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Seed Cycling - Sunflower and Sesame Seed Rosemary Crackers

For those of you who follow me, you'll know I've been trying out seed cycling to balance my hormones. It's a new concept and there is not a lot of evidence that suggests it can definitely help with balancing hormones but I thought I would try it out and so far it has played a role in helping restore my cycle as well as improve my mood.

The idea behind seed cycling is to include 1 Tbs of ground pumpkin seeds and 1 Tbs of ground flaxseeds to your diet every day from the start of menstruation to ovulation (usually day 14)  and then from ovulation to the day of menstruation to consume 1 Tbs ground sunflower seeds and 1 Tbs ground sesame seeds daily.

Pumpkin seeds and flax seeds support the production and metabolism of oestrogen at the start of your cycle and sunflower and sesame seeds support progesterone production after ovulation.

For those who have absent or irregular periods I recommend syncing your seed cycling with the moon. So from new moon to full moon you include pumpkin seeds and flax seeds and from full moon to new moon you consume sunflower and sesame seeds. The seeds should be freshly ground and can be added to salads, soups or smoothies.

This recipe I adapted to be used for the second half of your cycle so from ovulation to menstruation (Day 14 -28) or if you are choosing to sync your cycles with the moon then from full moon to new moon.

I have also created a Flax and Chia seed recipe for the first half of your cycle (menstruation to ovulation) or from new moon to full moon. You can make these crackers anytime and store until new moon or the first day of your period.


Sunflower Seed Crackers



3/4 cup sunflower seeds

3 1/4 Tbs sesame seeds

41/2 Tbs flax seeds

1 Tbs psyllium husk

1 cup spring water

1/4 tsp salt and other herbs you would like to add (I added rosemary and coriander seeds)



Preheat oven to 160 C and lightly brush coconut oil on baking paper on a baking tray.

Mix all ingredients together in a bowl, including the herbs, and leave to sit for 10 mins to thicken

Use a soft spatula and spread the mixture as thinly as possible on the baking paper. Be sure not to leave holes between the mixture

Bake for 1 hour then remove and flip over. Remove the wax paper and bake for another 20 minutes. 

Remove and allow to cool. If mixture not crispy enough put back in oven for another 10-20 mins

Allow to cool and break into preferred sizes.

Store in an airtight container


Recipe adapted from JS Health


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