Seed cycling is a method of using various seeds and their oils to support different phases of our monthly cycle to balance hormone levels, relieve PMS symptoms and support the body overall. We’ve been fascinated by the supportive practice ever since we shared this educational piece on the site. The following seed cycling recipe from The Herbalist’s Healing Kitchen is adjustable per the phases of your cycle — a delicious way to support your body’s delicate balance… 

Women who suffer with hormonal imbalance and infertility might have heard about a process called seed cycling or seed rotation. The theory behind it holds that certain seeds contain the proteins, fibers and phytonutrients to encourage hormonal health. In seed cycling, flax and pumpkin seeds are encouraged during the follicular phase (days 1 to 14 of your cycle). Sesame and sunflower seeds are suggested during the luteal phase (days 14 to 28). Follicular-phase seeds promote estrogen production, followed by progesterone encouraged by the luteal-phase seeds.

Ladies experiencing irregular cycles, cramping, cysts and infertility may find a return to a more normal cycle and increased fertility by practicing consistent seed cycling. This seed cycling recipe was made to maximize the amount of seeds consumed daily; it is suggested that one consume 
two tablespoons each day. I add red raspberry leaf and a pinch of ginger to this tasty, protein-rich snack to create even more reproductive-system love!

Seed Cycling Crackers
Makes 2 sheet trays of crackers


1 1⁄2 cups flaxseeds (follicular) or sunflower seeds (luteal)
1 1⁄2 cups pumpkin seeds (follicular) or sesame seeds (luteal)
1⁄2 cup chia seeds
1 tsp salt
2 Tbsp dried red raspberry leaf
1 tsp ground ginger
1 1⁄2 cups water


Preheat oven to 350°F.

Mix the follicular- or luteal-phase seeds with the chia, salt, raspberry leaf and ginger. Add the water and soak them for 10 to 15 minutes, until the mixture is thick and pasty.

Line two rimmed baking sheets with parchment paper or silicone mats. Spread the mixture evenly to about 1⁄8 inch in each.

Bake for 1 hour, rotating the trays after 30 minutes, or until golden and crisp.

Remove trays from the oven. If you desire a uniform cracker, score them—while still warm—to the desired shape and size. Cool completely on the baking sheets and break them when they’ve cooled. Store in an airtight container for up to 2 weeks.

Reprinted with permission from Herbalist’s Healing Kitchen by Devon Young, Page Street Publishing Co. 2019

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