Cooking as Devotion: A Salad Your Ovulation Phase Will Thank You For

Cycle syncing salad. Say that three times fast.

As a certified foodie, I’ve always loved eating. The tastes and textures of different foods, the memories certain flavors evoke, the pleasure of a presentation that satiates the palate as much as it does the eye. But cooking? Though I kept Top Chef and other food competition shows on rotation and a pipe dream of culinary school in the back of my mind, I’ve had to fall back in love with cooking more than once in my adulthood.

For a long time, cooking felt like an obligation. As the eldest daughter, I cooked for everyone else from my preteens through my school years. And after I moved out, cooking for myself felt like what you’re “supposed” to do — especially as a woman. Somewhere along the way, convenience crept in. Decision fatigue took over. Uber Eats became easier. And when depression entered the picture in my early 30s, cooking felt even more like a chore.

From where I stood, cooking at home was something you did out of necessity, not care. But over the last couple of years, I’ve fallen back in love with cooking. Not as a dream deferred or a duty, but as a devotional act.

What began as an entry point into eating more whole foods evolved into finding a way of eating that actually speaks to me.

Food has always been sensorial, but mindfulness took that up a notch, as did my desire to cook meals at home that excited me as much as eating somewhere new. The woodsy aroma of sesame oil warming in a pan before cremini and shiitake mushrooms dive in. The burst of tomatoes on the tongue — slightly sour, but just sweet enough — that turns a simple pasta recipe into something elevated.

Once a statement of defiance, the mantra “we got food at home” faded into the background and was replaced with curiosity and yearning for what I could create for myself in the kitchen. Because I mean, we for sure got food at home, and that is something to be grateful for. So I am.

These days, I eat a lot of whole foods, yes, but I also let myself revel in the delight of all things because I enjoy being both naughty and nice. What grounds it all is a mix of cycle syncing and seasonal eating, which gently shapes how my meals come together without making me feel boxed in or bored. With every recipe, every kitchen rhythm, every pretty plate, every crack of garlic or squeeze of lemon, I’m reminded of the beauty of giving to myself.

In my weekly meal planning, there’s flexibility. I choose my produce first and let what’s fresh, vibrant, and available lead. Often paired with a bit of Pinterest inspo, the meals come together from there.

This salad is no exception.

I was in my ovulation phase, craving something light and hydrating, but still texturally interesting. During this phase, our estrogen levels are at their peak, and the body experiences a sharp surge in luteinizing hormone. Think fresh, magnetic energy. Nutrition-wise, our body craves nutrient-dense whole foods, which means colorful fruits and raw salads are a welcome delight.

Inspired by an image I saw and guided by what I already had on hand, this salad came together intuitively. Bonus points? It checked every box for my ovulation phase.

And here’s how to make it.

The Recipe: A Cycle Syncing Salad for Ovulation Phase

Serves 1 generous bowl

The Greens

• Mixed lettuce or spring greens

(I used a lettuce mix of greens and radicchio)

The Creamy

• Brie cheese, sliced

(Feel free to omit this if you’re not a fan of dairy)

The Sweet

• Fresh figs, sliced

• A small handful of blueberries

The Crunch

• Pecans, toasted (I burnt mine a bit, but it elevated the salad even more imo)

The Dressing (aka The Smooth)

• Olive oil

• Fresh lemon juice

• Honey

• Salt, to taste

(Whisk until cohesive)

The Instructions

1. Add your salad mix to a large bowl.

2. Scatter the sliced figs, blueberries, and toasted pecans on top of the bed of lettuce.

3. Add in your slices of brie.

4. Drizzle with the dressing you made generously. (The salad may look a little dry, but trust, the flavor and the dressing do what they need to do here.)

5. Taste and make adjustments if needed.

There you have it! A salad made for ovulation. Light and hydrating to support the body’s natural rise in temperature during this phase, yet grounding enough to feel truly satisfying. Nourishing, vibrant, and undeniably sensual in the way that the best meals are.

Buen provecho.