Your liver does more than clear you body of last night’s pinot gris. It’s the organ that cleanses and rids your body of any chemical (natural or synthetic) that it has used up and no longer needs. Hormones are chemicals too, and when our bodies have put our them to work, it clears them out (or metabolises them) through the liver. If they don’t get cleared, they are sent back into the bloodstream to float around, which overtime can be linked to issues such as oestrogen dominance. Therefore, having a happy liver is super important for happy hormones.
When you’re feeling overworked you struggle to focus and get through it all, right? Your liver is the same. Sometimes it can struggle to process the abundance of chemicals and stressors it faces everyday. Luckily, there are lots of ways you can naturally support your liver, and incorporating cruciferous vegetables into your diet on a regular basis is one of the best.
Cruciferous vegetables (fondly known by the Eve team as cruciffies) are a team of veggies particularly nourishing for hormonal balance. Cabbage, broccoli, kale, cauliflower, bok choy, collard greens and watercress are some of our favourite veggies that make up team cruciffies. They contain high amounts a phytonutrient called diindolylmethane (DIM) which helps mop up excess oestrogens, supporting liver detoxification.
Here are a few ways to include cruciffies into your lunchtime routine. Feel free to add your own flare to these ideas. Don’t feel limited by the ingredients you have - get creative! There are so many quick, simple ways to enjoy these super hormone loving foods.
FYI, these options are perfect alongside a good quality source of protein such as chicken breast, salmon or egg; and some healthy fats such as avo, a sprinkle of nuts or extra virgin olive oil.
Collard Green Lunch Wrap
Fill a collard leaf or two with a mix of finely sliced seasonal veggies, some protein and some healthy fat. We love cucumber and carrot strips, courgette, and cabbage; with avo and/or homemade hummus; and leftover chicken from dinner last night.
Kale & Cabbage Slaw
For this one shred/finely slice a mixture of liver-lover veggies such as kale and cabbage with your choice of assorted vegetables to create a colourful slaw. Add fresh herbs for an additional nutrient boost; such as mint and coriander for an asian feel, or parsley and basil for an italian vibe. An asian-style dressing could be some sesame oil, tamari soy sauce and chilli flakes.
This slaw will keep in the fridge for up to 4 days, keeping any dressings in a separate jar and adding when you’re ready to eat.
Moroccan Cauliflower Rice
Chop and blitz a head of cauliflower in a food processor to create rice-like pieces. Heat a frying pan with a good dollop of cold pressed coconut oil, then fry the cauli rice for a few minutes with some moroccan spices. Spices are great for boosting metabolism and helping the liver to efficiently process metabolic waste and toxins; some of our favourites are tumeric, ground cumin, ground coriander and smoked paprika.
This will make enough rice for 2-4 serves and will keep in the fridge for 1-2 days. Blitzed cauli rice (pre-cooking) will last for 3-5 days in the fridge.
Speedy Bok Choy Stir-Fry
Chop 2 heads of bok choy into chunks, and fry in a pan with fresh or dried chilli, tamari soy sauce and cold pressed coconut oil. Add nuts or seeds such as sesame, peanuts or cashews for a bit of crunch, and sprinkle some fresh coriander on top.