Increasingly, we live in an estrogen-dominant world. Both women and men can experience estrogen dominance.
Estrogen dominance is having too much estrogen in your body relative to other sex hormones, like progesterone and testosterone. Progesterone balances out estrogen in women. Testosterone balances out estrogen in men.
We are inundated by hormone-disrupting chemicals and synthetic estrogens. They come from food sources (e.g., conventionally grown produce, liberally sprayed with pesticides, herbicides and fungicides; factory farmed livestock given antibiotics and hormones); pharmaceuticals, including birth control pills and HRT; and everyday personal care and household products (e.g., from plastic bags to scented candles). Too much estrogen, relative to other sex hormones, can create or worsen hormone imbalances, such as PMS, weight gain, anxiety/depression, PCOS, fibroids, endometriosis, cancer (breast, prostate) and more.
This is why it is important to support your body’s natural detoxification process via the liver. One way you can do this is by eating COOKED cruciferous vegetables and a variety of fresh herbs that support detoxification on a regular basis.
Cruciferous vegetables, like cauliflower, are low in calories, high in water, fiber, nutrients, especially Vitamin C, and the antioxidant sulforaphane, a plant compound that has anti-cancer properties. Cruciferous vegetables, like cauliflower, also help support detox pathways in the liver, enabling your body to eliminate excess estrogen.
Ginger can also help lower excess estrogen in the body. In a 2017 study, ginger extract, taken regularly in high doses, was shown to have a beneficial, hormone-balancing, anti-estrogenic effect in rats with PCOS. In other words, ginger extract helped reduce levels of excess estrogen and increase progesterone in PCOS rats.
A generous dollop (3 tablespoons) of fresh minced ginger root amps up the curry kick in this delicious curry cauli rice dish. You’ll catch a great Indian-style flavor buzz: the sulfurous aroma and bitter taste of cauliflower is tamed by this toothsome medley of spicy (fresh garlic, ginger and scallions with curry powder) and sweet (sauteed onions and minced red bell pepper)
Curry Cauliflower Rice
2 medium yellow onions, finely minced
1/4 cup or 3 tablespoons finely minced ginger root
1 large garlic clove, minced
1 tablespoon + 1/4 teaspoon curry powder
1 cup thinly sliced scallions, green part only
1 medium-sized red bell pepper, ends discarded cored, seeded and minced fine
1 pound (16 oz) package organic riced cauliflower (apx. 4 cups)
1 cup filtered water, as needed
1 tablespoon unrefined coconut oil
1 teaspoon Celtic sea salt, or to taste
Melt coconut oil in a Dutch oven or heavy-bottomed pot over medium high heat. When oil is hot, but not smoking, add minced onion. Saute onion—and adjust heat accordingly—apx. 4 minutes, or until softened and gently golden-brown. Stir in minced ginger, garlic and curry to the onions, mixing well. Add a little water to the pot if the onion-spice mixture is sticking to the bottom of the Dutch oven.
Add minced red pepper and 1/2 cup scallions, stirring well, apx. 1 minute.
Add cauliflower rice and stir vigorously, making sure it is well combined with the other ingredients, apx. 2 minutes.
Raise heat to medium high. Add 1 cup of filtered water and stir well. When the cauliflower mixture comes to a boil, lower heat, cover and simmer for 8 to 10 minutes. Stir in Celtic sea salt.
Use a slotted spoon to transfer curry cauliflower to a serving bowl. Garnish with the rest of the scallions (apx. 1/2 cup).