Paleo Griddled Tuna Steaks with Coriander
When cooking tuna steaks, only the best will do for my Griddled Tuna Steaks. Buy ‘Sushi Grade’ tuna, which you can effectively eat raw, and cook it to medium. This way, the fish will do the talking, and you won’t need overpowering sauces or marinades to make it palatable. This simple yet flavourful recipe is perfect for showcasing the quality of the tuna. The combination of coriander, capers, and lime creates a light and refreshing dressing that complements the natural taste of the fish. Creating these Griddled Tuna Steaks with Coriander and Capers allows you to enjoy a delicious and healthy meal that aligns with your Paleo lifestyle. The simplicity of the recipe lets the high-quality tuna shine, while the light dressing adds a refreshing touch. This dish is perfect for a quick yet satisfying dinner.
Griddled Tuna Steaks with Coriander and Capers
These Griddled Tuna Steaks with Coriander and Capers are a simple yet delicious Paleo dish. Using sushi-grade tuna, this recipe ensures a perfect medium-cooked steak that's both tender and flavourful. The light dressing enhances the natural taste of the tuna, making it a delightful meal.
Servings: 2
Calories: 300kcal
Cost: 30
Equipment
- Griddle pan
- Food processor or blender
Ingredients
- 2 sushi grade tuna steaks
- 1 small handful fresh coriander roughly chopped
- 1 tbsp capers rinsed and dried
- Juice and zest of 1 lime
- 1 clove garlic
- 2 spring onions trimmed and chopped
- 2 tbsp olive oil
- Salt and pepper
Instructions
- First, heat a griddle to a very high heat and brush with a little olive oil.
- Next, whizz together all the ingredients, bar the tuna, to form a light dressing. Set aside.
- When the griddle is really hot and the oil is smoking, throw on the tuna steaks. Sear for 1 and a half minutes on each side, so still pink in the middle.
- Remove from the heat, and drizzle with the dressing.
Moreover, this recipe is versatile and can be adjusted to suit your taste preferences. It’s an excellent option for a special dinner or a quick weeknight meal, ensuring everyone can enjoy a nutritious and flavourful dish. For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed these Griddled Tuna Steaks with Coriander and Capers in the comments below. Happy cooking!
Nutritional Benefits of Tuna
Tuna is one of the most nutrient-dense seafood choices you can include in a Paleo diet. Rich in high-quality protein, it supports muscle repair and satiety, making it a great option for those focused on energy and body composition. It’s also a superb source of omega-3 fatty acids, which support heart health, reduce inflammation, and may even contribute to clearer skin and enhanced cognitive function. By opting for sushi-grade tuna, you’re not only enhancing flavour, but you’re also avoiding harmful additives and preservatives that are often found in more processed varieties.
Perfecting Your Griddle Technique
To get the best texture and flavour, preheat your griddle or grill pan until it’s searing hot. Lightly oil the tuna steaks and season them with sea salt and freshly cracked pepper just before cooking. For medium doneness, cook each side for approximately 1½ to 2 minutes. This quick sear preserves the tuna’s juicy centre while giving a beautiful outer char. If you prefer your steak a little more rare in the middle (which many sushi lovers do), reduce the time slightly to achieve that perfect blush-pink interior.
Side Dishes That Complement Tuna Steaks
Griddled Tuna Steaks pair beautifully with a wide range of Paleo-friendly sides. Try serving them alongside roasted sweet potato wedges, a crisp Asian-style slaw, or grilled asparagus with lemon zest. A fresh cucumber and avocado salad with a squeeze of lime and a pinch of sea salt adds a cooling element that works particularly well with the coriander and caper dressing. You could also spoon some zesty cauliflower rice underneath the steak for a low-carb, nutrient-packed option that soaks up the juices perfectly.
Sustainability and Sourcing
Where your tuna comes from matters — not only for taste, but for the health of our oceans too. Look for wild-caught tuna, ideally pole-and-line or troll-caught, to ensure sustainable fishing practices are being followed. Overfishing and by-catch are serious issues with industrial tuna fishing, so taking a little extra time to find an ethical supplier pays off in both quality and environmental impact. Many speciality fishmongers or online seafood suppliers in Australia now offer transparent sourcing information.
Storing and Using Leftovers
If you have any leftover cooked tuna, don’t let it go to waste. Store it in an airtight container in the fridge and use it the next day to make a refreshing tuna salad. Flake it into a bowl with baby spinach, chopped boiled egg, diced cucumber, avocado, and a light olive oil dressing. You could also stuff it into lettuce cups or use it as a protein boost in a wrap made with Paleo-friendly coconut or cassava tortillas. Cooked tuna will typically last up to two days refrigerated, though it’s best enjoyed sooner for maximum freshness.
Herb Substitutions and Variations
If coriander isn’t your favourite herb, try substituting it with flat-leaf parsley or fresh dill, both of which bring their own fresh twist to the caper-lime combination. You can also add finely chopped shallots or red chilli to the dressing for a bolder punch. Another delicious variation is to lightly brush the tuna steaks with a touch of garlic-infused olive oil before grilling to enhance depth of flavour without overwhelming the natural sweetness of the fish.
Wine Pairings and Presentation Tips
For those who enjoy a glass of wine with dinner, a dry white like Sauvignon Blanc or a light-bodied rosé complements the brightness of the lime and the richness of the tuna. When plating, consider layering the tuna over a bed of greens or a drizzle of the coriander and caper dressing, garnished with microgreens or edible flowers for a restaurant-quality finish at home. This is one of those dishes where simple presentation makes a big impact.
Final Tips for Success
Always let your tuna steaks come to room temperature for about 15–20 minutes before cooking. This ensures even heat distribution and a perfect centre. Avoid overcooking — tuna dries out quickly and loses its flavour when well-done. Keep your dressing chilled until serving for a contrasting freshness against the warm steak. And don’t forget to season just before cooking, not too early, to preserve the moisture within the fish.
Whether you’re preparing a romantic dinner, a family meal, or a solo treat, these Griddled Tuna Steaks with Coriander and Capers are sure to impress. With premium ingredients, minimal prep, and maximum flavour, they’re a shining example of how good Paleo can taste.
Are Potatoes Bad for You?
Do you have potato-blood? I hope not because that would mean that you are terribly ill. It’s an old expression, apparently. But I digress; are potatoes really that unhealthy to eat? And do they fit in with a paleo diet?
If you read a lot of Paleo blogs, I'm sure you’ll have noticed that opinions vary significantly… here are some of the viewpoints…
Paleolithic or a bit younger?
Potatoes are a contentious subject when it comes to the paleo diet. Strictly speaking they don’t fit the bill, at least not at first sight. Cultivation of vegetables started the Neolithic era, and consuming potatoes is most likely developed during this period, not before. Raw potatoes are not the most delicious food you've ever had; you need to cook them before they become more edible (although some people do eat them raw, it’s not advisable).
A potato is also a ‘nightshade’, which would not have come into existence before the Neolithic period, like tomatoes and eggplant. Paleolithic people would not have eaten them, simply because they were not around. But we can’t be sure about this. And anyway – Paleo is a science – not a re-enactment, after all!
The fact that some people are not able to fully digest a potato, can lead to the theory that we never adapted to these foods, and therefore, are not supposed to eat them. The paleo theory that some people follow “if you can’t eat it raw, it’s not paleo” seems to be valid here. Whilst regular potatoes and white potatoes are not edible in their raw forms, sweet potatoes are (but again, I wouldn't advise it!)
Potatoes and your health
Potatoes consist mainly of starch, which isn't very good for people that are insulin resistant. Although they are a ‘pure food’, it needs to be cooked to become edible. Further processing is not necessary, as it would be in the case of grains (a much easier to define Paleo no-no).
Potatoes are 100% carbohydrate. This will increase your insulin, which is fine for some people. Athletes and those who train hard are often able to eat potatoes almost every day and have no problems with them. Potatoes are a very healthy source of carbs to refill and refuel your body (especially compared to grains and other refined carbs for example). So, it completely depends on you; but if you’re overweight, already insulin resistant, and your body isn't good in coping with glucose – then I’d leave the potatoes alone.
Personal choice
Whether or not you think that you should, or should not, include potatoes into your diet is completely up to you. It is very likely that the Paleolithic humans did eat raw potatoes.
If you are already overweight, it is probably best to avoid them. Because they are so carb heavy, it’s better to leave them alone and replace them with other paleo foods that are just as nutritious, but with less carbs.
If you are sensitive to nightshades, be careful. Nightshades can cause serious bowel and digestive problems to people who are sensitive.
Potato Considerations
Should you consider to have potatoes in your diet, you might like to consider the points below:
- Peel the potato! Most of the toxins are located in the skin. Removing the skin, removes the risk
- Buy organic potatoes. Potatoes have the tendency to suck up the toxins from the ground. Since the modern human uses toxins to make foods grown, it’s better to buy organic potatoes that are not drenched in them.
- Green potatoes are bad. They contain saponins, which are toxic. Don’t eat the green ones!
- Potatoes break down to glucose. When you are trying to lose weight, potatoes are definitely banned from the menu.
Sweet Potatoes vs White Potatoes
One of the most common questions in the Paleo world is whether sweet potatoes are a better option than white potatoes. Nutritionally, both offer benefits, but they serve slightly different purposes depending on your health goals and individual tolerance.
Sweet potatoes are generally accepted across most Paleo frameworks. They’re rich in beta-carotene (which the body converts to vitamin A), and tend to have a gentler impact on blood sugar levels. For this reason, they’re often the go-to choice for people looking to support stable energy levels while still enjoying a satisfying, starchy vegetable.
White potatoes, on the other hand, have a higher glycaemic index, meaning they raise blood glucose more rapidly. While this isn't inherently “bad,” it’s something to be aware of, especially if you’re managing insulin resistance or trying to lose weight.
If you’re not dealing with any specific health concerns, white potatoes in moderation can be perfectly fine. But for those in the early stages of a weight loss journey or with autoimmune sensitivities, sweet potatoes may be the safer and more nutrient-dense choice.
Preparation Methods Matter
Not all potato dishes are created equal. How you prepare potatoes can significantly affect their health impact. Boiling or roasting potatoes (especially after peeling and choosing organic) is a far cry from deep frying them in seed oils or serving them smothered in sour cream and cheese.
Interestingly, cooking and then cooling potatoes forms resistant starch — a type of carbohydrate that resists digestion and acts more like fibre. Resistant starch can feed beneficial gut bacteria and may even help regulate blood sugar. So, if you’re going to include potatoes, enjoying them cold in a homemade potato salad with olive oil, herbs and vinegar can actually offer additional benefits.
Avoid heavily processed forms like crisps, fries from fast food chains, or any dish made with industrial oils. These options introduce inflammatory fats and additives that move your meal firmly away from the real food philosophy of Paleo.
Potatoes in an Active Lifestyle
For those who engage in high-intensity workouts, weightlifting, or endurance sports, starchy carbohydrates like potatoes can be incredibly useful for replenishing glycogen stores. The key here is timing and portion control.
Post-workout meals that include clean, fast-digesting carbs like potatoes (paired with protein) can enhance recovery and support muscle growth. This is especially helpful for Paleo athletes or CrossFitters following a cyclical low-carb or targeted ketogenic approach. Just be sure to keep an eye on how your body responds — we’re all biochemically unique.
Non-Potato Paleo Carb Alternatives
If you’re trying to reduce your intake of potatoes, there are plenty of fantastic Paleo-friendly alternatives that won’t spike your blood sugar or aggravate nightshade sensitivity. Here are a few options:
- Cauliflower: Mashed, riced or roasted, this versatile veg is low in carbs and high in fibre.
- Butternut pumpkin: Slightly sweet and rich in vitamins, it works well roasted or mashed.
- Parsnips: A root vegetable with a slightly nutty flavour that roasts beautifully.
- Turnips: Lower in carbs and with a unique taste, turnips are great in soups or stews.
- Carrots: Slightly higher in carbs, but packed with nutrients and suitable for roasting, mashing or spiralising.
These options offer variety while keeping you aligned with your Paleo goals. They also introduce different vitamins and minerals into your diet, which supports overall nutritional diversity.
When to Reintroduce Potatoes
If you're currently following a stricter Paleo protocol such as AIP (Autoimmune Protocol) or Whole30, potatoes are typically excluded. However, once you've eliminated potential problem foods and have a better understanding of how your body reacts, you can experiment with reintroducing them.
Start with small amounts of peeled, well-cooked organic white potatoes and monitor how you feel. Watch for any changes in digestion, energy levels, skin clarity, or joint discomfort. If no adverse effects occur, potatoes might just be a fine addition to your version of Paleo living — especially if you’re metabolically healthy and physically active.
The Takeaway on Potatoes and Paleo
At the end of the day, Paleo is not a rigid rulebook — it’s a framework for eating real, nutrient-dense foods that work for your body. While white potatoes may not be “strictly” Paleo, they can be a functional and enjoyable food choice for many people. It all depends on your health goals, activity level, metabolic condition, and personal preference.
Listen to your body, experiment mindfully, and stay open to adjusting your approach as you go. That’s what makes the Paleo lifestyle sustainable — and effective — in the long run.
🥔 Do you eat potatoes on your Paleo journey? Have you noticed a difference in how your body responds to sweet potatoes vs white potatoes? Share your thoughts in the comments below — I’d love to hear your experience!
Ginger Sesame Chicken Wings (Paleo)
Another wonderful way with chicken wings, this recipe is fiery and crispy, and great as a snack or as a main meal with some fresh vegetables. The key here is the ginger, and the amount of it! Requires overnight marinating.
Ginger Sesame Chicken Wings
These Ginger Sesame Chicken Wings are a fiery and crispy delight, perfect for a snack or main meal. Marinated overnight, they offer a deep and satisfying flavour.
Servings: 4 Serves
Calories: 350kcal
Cost: $20
Equipment
- Food processor
- Baking Tray
- Foil
Ingredients
- 500 g free range chicken wings
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 5 cloves of garlic peeled
- 50 g fresh root ginger peeled and chopped
- 2 tbsp coconut aminos
- 2 anchovies optional
Instructions
- Prepare the Marinade: In a food processor, mix together the garlic, ginger, coconut aminos and anchovies (if using) to form a paste. In a bowl, combine the paste with the sesame oil and sesame seeds. Pour the mixture over the chicken wings, ensuring they are well coated. Cover and leave to marinate overnight in the refrigerator.
- Preheat the Oven: When ready to cook, preheat the oven to 180C / 350F / Gas mark 4.
- Bake the Wings: Lay the marinated wings on a foil-covered baking tray. Bake in the preheated oven for 40 minutes, or until the wings are crisp and golden brown.
- Serve and Enjoy: Serve the wings hot, accompanied by fresh vegetables or as a delightful snack.
These Ginger Sesame Chicken Wings are a perfect combination of fiery ginger and crispy sesame. Additionally, marinating overnight ensures the flavours penetrate deeply, making every bite incredibly tasty. Serve as a main dish or a snack, and watch them disappear quickly!
These wings also freeze well. If you’re planning ahead, you can double the batch, marinate them in freezer-safe bags, and defrost when needed. They're a great option to keep on hand for last-minute dinners or when friends drop by unannounced.
Why Ginger and Sesame Work So Well Together
Ginger adds a punchy, slightly spicy undertone that enhances the savoury profile of chicken. It’s also incredibly good for digestion and inflammation. Sesame, on the other hand, brings a deep, nutty flavour with a little crunch that balances out the heat beautifully. Together, they create an umami-rich experience that's hard to resist.
Serving Ideas
- Pair with steamed Asian greens like bok choy or gai lan for a nutrient-rich dinner.
- Serve over cauliflower rice with a drizzle of coconut aminos and a sprinkle of sesame seeds.
- Make a quick Paleo slaw with shredded cabbage, carrot, and a ginger-lime dressing to add freshness.
Tips for Crispy Wings
If you want your wings extra crispy without deep-frying, place them on a wire rack over a baking tray so air can circulate underneath. You can also finish them under the grill (broiler) for a couple of minutes after baking to get the edges even crispier.
Adjusting the Heat
This recipe is gingery rather than chilli-hot, but if you’re a fan of spice, you can easily kick it up a notch. Try adding finely chopped red chilli, chilli flakes, or even a dash of hot sauce to the marinade. If you’re cooking for kids or those sensitive to spice, you can reduce the amount of fresh ginger slightly for a milder version.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge and enjoy within 3 days. These wings are delicious cold as part of a lunchbox or picnic, or reheated in the oven to regain their crispness.
Ingredient Substitutions
- Sesame oil: If unavailable, try macadamia oil or avocado oil for a similar nutty richness.
- Fresh ginger: Ground ginger can be used in a pinch, but fresh will give the most robust flavour.
- Tamari or coconut aminos: These are great soy-free alternatives that still add that essential umami depth.
Get Creative!
Feel free to get creative with your toppings. Try adding crushed almonds, sliced spring onions, or a squeeze of fresh lime before serving. You could even thread the wings onto skewers before cooking for a fun party appetiser.
Have you tried these Ginger Sesame Chicken Wings? If so, share your thoughts and any variations you made in the comments below. Furthermore, enjoy this fiery and crispy dish, and explore more of our Paleo recipes!
Are You Getting Enough Cobalt?
Cobalt forms part of the structure of vitamin B12, which makes it an essential dietary mineral. In its inorganic form, cobalt is also an active nutrient for bacteria, algae and fungi, which means that it can help to maintain the balance of the natural bacteria within your body, as well as all of the other bodily functions that it is involved with.
The human body can only absorb cobalt in the form of vitamin B12.
What Does Cobalt Do?
Cobalt is one of the constituent elements of vitamin B12, which makes it essential for us to consume. It is an enzyme catalyst, important for the nervous system and healthy blood cells. Vitamin B12 is also involved with the production of DNA in the body, ensuring that new cells form correctly. Vitamin B12 deficiency can lead to megaloblastic anemia, which makes sufferers tired and weak, and some mental problems, such as mania and depression.
Some cobalt is stored in the blood supply within the body, where it helps iron absorption and the building of red blood cells. One of the signs of cobalt deficiency is high concentrations of iron in the serum. People suffering from anemia can help their condition by increasing their cobalt intake.
Food Sources of Cobalt
Cobalt is available from both plant and animal sources. Some of the best plant food sources are green leafy vegetables and apricots. Organ meats are a better source of cobalt than muscle, so hearts, kidneys and livers are good foods to boost your cobalt intake. Other cuts of meat do contain cobalt, but in lower quantities.
As cobalt is present in vitamin B12, you can also boost your natural resources with foods that are high in this vitamin. Some of these include:
- Clams, Oysters and Mussels
- Liver
- Fish
- Beef
- Crabs and Lobster
- Lamb
Another, possibly surprising, source of vitamin B12 is the human digestive system. When the bacteria in the human gut has a supply of cobalt and certain other nutrients it can produce vitamin B12. In some cases, this could be sufficient to fulfill the dietary requirements.
Problems with Cobalt Intake
It is difficult to overdose on vitamin B12 – as a water-soluble chemical; any excess will generally pass out of the body. However, it is occasionally possible to ingest too much and this can lead to numbness or tingling in the arms or face. Other symptoms include insomnia, anxiety or rashes. High levels of vitamin B12 can exaggerate certain medical conditions, such as hyperthyroidism or mitral valve prolapse.
Cobalt is an essential nutrient that is vital for the health of your body and is a major part of vitamin B12 that is all essential to your health. Make sure you eat enough of the foods that contain these to keep your body in its prime. Eat plenty of red meat and seafood to top up your cobalt levels and you will certainly feet better for it.
How are your mineral levels? Have you ever had them checked?
Why You Should Add More Sulphurous Veggies To Your Diet
I hadn't given much thought to sulphurous veggies, until reading about the Dr. Terry Wahls protocol. Dr Terry Wahls reversed her multiple sclerosis in part, by modifying her diet. She recommends eating 3 cups of leafy greens, 3 cups of antioxidants and 3 cups of sulfurous veggies every day.
What’s so special about sulfur and why should we eat more?
It might smells like rotten eggs, but sulphur is found all throughout our body in the connective tissues such as nerve cells, skin, hair and nails. It’s therefore essential that we can replenish the sulphur in our bodies – and what better way than eating sulfurous veggies?
So which vegetables are good sources of sulphur?
Broccoli
Broccoli is the top vegetable in the list of sulphurous vegetables. This cabbage is rich in the sulfur glucoraphanin. As soon as broccoli is chewed on or cut, the glucoraphanin is transformed into sulforaphane.
Other cabbages
Like broccoli, Brussels sprouts, cauliflower, red cabbage and all the other forms of cabbage, are sulfurous vegetables. They contain organic sulphurous substances and are packed with vitamins.
Vitamin U, or cabagin, can be found in cabbages too, another reason to eat more cabbage. Cabbages are also rich in indoles, which help regulate estrogen metabolism. What is there not to love?!
Garlic
Garlic is probably the most used medicinal plant in history. Garlic works as an anticoagulant, which decreases the silting of platelets and inhibits the formation of blood clots.
Garlic also helps the immune system. The different sulfur compounds have antibacterial, antiviral, antiparasitic and antifungal properties.
Asparagus
As well as being a great source of sulphur, asparagus is rich in glutathione.
Other Sulphurous Vegetables
Chicory, endive and onions are also good sources of sulfur.
How to eat more sulfurous veggies?
You can eat these vegetable raw or cooked, so try adding to salads, or using for a green smoothie. Keep you fridge stocked with prepared veggies, to make it easy to add them to your meals.
The Detoxifying Power of Sulphurous Vegetables
One of the most compelling reasons to include more sulphurous vegetables in your diet is their powerful detoxifying capabilities. Cruciferous and allium vegetables are known to activate phase II liver detoxification pathways, which are essential for neutralising and eliminating toxins from the body. This is especially important in modern life, where we’re frequently exposed to environmental pollutants, additives, and synthetic chemicals.
Compounds like sulforaphane (from broccoli) and allicin (from garlic) help boost your body’s natural detox defences. They work by increasing levels of glutathione, the body's master antioxidant. This antioxidant binds to toxins and helps flush them out, keeping your system clean and resilient.
Supporting Joint Health and Inflammation Reduction
Sulphur is a major component of connective tissue, particularly in compounds like glucosamine and chondroitin sulphate. These naturally occurring substances help maintain the health of your joints and cartilage. Increasing your dietary intake of sulphur-rich foods may therefore support joint comfort and mobility — especially important if you suffer from stiffness, arthritis, or physical fatigue.
Moreover, the anti-inflammatory nature of these vegetables can’t be overstated. Chronic inflammation is at the root of many degenerative conditions, from autoimmune disorders to cardiovascular disease. Including a range of sulphurous vegetables each day can help calm inflammation and protect tissues from oxidative damage.
Boosting Immunity Naturally
Sulphur-containing compounds are also critical in supporting the immune system. Vegetables like onions, leeks, garlic, and shallots contain natural antibiotics in the form of allicin and other sulphur-rich molecules. These substances can inhibit harmful bacteria, viruses, and fungi — making your diet an integral part of your body’s first line of defence.
Incorporating garlic and onion into your meals regularly not only adds flavour but also contributes to better immune resilience during cold and flu season. Try roasting whole garlic cloves, blending them into dressings, or stirring chopped onions through soups and slow-cooked dishes.
Sulphur and Skin Health
Did you know that sulphur is sometimes called “nature’s beauty mineral”? That’s because it plays an essential role in the structure of keratin and collagen, the proteins that support healthy skin, hair, and nails. Sulphur also helps combat acne and skin irritations by reducing inflammation and supporting detoxification pathways that prevent build-up of waste products beneath the skin.
If you’re dealing with eczema, acne, rosacea or even dull skin, increasing your intake of vegetables like cabbage, cauliflower, and spring onions might help improve skin clarity and tone over time.
Simple Ways to Add More Sulphurous Veggies
Adding these nutritional powerhouses to your plate doesn’t need to be a chore. Here are some easy and delicious ideas:
- Stir-fry magic: Quickly fry chopped bok choy, cabbage, or Brussels sprouts in coconut oil with ginger and garlic.
- Oven-roasted goodness: Roast cauliflower florets with turmeric and a little olive oil for a crispy side dish.
- Smoothie boost: Add a few leaves of kale or a handful of spinach to your morning green smoothie — you won’t even taste it.
- Soups and stews: Add leeks, garlic, and onion to the base of hearty winter soups and stews for an extra sulphur-rich kick.
- Fermented favourites: Sauerkraut and kimchi, both made from cabbage, add a probiotic-rich punch and support gut health as well.
Do You Need to Worry About Too Much Sulphur?
For most people, the answer is no. Sulphur from whole food sources is generally safe and beneficial. However, if you’re sensitive to FODMAPs — fermentable carbohydrates found in many sulphurous vegetables — you may experience bloating or discomfort. If that’s the case, start with small amounts of cooked vegetables and observe how your body reacts.
Cooking cruciferous vegetables helps break down some of the more difficult-to-digest compounds, making them gentler on sensitive tummies while still providing plenty of nutritional benefits.
Sulphurous Veggies and Hormone Balance
Another fascinating benefit of these vegetables lies in their impact on hormonal health. Cruciferous vegetables are rich in compounds that support the liver’s role in metabolising oestrogen. This can help balance hormones, particularly in women dealing with oestrogen dominance, PMS, or perimenopausal symptoms.
By aiding the clearance of excess oestrogen from the body, sulphur-rich vegetables contribute to a more balanced hormonal profile, potentially easing symptoms like bloating, irritability, and irregular cycles.
Making it a Daily Habit
If the Dr Wahls protocol recommends three cups of sulphurous vegetables daily, how can you make that goal achievable? Prepping ahead is key. Spend a little time each weekend chopping and storing your favourite options so you can grab and go. Steamed broccoli or Brussels sprouts keep well in the fridge and make an easy side for lunch or dinner.
You could also aim to include one sulphurous vegetable at every meal. Add spring onions to your breakfast omelette, a side of red cabbage slaw with lunch, and a big serve of stir-fried greens with garlic at dinner. Once you build the habit, it becomes second nature — and your body will thank you for it.
Have You Noticed a Difference?
Whether you’re aiming to reduce inflammation, support detox, balance your hormones, or simply improve your skin, sulphurous vegetables are a powerful and natural addition to your diet. Many people report better digestion, fewer skin issues, and even improved mood after incorporating more of these into their meals consistently.
How much do sulphurous veggies play a role in your diet? Have you tried the Dr Terry Wahls protocol? Share your thoughts in the comments below!