Seed Cycling for Hormone Balance

Updated: Dec 14, 2020

Seed cycling is a natural technique which can help stimulate and balance female hormones, support thyroid function and help reduce hormonal acne breakouts. It involves consuming different types of seeds through the phases of your menstrual cycle.

Here are two recipes I have created so you can easily incorporate the required seeds in your diet and also indulge in a yummy, healthy treat.

If you would like to know more about seed cycling and how to make it work for you please send me a message or you can book in for a nutrition consult here.

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Seed Cycling Recipes

The Follicular Phase Recipe - Pumpkin Seeds and Flax Seeds

Pumpkin seeds are high in zinc and Omega-6 while flax seeds are high in Omega-3. The combination naturally supports your estrogen levels.

Pumpkin Flax Seed Brownies


  • 1 cup dates

  • 1/2 cup rice malt syrup

  • 1/2 cup alternatively raw cocao powder

  • 4 free range eggs

  • 1/3 cup spelt flour or almond meal for gluten free

  • 1/3 cup of coconut oil, melted

  • 1 teaspoon baking powder

  • 2/3 cup flax seeds

  • 2/3 cup pumpkin seeds

  • Pinch of salt


1. Preheat oven to 180 degrees.

2. In a medium bowl add dates to 1/2 cup boiling water, soak for 10 minutes.

3. In a high speed food processor or blender grind flax seeds and pumpkin seeds into a fine flour.

4. Add the dates and water they were soaking in, coconut oil, rice malt syrup and cacao, continue to blend until smooth.

5. Add eggs, baking powder, salt and spelt flour and continue to blend until mixture is smooth and well combined.

6. Pour into square tin lined with baking paper and bake for 20 minutes or until passes the skewer test.

7. Once cooled cut brownies into 14 pieces.


The Luteal Phase Recipe - Sesame Seeds and Sunflower Seeds

Sesame seeds are high in zinc and selenium while sunflower seeds are high in Omega 3 and Vitamin E. During this phase the combination naturally supports your progesterone levels. 

Sesame & Sunflower Seed Cookies


  • 100g butter, softened

  • 1 free range egg

  • 1/2 cup rapadura sugar

  • 1 cup sunflower seeds

  • 1 cup sesame seeds

  • 1/2 cup rolled oats or desiccated coconut for gluten free

  • 1/4 teaspoon baking power

  • 1/2 teaspoon bicarb soda

  • Pinch of salt

  • 1 tablespoon organic vanilla paste

  • 1/2 cup spelt flour or almond meal for gluten free


1. Preheat oven to 180 degrees.

2. In a high speed food processor or blender grind sunflower seeds and sesame seeds leaving a few seeds in larger pieces for a crunchier cookie.

3. In a large bowl combine blitzed sunflower and sesame seeds, oats, spelt flour, baking powder, bicarb soda and salt.

3. In a separate bowl using an electric mixer, cream butter, rapadura sugar and vanilla. Add egg and mix for another minute until combined.

4. Add butter mixture to the dry ingredients, using your hands to combine well.

5. Form 14 medium cookies, add a little water if needed to help them stick together, placing on lined baking tray. Bake for 12 - 15 minutes or until golden brown.


Disclaimer: The information provided in this email is for informational purposes only. Functional Health Canberra does not treat, diagnose or cure any condition. Information is not intended to replace medical professional advice. Always consult your physician before any significant diet and lifestyle changes.

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