Summer Turnip and Greens

SnackSide

Jun 18

3 ingredients · 30 minutes· 4-6 servings

Why Fiber Is Your Hormone Hero During Perimenopause and Menopause

How your body eliminates waste—including excess hormones and toxins—is crucial to hormonal balance, especially at perimenopause and menopause.

During perimenopause and menopause, your body experiences fluctuating, and then declining, estrogen levels. And without proper detox pathways (read: healthy digestion and regular elimination), harmful compounds like xenoestrogens—chemicals found in plastics, personal care products, and food—can recirculate and wreak havoc.

Symptoms of Poor Hormone Detox May Include:

Bloating
Weight gain
Fatigue
Increased inflammation
Worsening PMS, perimenopausal or menopausal symptoms

What can make a huge impact on this? Increasing your fiber intake. Fiber binds to excess hormones and toxins, helping your body flush them out efficiently and restore balance.

Benefits of Eating More Fiber-Rich Foods

Eating enough dietary fiber daily can:

✅ Support estrogen metabolism

✅ Improve gut health and digestion

✅ Aid cholesterol regulation

✅ Help protect you from dangerous visceral fat

✅ Enhance detoxification of toxins, as well as used and excess hormones

And when it comes to fiber-rich, hormone-supportive meals, this Summer Turnip & Greens recipe is a simple yet powerful place to start.

Why This Recipe Works for Hormonal Health

Turnips are rich in fiber and antioxidants.
Greens like turnip tops are loaded with calcium, folate, and vitamins A, C, and K—key for detox and hormonal balance.
Healthy fats like olive oil and butter support metabolic health and nutrient absorption.

Directions for Summer Turnip and Greens:

Preheat your oven to 400°F. Line a large roasting pan with parchment paper.
Prepare the turnips: Trim the tops and set aside. Chop the turnips into 1–2" pieces—no need to peel them!
Roast the turnips: Toss with olive oil, season with salt and pepper, and spread in a single layer on the baking sheet. Roast until tender and golden, about 25–30 minutes.
Prep the greens: While turnips roast, trim the greens, removing most of the thick stems. Wash, spin dry, and refrigerate or keep aside.
Sauté and combine: Heat butter in a skillet over medium heat. Add the turnip greens and sauté until wilted. Add in the roasted turnips, toss everything together, and cook for a few more minutes until heated through. Season to taste.