Writing this post took me a bit longer than I’d expected, but there was just so much going on. Apart from catching a nasty virus, my first yoga event finally took place and it was a-ma-zing. However, I’d like to continue on with the next cycle phase, which is ovulation phase (3-5 days), and therefore the next recipe I’d like to share with you: Avocado on my favorite homemade & gluten free buckwheat bread.
What’s Happening in our bodies during Ovulation Phase?
FSH (follicle stimulating hormone) increases and is followed by a rise in LH (luteinizing hormone) which stimulates the follicle to release an egg. Estrogen continuously increases to thicken the uterine lining. Testosterone rises to increase desire until it drops around ovulation. This phase calls for raw fruit and veggies, as well as lighter grains (like corn or quinoa) to help the body metabolize and eliminate any estrogen surplus. While I’m writing this blog post I have a huge pot with quinoa-lentil chilli simmering on the stove.
Not only is avocado on toast my go-to meal when I’m too lazy to whip up a fancy breakfast or simply short on time, but it’s also really healthy and filling. I’ve been making this gluten free activated buckwheat bread several times during these past few weeks and it keeps blowing my mind how quick and easy it is to make while being highly nutritious. I recommend baking on a Sunday so you’ll have freshly baked bread for the week to come.
activated buckwheat – turmeric bread
500g of raw buckwheat groats
2 tbsp of sunflower seeds (optional)
2 tbsp of hemp seeds (optional)
1/2 tsp of turmeric
1/2 tsp of himalayan pink salt
1 pinch of black pepper
1/2 tsp of high quality bread spice blend
1 package of baking powder
2 tbsp of apple cider vinegar
2 tbsp of cold pressed olive oil
5-6 tbsp of warm water
more seeds to sprinkle on top: sunflower seeds, sesame seeds
Soak buckwheat groats in water for about 6 hours. Rinse and drain and place in a high-performance blender or food processor. Preheat your oven to 180° Celsius. Add in turmeric, salt, pepper, bread spice, half the package of baking powder, olive oil and a bit of water. Blend on low speed and make sure all the ingedients combine to a thick mixture. Add in more water if it doesn’t. You’ll want the consistency of a thick, sticky dough. Once you reached the desired consistency, place the dough in a mixing bowl. Add sunflower seeds and hemp seeds and stir until combined. Lastly, add in the rest of the baking powder and the apple cider vinegar. Fold in gently. Spread dough evenly into a loaf pan (I recommend using a silicone tray) and sprinke more seeds on top. Bake for 90 minutes.
This gluten free buckwheat-turmeric bread also tastes delicious when toasted, so go ahead and put a few slices in your toaster, put some avocado on top and mash it on with a fork. Sprinkle some himalayan pink salt, chilli flakes and black sesame seeds on top. I recommend having a bowl of fresh fruit (I combined fresh pineapple and organic raspberries) on the side to get in some extra fiber. Enjoy! ♡
