Hello from the Methow Valley. I’m here photographing farmers for the Methow Conservancy’s Methow Grown project. I can’t wait to share some images and stories from the week with you soon. In the meantime, I’m sharing the recipe for this hormone balancing nut butter bark. Continue reading for the recipe…
As some of you know I’ve been struggling with some hormonal imbalances. The symptoms have been frustrating and difficult physically and emotionally. As a result I’ve been reading lots and seeking out advice anywhere and everywhere. I keep reminding myself that hormones don’t change overnight and that I need to be patient with myself and the process. That said, I’m pretty excited to finally see some improvement as a result of a more rigorous exercise routine, plenty of sleep, zinc supplements, cutting out all dairy products, drastically reducing my sugar intake and seed cycling. This recipe is a product of my journey. It’s a satisfying treat that won’t spike your blood sugar and is loaded with seeds rich in lignans and zinc which help balance estrogen and progesterone. I hope you enjoy it and have a great week.
Hormone Balancing Nut Butter Bark
1 cup cocoa butter
2 tablespoon coconut sugar
1/4 cup cashew butter (or other nut butter of choice)
2 teaspoons vanilla extract
1 tablespoon flax seeds
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
2 tablespoons pumpkin seeds
Melt the cocoa butter and coconut sugar in a pan over medium heat. Combine the melted cocoa butter, cashew butter and vanilla in a bowl and whisk until smooth. Line a 9×9 inch rimmed baking sheet or pan with parchment paper. Pour the mixture into the pan. In a small bowl combine the seeds. Sprinkle the seeds and some salt over the bark and freeze for 20-30 minutes until solid. Once chilled, cut into squares. Store in an airtight container in the fridge or freezer.