Eating for your cycle: Fresh flavors and energizing food for your cycle’s follicular phase

These watermelon gazpacho and kamote-chickpea toppers recipes are perfect to add to your meal plan during the second phase of your cycle

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As a continuing part of my series on eating for your cycle, we are now entering the follicular phase. This phase immediately follows the actual menses, where you feel your energy coming back up due to the increase of estrogen. 

Here, the body is preparing itself for ovulation with the uterus walls starting to thicken. If you are practicing intermittent fasting, this phase and the next (luteal) are the best times to do so, as you are feeling strong and the body is actively using up energy. This is also the time in your cycle when you are most fertile, as your body is setting itself up for pregnancy. Those who monitor their cycle very closely can sometimes feel a little bit of bloat and some cramps at some point within this phase, which lasts one to two days. 

This is also a good time to enjoy your complex carbohydrates, such as root crops (my favorite is kamote as this also helps build back your progesterone). Maca root is great to add to your smoothies or morning matcha for a boost of energy and to support balancing your hormones. 

At this stage, you want to focus on hydration through the food you are eating. While the body is burning a lot of energy, its important to stay hydrated to feel your best. The hydration will also help with the slight bloating one can feel, entering into the ovulation phase, while also helping to flush out any estrogen. 

Eating cruciferous vegetables such as broccoli, cauliflower, and our local mustasa (yes, it’s a cousin of broccoli!) will help to detoxify excess estrogen in the body. 

Eating for this part of your cycle involves a lot of fresh flavors. When hormones are starting to rise, I like to think that the food that is needed is light, detoxifying, and full of energy as the body is performing at its strongest at this phase. 

One of my favorite recipes, especially when the temperature soars is watermelon gazpacho. This is the perfect pre-meal dish to add to your summer rotation, even more so when you are in your follicular phase. 

The sweet-spicy flavor combined with the cold is perfect for whetting the appetite, while simultaneously hydrating the body. You can adjust the spice level by increasing or reducing the green peppers that you add. As a garnish, I like to add some feta cheese for an extra layer of texture. 

My kamote-chickpea toppers are the perfect compliment to the gazpacho as their sweet and savory flavor makes eatting kamote far more interesting. Squeezing a dash of calamansi and a sprinkle of salt helps to increase the umami of the whole dish. 

 

Watermelon gazpacho

Ingredients

1 large tomato, cubed
4 cups watermelon, cubed
1/2 cucumber, cubed
1/4 onion, chopped
1/2-1 green chili, seeds removed if you want it mild
1 tbsp wansoy
salt and pepper to taste

For garnish

wansoy
grated singkamas
chopped onions

 

Procedure

1. Place everything in a blender and blend till smooth. Garnish with onion wansoy and singkamas 

Kamote and chickpea toppers

 

Ingredients

1 whole kamote
1 can chickpeas or 1/2 cup dried chickpeas
1/2 red onion, chopped
1 tomato, diced
3 sprigs wansoy or coriander, chopped
2 pcs calamansi

 

Procedure

1. Peel the kamote and boil until tender.
2. Meanwhile, drain the chickpeas from the can or boil the dried ones.
3. When done, place the chickpeas in a bowl and squeeze calamansi on top.
4. Add the onion, tomatoes, and wansoy.
5. Season with salt and pepper.
6. When the kamote is soft, mash down the middle. Top with the chickpea mixture.