Ceremonial Cacao Ritual for Your Menstrual Cycle
A Heart-Opening Practice to Nourish, Soften & Come Home to Your Womb
There’s something sacred about pausing. Especially when your body is asking you to.
During menstruation, we’re invited inward—into softness, slowness, and self-trust. One of my favorite ways to honor this sacred window is with a warm cup of ceremonial cacao—a plant medicine that has been used for centuries to open the heart, soothe the nervous system, and deepen spiritual connection.
This isn’t just hot chocolate. It’s a ritual. A moment to sip, breathe, and listen.
🌱 A Glimpse into the History of Ceremonial Cacao
Ceremonial cacao comes from the Theobroma cacao tree, a name that literally means “food of the gods.” For thousands of years, cacao has been used by the Maya, Aztec, and other Indigenous peoples in sacred ceremonies, often to connect with the heart, receive guidance, or mark transitions.
It wasn’t sweet—it was bitter, earthy, and powerful. A divine messenger.
Today, many of us are remembering and returning to cacao not just as a treat, but as a plant ally. And during menstruation—when the veil is thinner and your body is more sensitive—it becomes a beautiful, nurturing tool.
🌸 Why Cacao During Your Bleed?
It’s rich in magnesium—which helps soothe cramps and calm the nervous system.
It supports blood flow and circulation, making it grounding and energizing without overstimulation.
It opens the heart chakra, supporting emotional release and tenderness.
It pairs beautifully with inner work like journaling, resting, or dreamwork.
🍵 What Kind of Cacao to Use
Look for ceremonial-grade cacao, which is:
100% pure, whole-bean cacao (not powder)
Organic or wildcrafted
Sourced with respect to the land and Indigenous communities
Stone-ground, minimally processed, and free of additives
Some beautiful brands to explore:
Cacao Lab
Keith’s Cacao
🫖 Menstrual Cacao Ritual Recipe
Ingredients:
1.5 oz ceremonial cacao (chopped or shaved)
1 cup water or milk
Pinch of cinnamon or cardamom (optional)
Tiny pinch of cayenne (for energy and womb warmth—optional)
Splash of maple syrup or honey (if needed)
A small altar item: flower, crystal, journal, candle
Instructions:
Heat your liquid gently—don’t boil.
Add cacao and whisk slowly until melted and smooth.
Stir in any spices or sweetener.
Pour into your favorite cup or mug.
Hold it in your hands, close your eyes, and set an intention: “I honor my body. I open my heart. I receive the wisdom of this cycle.”
📝 Optional Journaling Prompts
As you sip, cozy up in a blanket and let the cacao soften your edges. Then try reflecting on:
What is my body trying to tell me right now?
What am I ready to release with this cycle?
What feels tender, true, or new within me?
How can I nurture myself today in the most loving way?
You can also simply free-write and let whatever needs to move come through.
💗 Affirmations for the Bleed Window
Speak aloud or whisper these between sips. Let them settle in your womb space:
“I am allowed to slow down.”
“My cycle is sacred.”
“I trust the intelligence of my body.”
“Rest is revolutionary.”
“My bleed is not a burden—it is a blessing.”
🌕 Final Thoughts
This is not about productivity. This is about presence.
Let your cacao ritual be a time to simply be—to feel your body, hold your heart, and root back into the cycles of the Earth. You don’t need to be fixed or changed or healed. Just met. Just held.
With warmth,
Ilda
🌱 Seed Cycling Balls: A Nourishing Way to Support Your Cycle
There’s something sacred about tending to your body with food—not in the name of control, but care. Seed cycling is one of those practices. Quiet. Subtle. Rooted. A gentle way to support your hormones using simple ingredients from the earth.
These Seed Cycling Balls were born out of that spirit: soft nourishment, made by hand. A ritual you can reach for. A reminder that your body is cyclical, and worthy of support every step of the way.
🌙 What Is Seed Cycling?
Seed cycling is a natural practice that uses specific seeds during each phase of your menstrual cycle to gently support hormone balance. Each seed offers different nutrients that align with what your body needs as it moves through its rhythm.
Here’s a simple breakdown:
Follicular Phase (Day 1–14 / Bleed to Ovulation):
– Flax seeds – provide lignans to support healthy estrogen levels
– Pumpkin seeds – rich in zinc to support progesterone production
Luteal Phase (Day 15–28 / Post-Ovulation to Bleed):
– Sunflower seeds – support detoxification and healthy progesterone
– Sesame seeds – contain lignans and calcium for hormonal balance
By rotating these seeds in rhythm with your cycle, you’re offering your body gentle nourishment that meets you where you are.
🧡 Seed Cycling Bliss Balls Recipe
These bliss balls are an easy, delicious way to incorporate seed cycling into your daily rhythm. They’re soft, sweet, and supportive—perfect for a midday pause or slow morning bite.
✨ For Follicular Phase Balls (Bleed to Ovulation)
Ingredients:
1/4 cup raw pumpkin seeds
1/4 cup ground flax seeds
1 cup soft Medjool dates, pitted
1/4 cup rolled oats
1 tbsp almond butter or tahini
1/2 tsp cinnamon
Pinch of sea salt
Optional: 1 tsp maca powder for extra energy
Instructions:
Blend pumpkin and flax seeds in a food processor until finely ground.
Add remaining ingredients and blend until sticky and well combined.
Roll into bite-sized balls and refrigerate in a sealed container for up to 1 week.
✨ For Luteal Phase Balls (Ovulation to Bleed)
Ingredients:
1/4 cup raw sunflower seeds
1/4 cup sesame seeds (hulled)
1 cup soft Medjool dates, pitted
1/4 cup shredded coconut
1 tbsp peanut butter or sunflower seed butter
1/2 tsp vanilla extract
Pinch of sea salt
Optional: 1 tbsp cacao nibs or dark chocolate chips
Instructions:
Grind sunflower and sesame seeds until powdery.
Add remaining ingredients and pulse until a sticky dough forms.
Roll into balls and store in the fridge or freezer for easy access.
🌸 A Soft Ritual, Not a Rule
You don’t have to be perfect with this. If your cycle’s irregular, just start where you are. Pick a batch, eat a few each day, and pay attention. The goal isn’t control—it’s connection. The act of offering something nourishing to your body is a ritual in itself.
So light a candle. Roll your ingredients by hand. Make it a moment.
This is cyclical living.
This is food as love.
This is how we come home.
With Love, Ilda
Pickles Two Ways
A Little Brine, a Lot of Flavor
There’s something about making your own pickles that feels both old-world and exciting. Maybe it’s the ritual of it, or maybe it’s just knowing that in a few days (or weeks), you’ll have a jar of flavor so bold, so fresh, you’ll wonder why you ever settled for store-bought.
In our house, pickles go with everything—sandwiches, cheese boards, straight out of the jar with a fork (no shame). And with cucumbers in season, there’s no better time to try your hand at homemade. Today I’m sharing two easy ways to do it: quick vinegar pickles and salt-fermented pickles.
A Note on Cucumbers
Pickling cucumbers are the ideal choice—they’re small, crisp, and made for the job. But truthfully? I’ve used English cucumbers more times than I can count, and they work beautifully. Just slice them into spears or rounds, and you’re good to go.
Quick Pickles (Vinegar-Brined)
Ready in: As little as 24 hours
Keeps for: Up to 2 months in the fridge
Ingredients (makes 1 quart jar):
3–4 small cucumbers, sliced
¾ cup vinegar (white or apple cider with the mother)
¾ cup water
1 tbsp sea salt
2 tsp honey (optional, for sweet & spice vibes)
2–3 garlic cloves
1 tsp whole peppercorns
Handful of fresh dill
Optional: chili flakes, mustard seeds, thyme, tarragon—whatever your garden gives you
Directions:
Prep your jar: Pack the cucumber slices into a clean quart-size jar with garlic, dill, peppercorns, and any extras.
Make your brine: In a small saucepan, heat the vinegar, water, salt, and honey (if using) until just dissolved. Let cool slightly.
Pour it in: Carefully pour the warm brine over your cucumbers until fully covered. Tap the jar gently to release air bubbles.
Seal & chill: Close the lid and pop it in the fridge. They’ll start tasting amazing in about 24 hours, but give them 3–4 days for peak flavor.
Salt-Fermented Pickles (Lacto-Fermented)
Ready in: 5–7 days
Keeps for: Several months in the fridge
These are the real-deal, probiotic-rich, sour-and-savory pickles of tradition. No vinegar needed—just salt, water, and time.
Ingredients (makes 1 quart jar):
3–4 small cucumbers
2 tbsp sea salt
2 cups water (filtered or boiled & cooled)
2–3 garlic cloves
1 tsp whole peppercorns
Handful of fresh dill
Optional: grape leaf or bay leaf (helps keep them crunchy), chili flakes, other herbs
Directions:
Make your brine: Dissolve the sea salt into the water.
Pack the jar: Tightly pack cucumbers, garlic, dill, and peppercorns into a wide-mouth quart jar.
Add the brine: Pour the saltwater brine over the cucumbers until completely submerged.
Weigh them down: Use a fermentation weight or a small jar inside the larger jar to keep everything under the brine.
Cover & wait: Loosely cover with a lid or cloth. Let ferment at room temp (out of direct sunlight) for 5–7 days. Taste test around day 4.
Move to fridge: Once they taste how you like them, seal the jar and move to the fridge to slow fermentation.
A Few Pickling Tips from My Kitchen:
Don’t skip the garlic and dill—they bring out that classic pickle flavor.
Want more heat? A pinch of chili flakes or a slice of fresh jalapeño goes a long way.
Sweeter pickles? Add a drizzle of honey or a few slices of apple to your vinegar brine.
Crunch tip: Add a grape leaf, bay leaf, or a pinch of black tea leaves in fermented pickles to help preserve crunch.
Final Thoughts
The beauty of homemade pickles is that they become your recipe—your brine, your herbs, your flavor. And they’re so worth it. Each jar holds a little piece of summer, preserved with care and intention.
Whether you’re new to pickling or it’s already part of your rhythm, I hope this reminds you that even the simplest kitchen rituals can be rooted in love.
With jars on the counter and dill on my fingertips,
Ilda
Berry Preserves Without Refined Sugar
Sweetness from Nature, Love from Your Kitchen
There’s something magical about spooning homemade berry preserves onto fresh bread or swirling them into yogurt. The burst of summer’s ripest berries, preserved simply and naturally—it’s like a little jar of sunshine, ready whenever you need a lift.
Choosing to make preserves without refined sugar isn’t just a choice for flavor, but for mindfulness and health. By letting the berries shine on their own with a touch of natural sweetness, you invite a slower kind of sweetness into your life—one that tastes like home.
Why Skip Refined Sugar?
Refined sugar can overshadow the natural flavors of fruit and add an unnecessary crash to your energy. Using natural sweeteners or relying on the fruit’s own sugars helps you savor the real deal, without guilt or additives.
Ingredients You’ll Need
4 cups fresh berries (strawberries, blueberries, raspberries, blackberries, or a mix)
1/4 cup honey or pure maple syrup (adjust to taste)
Juice of 1 lemon (to brighten flavor and help with preservation)
2 tbsp chia seeds (natural thickener, no pectin needed)
Optional: a splash of vanilla extract or a few fresh mint leaves for a subtle twist
How to Make Your Berry Preserves
Prep your berries: Rinse and gently mash your berries in a large saucepan. It’s okay to leave some chunks for texture!
Add sweetener and lemon: Stir in the honey or maple syrup and lemon juice.
Simmer: Place the pan over medium heat and bring to a gentle boil, then reduce to low and simmer for 15–20 minutes, stirring frequently. The berries will soften and the mixture will thicken slightly.
Add chia seeds: Stir in the chia seeds and cook for another 5 minutes. These will absorb moisture and help your preserves set naturally.
Taste & adjust: Give it a taste and add more honey or lemon juice if desired.
Cool & store: Pour your warm preserves into clean jars and let cool completely before sealing. Store in the fridge for up to 3 weeks.
Tips for Perfect Preserves
Use ripe, in-season berries for the best flavor.
If you prefer a smoother preserve, use an immersion blender to lightly puree before adding chia seeds.
Want it thicker? Add a bit more chia seeds, but go slow—they thicken as they cool!
Feel free to experiment with flavors—add fresh herbs like basil or thyme for a grown-up twist.
Why It’s So Worth It
There’s nothing quite like the taste of preserves you made yourself—no strange ingredients, no extra sugar, just pure, vibrant berry flavor and the satisfaction of creating something delicious and wholesome. Spread on toast, dolloped on ice cream, or stirred into oatmeal, these preserves make every bite feel like a gift.
With sticky fingers and a heart full of sweetness,
Ilda