“Look after the roots of the tree, and the fragrant flower and luscious fruits will grow by themselves. Look after the health of the body, and the fragrance of the mind and richness of the spirit will follow." -B.K.S. Iyengar
I know I'm not alone when I say that I'm looking forward to spring. It seems as if much of the country has been dealing with one of the worst winters ever and everyone is just counting down the days until warmth, sunshine, and flowers. I'm lucky enough to live in Seattle where winter weather isn't quite that extreme, but man am I missing those long days of sunshine! The other day, I was out walking in my neighborhood and saw lots of crocuses and daffodils blooming and I became so giddy with excitement. This year, everything seems so much more exciting for me as the days draw closer to when I meet my baby girl. It's magical.
I want to leave you all with this immune system-boosting soup that's really perfect for this time of year when you may be dealing with cold weather sniffles or just the end of winter blues. It's loaded with vegetables and literally takes ten minutes to make. You'll feel good after eating it. Almost as good as you'll feel finding that first blooming daffodil of spring.
It's funny how I go through phases with my food. Some weeks, all I want is Indian food full of flavor and spice. I'm talking coconut curries and lentil soups. Other weeks, I find myself on a Mediterranean kick, where all I want is olives, cheese, bread, and vegetables braised in garlic and olive oil. Oh, and I can't forget about those weeks where Asian cuisine is what I'm craving. I'm talking all over Asia here with pad Thai, vegetable sushi, pho, and bibimbap. And of course, there's my strong desire for Mexican food. Especially anything with lots and lots of guacamole on it. I eat that stuff by the bowlful. Yup, I'm all over the globe these days when it comes to food. And I'm loving it.
Of course, knowing me, you can be sure that I'm making most of these dishes at home, using super healthy and organic ingredients. I'm not eating your typical run-of-the-mill greasy pad Thai, nor am I stopping at the taco joint on the corner eating a chalupa. Nope, all of my meals are full of colorful vegetables, bursting with nutrients for me and by growing baby girl in my belly. They're the "healthified" versions of the traditional dishes. But they're not lacking in flavor, that's for sure. And these tacos are a testament to that. You're not gonna find GMO corn in these babies, nor are you going to feel guilty after downing five of them in one sitting. At least I didn't!
Happy Tuesday everyone! Today, I'm excited to announce that this little
blog post is a part of a fun themed series started by my lovely blogger
friend Sophie from Wholehearted Eats.
The recipe series is all about foods that promote hormonal health, and
of course when she asked me to participate, I couldn't say no! At the
bottom of this post, there's a list of all of the other bloggers from
around the world participating, so be sure to check out their sites
throughout the week, as well.
As many of you know, I'm currently experiencing what is typically seen
as the greatest hormonal roller coaster known to women...and that is pregnancy. But you don't have to be pregnant to suffer from the effects of wild hormones. And sadly, a lot of women suffer on a regular basis from hormonal imbalances. Well, here's the thing. What you put into your body
affects your hormones. Plain and simple. The right foods can actually
help re-balance your hormones to be at levels that they're supposed to
be at! This issue is obviously a complicated one (the body's hormonal system, after all, is one of the most complex systems to understand) that depends on each individual woman's body. Treating the issue through food, however, is the single most important first step in rebalancing our precious hormones. Below are two of some excellent types of foods to incorporate into the diet (plus a few to avoid) if you're experiencing symptoms of hormonal imbalances.
The body needs fat. Hormones themselves are actually made of fat, so it is vital that you're getting plenty of high quality fats in the diet to support healthy hormones. Women in particular seem to be afraid of consuming too much fat, but depriving the body of fat is what I feel to be the number one reason for hormonal imbalances. Healthy fats come from both plants and animals. Though strict vegans and vegetarians may disagree, there are just some nutrients that cannot be obtained from plants alone. Excellent Fats: avocados, olives and olive oil, virgin unrefined coconut oil, sardines, wild Alaskan salmon, pasture raised eggs (including the yolks), grass-fed ghee and grass-fed (preferably raw) butter, raw nuts of all types (soak the nuts overnight for optimal nutrient absorption) Fats to Avoid: trans fats, any refined oils (including soy, vegetable, and canola oil)
Many women suffer from estrogen dominance. I myself have suffered from it, as I had severe estrogen induced cystic acne in my early twenties. There are SO many other symptoms of estrogen dominance. I won't get into the symptoms here (you can easily look them up), but to put it simply, too many estrogen-mimicking chemicals (also called xenoestrogens) in the body can wreak havoc on our entire systems. And we're exposed to xenoestrogens constantly from sources like polluted air and water, plastics, chemical fertilizers, pesticides, birth control pills, and household chemicals. They're unavoidable. So we need ways to naturally detox these xenoestrogens out of our bodies so they don't throw off our good and healthy estrogen. Enter cruciferous vegetables. All cruciferous vegetables like broccoli, cabbage, kale, collards, Brussels sprouts, cauliflower, and mustard greens contain powerful xenoestrogen detoxifying compounds. They actually promote and support the liver in getting rid of these harmful chemicals. Loading up on cruciferous vegetables is one of the safest and easiest ways to ensure your body is combating these chemicals.
There are various other foods that offer therapeutic effects for those who suffer with hormonal imbalances...these are just two that I chose to highlight here. I highly suggest you check out some of these other bloggers who have written more on the topic this week. Their hormone-balancing recipes (and blogs) are all absolutely gorgeous. Remember, in all things, let food be thy medicine!
This recipe is loaded with broccoli to combat those xenoestrogens. It makes up the bulk of the dish. It also has plenty of olives, which remember, are full of healthy fats! I used some organic raviolis made locally here in Seattle, so if you use raviolis, make you're they're of the best quality (or make them yourself!). Ravioli with Broccoli and Olives (serves 2-3)
1 pound of organic ravioli
2 medium heads of broccoli, cut into florets (also, include the stems...they contain all the good nutrients, too!)
3 cloves of garlic, finely chopped
a few tablespoons of extra virgin olive oil
1/4 to 1/2 cup pitted oil cured-olives or kalamata olives
1. Bring a large pot of salted water to a boil. Reduce to a low simmer. Add the raviolis and stir. During the last 30 seconds of cooking, add the cut-up broccoli. Only cook the broccoli for 30 seconds. You want to retain nutrients, color, and texture. Drain well and return to the pot.
2. While ravioli and broccoli cooks, in a small frying pan, gently saute the garlic in olive oil over super low heat, just until the garlic becomes fragrant. Set aside.
3. Add the garlicky olive oil to the ravioli and broccoli. Add the olives. Toss gently to combine. Season with crushed red pepper flakes and more olive oil, if desired.
For more fabulous food and photos from Nourish The Roots,