See three delicious recipes from Moon Cycle Cookbook, all crafted to satisfy PMS-induced cravings while nourishing the body.
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She is the co-author of the book Moon Cycle Cookbook.
Devon Loftus is the founder of Moon Cycle Bakery, which focuses on creating food products that support people hormonally, spiritually, and emotionally. She is the co-author of the book Moon Cycle Cookbook.
Jenna Radomski, MScN, is a holistic nutritionist and the co-author of the Moon Cycle Cookbook.
Moon Cycle Bakery focuses on creating food products that support people hormonally, spiritually, and emotionally.
You want a brownie?
Theirs are made with sweet potato and dark chocolate chunks.
And I think we can all agree thatdark chocolateis linked to boosting your mood, too.
Come for the rituals and stay for the food.
Combine the raspberries and water in a small saucepan and place over medium heat.
Add the maple syrup, lavender, lemon juice, and lemon zest, and stir well.
Simmer for 10 minutes, uncovered, stirring occasionally.
Devon Loftus is the founder of Moon Cycle Bakery, which focuses on creating food products that support people hormonally, spiritually, and emotionally. She is the co-author of the book Moon Cycle Cookbook.
Remove the pan from the heat and stir in the chia seeds.
Chill for three to four hours before serving to allow the jam to set.
The jam will keep in the refrigerator for up to one month.
This, she says, is because progesterone stimulates our appetite.
Combine the rice and broth in a medium saucepan and bring to a boil over high heat.
Alternatively, combine the rice and broth in a rice cooker and cook according to the manufacturers directions.
Heat the oil in a large skillet over medium-high heat.
Crack the eggs into a small bowl and whisk until uniform in color.
Move the rice mixture to one side of the saucepan and gently pour the eggs into the other side.
Combine the eggs with the rice mixture and cook for one minute longer.
Remove from the heat, stir in sesame seeds, and serve immediately.
Store leftovers in an airtight container in the refrigerator for three to four days.
When following this recipe, Radomski says its important to use pumpkin puree, not pumpkin pie filling.
Preheat the oven to 350F.
Line two large baking sheets with parchment paper or silicone baking mats.
Gently fold in the chocolate chips and pumpkin seeds.
Scoop out about two tablespoons of the dough and roll it between your hands to form a ball.
Place on a prepared baking sheet.
Using the palm of your hand, flatten the cookies to 1/4-inch thickness.
Bake the cookies for 18 minutes, or until the edges are golden brown.
Transfer the cookies to a wire rack and cool for about 15 minutes.
Gently press on the sandwich with your palms.
Repeat with the remaining cookies and ice cream and serve immediately.
Store the ice cream and cookies separately.
The cookies will keep in an airtight container at room temperature for about one week.
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