Estrogen Boosting Crackers
This recipe was contributed by Magdalena Wszelaki, a nutrition hormone expert, chef and author.
Why add more estrogens to our diet?
Many women worry that they are already experiencing estrogen dominance, so why add more estrogen in the form of phytoestrogens, such as flaxseed?
For this to be fully understood, we first need to establish that not all estrogens are “bad,” and the one that tends to be high in estrogen-dominant women is estradiol, also known as E2.
Excessive levels of E2 have been linked to breast and prostate cancer. Flaxseed does not only suppress estradiol production, but it also nudges estradiol metabolism into a positive direction by generating a higher ratio of the protective metabolite 2-hydroxy-estrone versus the more harmful 16-hydroxy-estrone.
Find more info about the seed rotation method to rebalance your hormones here.
Easy ways of adding seed rotation to your diet
Another way to ensure regular seed consumption is by making your own seed crackers. They can easily be baked in a regular oven or prepared with a dehydrator.
Two tablespoons of flaxseed or pumpkin seeds per day have shown to help boost estrogen production. Pumpkin seeds are also known to be phytoestrogenic.
This can be equally valuable for menstruating women in the first part of the cycle (day 1 to 15, refer to the chart) as well as women going through peri- and menopause who would benefit from an estrogen boost.
This recipe is using an oven. If you have a dehydrator, feel free to use it and set it to 115F for 8 hours.
Estrogen Boosting Crackers Recipe
- 1 cup almonds
- 1 cup flaxseed
- 1 cup pumpkin seeds
- 1 cup dried apples, roughly chopped
- 1 cup roasted coconut flakes
- 1 tablespoon apple cider vinegar
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- Soak almonds for 12 hours.
- Soak flaxseed and pumpkin seeds in 3 cups of water for 2 hours.
- Preheat the oven to 150F or the lowest temperature your oven allows. The trick to keeping the temperature low (ideally in the range of 120 to 150F) is to leave the oven door ajar. This will prevent the crackers from burning and will create air circulation to dry the crackers.
- Strain all the excess water from the almonds and combine with all the remaining ingredients. Toss to mix them well.
- Line the baking tray with parchment paper and spread the mixture evenly.
- Bake for 6 hours or until fully dried. It's recommended to check your crackers regularly using the thermometer to be sure they are getting dried but not burned. If the oven gets too hot, just open the oven door slightly wider. I use a metal tool (like a can opener) to keep the oven door ajar. The second batch will be easier to make as you will know how to keep the oven temperature in the 120-150F range.
Let me know if you try these for yourself! You can try some of our favorite appetizer recipes – they are healthy and delicious.
This article was contributed by Magdalena Wszelaki, a nutritional coach, hormone specialist and chef. She has a long history of hormonal challenges herself, from Hashimoto’s and adrenal exhaustion to estrogen dominance. She is in a full remission today and lives a symptoms-free life.
Learn more from Magdalena Wszelaki and how she overcame the death sentence by approaching estrogenic cancers biblically and naturally.