Purple Cauliflower Salad
This salad is full of cruciferous vegetables, including cauliflower, broccoli and Brussels sprouts, which have a nutrient called diindolylmethane (DIM) that helps process estrogen in a healthier way. Pumpkin seeds are a great source of zinc, which supports progesterone production, and magnesium, which can help with period cramps. Avocado and olive oil are rich in hormone-supportive omega-3s.
Yield: 4 servings
1 head purple cauliflower
¼ head white cauliflower
¼ head broccoli or 1 cup Brussels sprouts
2 Tbsp canned red kidney beans (optional)
½ avocado, sliced
1-2 Tbsp pumpkin seeds
1 Tbsp olive oil or avocado oil
Pinch of salt
Dash of black pepper
Preheat oven to 320°F. Cut cauliflower and broccoli into florets (or slice Brussels sprouts in half) and add them to a baking tray. Drizzle the veggies with olive oil, season with salt and pepper, and place into preheated oven to roast for about 15 minutes. Stir the vegetables and roast for another five to 10 minutes until fork-tender and golden brown. Remove from oven and set aside to cool. Combine with other ingredients.
Recipe courtesy of Deborah Matthew.
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