Healthy Hormone Nourishing Bowl Series 2
A savory curry sauce pairs with a combination of cooked and raw veggies to provide your body with the support it needs to balance and heal
As a Guyanese girl I have an innate love for the taste of curry.
Although I understand why curry is not everyone’s favorite meal, the spice can be combined with other ingredients that creates a salad dressing that tastes good with any meal.
I created this bowl inspired by seasonal veggies, color, and key hormone balancing ingredients.
This bowl took me less than 20 minutes to make, making it a quick, healthy option for lunch or dinner.
Baby Broccoli: Baby broccoli has a tender texture and offers a mild, sweet flavor with subtle bitter notes. It is a great source of vitamins A, C and K and is a good source of folate, B-complex vitamins, iron and manganese. It is also a source of potassium, fiber, protein and calcium, copper, selenium, magnesium, and trace amounts of zinc and sodium. All of these vitamins and minerals provide a great support for our hormones.
Arugula: Cruciferous vegetables help lower estrogen in the body which is a primary cause of PCOS and painful periods in women. It is also anti-cancer and a high source of Vitamin C that boosts immune function.
Pomegranate Seeds: Pomegranate contains plant estrogens, which have estrogenic activities. Because of this some researchers have suggested that pomegranate is clinically helpful to improve depressive states and bone loss. They have been used as a traditional remedy to treat hormonal imbalances. Pomegranates are also rich in antioxidants, which will help to increase blood flow to the uterus and promote a healthy uterine lining.
Avocado: A key healthy fat that is especially beneficial to women, avocados contain plant sterols which can help block estrogen absorption and promote progesterone production. Avocados are also rich in beta-sitosterol which can help balance the stress hormone cortisol
Pecans: Nuts are rich in poly and monounsaturated fats, which are responsible for aiding in blood vessel health and hormone production. They positively impact your endocrine system and help lower cholesterol and insulin levels while maintaining blood sugar.
Recipe:
serving: 1
time: 20 minutes
Ingredients:
1/2 cup chickpeas
3/4 cup arugula
1/2 chopped cherry tomatoes
1/2 an avocado
1 cup of baby broccoli
2 tbsp pomegranate seeds
3 tbsp green onions
1 tbsp chopped pecans topping
Sauce
1/2 cup tahini
2 tbsp lemon juice
1 tbsp maple syrup
1 tsp yellow curry powder
1/4 tsp salt
water for thinning
Instructions:
Step 1: Preheat the oven to 400 F. Wash the baby broccoli and place them on a baking tray with olive oil and a pinch of salt and pepper. Bake in the oven for 10 minutes. You can also airfry the broccoli for 14 minutes on 360F.
Step 2: Chop the cherry tomatoes, green onions, pecans, and avocado and set aside. Open the chickpea can and rinse them thoroughly.
Step 3: Make the sauce by adding all the ingredients to a small mason jar or bowl and mix together, continuously add tbsp’s of water until it has reached your desired consistency.
Step 4: Build your bowl with the arugula, broccoli, chickpeas, cherry tomatoes, and avocado. Top with pecans, green onions, and pomegranate seeds. Drizzle dressing, serve and enjoy!