Nutritionist Pauline Cox shares how she learned to balance her hormones with a new way of eating and delicious recipes
INTERVIEW JILL FOSTER RECIPES PAULINE COX
Modern life can play havoc with our health, and women can find themselves riding a hormonal rollercoaster. Yet very few of us understand the impact of our hormones and the broader role they play – not just with our fertility, but how they influence every aspect of our health.
The inspiration for my new book, Hungry Woman: Eating for Good Health, Happiness and Hormones (Ebury Press, £27), came from my own personal journey. Many years ago, I suffered with health issues that I now relate to hormonal imbalances – chronic fatigue, anxiety, low mood, resistant weight, skin issues and polycystic ovary syndrome (PCOS). At the time, I was working as a physiotherapist and, despite having degrees in anatomical science and physiotherapy, I was frustrated that I couldn’t find a solution to my own health problems. I was also seeing increasing numbers of female clients presenting with the same problems I had – anxiety, insomnia, chronic fatigue, low mood, persistent aches and pains. Their bodies seemed somehow burdened by the weight and pressures of modern living. I felt sure there must be ways to address the imbalance.
Smoky chicken drumsticks with roasted red pepper pesto
Only £1.78 PER SERVING
‘This powerhouse of a dish is packed with protein, a fermented dressing bursting with goodness, skin-saviour vitamin E, as well as garlic and basil.’
NUTRITION NOTES
SERVES 2-3 GF DF HANDS-ON TIME 15 mins TOTAL TIME 1 hr
PER SERVING (1 OF 3 PORTIONS) 657cals; 39g fat (10g sat fat); 49g protein; 8g fibre; 25g carbs; 18g total sugars; 2.5g salt
YOU’LL NEED…
◆ 1 heaped tbsp ghee (or coconut oil if dairy-free)
◆ 2 tsp smoked paprika
◆ ½-1 tsp sea salt flakes
◆ 2 tsp onion granules
◆ 4 red onions
◆ 6-8 chicken drumsticks
◆ 2 red peppers, deseeded and roughly chopped
For the roasted red pepper pesto
◆ 1 tbsp apple cider vinegar
◆ 60ml olive oil
◆ ½-1 tsp sea salt flakes
◆ 1 garlic clove
◆ 1 tsp miso paste
◆ 30g sunflower seeds
◆ ahandful of fresh basil
To serve (optional)
◆ ahandful of salad leaves
◆ aforkful of sauerkraut
1 Preheat the oven to 200°C, fan 180°C, gas 6. Melt the ghee or coconut oil in a pan, add the smoked paprika, salt and onion granules and gently cook for 1-3 minutes. Turn off the heat; leave to cool.
2 Slice the red onions in half, keeping the skins on, then place cut-side down in a large baking dish.
3 Toss the chicken and peppers in the oil mixture to coat, then add to the baking dish. Roast for 40-45 minutes until the chicken skin is gol
