Do you seed cycle? 
 
It’s an easy, low-cost way to balance hormones and regulate the timing of your period.
 
Seed cycling involves alternating eating flax seeds and pumpkin seeds for the first 14 days of your cycle and then sunflower and sesame seeds for the second half.  You eat 1 tablespoon of each of the two seeds per day.  If your cycle is irregular, you simply keep to the two 14-day cycles.  Over the course of 3-4 months, you may find your cycle becoming more regular.
 
The flax and pumpkin seeds help with estrogen production from the beginning of your cycle to ovulation.  Sunflower and sesame seeds help with progesterone production from ovulation to the beginning of your next cycle. 
 
The easiest way to do this is to have a jar of the seed combo ready so you can sprinkle it in your smoothie, granola or salad. 
 
I like to change it up a little and have the seeds be a more coordinated part of the meal just to change things up.  I love alternating sunflower and pumpkins seeds with this recipe depending on where I am in my cycle.  

This is a sample of the detox recipes in my Peri-Menopause Detox next week.  You’ll get tips and recipes like this and more.  Join me! 
 
We start Monday, July 27.  Early bird pricing is good until this Friday.  Register today and save $30.
 

Seed Crusted Fish with Kale & Red Pepper Salad with Lime
Seed Crusted Fish
1 cup pumpkin seeds or sunflower seeds
1 tsp sea salt (coarse sea salt – if you have it)
1.5 lbs white fish, like cod or sea bass, cut into 4oz pieces
olive oil
 
Place seeds and salt in a food processor or coffee grinder and pulse until seeds are broken up into small pieces but not to a powder.
 
Place seed mixture in a large bowl. 
Place fish in a baking dish.  Rub olive oil on fish, then dredge fish through seed mixture.  Coat both sides generously and return to baking dish.
 
Heat a large skillet on medium heat.  Add 1-2 tbsp olive oil and place seed coated fish in a hot skillet.  Brown for 3-4 minutes on each side, until fish is opaque and flaky. 
 
Kale & Red Pepper Salad with Lime
1 bunch kale, destemmed and cut in small pieces
1/2 red pepper, cut into 1/4 inch cubes
1/2 small red onion, diced
juice of 1/2 lime
1/2 tsp sea salt
1-2 tbsp olive oil
2-4 tbsp. cup pumpkin seeds or sunflower seeds (optional)
 
Place kale in a large bowl add lime juice and salt.  Massage until wilted.
Add red pepper, red onion, and olive oil.  Mix well.
Top with pumpkin or sunflower seeds.

Place a bed of kale salad on a plate and put seed-crusted fish on top.  Sprinkle with extra seeds and enjoy!

Want more recipes like this?  Then, register for the detox today!