Estrogen dominance: Phyto-Estrogens

Phyto-Estrogens: plant based oestrogen are important for us to include in our diets as they will take up the receptor sites for oestrogen, preventing some of the ‘xeno’ (foreign or stranger) oestrogen’s we’re exposed to taking up residence there. (Plastics, pesticides, sulphate and medications like the pill etc)

Chia, hemp and flax seed contain omega 3 and 6 fatty acids, and phyto-estrogens. These seeds reduce inflammation which if prolonged can lead to hormonal balances. Linolenic acid which is a constituent of omega 3 fatty acids converts to GLA, which is essential for healthy progesterone production. (This can help to keep Estrogen in balance.) Note: use the whole linseed ground up or buy flax meal (already ground) as only the seeds contain the lignan’s that contain the phytoestrogens; not the oil.

Adding Lifestream spirulina contains high levels of GLA as well so adding a tbsp to these ‘Seed Crackers’ just makes these incredibly beneficial in the struggle to achieve balanced hormones.

My ‘Seed Crackers’.

The chia and the flaxseed meal hold these crackers together beautifully. If you’re using a dehydrator, they’ll remain raw, or keep your oven temperature below 50°C (120°F) and cook for three hours. If they’re not crunchy enough, flip them over then put them back in for another hour.

Ingredients (makes 16 crackers)
50g (1⁄3 cup) mixed chia and flaxseed meal
2⁄3 cup mixed hemp, sesame, sunflower, pepitas, nigella and poppy seeds
250ml (1 cup) water
1tsp unrefined salt, or to taste

Method – Preheat the oven to 50°C. Line a 30cm × 40cm (12” × 16”) baking tray with baking paper.

Place everything in a bowl, then mix well to form a wet dough. Let the dough sit for about 15 minutes to allow the chia and flax to swell up and go gooey.

Using wet hands or a spatula, spread the dough out until about 5 millimetre thick on the prepared tray, then score into 16 rectangles with a sharp knife. Bake for 6 hours then turn off the oven and leave to dry out in the oven for a further hour.

If using a dehydrator, press the dough onto three or four Teflex sheets, score, then put on 175°C for 12 hours. Remove the crackers from the Teflex sheet and cut all the way through to create individual crackers, then place upside down on the sheet and return to the dehydrator for three hours.

Allow the crackers to cool slightly before storing in an airtight container for up to 3 weeks. They’ll stay fresher for longer in the fridge.

Optional –
– Add 1 tbsp Lifestream Spirulina or ‘Essential Greens+’ powder.
– Add 1 tbsp died rosemary, or 1/2 cup chia seeds

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