Episode 23: Nutrition as Nervous System Support Episode Summary In this episode of the Plant Powered Collective Podcast, we explore how nutrition directly supports the nervous system, especially during midlife and menopause. We discuss why rhythm matters more than restriction, how blood sugar stability influences stress hormones, how the gut brain axis shapes mood and inflammation, and why menopause increases our sensitivity to metabolic disruption. This is not about dieting. It is about biological regulation. When we stabilize meals, support the microbiome, and create predictable daily anchors, we move from survival mode into repair mode. What's Covered • How the sympathetic and parasympathetic nervous systems function • Why irregular meals increase cortisol and stress signaling • How menopause shifts insulin sensitivity and stress reactivity • The gut brain axis and microbial rhythms • The estrobolome and estrogen metabolism • Practical rhythm strategies for midlife • A calming, plant powered lentil stew recipe Recipe: Calm and Restore Lentil Stew Serves: 4 to 6 Serve with: Brown rice or brown rice and quinoa blend prepared separately A deeply nourishing, gut-supportive soup built on diverse plant fibers, anti-inflammatory spices, and mineral-rich vegetables. Creamy without cream, hearty without heaviness, and designed to stabilize blood sugar while supporting digestion and hormone health. Cooking is an act of creativity and self awareness. Add vegetables that are in season, swap lentils for beans, increase spices if you enjoy warmth, or reduce ingredients that do not sit well with you. This is your opportunity to nourish in alignment with your bio individuality. Your digestion, energy, preferences, and lifestyle all matter. When you approach a recipe as a flexible framework rather than a rigid rule, you create meals that truly support your physiology, your taste, and your season of life. Ingredients 3 carrots, chopped1 leek, chopped4 celery stalks, chopped4 garlic cloves, minced1 tablespoon fresh ginger, minced2 zucchini, chopped1 head cauliflower, broken into florets1 cup red lentils, rinsed2 to 3 cups chopped kale1 teaspoon turmeric1 tablespoon smoked paprika3 tablespoons misoSalt and black pepper to tasteSqueeze of fresh lemon or lime1 to 2 tablespoons olive oil4 to 6 cups vegetable stock, depending on desired thicknessFor serving Cooked brown rice or rice and quinoa blendPumpkin seedsCashewsFresh herbsSpring onionsMicrogreensInstructions 1. Build the aromatic base Heat olive oil in a large pot over medium heat. Add garlic, ginger, leeks, carrots, celery, turmeric, salt, and pepper. Sauté for 5 to 8 minutes until softened and fragrant. 2. Add body and texture Stir in cauliflower and zucchini. Sauté an additional 5 minutes to begin softening. 3. Incorporate lentils Add 1 cup red lentils. Sauté for 3 to 5 minutes to lightly toast and deepen flavor. For a thicker stew-like consistency, add slightly more lentils. For a lighter soup, use slightly less. 4. Simmer to creaminess Pour in vegetable stock. Bring to a gentle boil, then reduce to simmer. Cook until lentils break down and cauliflower softens completely, creating a naturally creamy texture 5. Finish with miso and greens Dissolve miso in a small bowl with hot water to form a smooth paste. Stir into the soup. Add chopped kale, smoked paprika, and a squeeze of lemon or lime for brightness and acidity. Simmer 2 to 3 minutes until kale softens. 6. Serve Spoon over warm brown rice or a rice and quinoa blend. Top with pumpkin seeds, crushed cashews, fresh herbs, spring onions, and microgreens for added micronutrients and texture. Key Takeaway Rhythm regulates. When meals are predictable, blood sugar stabilizes. When blood sugar stabilizes, cortisol lowers. When cortisol lowers, sleep and hormones improve. Consistency builds resilience. Invitation Book a complimentary nutrition strategy session at PlantPoweredCollective.com Subscribe and share the episode with a woman navigating midlife transitions.
