This simple recipe is a wonderful way to use healing foods to help reverse estrogen dominance.

Cruciferous vegetables are rich in diindolylmethane (DIM) which help to block estradiol (E2). Found in radishes, cabbage, broccoli, kale, brussels, sprouts, cauliflower,  and bok choy. Aim for 3 servings/day.

Bitter greens help produce bile to “flush” out metabolized estrogens.  Found in radishes, dandelion, and artichokes. Minimum 1 serving/day.

Iodine helps skew estrogen metabolism in favor estriol, the protective estrogen. Add kelp or sea vegetables to soups and stews. Do not use with elevated Hashimoto’s TPO antibodies.

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Roasted Radish and Seaweed Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 cups
Ingredients
  • 2 bunches radishes (about 12-15 radishes total)
  • ¼ cup dried arame
  • 2 scallions, chopped
  • 2 ½ teaspoons olive oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon fish sauce
How To Make
  1. Slice the roots and green tops off the radishes. The greens can be saved for another use. Slice larger radishes in quarters, medium ones in half, and leave smaller ones whole.
  2. Heat the oven to 375°. Toss the radishes with 1 ½ teaspoons of the olive oil and bake for 30 minutes on parchment paper, stirring halfway through.
  3. Meanwhile, boil the kettle. Place the arame in a heat proof glass or ceramic bowl and cover with hot water. Let it sit for at least 15 minutes before draining.
  4. After the radishes are cooked, toss them with the drained arame, the remaining 1 teaspoon olive oil, rice wine vinegar, and fish sauce. Top with the sliced scallions.
Notes
Equipment: kettle, baking tray, parchment paper
Storage instructions: This salad can last in the fridge for up to four days, but is best enjoyed warm.
 

 

 

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