Recipes to Boost Fertility

When I started researching foods that boost fertility, I was completely overwhelmed. I found myself asking, “What CAN I eat?” There seem to be so few options. I know that kale, dill, squash, turnip greens, beans and artichokes are great fertility boosting foods, but can I practically modify my diet to include enough of these foods to make a difference in my ability to conceive? I need simple, already experimented, everyday type-recipes that make is easy to fit these nutrient-rich foods into my diet.  So over the next few weeks I will compile a list of great fertility boosting recipes in different categories to hopefully fill our plates and our uteruses! 

It is cold and rainy as I write today, so soup seemed appropriate to start with. 

Fertility Boosting Soups

                                          (from our friends at Path to Fertility, http://www.fertility-news.rmact.com/Path-t0-Fertility-Blog.bid)

soups

Photo from Stevosoups.wordpress.com

WHITE BEAN AND KALE SOUP
(Makes 6 servings)

• 1 tablespoon olive oil or canola oil
• 8 large garlic cloves, crushed or minced
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups low-fat, low-sodium chicken or vegetable broth
• 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
• 4 plum tomatoes, chopped
• 2 teaspoons dried Italian herb seasoning
• Salt and pepper to taste
• 1 cup chopped parsley
Directions
In a large pot, heat olive oil.  Add garlic and onion; saute until soft.  Add kale and saute, stirring, until wilted.  Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper.  Simmer 5 minutes.
In a blender or food processor, mix the remaining beans and broth until smooth.
Stir into soup to thicken.  Simmer 15 minutes.  Ladle into bowls; sprinkle with chopped parsley.

BLACK BEAN SOUP WITH JALAPENOS AND CILANTRO

(Serves 4)

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 4 garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 to 2 teaspoons chopped jalapeño chile with seeds, divided
• 2 15- to 16-ounce cans black beans, undrained
• 1 15-ounce can petite diced tomatoes in juice
• 1 1/2 cups low-salt chicken broth

• Chopped fresh cilantro
• Chopped green onions
• Crumbled feta cheese
Preparation
Heat oil in heavy large pot over medium-high heat.  Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes.  Mix in cumin and 1 teaspoon jalapeño.  Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.  Transfer 3 cups of soup to blender and puree until smooth.  Return puree to pot.  Simmer soup until slightly thickened, about 15 minutes.  Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

LOWFAT BUTTERNUT SQUASH BISQUE

(serves 10)

2 TBS butter
3 packages already “cubed” butternut squash
3 sweet potatoes (peeled and cubed)
1 bunch of leeks (cleaned and chopped)
6 carrots (peeled and chopped)
1 quart apple cider
1 cup orange juice
4 cups chicken broth
1 12 oz cans evaporated milk
Kosher salt and ground black pepper to season

Directions

In a large soup pot, saute leeks in butter for about 10 minutes.  Then add squash, sweet potatoes, carrots, cider, orange juice and chicken broth.  Bring this to a boil until the potatoes and squash are very soft.  Remove from heat and add 2 cans of evaporated milk.  Using hand blender, puree the soup.  Season with salt and pepper.

CURRIED LENTIL SOUP WITH CHICK PEAS

(Serves 4)
• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 medium carrot, finely chopped
• 2 large garlic cloves, chopped, divided
• 2 tablespoons (or more) curry powder
• 1 cup lentils
• 2 cups apple juice
• 2 cups chicken stock
• 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
• 1 tablespoon fresh lemon juice
• 2 tablespoons (1/4 stick) butter
• 2 green onions, thinly sliced 1 lemon, cut into 6 wedges

Preparation
Heat 1 tablespoon olive oil in heavy large pot over medium heat.  Add onion and carrot; sprinkle with salt and pepper.  Cook until onion is translucent, stirring occasionally, about 4 minutes.  Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer.  Add 2 tablespoons curry powder; stir until fragrant, about 1 minute.  Add lentils and 2 cups chicken stock and 2 cups apple juice Sprinkle with salt and pepper.  Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, ¼ cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.  Add chickpea puree and butter to lentil soup.  Season to taste with salt.

TOMATO DILL SOUP WITH BROWN RICE

(serves 10)

2 white onions, diced
10 carrots, cut small
1 bunch leeks, cleaned and sliced
1 #10 can of whole peeled tomatoes (6 pounds canned tomatoes)
2 cups brown rice (not cooked)
2 cups chicken stock
2 bunches of fresh dill
2 TBS stevia
Directions

Saute carrots, onions, leeks and brown rice in olive oil for about 5 minutes.  Add the tomatoes and chicken stock and cook on high until rice is tender (about 45 mintes).  Remove from heat and add fresh dill, salt, pepper and stevia.  Puree with hand blender and serve.

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