vegetable Salad
For Hormone Balance
This roasted vegetable salad is packed with great nutrients, chosen to help your liver detox and correct hormone imbalance. During the cold season our body craves comfort food and this wonderful mix of vegetables in season, dark leafy greens, healthy fats, quality protein and healing spices is perfect to create a hormone balancing salad which is ideal for fall and winter.
A delicious and satiating roasted vegetable salad will help your body:
Reduce PMS symptoms
Balance the hormone production and support the elimination of metabolized hormones
Nourish with essential minerals, vitamins, enzymes
Boost the liver activity and support the natural detox process
Hormone Balancing Foods
Hormone imbalance may have multiple faces, but Estrogen dominance and low progesterone levels are the most common among women (myself included).
Poor quality of sleep, headaches, belly fat gain, fibrocystic breasts, severe PMS symptoms, endometriosis – these can be all symptoms of imbalance between the main hormones that regulate the cycle – estrogen and progesterone.
Roasted Vegetable Salad For Hormone Balance
This roasted vegetable salad is packed with great nutrients, chosen to help your liver detox and correct hormone imbalance. During the cold season our body craves comfort food and this wonderful mix of vegetables in season, dark leafy greens, healthy fats, quality protein and healing spices is perfect to create a hormone balancing salad which is ideal for fall and winter.
A delicious and satiating roasted vegetable salad will help your body:
Reduce PMS symptoms
Balance the hormone production and support the elimination of metabolized hormones
Nourish with essential minerals, vitamins, enzymes
Boost the liver activity and support the natural detox process
Hormone Balancing Foods
Hormone imbalance may have multiple faces, but Estrogen dominance and low progesterone levels are the most common among women (myself included).
Poor quality of sleep, headaches, belly fat gain, fibrocystic breasts, severe PMS symptoms, endometriosis – these can be all symptoms of imbalance between the main hormones that regulate the cycle – estrogen and progesterone.
Living with hormonal imbalance for so many years, I’ve learned that small diet adjustments can work wonders.
If you eat according to the cycle phases: light and energy boosting foods during the follicular phase, comfort foods with complex carbs and fiber during the luteal phase, commit to seed cycling for at least two or three months, supplement wisely with quality minerals and vitamins and eat your greens and quality proteins, your body will respond with higher energy levels and a balanced hormone production.
Back to this healthy veggie salad, these are the foods to consider when assembling such a healthy meal:
Green leafy vegetables and aromatics – I can’t stress enough, eating your greens is the main step to boost the liver activity and support the estrogen metabolism and elimination via kidneys, preventing accumulations.
Complete protein – such as quinoa or different combinations of legumes, cereals, nuts and seeds, makes the base for hormone and enzyme production.
Vegetables of all kind – choose lighter ones such as broccoli, cucumber or zucchini during the follicular phase and starchy ones such as root vegetables during the luteal phase. Vegetables contain fiber, minerals, vitamins and enzymes that support the natural detoxification process.
Healthy fats – avocado, extra virgin olive oil, eggs from free pastured chickens, nuts and seeds. They contain essential minerals, increase the absorption of vitamins and also make the base for hormone production.
Healing spices – such as turmeric and ginger support the detox activity, reduce inflammation and boost digestion.
How To Make A Roasted Veggie Salad?
When creating a hormone balancing vegetable salad you need to combine whole foods that offer your body the nutrients it needs to produce new hormones and eliminate the metabolites of old ones.
A satiating roasted veggie salad includes protein (quinoa), fiber, minerals and vitamins (from vegetables), fresh enzymes and antioxidants (from kale and parsley), healthy fats (pumpkin seeds and extra virgin olive oil) and healing spices (ginger and turmeric).
Roasted Vegetable Salad Dressing
This golden turmeric dressing is not only delicious, but also packed with antioxidant, anti-inflammatory and digestive boosting nutrients. It contains:
extra virgin olive oil – a healthy fat that supports hormone production and nutrient absorption
freshly squeezed lemon juice – loaded with vitamin C, a booster of progesterone production
turmeric powder – with anti-inflammatory effects
freshly grated ginger – antioxidant and digestive booster
black pepper – increases the nutrients absorption
Roasted Vegetable Salad For Hormone Balance
A nourishing salad with roasted vegetables, quinoa and other nutrient-packed foods, created to balance the hormone production and reduce PMS.
Prep Time15 mins
Cook Time20 mins
Course: Dinner, Lunch, Nourishing Bowl, Salads
Cuisine: detox, Vegan
Keyword: roasted vegetable salad
Servings: 2
Calories: 720kcal
Ingredients
2 sweet potatoes
1 red bell pepper
2 carrots
1 yellow onion
4 garlic cloves
1 tbsp pumpkin seeds lightly toasted
1 pomegranate seeds only
3-4 kale leaves chopped
1 bunch fresh parsley finely chopped
1/2 cup quinoa uncooked
2 dried apricots diced
1 tbsp olive oil
1 tsp cumin
Roasted Vegetable Salad Dressing
1 tsp turmeric powder
1 tsp ginger freshly grated
2 tbsp lemon juice freshly squeezed
1/2 tsp salt
2 tbsp extra virgin olive oil
Pinch of freshly ground black pepper
2 tbsp water
2 tsp Dijon mustard
Instructions
Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.
Prepare the veggies - peel the sweet potatoes, carrots and onion and cut into cubes. Dice the bell pepper and add them onto the baking sheet. Add cumin, drizzle olive olive oil and toss to coat evenly. Bake for 20 minutes then remove from the oven.
While the veggies are roasting, prepare the quinoa. Rinse it well and add it into a pot with 1 cup water. Bring to boil over medium heat, simmer over low heat for 15 minutes. Turn off the heat, lid the pot and set aside (the quinoa will absorb the steam and get fluffy).
In a large bowl combine the quinoa, roasted vegetables, chopped kale and parsley, dried apricots, pumpkin and pomegranate seeds,
Add the dressing ingredients into a jar, lid the jar and shake well to combine.
Drizzle the dressing over the salad then toss to combine.
Divide into serving bowls and serve warm.
Nutrition
Serving: 480g | Calories: 720kcal
Recipe by: Ana @ www.theawesomegreen.com
