Tag Archives: pumpkin seeds

  1. What is Seed Cycling? + Seed Cycling Balls Recipe

    Seed cycling is an incredible food as medicine treatment to support hormone balancing. An incredible reminder of the power of food. I have been sharing my experiences with seed cycling on Instagram over this past month and so many of you have written to ask – What is Seed Cycling? Today I am sharing a brief introduction to seed cycling plus the simple Seed Cycling Balls recipe I have been using to make seed cycling a breeze.

    What is Seed Cycling? + Seed Cycling Balls Recipe

    What is Seed Cycling? + Seed Cycling Balls Recipe

    As women, our hormones are a delicate symphony, influenced by far more factors than most people realize. From sleep to stress, the foods we eat, the products we are exposed to, medications and supplements and so much more. Our body’s natural rhythms and internal energies are unique to each of us and with the ebbs and flows of life, we can see shifts and imbalances and not always be clear on the whats and whys, but also where to even begin to adjust to get things back into our natural balance.

    I have to admit, I am a tad embarrassed that I think it wasn’t until I was somewhere in my early 30s that I finally fully and truly understood my cycle, what the various phases were called, and what was happening when. Why isn’t this something we talk about more? Why can’t we just openly discuss our hormonal cycles and the natural rhythm for us, what to look for and what we should consider normal and what may be a sign of a deeper imbalance.

    Because our cycle is this taboo topic for so many, still, many women just tolerate, endure and assume that things we are experiencing are just part of it and that we need to suck it up and just deal with it. Acne, moodiness, heavy cramping, irregular cycles, migraines and more, all things so many of us experience and chalk it us to “our time of the month”.

    I spent MANY years on hormonal birth control, I think upwards of 13 years. I decided to transition off from birth control over 10 years ago at this point. It was a decision I made after speaking with a close family friend, a holistic chiropractor who worked closely with me on much of my health. I was sharing all of the ways in which I had chosen to change my diet, the foods I was avoiding and in a very loving and inquisitive way she asked:
    “Can I ask why you are OK with taking hormonal birth control every day, despite taking so many other special considerations with your diet and your nutrition?” I remember saying “wait, what do you mean? My doctor said it is totally safe”, she went on to further explain that while I am choosing properly-raised animals, looking to avoid the hormones and chemicals often found in factory farmed meat, along with avoiding synthetic, processed foods, because they weren’t “natural”, every day I was then taking a pill, a pill that was comprised of synthetic lab-created hormones, hormones that were tricking my body’s natural system and hormones, it shuts down ovulation and tells the brain that there are enough hormones, so there is no need to make more and that it was likely causing unnecessary stress to my body. She suggested that maybe I might want to investigate and consider alternatives.

    That’s all this little researcher and forever-learner needed to hear, I immediately started researching, reading and wanting to know more. Before my next cycle, I decided I no longer wanted to take hormonal birth control. And that was that.

    I remember it being a VERY wild ride, I didn’t get off birth control and immediately have a normal 28 day cycle, in fact it was the contrary. I originally went onto hormonal birth control to regulate my cycle which was never normal or regular. I realize now how stupid it sounds to take a pill to force my body into menstruation on a schedule vs actually getting to the root cause of why my cycle was irregular in the first place.

    I began tracking my cycle immediately and we chose to follow the Fertility Awareness Method. My cycle was erratic for many years after going off of the pill. Many years. Much of my most intense health and energy struggles happened in the years that followed. I wasn’t supporting my hormones in any way, I just recall thinking “I guess I have an irregular cycle, it’s always been this way”. I struggled with terrible pre-cycle migraines, pretty rough hormonal breakouts, brutal PMS symptoms and all the other fun stuff that comes with imbalanced hormones.

    Healing My Body. Healing My Hormones.

    Over the years, as I discovered an incurable autoimmune disease, as I worked to heal my gut and eradicate a parasite and pathogenic gut bacteria, I also leveled out my blood sugar and dealt with the adrenal imbalances that came as a result of all these things and like magic, my cycle and my hormones followed suit. As a nutritional therapist, when it comes to symptoms and dysfunction, we have what we refer to as the foundations and then the consequences. The foundations are digestion, blood sugar regulation, minerals, dietary fats and hydration. This is where we work, we adjust and create a customized approach, hormones fall into what we refer to as the consequences. We rarely recommend specific treatments, protocols or supplements for symptoms associated with consequences, as they generally will self-balance and regulate on their own, as the dysfunction in the foundations is managed and things come back into balance. That balance is found through nutrition, supplementation and lifestyle shifts. For me, I had that exact experience.

    In the last two years, since I have seen a reduction in autoimmune flare ups and my foundations have been in balance, I have seen the most regular cycles I have ever seen in my life and minimal hormonal symptoms. But stress and travel will almost always cause issue with my cycle and my hormones. After a busy start to 2019, including MANY trips which is always stressful for my body, along with a few minor digestive flare ups, including a food poisoning incident in Mexico, I found myself with a few common hormonal imbalance symptoms, including a cycle that was ranging from 23 days to 34, occasional pre-cycle migraines and a pre-menstrual chin zits. Classic hormone location for breakouts.

    I Tried Seed Cycling

    I decided I would give seed cycling a go. I would give it at least a month, then re-assess. After just one month of daily seed cycling, my first menstrual cycle was exactly 28 days. The first time since July of 2018, I had exactly NO chin breakouts and no pre-cycle headaches, cramps were nearly non-existent and bleeding went from 5+ to just 3.5 days. I know much of that is due in large part to NO travel in the last month, my nutrition and eating was far more my usual, since I was home and my stress was minimal. But I also know that the seed cycling was the only other variable in there and it had been at least 6 months of these pre-cycle breakouts. So for now, I am sticking with it for as long as it is working for me.

     

    What is Seed Cycling? + Seed Cycling Balls Recipe

    What is Seed Cycling?

    Seed cycling for hormone balance is not a new practice, but it’s certainly been getting more attention in recent years.

    Seed cycling provides specific nutrients to help build your hormones and it integrates different seeds into the diet at different times in the menstrual cycle to support optimal hormonal balance.1Jesswein, L. (2012). Seed Cycling for Natural Hormonal Balance. Retrieved from http://naturalhealthperspectives.blogspot.com/2012/02/seed-cycling-for-natural-hormonal.html The concept is that seeds carry certain oils, vitamins, and nutrients that can help support the body’s production, release, and metabolism of hormones. The seeds used in seed rotation are flax and pumpkin seeds and sesame and sunflower seeds.

    According to Dr Jolene Brighten seed cycling can be used at any stage in a woman’s life, but it can be especially beneficial when coming off of hormonal birth control or struggling with post-birth control syndrome symptoms like acne, irregular periods, or new onset of PMS.

    To practice seed cycling you need to be tracking your menstual cycle as you will change the seeds to correspond with the phase you are in.

    Read the rest of this entry »

    References   [ + ]

    1. Jesswein, L. (2012). Seed Cycling for Natural Hormonal Balance. Retrieved from http://naturalhealthperspectives.blogspot.com/2012/02/seed-cycling-for-natural-hormonal.html
  2. How-To Make Grain-free Granola {Paleo-friendly}

    How-to Make Grain-free Granola

    How-to Make Grain-free Granola

    For my granola loving friends, I am super excited about this how-to and recipe. Most commercial granolas, even when gluten-free, are loaded with gut-upsetting grains, and worse yet – vegetable oils and loads of sugar. After lots of experimenting and playing around, I created the perfect base recipe for this paleo grain-free granola, with two variations. Sweet and Savory.

    Using the formula for the base on this paleo recipe, you can get creative there with your favorite nuts and seeds and then when it comes to flavor combinations, the sky is the limit – so get creative and make it your own.

    Read the rest of this entry »

  3. Salsa Macha

    Salsa Macha

    Salsa Macha
    We returned home last Monday after spending over a week Loreto, Mexico, in the Baja California Sur,  celebrating the nuptials of our very good friends, Debbie and Dan. Since I was coming off a full month + of exceptionally strict eating, since I did Whole30, I was feeling really, really great, but on top of it, I was also several weeks in on experimenting with the ketogenic diet, as an attempt to get my autoimmune kidney disease into remission (more on this soon as I continue to experiment).

    I had some slight trepidations in spending a week at a resort, both in how hard it would be for me to keep up my preferred way of eating, but also from the standpoint of my actual health and well-being, if 1 week away would ruin 1 month of hard work.

    The answer is it wasn’t hard and no it didn’t.

    Read the rest of this entry »

  4. Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

    Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

    Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

    There are two things that I will never tire of when it comes to food. The first is roasting. It quite literally is my favorite preparation for most veggies, bringing out their inherent sweetness and an unmatched level of comforting flavor. Second, I absolutely adore tahini. I want to put it on everything. Always.

    Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

    Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas

    Cabbage, now that’s a food I haven’t always been such a huge fan of. Admittedly, I used to hate the stuff. If you ask me, steamed cabbage gives this delicious, nutrient-dense veggie a very bad name. But times have changed, I love cabbage these days. Big fan. I like it in sauerkraut, that stuff has become a huge part of my every day. I also really love cabbage in a good homemade spicy slaw. But roast cabbage, this stuff is a total game changer, especially for those who swear they don’t like it.

    Read the rest of this entry »

  5. Massaged Kale Salad with Sweet Potato Noodles, Persimmon and a Smoky Orange Vinaigrette

    Massaged Kale Salad with Sweet Potato Noodles, Persimmon and a Smoky Orange Vinaigrette

    It’s that time of year again, the web is a buzz with turkey, mashed potatoes, stuffing, pie and all the sides, so here we go!! This salad celebrates the best of the season and not only is it beautiful, but it packs a punch in the flavor department. It is sure to impress anyone you serve it to and I can promise this salad will be the Knight in shining green armor at any carb-heavy holiday meal.

    Massaged Kale Salad with Sweet Potato Noodles, Persimmon and a Smoky Orange Vinaigrette

    Amongst this crazy busy time of year, I would bet we could all use a massage or two, so let’s treat our kale, too. Seriously though, all joking aside, if you haven’t yet experienced the magic of massaged kale, you need to get on this train. I find many people think that they don’t love raw kale, I agree, it’s not super palatable in it’s raw form. It’s rough, fibrous, strong and often times bitter, but you would be shocked what a 5 minute rub down can do for this popular superfood. The flavor mellows, the texture becomes more silky and it’s infused with the soft flavors of the olive oil and citrus.

    Read the rest of this entry »

  6. Autumn Harvest Salad with Green Horseradish Vinaigrette

    Autumn Harvest Salad with Horseradish Green Goddess Vinaigrette

    There is something about the fall and the winter and the cooler weather they bring, that not only elicits those feelings of cozy comfort, for me it also brings a desire to gather and share nourishing food, with others. With the holidays on the horizon, this love of community and connection is strong and needed, in these darker, cooler months ahead.

    Earlier this month I hosted Gather, a women’s retreat here in Southern California. Beyond teaching yoga every morning, I also had the wonderful pleasure of preparing all of the delicious, seasonally-inspired food for all of the meals we shared together. Mostly vegetarian and exclusively gluten-free, the meals highlighted light, comfort food, the flavors of the fall and as always when I am cooking, nutrient-rich, whole foods. Read the rest of this entry »

  7. Autumn Harvest Salad with Horseradish Vinaigrette – Gluten-free + Vegan

    Autumn Harvest Salad with Horseradish Vinaigrette - Gluten-free + Vegan

    I just cannot seem to get enough veggies lately. Even after the 5-day Fall Cleanse where I literally only ate fruits and vegetables, I have just been craving them like crazy. I find, as someone who eats intuitively, that when my body is craving tons of vegetables it is usually for good reason. I enjoy knowing my body well enough to be able to listen to what it needs and to enough to catch the cues that make me aware. It is so easy to misread cravings and to give in to the foods that don’t nourish us. Recognizing you have a craving and it’s for something like Brussels sprouts, that takes some time to get used to and some serious practice in self awareness.

    This past Sunday we had a fall potluck dinner at our place with friends and we had lots of different fun fall foods. Of course, with cooler weather comes the comfort food, so we had hearty helpings like gluten-free mac and cheese, gluten-free stuffing (I did a quick lesson on making gluten-free stuffing for a newly gluten-free friend, Debbie, who wants to make it for Thanksgiving this year. Hence the randomness of this dish), deviled eggs, Mark put chicken wings on the grill for folks (sent all the way from Buffalo), I made my pumpkin hummus, a delicious sweet potato appetizer (that I can’t wait to share with you guys) and lots more. Although it wasn’t all heavy, I did want to make sure we had a delicious healthy and light Autumn-inspired vegetable salad to balance everything out. Consequently, personally this salad, it was also my favorite part of the meal. Read the rest of this entry »

  8. Spicy Dark Chocolate Bark with Toasted Pumpkin Seeds and Sea Salt – Gluten-free + Vegan

    Spicy Dark Chocolate Bark with Toasted Pumpkin Seeds and Sea Salt

    I know I mention not being one of those people that is overly obsessed with sweets, and while that is true, one thing I can never walk away from is really good dark chocolate. That bitter bite with the subtle sweetness is the perfect combination, add some spice, crunch and salt and then you’ve really got me hooked.

    I started making bark a year or two ago, as the perfect treat to make for a dinner party, or you can wrap it up in some really nice handmade packaging and even give it as a gift. I always buy the highest percentage of cocoa containing dark chocolate I can find since that darker and more bitter, the better. Lately I have been loving Endangered Species 88% Dark Chocolate, and the bonus is that instead of refined white sugar, the sweetness in their bars comes from unbleached beet sugar. How cool is that?

    Spicy Dark Chocolate Bark with Toasted Pumpkin Seeds and Sea Salt

    One of my favorite things about making my own chocolate bark is all of the fun combinations you can create with different ingredients. You can use dried fruits, different nuts and seeds, spices, herbs, etc. You can really make something special every time. Since I was creating another healthy Halloween treat for my ongoing series this month with Free People, I thought that adding toasted pumpkin seeds was the perfect seasonal twist on this, and the addition of the spices bring a nice unexpected heat, and the chipotle powder has a nice subtle smokey flavor.

    Feel free to play around with your own favorite add-ins, and make this your own. Here is another dark chocolate bark recipe that I made a while back, that I love.

    This recipe was originally shared on the Free People Blog BLDG 25.

    Spicy Dark Chocolate Bark with Toasted Pumpkin Seeds and Sea Salt

     

    [print_this]Spicy Dark Chocolate Bark with Toasted Pumpkin Seeds and Sea Salt

    • 12 ounces of gluten-free, vegan dark chocolate (I used this)
    • 1/2 cup of hulled, unsalted pumpkin seeds
    • 1/4 teaspoon of smoked chipotle powder, plus a bit extra
    • 1/4 teaspoon of chile powder
    • 1/2 teaspoon of ground cinnamon
    • 1/4 teaspoon coarse grey sea salt (Fleur de sel)

    Place the pumpkin seeds in a dry skillet over a medium heat. Toast the pumpkin seeds for about 3-5 minutes, until they jump around a bit in the pan. Set aside to cool.

    Line the bottom of baking sheet with parchment paper leaving a small overhang. (I drizzle a small amount of oil on the pan first so the parchment paper will stay put and not wrinkle).

    Melt the chocolate in a double boiler over hot water, or in a microwave on low in 30-second bursts. Stir often with a rubber spatula so it melts evenly. Stir in the spices and half of the pumpkin seeds.

    Pour the chocolate onto the baking sheet and smooth with a spatula into an even layer. Sprinkle with the remaining pumpkin seeds and a pinch or two of additional smoked chipotle powder and the sea salt. Chill in the refrigerator until completely set, about 20-30 minutes, or in the freezer for 5 minutes.

    Peel the bark off the parchment paper and break into irregular pieces. Store in an airtight container in the refrigerator, it is best in the first a couple of days but can be stored up to two weeks.

    [/print_this]

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.