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Say Jess Please

Say Jess Please to Eating Well, Living Whole, and Feelings Amazing

September 25, 2020 / Body Truths, Dinner Recipes, Food Truths

Spicy Autumn Sweet Potato Soup (aka PMS Supporting Soup)

PMS Soup Say Jess Please

There’s something about the chillier weather months that get’s me re-energized to park it in the kitchen and cook up something comforting and warm. In the same vein, there’s nothing quite like a savory soup to just HIT THE SPOT; introducing a Spicy Autumn Sweet Potato Soup. This soup is comforting, filling, and packed with vegetables. Oh, did I mention… this soup can help CURB PMS SYMPTOMS – keep reading to learn how.

Low key, this Sweet Potato soup actually a PMS supporting soup but your partner doesn’t need to know that, because regardless it’s delicious, and no, it won’t make them grow boobs! My current wellness obsession that i’ve been studying is around eating for healthy hormones with the help of Alisa Vitti’s Woman Code book and the Happy Hormone cookbook. I’ve learned that hormones control SO much of our overall health and wellness. For women, they drive our energy levels. Understanding our hormones empowers us to make lifestyle choices to optimize our energy, weight, exercise, mental and general health throughout our 4 different hormone cycles. Guys don’t have these cycles… they feel the same everyday. The more I learn, the more I realize that are MAGIC FARIES NOT TO BE MESSED WITH. That is science.

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Autumn Spicy Sweet Potato Soup (aka PMS soup)

Ingredients

  • 2 tablespoons avocado oil
  • ½ yellow onion chopped
  • ½ jalapeno chopped
  • 1 tablespoon ginger freshly grated
  • 1 clove garlic minced
  • 2 large sweet potatoes peeled and cubed
  • 1 large zucchini chopped
  • 3 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon cayenne optional (omit if you don't love SPICE)
  • 1 28-oz can diced tomatoes
  • 1 15-oz can light coconut milk
  • 1 15-oz can chickpeas
  • 2 cups chopped kale leaves
  • 1/2 fresh lemon juiced
  • 1 pinch Madon sea salt to garnish

Instructions

  1. Heat the avocado oil in a large soup pot on medium-high heat. Saute the onion until soft & translucent (4-5 minutes)

  2. Add the jalapeno, ginger, and garlic and cook another 2 minutes until the ingredients are well mixed and a little sweaty.

  3. Add the sweet potato, zucchini, cumin, coriander, sea salt, turmeric, paprika and cayenne. Mix well and cook for about 5 minutes.

  4. Add the canned tomatoes (juice and all from the can) and coconut milk.

  5. Bring the soup to a low boil and then reduce the heat to a simmer, cover, and cook for 40 minutes (until the sweet potatoes are fork tender).

  6. Add the chickpeas and cook for another 5 minutes.

  7. Remove the soup from heat and add the kale and lemon juice.

  8. Serve the soup with a big scoop of brown rice, barley, millet, or whatever rice you like! Top it with some Maldon sea salt. I also love to serve with with a yummy slice of whole grain sourdough bread

Recipe Notes

Recipe credit from the cookbook mentioned above: The Happy Hormone Guide

How does this sweet potato soup support and manage PMS?

  • The root vegetables help curb sugar cravings (if you’re feeling them #sweaterweather) due to their high amounts of B-vitamins which help manufacture progesterone.
  • The leafy greens help the liver flush out excess estrogen.
  • The sweet potatoes and brown rice are rich in B-vitamins, calcium, magnesium, and fibre

Bonus! Other tips to reduce symptoms of PMS:

  • Dandelion tea, fennel tea, and licorice tea help the kidneys flush out excess water to relieve bloat. Here’s one of my favorite with dandelion and licorice – it’s tasty with no licorice flavor
  • Reduce alcohol, sugar, and caffeine at this time to decrease inflammation
  • Fibre rich fruits are your friend to help with healthy estrogen detox (ever have sore boobs at PMS time? It’s because your body isn’t flushing the excess estrogen so fibre up, lady!)
  • Nurture your gut microbiome – learn how from my post on that here.
  • Sesame seeds and sunflower seeds support progesterone levels, ease cramps, reduce PMS related inflammation, and support healthy poops!
  • Avoid hormone disrupters in toxic beauty products – chose clean products! This puts more stress on your detox system and it needs all the help it can get. More on that here including some of my favorite products.
  • Keep stress at a minimum – read my tips on that here and here.

Check out the books mentioned above for more little tips and tricks to incorporate. Their books are comprehensive so i’ve just shared my 30,000 foot learnings that have seemed to work for me!

Have tips? Questions? Leave a comment below.

In good health,

Jess

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Please feel free to leave a comment below, check me out at instagram.com/sayjessplease or just shoot me an e-mail at talktome@sayjessplease.com if I can help by sharing anything more on this topic.

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Hi There! I’m Jess

SAY JESS PLEASE - Jess KenningHEALTH & WELLNESS BLOGGER

 I’m passionate about discovering my highest, truest, and most authentic self. Consequently, i’m passionate about uplifting others to do the same. Join me as I continue to discover new recipes, practices, and tools to relish in this journey of finding our highest selves together.

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Every once in a while a new hit recipe comes across our table and I just have to share. These waffles are packed with goodness and actually taste fantastic & have a nice fluffy texture. Next time your kids ask for waffles, you can feel good about serving these up. 

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INGREDIENTS:
• 3/4 cup natural almond butter
• 1 medium very ripe banana
• 1 big dollop maple syrup (up to 1/4 c if your kids like um sweet)
• 3 large eggs
• 1/2 teaspoon baking soda
• 1 cup loosely packed spinach
• 1/4 cup pumpkin puree
• 2 tablespoons chia seeds
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• oil for greasing

Instructions:
Heat up waffle iron and brush a little oil on both the top and bottom griddle.

Combine all remaining ingredients in your blender. Run until smooth. Scrape down the sides of the food processor if needed and run to ensure that all ingredients are incorporated.

Pour about 1/4-1/3  cup of batter onto the griddle, just enough to make a pool in the middle of the griddle. I find that if you over fill the waffle maker, the waffles will not cook through or will require more cook time.

Close waffle iron for about 2-4 minutes (depending on how hot your waffle iron cooks). You will know your waffle is done when steam stops coming out of your waffle iron and the waffle looks golden brown on the outside.

Waffles may be a bit soft when fresh out of the waffle iron, but should hold together.  They will crisp up after a minute or two.

Recipe adapted from @natural.nurturerr 🧇

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• 2 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or honey
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• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin spice
• 1/4 teaspoon salt

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Preheat your oven to 350℉ and line a 12-hole muffin tin with liners. Set aside.

In your blender, combine pumpkin puree, cooked lentils, eggs, coconut oil, maple syrup, vanilla, and apple cider vinegar. Blend until mixture is smooth and set aside.

In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin spice. Mix.

Pour the contents of the blender into the bowl with the dry ingredients. Mix until just combine. DO NOT over mix. Over mixing can lead to dense, flat muffins.

Portion batter into prepared muffin tin.

Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.

Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing any leftovers in an air-tight container in fridge or freezer.

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