If you are struggling with water retention, puffiness and bloating during perimenopause or during your monthly cycle, you are not alone!
Hormonal fluctuations can cause fluid shifts which can feel uncomfortable and even debilitating.
Fortunately, mama nature has some gentle yet effective solutions.
I combined dandelion greens which are rich in potassium with asparagine packed asparagus that can promote urine production. I also threw in spices like ginger, mustard and chili which can boost circulation and balance fluid shifts as well as coriander which has a natural diuretic effect and fennel and cumin seeds which can reduce bloating. Peas and cottage cheese contain protein which can also have function like a mild diuretic and make this snack / light lunch very satiating and nutrient dense.
Remember to drink plenty of water, herbal tea and get some movement to also move that fluid along. Lymphatic drainage massages and gua sha on the face and neck can also help. And never forget to be kind to yourself – your body is really doing its best and being a woman amidst this hormonal tumult isn’t always easy.
I hope this dish brings you some relief and your taste buds a ton of joy! Bon Appetit!
RECIPE
Yield
Serves 4 as a light lunch or hearty appetizer
Ingredients
2 tablespoons olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
3 cloves garlic or green garlic, minced
1 teaspoon minced ginger
1 green chili finely chopped
1/2 teaspoon turmeric
1 bunch dandelion greens, stems removed and very finely chopped
1 bunch asparagus, bottoms removed and finely chopped
1 cup fresh or frozen peas
2 teaspoons ground coriander
1 teaspoon ground fennel
1/2 teaspoon red chili powder
Salt
Pepper
1 lime
1 tablespoon fresh parsley
1 cup cottage cheese
1 teaspoon sumac
Method
Heat the oil over medium high heat until it shimmers than add the cumin and mustard seeds and allow them to sizzle for 30-60 seconds. As soon as the mustard seeds begin popping, add in the garlic, ginger and chili and saute for a minute until fragrant.
Add the turmeric and saute for another minute and then add the dandelion greens and asparagus and saute well. Add salt and pepper, reduce the heat to medium low and cover and cook for 5 minutes adding a splash of water if the veggies seem like they are drying out. Add the peas and saute to combine. Add the coriander, fennel and chili. Allow the veggies to cook for another 5 minutes sauteeing regularly and then adjust the salt to taste.
Plate the cottage cheese and sprinkle with salt, pepper and sumac. Spoon the greens over the cheese and finish with a squeeze of lime and fresh parsley and more sumac. Serve over crisp whole grain crackers for a fiber, micronutrient and protein packed light lunch or snack.
