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Try our multivitamin gut-nourish bowl, then try harissa roast salmon with warm herby grains and yogurt dressing, buddha bowls with sweet potato and chickpeas or spiced chicken and lentils with ginger and turmeric.

This recipe is particularly rich in vitamin C from the pepper, tomatoes, pomegranate and leafy greens, quercetin from the red onion (known for its powerful anti-inflammatory effects) and plant-based omega 3 (ALA) from the walnuts, to top up nutrient stores, especially if you are feeling fatigued and depleted. It’s a soul-feeding dish that not only looks good but does so much good, too.

Recipes extracted from The Hormone Balance Handbook by Jessica Shand (£22, Thorsons). Photographs: Lizzie Mayson. Recipes are sent by the publisher and not retested by us.

Jess Shand is a registered naturopathic nutritionist and hormone health specialist, focussing on female health optimisation. She studied nutritional therapy at the college of naturopathic nutrition as well as additional training in pre- and post-natal nutrition, behaviour change and health coaching. She now runs a nutrition clinic. Her book, The Hormone Balance Handbook, is out now. @jessicashand_

Multivitamin gut-nourish bowl recipe

  • 1 small/medium butternut squash
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp za’atar
  • pinch of dried chilli flakes
    (optional)
  • 2 handfuls of spinach
  • 2 small handfuls of rocket
  • 1 Romano pepper
  • 1 avocado
  • big handful of cherry tomatoes
    halved
  • ¼ red onion
    thinly sliced
  • 120g tin of tuna in olive oil
  • handful of crushed walnuts
  • 2 tbsp pomegranate seeds
  • handful of parsley
    chopped

NOURISH BOWL DRESSING

  • 3 tbsp extra-virgin olive oil
  • 1 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 2 tsp maple syrup or raw honey

Nutrition: per serving

  • kcal665
  • fat48.8g
  • saturates7.6g
  • carbs29.2g
  • sugars20.9g
  • fibre13.3g
  • protein20.5g
  • salt0.8g

Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Peel and chop the squash into small chunks, drizzle with the oil and season with the za’atar, chilli flakes (if using) and a pinch each of sea salt flakes and black pepper. Roast for 30 mins, turning halfway.

  • step 2

    Put the spinach, rocket, pepper, avocado, tomatoes, onion and tuna in a bowl.

  • step 3

    Combine all the dressing ingredients along with a pinch each of sea salt flakes and black pepper.

  • step 4

    Add the squash to the salad bowl, then top with the walnuts, pomegranate seeds and parsley, and drizzle with the dressing.

More ways with butternut squash.

Butternut Squash and Coconut Dahl topped with Jammy Eggs and Crispy Onions
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