This is a great recipe to make during the follicular and ovulatory phase of your cycle. It’s packed with hormone balancing nutrients designed to help support ovulation, bring down inflammation and build blood lost from menstruation.
The follicular phase starts right after you stop bleeding and lasts approximately 7 days until you start noticing your fertile cervical mucous. Estrogen is rising and and the follicle stimulating hormone is being produced to stimulate the maturation of the ovarian follicle.
In this stage your body can really benefit from high omega three fats and antioxidant rich foods to give your body the fuel and nutrients necessary to develop and release the follicle.
Here are the benefits of the ingredients in this recipe:
Wild Salmon is great to have due to the high omega three, iron and the protein. For fertility, it’s important to nourish your body with iron rich ‘red’ and ‘green’ foods in the follicular phase to build up your endometrium lining to prepare the uterus for conception.
Black Sesame Seeds are high in zinc, B6 and calcium which all help support the sex organ’s optimal functioning. In Chinese medicine, black sesame is considered a ‘jing’ building food that nourishes the kidneys and supports your vital energy. Woman in Asia eat black sesame to keep their hair from going grey.
Cauliflower helps your body detox the estrogen your body produces during the follicular phase and provides you a lower carb rice alternative to keep your blood sugar in balanced.
You can pack this lunch bowl to work with you since it can be eaten cold or served warm.
Salmon Sushi Bowls:
- ½ lb. of wild-caught Atlantic salmon (skin on)
- Avocado oil
- Pinch of sea salt
- ½ head of cauliflower
- 1 Tbs. of coconut oil
- Pinch of sea salt
- 2 Tbs. of avocado oil
- 2 Tbs. of roasted sesame oil
- 1 Tbs. of coconut aminos
- ½ tsp. of sea salt
- ½ tsp. of garlic powder
- 1 Tbs. of fresh lemon juice
- 1 tsp. of rice vinegar
- ½ tsp. of natural fish sauce
- Black sesame seeds
- Chopped scallion
- Thinly sliced dried nori (use scissors to slice)
- Preheat your oven to 350 degrees.
- Line a baking tray with parchment paper and place salmon skin-side down on the tray. Pour a little avocado oil on the salmon, enough to provide a thin coat. Sprinkle with sea salt and bake for 15 minutes. Carefully peel the skin off the fish and toss.
- Pulse cauliflower in a food processor until it resembles a fine rice texture. Place cauliflower rice in a skillet with coconut oil and sea salt and saute just until it softens, up to 5 minutes.
- Whisk all dressing ingredients prep your garnishes and set aside.
- If serving this salad cold, allow the baked salmon and cauliflower rice to cool completely in the fridge before transferring to two bowls. If serving warm, assemble your salad bowls as soon as the salmon and rice are done cooking by serving ½ of the fish over a generous scoop of rice, followed by your dressing and garnishes.
Photos and Recipe by Sarah Steffens of Savor & Fancy
Sarah Steffens is a Personal Chef based in Los Angeles. She specializes in Paleo, Autoimmune, and Whole30 cooking and believes food is the starting ground for practicing kindness to one’s body, mind and spirit. In addition to cooking for private clients, she also creates recipes and photography for Whole30. She shares recipes and kitchen tips at Savor & Fancy.