6 Best Natural Recipes for PCOS

PCOS (Polycystic Ovary Syndrome) is a hormonal disorder that causes the ovaries to become enlarged and is characterized by small cysts on the outer edges of the ovaries. Researchers are not sure what causes this syndrome, but it’s believed that there may be a link between PCOS and insulin – another reason to normalize your blood sugar.

Androgen, a hormone that affects the development of eggs, may also play a role in PCOS. It’s believed that women with PCOS produce too much of this predominantly male hormone. When the egg matures and is ready to pass through the fallopian tubes, the hormonal imbalance prevents ovulation. It can also cause acne, weight gain and excessive hair growth, pelvic pain, baldness or thinning hair, anxiety, and skin irregularities.

PCOS can also cause severe issues such as miscarriages, gestational diabetes high blood pressure, and premature delivery.

Our bodies have an incredible ability to heal, and hormones can be balanced by eating the right foods. So the most sensible solution is to eat a diet that restores hormonal balance. Here are our top 5 best natural recipes to prevent or cure PCOS by balancing hormones.

Egg and 3-Cheese Fritatta

Eggs are rich in all sorts of vitamins and minerals, and choline in particular is vital for the body to make thyroid hormones. All animal ingredients should be pastured or organic.

Ingredients:

• 6-8 eggs
• 1/4 cup cold water
• 2 tbsp. butter
• 1/2 cup feta cheese crumbles
• 1/4 cup flaked parmesan
• 1/4 cup cheddar, roughly grated or chopped
• 1 tbsp. fresh or dried oregano
• 1/2 tsp. pink salt
• Pepper to taste

Instructions:

• Beat eggs and water.
• Melt butter in a large skillet over medium-low heat.
• Add eggs to pan, stirring occasionally to allow uncooked egg to fall to the bottom.
• When eggs are about half done, add remaining ingredients, cover pan and cook until done, turning eggs under as necessary. Eggs will rise slightly and sink when taken from the heat.
• Eat hot and refrigerate leftovers. Warm leftovers in a pan and enjoy on two slices of sprouted bread.

Trail Mix

Nuts and seeds should be soaked overnight to break down the phytic acid content. Simply cover them with water and a cheesecloth or paper towel and drain in the morning.

Ingredients:

• 1 cup each raw almonds, cashews, dried blueberries
• 1/2 cup soaked chia seeds, drained (to soak chia seeds, cover with water and let sit until gelatinous)
• 1/2 tsp pink or sea salt
• Honey to taste (optional)

Instructions:

• Combine nuts, seeds, fruit, and salt. Toss to coat.
• Drizzle with honey. Store covered at room temperature.

Butter Baked Meat & Greens

You can substitute any meat (lamb, pork, chicken or fish for the beef in this dish. Be sure to cut pieces small enough to cook evenly and adjust baking time.

Ingredients:

• 1/2-1 lb. pastured beef chuck, cubed
• 1 lb. fresh organic spinach, broccoli rabe, baby kale, or turnip greens (or greens of your choice)
• 4 tbsp. organic or pastured butter, melted
• 1/2 cup cherry tomatoes, quartered
• 1/4-1/2 cup Parmesan cheese, shredded or flaked
• 1/2 cup fresh mushrooms, any variety, washed and trimmed
• Pink or sea salt and pepper to taste

Instructions:

• Heat oven to 425oF.
• Line a large baking dish with parchment.
• Brown beef quickly in 2 tbsp. melted butter.
• Using your hands, toss greens and tomatoes in remaining melted butter and season with salt and pepper.
• Place beef, greens and tomatoes evenly in pan and add mushrooms as the top layer.
• Bake for about 10 minutes, then sprinkle with cheese and bake another 2 minutes or until beef is to desired doneness. Serve immediately.

Fruit Smoothie

Ingredients:

• 6 ounces plain fermented dairy (yogurt or kefir) or cold filtered water or goat milk (do NOT substitute almond, hemp or soy milk)
• 2 peaches, skin on
• 2 ounces fresh or frozen raw cranberries
• 1/2 cup fresh or frozen pineapple (not canned)
• 2 raw pastured eggs (Note: Do not use raw eggs that are not pastured. If you can’t find them, use organic eggs or eliminate the eggs altogether in this recipe).
• 1/2 fresh or frozen banana (To freeze bananas, peel and place in a plastic bag in the freezer)
• 1 tbsp. green powder, optional

Instructions:

• Place all ingredients into a high-powered blender with frozen fruit farthest away from the blade and liquids (milk and eggs) closest.
• Blend until smooth and creamy.

Roasted Vegetable Buddha Bowl

Ingredients:

• 4 tbsp. olive oil or grape seed oil
• 1/2 medium red onion, cut in wedges
• 1 small sweet potato, halved
• 1 cup broccoli crowns
• 1 cup kale, leaves only (remove and discard stems)
• 1 – 15 ounce can chickpeas, drained
• 1 tsp. cumin
• 1/2 tsp. chili powder (optional)
• 1 clove garlic, minced
• 1/2 tsp. fresh or dried oregano
• Pink salt and pepper

Instructions:

• Preheat oven to 400oF.
• Place sweet potato, skin side down, and onion on a baking sheet and drizzle with olive oil.
• Bake 10 minutes, flip potatoes and add broccoli. Drizzle with olive oil, season with salt and pepper to taste and bake another 8 minutes.
• Remove from oven and add kale, drizzle with olive oil and season to taste. Bake 4-5 minutes.
• Heat a large skillet over medium heat.
• Toss chickpeas, seasonings and oregano in a bowl.
• Add 1 tbsp. oil to pan and sauté chickpeas, stirring frequently. Do not overcook. Remove from heat.
• Arrange chickpeas and veggies in a bowl and season to taste.

Green Tea Ice Cream

Note: Honey varies in taste and strength depending on the flowers used to produce it. Wildflower honey will have a strong flavor, whereas clover honey is mild. use this as a guide when flavoring your ice cream topping.

Ingredients:

• 1 cup strong brewed green genmai tea
• 1 cup fresh or frozen papaya, finely diced
• 1/4 tsp pink salt
• 2 cups organic or pastured plain whole fat yogurt
• 1/4 cup raw honey

Instructions:

• Soak papaya in green tea overnight.
• Strain fruit and reserve liquid.
• Mix half the reserved tea with yogurt and whip until well blended and uniform.
• Fold fruit into yogurt.
• Place into a shallow pan lined with plastic wrap. Cover and place in freezer at least 4 hours.
• Remove yogurt from freezer and chop. Mix by hand until ice crystals are blended back into yogurt. Refreeze for 1 hour.
• Combine remaining reserved tea and honey and whip on high speed using an electric mixture, or until thick, smooth and well-blended.
• Remove “ice cream” from freezer and scoop into serving dish. Drizzle with honey syrup.