Your gut health cannot be fully repaired if you fail to eliminate one of the biggest toxins from your life—stress. Stress is one of the most prevalent toxins in our modern world and leads to countless health conditions. Adrenal fatigue, one of the most under-diagnosed health issues and is actually one of the main by-products of prolonged stress.
Your adrenals are the endocrine organs that sit on top of each of your kidneys. The adrenal cortex is the outer part of the gland that produces hormones that are essential to life, such as cortisol (which helps your body respond to stress). The adrenal medulla is the inner part of the gland that produces nonessential hormones, such as adrenaline (which helps your body react to stress). When you’re suffering from adrenal fatigue, your adrenals are under a great amount of pressure and do not function properly, which can disrupt the entire functioning of your body.
SOME SIGNS AND SYMPTOMS OF
ADRENAL FATIGUE ARE
Waking up tired in the morning after a full night’s sleep
Decreased sex drive
Cravings for sweet or salty foods
Lowered immune system
Long recovery time from illnesses
Recurrent yeast infections
To self care and reduce the stress that may be causing Adrenal fatigue try these:
On waking do 1 minute of deep breathing to get your oxygen pumping around your body. Think for a few moments of the tasks ahead, write them down so you can clearly see your priorities. being able to visualise your days tasks is proven to reduce stress and improve your overall time management which in itself reduces stress too = Win Win situation. Be a little be grateful for the day ahead. Attitude of gratitude is an excellent tonic. It allows you to become mindful of your actions. Before you eat breakfast or drink your usual morning drink, drink water with freshly squeezed lemon and a dash f cayenne pepper. A super boost for your digestive system. If you use probiotics to promote a healthy immune system now is the ideal time to take them before you eat your breakfast. Do you body brush? It is a great stimulation for your lymphatic system to rid toxins, but also invigorating to your entire body. Fill your reusable water bottle ready for your day ahead. When eating sit down. Allow time to eat, chew your food, become mindful during eating and allow time for digestion to occur. Eat organic produces as much as possible, reducing your intake of chemicals known to irritate your digestive system and be toxic to your health. Be active, park the car a street away from your destination, take the stairs not the lift, walk whenever possible. Start a journal one of reflection – look back at what you have achieved and be grateful for that. How did you feel during the day? what made you feel like that? If you felt alive and positive, aim to repeat that event or action that led to that feeling. Find a space that can become your quiet zone. Sit rest your eyes, breath deeply and calmly. Meditate if you wish, just allow your body and mind to be still for a minimum of 20 minutes a day.
1 tin chickpeas rinsed and drained- 280g net weight
Few leaves of chopped coriander
1 tsp salt
2 tsp ground cumin
1/2 tsp smoked paprika
generous pinch of black pepper
1/2 red chilli chopped finely
juice of 1/2 a lemon
3 tbsp sieved gram flour
Pinch of salt
Pinch of black pepper
1 1/2 tbsp oil
Mash together your sweet potatoes, red onion, garlic, coriander, chickpeas, 1 tsp salt, tamari, ground cumin, smoked paprika, generous pinch of black pepper, red chilli and lemon juice until it comes together
Add in your peas and mix through
Flatten out your mixture and cut into whatever shapes you like
Mix together the gram flour, generous pinch of salt, pinch of black pepper and water
With your pan on a high heat, add the oil
Coat each fritter in your gram flour mixture and fry until golden
Leave to cool and then serve with hummus or whatever you’d like!
1/4 cup walnuts (pecans, or slivered or sliced almonds)
Salt to taste (kosher)
Pepper to taste (freshly ground)
For the Dijon Mustard Dressing:
2 teaspoons Dijon mustard (grainy, or more, to taste)
1 clove garlic (minced)
3 tablespoons white balsamic vinegar (or white wine vinegar)
1/3 cup olive oil (good quality extra virgin)
Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.
Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.
Toss the chopped nuts with the kale and cabbage.
Prepare the Dressing
In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.
Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.
6 cucumbers, seeded and cut into 1-inch pieces (5 1/2 cups)
1 1/4 teaspoons kosher salt
1/4 cup sesame oil
2 tablespoons chopped fresh basil
2 tablespoons gochujang (Korean red chile paste)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons granulated sugar
1/2 teaspoon fish sauce (such as Red Boat)
1 cup water
Toss together cucumbers and salt in a medium bowl. Place cucumbers in a colander; let stand 20 minutes. Rinse and drain well.
Combine oil, basil, gochujang, ginger, garlic, sugar, and fish sauce in a bowl. Add cucumbers; toss to coat.
Place cucumber mixture in a mason jar. Press down cucumbers firmly, leaving 4 inches of headspace. Place 1 cup water in a small ziplock plastic bag; seal bag. Place inside a second ziplock bag, and seal. Place bags on cucumbers; seal lid. Let stand at room temperature 7 days, opening and resealing lid once per day.