Sesame crusted salmon with Asian slaw, from The Happy Hormone Cookbook.
Sesame crusted salmon with Asian slaw, from The Happy Hormone Cookbook.

Feeling moody? A change of diet might work wonders

WE ALL have hormones. They begin changing at puberty and continue to change throughout our lives, and so are often found to be the source of imbalance and poor health. By shifting the balance of food that you eat daily, you can begin to bring about change in your hormones and alleviate many of the symptoms that you may be experiencing.

Sesame crusted salmon with Asian slaw

Salmon is a great source of Omega 3 oils, which are beneficial for female hormone balance, both physically and emotionally, at any stage of a woman's life. Cabbage, broccoli and ginger are great for our liver. Serves 2.

 

INGREDIENTS: Salmon - 220g salmon fillet, cut into chunks about 4cm square 2 tbs white and black sesame seeds 1 tbs coconut oil.

 

Slaw - 200g broccoli, cut into very small florets 1 large handful fresh mint, washed and chopped 120g wombok (Chinese cabbage), very thinly sliced 4 spring onions (scallions), washed, roughly chopped by slicing diagonally 1 tbs thinly sliced pickled ginger.

 

Dressing - 1 tbs finely grated fresh ginger 1 heaped tsp miso paste 1 tbs rice vinegar ½-1 tbs Mirin 1 tbs tamari or soy sauce (tamari is wheat-free) 1 tbs sesame oil.

 

METHOD: Mix all the dressing ingredients together, using a fork to smash the miso paste into the dressing.

Toss the salmon with the sesame seeds to roughly coat all over. Blanch the broccoli in boiling water for about 2 minutes or steam for 4 minutes. Refresh in cold water to prevent the broccoli from cooking longer, then drain.

To a large frying pan/skillet or wok, on high heat, add the coconut oil and spring onions. Cook for about 30 seconds to just scorch the outside of the onions. Take them out of the pan.

Mix all the slaw ingredients together in a bowl. Don't add the dressing until just before serving, as the cabbage will wilt.

Add the salmon to the pan and sear on each side for about 30 seconds. Then remove from the hot pan and turn off the heat. Toss the slaw with the dressing. Divide it between two plates and top with the seared salmon.


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