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PMS Salad

2 Jun

One of the fantastic joys of being in recovery is the period. Call it what you want, but this last weekend I got it, and I got it bad. You know, the strange thing is that I celebrate it now. Don’t get me wrong; I hate feeling bloated and exhausted and in pain no less than any other girl with fully functioning reproductive organs, but this is something to celebrate for me. Three years ago my doctor declared that I was not ovulating and until I decide to have children I will not know how much damage I have done. I have NEVER up until this point (at age 26) had a normal regular period. I didn’t have a period for about 5 years straight asides from the occasional one I used to be able to induce it by eating a bag of soybeans. No longer does the bloat-i-ness trigger me as it did at the beginning of my recovery. And this weekend, I gave in and rested, thinking instead of how “bloated” and the dreaded “f” word I feel, how I can create something quick, light and nutritious for my lunch

I looked in my handy-dandy “Healing Foods” book and found the section on PMS. The book recommends foods containing Vitamins B6 and Magnesium for reducing cramps and preventing anemia, as well as whole grains for maintaining blood sugar to reduce energy loss. I also looked into foods containing iron (that are vegan), as a preventative measure. What I discovered has been a true joy! First of all, PARSLEY is my favorite veggie!! It is chock full of calcium, iron, Vit K and tons of other nutrients! Look it up! Second, raw PEPITAS (or pumpkin seeds) contain 25% recommended Iron in 1/4C!! And they’re not oily or calorically dense! Finally, Vit. C helps in the absorption of iron! Using all these fascinating new ideas, I made a salad, which I have dubbed my PMS salad, because it makes me happy when my body is not so happy, and it is specifically designed to address all those things that need extra TLC when one is in the throes of the Big P.

I hope you enjoy it, female or not!

– Peace –

Mags

PMS Salad

PMS Salad

PMS Salad

1 C cracked wheat bulgur (cooked)

1 C arugula spinach mix

1/4 C each yellow and orange bell pepper (cubed)

1/2 beefsteak tomato (or one roma) (cubed)

3 radishes (sliced)

1/5 hothouse cucumber, or 1/2 regular (cubed)

1/3 C parsley leaves, ripped into bite-size pieces

1/4 C raw pepitas

Dressing:

juice of 1/2 lemon

2 garlic cloves

1 tsp balsamic vinegar

1 tsp olive oil

2 tsp sun-dried tomato bruschetta (Trader Joe’s)

1/4 tsp dried basil

salt and pepper

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