Healthy Hormones is a new cookbook from BELINDA KIRKPATRICK, with photographs by AINSLEY JOHNSTONE.

With more than 50 deliciously healthy recipes, these dishes are tailored around hormone-balancing ingredients and nutrient-dense food.

Read on for a delicious recipe for fishcakes.

ABOUT THE BOOK

Discover how to feel your best and balance your hormones, naturally. Healthy Hormones is about making small and realistic changes to help your body function at its optimum level.

Naturopath Belinda Kirkpatrick helps you understand your hormones and provides easy ways to manage symptoms, hormonal conditions and fertility through diet and lifestyle.

Expert nutritional advice and lifestyle tips are combined with answers to the many questions that women have asked Belinda during a decade of clinical practice. These include alleviating premenstrual syndrome (PMS), period pain and reducing breakout acne, as well as tips for fertility and conception, and timely advice on common conditions such as endometriosis and polycystic ovary syndrome (PCOS).

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EXTRACT

Tasty Salmon Fishcakes

Fishcakes are an economical way to include more fish in your diet. Tinned salmon is a great way to add more hormone- and mood-friendly omega-3s to your diet and, thanks to the small bones, it’s also an excellent source of calcium. I would recommend this recipe if you’re avoiding dairy and for those whose menstrual cycles are absent or irregular.

Preparation 15 mins
Cooking 30 mins
Serves 4

1 sweet potato, coarsely chopped
2 x 210 g (7½ oz) tins wild-caught salmon with bones, drained
2 eggs, whisked
75 g (2¾ oz/3/4 cup) quinoa flakes
1/2 cup finely chopped fennel
15 g (1/2 oz/1/4 cup) chopped flat-leaf (Italian) parsley
30 g (1 oz/1/4 cup) chopped spring onions (scallions)
15 g (1/2 oz/1/4 cup) chopped dill
grated zest of 1 lemon
olive oil, for frying
micro herbs, for serving

Fill a saucepan with water, add the sweet potato and boil for about 10 minutes until soft. Drain and mash with a fork so it cools slightly. Add the salmon, eggs, quinoa flakes, fennel, parsley spring onion, dill and lemon zest, then season with salt and pepper. Gently mix to combine. Form into small patties roughly the size of the palm of your hand. Heat a frying pan over medium heat and add olive oil. Fry the patties in the oil until golden on both sides. Scatter with micro herbs and serve with a green salad, lemon wedges and Creamy tahini dressing (see page 200).

Creamy Tahini Dressing
Preparation 5 mins
Makes 200 g (7 oz/1 cup)

2 tablespoons hulled tahini
2 tablespoons hummus
3 tablespoons plain yoghurt
1 teaspoon ground cumin
grated zest and juice of 1/2 orange

Put all of the ingredients in an airtight container, stirring well as you add each ingredient. Season with salt and pepper. Store in the fridge for up to 1 week. Serve with meat, fish and roasted veggies (I’d eat it with anything).

Images and text from Healthy Hormones by Belinda Kirkpatrick & Ainsley Johnstone, photography by Ainsley Johnstone. Murdoch Books RRP $36.99

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ABOUT THE AUTHOR

Belinda Kirkpatrick is an expert naturopath and nutritionist, who specialises in women’s health and is especially passionate about hormonal health, fertility management and miscarriage prevention. Belinda is known for her extensive knowledge of natural and conventional treatment in addition to her evidence-based approach to integrative healthcare.

Ainsley Johnstone is a recipe creator, food stylist and photographer.

Visit Belinda Kirkpatrick’s website