Did you know that eating a broad range and number of fruits and vegetables each week can support your hormonal health?
Last week as part of a course I’m studying, and with my own health in mind, I felt inspired to see if I could follow the advice to eat 30 different varieties of fruit and veg in one week.
The aim is to use dietary measures to naturally support the body in processing & managing oestrogen levels, which in turns supports us through times of hormonal change, such as peri-menopause. In addition to eating a range of plant-based foods (including legumes, nuts, seeds and green leafy vegetables) and brightly-coloured foods, the goal is to broaden the range of fruits and vegetables we consume.
I am vegetarian so in theory it maybe shouldn’t be that hard. But I’m also lazy about cooking for one and a bit of a fussy-eater after a childhood of strict ‘eat what you’re given’ parenting, so I was really intrigued to see how I would get on.
I started last Tuesday and tracked back over the previous day to start my count. I had also recently done a good food shop so I already had a few different options available to get me started.
I arrived at 17 different items quite easily and really enjoyed challenging myself to fit extra vegetables into my meals:
- cavolo nero
- green beans
- sugarsnap peas
- red grapes
- red lentils (not sure if legumes count but I counted them anyway just in case I fell short!!)
At this point I realised that back-up supplies would be needed so I trawled the supermarket for as many different things as I could find, including some things I had forgotten about & some that I don’t really like.
I added a few ‘deli’ items:
- artichoke hearts (I’d forgotten how much I love these)
- sauerkraut (love this and eat it often but had run out)
Some vegetables I normally avoid:
- brussels sprouts (which were better shredded and pan-fried than any other way I have ever eaten them)
- parsnips (I don’t mind them but wouldn’t usually choose them)
- mustard cress (tasted way better than I remembered)
- celery (I hide it in ragout-type recipes)
- cauliflower (I had some in the freezer so I used it to make cauliflower, parsnip and garlic mash)
Some basic extras:
- butternut squash
- white cabbage (I made coleslaw with added apple and sunflower seeds)
And, last but not least, some lovely additions:
- pea shoots (such a great flavourful addition to a salad)
- mango (post 10-mile hike purchase)
- blackberries (picked en-route)
So I finished my week on 32 different kinds of fruit and veg (33 if I include the red lentils, but in that case I can also include butter beans and cannellini beans so 35!) I was pleasantly surprised that I didn’t really more on fruit (as I am a bit of a fruit-bat) and actually I really enjoyed finding new ways to include more vegetables into my meals.
One of the things I learned from this (which came as no surprise but all the same it was a good reminder) is that I basically eat the same ingredients nearly every week. Probably many of us do. Food shopping can become a bit of a chore and I think I have been following the same path through the shop each time, so that I buy food without ever needing to veer off-course. I really enjoyed thinking about what I could eat to increase my veggie uptake and it was good to look along shelves that I normally by-pass.
The best thing I gained from doing this, was a stirring in my soul – a little bit of excitement about my meals, a joy in new found flavour (& texture) combinations, and a better connection with what I was eating. My meals are usually ‘bistro bowl & single utensil’ options so that I can eat without thinking, mostly sat on the sofa, distracted by a bit of catch-up TV. Last week I think I used two utensils together more than once, I sat at a table to eat more often and I actually took notice of what I was eating.
I felt like I was bathing my body in nutrients, colour, flavour and a big dose of self-care.
I ate (& craved) less chocolate & consumed significantly less cheese-as-a-meal-substitute last week. Interestingly I don’t think I spent any more than usual on food because I didn’t buy snacks or lots of cheese like I might usually do. I guess time will tell how much it costs but I plan to do lots of batch-cooking of dishes which include as many vegetables as possible. Yesterday I made a green lentil ragout with eight different veggies in it – knowing that I have portions of this in the freezer will be a real bonus when I’m short on time and need a veggie-boost.
There was a downside…I used the dishwasher more than usual, but I guess that’s just part of being a grown-up & cooking actual meals?!
One week on and I’m still going with the goal of 30 but I’m trying to make some changes from last week so that I don’t stick with the same 30 each week. So far I’ve added in beetroot, spring greens, pomegranate & raspberries; I’ve grown broccoli sprouts and I’m sprouting some sunflower seeds; and I have pak choi and sweet potatoes lurking in the fridge. I think the key is to layer in a couple of extra veggies at every meal – so instead of a meal consisting 3-4 ingredients, I will bump it up to 7-8 different ones, so that every meal makes a contribution to my total count (and more importantly my health!)
So how about you? Do you (or could you) eat 30 different varieties of fruit and veg in one week? If not, might you give it a try?
If you are a way off to start with, you might not want to make such a sweeping change all in one week so perhaps start by gradually adding in a few new items each week until you get there.
Please let me know if you give it a try – would love to know how you get on and what differences you notice, particularly if you are also trying to balance your hormone levels.
2 Replies to “Do you eat 30 different varieties of fruit and vegetables each week?”
Loved this! I’m thankful for smoothies that use 5-6 items. What a wonderful assortment you had!
Smoothies are such a good option for ‘adding in’ more fruit & veggies and I used to do this too, until I realised that I really don’t like cold drinks!! But I like to make soup as a kind of ‘hot smoothie’ x