I give my boys a platter of good wholesome food. Some days they eat alot and other days not so much. I trust them to rely on their own body’s wisdom, to know their hunger cues and how it makes them feel.
I’m working with a client that is learning to do the same after spending years in diet culture and seeing her weight yo-yo. Our journey is for her to uncover what a beautiful and intelligently designed body she has and to work with it rather than against it.
Our hormones are made of the raw materials that we consume. So when it comes to balancing our hormones naturally, the first place to look at is using food as medicine, as hormone medicine.
When it comes to food. Other than fat, carbohydrates get a pretty bad wrap especially in the dieting world. When we think of carbohydrates, we often think pasta, bread rolls, pizza, cake and pretty much all the white process stuff.
But we need carbohydrates. It’s a great energy source and supports thyroid function thyroid hormone production. Here’s the thing, not all carbohydrates are created equal and when it comes to eating carbohydrates, the best options are found in whole foods like fruit and vegetables.
Today, let’s focus on leafy greens and why we need more of these types of carbohydrates on our plate.
Firstly, what are leafy greens?
These include spinach, kale, broccoli, rocket, swiss chard, cos lettuce, red and green lettuce, and beet greens to name a few.
Greens contain a huge arrange of nutrients that have an amazing effect on your reproductive health and supports the detoxification of toxins from your blood. Here are some fun facts on what some nutrients are capable of for your women bits.
Plant-derived calcium has been known to help with reducing PMS symptoms, plant-derived iron contributes to healthy egg production and vitamin A may even help with reducing heavy periods.
Leafy greens also contain fibre which is important to help your body remove waste and excess hormones out of your body to prevent it from recirculating for maintaining hormone balance.
Here are my top tips on incorporating more leafy greens all year long:
- Chop up fresh kale, spinach, beet greens, swiss chard of choice, quickly dunk them in boiling water for 10-15 seconds, once cooled and excess water has been removed, place them in silicon ziplock bags for the freezer. Add portions to curries, pasta sauce, stews and smoothies all year long.
- Have a container of spinach washed and ready to go in the fridge, I add it to pretty much every recipe EVEN if it doesn’t call for it. I find adding a bit of green gives my meals a little bit of colour as when I make an arrabbiata pasta sauce, I always put a handful of spinach or rocket.
- If you have a food processor blender, blend leafy greens whilst make sauces and dips and why not make your own pesto for fun!
- When I can’t be bothered with cooking, I use leafy greens to garnish dishes like on top of pizza or just plain as a side dish with a drizzle of olive oil, lemon and salt.
- I also incorporate a daily serving of superfood green mix such as Modere’s PhytoGreens which contains 27 highly bioavailable and bioactive ingredients including marine and leafy greens.
When it comes to buying leafy greens, it’s not always possible to buy organic but try to get in-season and locally grown produce wherever possible. For more top tips, download my free core basics guide to balancing your hormones naturally here.