What I’m Eating Right Now: Seed Cycling Balls

Hello my dears!  

A few weeks ago I shared some of the meals that I’m making for myself in the kitchen these days.  Meals that include more whole foods… though honestly I think the term ‘whole foods’ is kinda buzzy and I’ve always eaten whole foods along with the occasional NOT whole food(?).  Human, you know?   

See: Six Weeknight Meals I’m Eating Right Now.

Overall I’m paying more attention to the foods I eat as they pertain to my hormones.  I’m researching foods that can help my body balance its hormones and I’m paying attention to how those foods make me feel month by month.  That means I have a food journal, eat less white flour, bake with less white sugar, eat way more kale and as much avocado as I’d like.  Listen… I also drink coffee and have an occasional glass or two of wine and I treat myself when I want to.  It’s not a cold turkey, perfect ‘clean diet’.  It’s not a diet at all.  

I’m not here saying I have all of the answers, I’m here sharing my exploration.  Maybe it’s something you’re interested in too… or maybe you just want Biscuit Cinnamon Rolls… and that I respect. 

The past month I’ve been enjoying Seed Cycling. 

Essentially seed cycling is eating one pairs of seeds for the first 14 days of your menstrual cycle and switching to another pair of seeds for the last 14 days of your menstrual cycle.  More about seed cycling here.  

Flax Seeds  + Pumpkin Seeds for the first 14 days (the first day of your period through ovulation) (also called the follicular phase).  The idea is that these two seeds help naturally increase estrogen levels during this part of your cycle while also providing fiber which helps the body process estrogen out, balancing any high levels. Seeds are packed with essential fatty acids, zinc, selenium, and lignans – all things that contribute to helping our body create and process hormones. 

Sesame Seeds + Sunflower Seeds for the last 14 days (after ovulation through the start of your period) (also called the luteal phase).  These two seeds help balance the progesterone levels as they rise during the second half of our cycles, also holding essential fatty acids and nutrients to help ease PMS symptoms.  

And!  Since it’s more fun to eat little cookie-like balls instead of palmfuls of flax and sesame seeds, here are two recipes I make once a month so I always have these seed combination on hand.  

I made a batch of each, portion them into balls using a cookie scoop and leave them in the freezer.  I think these little energy balls fun to eat frozen – it feels like a cookie dough treat.  Here are the recipes lightly adapted from Beyond The Pill. 

The recipes below mention a small spice grinder.  Here’s what I use. 

Pumpkin and Flax Spiced Dough Balls

makes 14 to 16 balls

3/4 cup raw pumpkin seeds

1/4 cup flax seeds

1 tablespoon chia seeds

1/4 cup coconut flakes, plus more for topping

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon sea salt

1/3 cup cashew butter

2 tablespoons coconut oil

1/2 teaspoon pure vanilla extract

2 tablespoons pure maple syrup or honey

1/4 cup dried cranberries (optional)

In a small spice grinder grind the pumpkin and flax seeds into a fine flour (it’s ok if a few seed pieces are larger).  You may have to grind the seeds in batches, just transfer the fine flour to a medium bowl in batches.  Stir in the chia seeds, coconut, spices, and salt.  Stir together.  

In another small bowl whisk together cashew butter, coconut oil, vanilla, and sweetener.  

Add the wet ingredients all at once to the dry and stir to incorporate into a thick paste.  Stir in the dried cranberries, if using.  

Line a rimmed baking sheet with parchment or waxed paper.  Use a small cookie scoop to portion out and roll 14 to 16 balls.  Line up together on the prepared baking sheet.  Sprinkle the portioned balls with flaked coconut.  Freeze and store in the freezer for about a month – though you eat through them in a shorter time.  

Sunflower Sesame Lemon and Cardamom Dough Balls

makes 14 to 16 balls

1 cup raw sunflower seeds

1/4 cup raw sesame seeds, plus more for garnish

1/2 cup coconut flakes

1/2 teaspoon ground cardamom

1/4 teaspoon sea salt

1 teaspoon lemon zest

1/2 cup tahini

1 tablespoon melted coconut oil

2 tablespoons pure maple syrup

1/2 teaspoon pure vanilla extract

In a small spice grinder, grind sunflower seeds and sesame seeds into a fine flour (a few larger seed pieces are fine, too!).  You may have to grind the seeds in batches but after grinding, transfer the seed flour to a medium bowl.  Stir in the coconut, cardamom, salt, and lemon zest.  

In another small bowl whisk together tahini, coconut oil, maple, and vanilla.  

Add the wet ingredients all at once to the dry.  Stir together until well combined.  The mixture will be a thick paste, not too wet, not too dry.  

Line a rimmed baking sheet with parchment or waxed paper.  Use a small cookie scoop to portion out and roll 14 to 16 balls.  Line up together on the prepared baking sheet.  Sprinkle the portioned balls with sesame seeds.  Freeze and store in the freezer for about a month – though you eat through them in a shorter time.  

Thank you for letting me share these recipes with you!

I appreciate you!

xo Joy