Whisk eggs and then add mushrooms, onion, spinach and tomato. Mix to combine. On a medium heated frying pan, add the egg mixture and allow to cook for a few minutes before flipping in half – ready to serve.
5 cups of whole oats (I like the 5 grains mix that has rice and barley in it)
3 cups of chopped walnuts
1 cup chopped mixed nuts
1/2 cup of sunflower seeds
1/2 cup almond meal
In a separate bowl, place
1 cup of the stewed apple – mashed
1 cup of the liquid left from the stewing process
3 tbs of coconut oil (or similar)
Combine the two bowls - add the liquid to the dry ingredients and mix well adding more liquid if necessary (stewed liquid).
Line two trays with baking paper and divide mixture between the two, then place into a 180 degree oven and bake for 40 - 50, stirring every 10 minutes until mixture is completely golden and begins to dry out and harden.
Remove from oven and mix through dried fruit of your choice. I chose to chop dates and add currants. Enjoy with milk as a breakfast or dessert.
1 red onion, (1/2 diced for cooking beans with, 1/2 chopping into sections to add to the salad later)
2 bay leaves
2 tbs Coconut butter
Water to cover beans
A pinch of Salt and Pepper
1/2 bunch parsley
1-2 tbs organic apple cider vinegar
2 tbs Olive Oil
In a pot, place two tablespoons of coconut butter and allow to melt. Pop in the diced onion, salt and pepper, bay leaves and allow to soften (You could really add any veggies you like, had I have had some celery on hand, I would have also added it )
Add beans and pour in enough water so that the beans are just covered.
Allow to cook for 20 minutes. Meanwhile, chop the tomatoes and place in a salad bowl with onions, salt, pepper, olive oil and vinegar. Mix well and allow juices to combine.
Once beans are cooked, drain and allow to cool. Combine with tomatoes. Add parsley, mix well and serve.
Fertilise Yourself Extras - Spiced and Roasted Pumpkin Soup
Spiced and Roasted Pumpkin Soup
1/2 Japanese pumpkin (or whatever your choice)
3 tbs olive oil plus extra for roasting
6 cups of vegie stock
1 tsp dried chilli
1/2 cup of rice milk (or cream)
1 tsp cinnamon to decorate
Peel and roughly chop the pumpkin and place in a baking dish. Drizzle with olive oil, season with salt and pepper and place in a moderate oven until cooked and slightly browning at the edges (approx 30 minutes). Remove once cooked.
Heat oil in a large pot. Chop remaining veggies and place in pot, frying until they begin to brown. Add pumpkin, stock and chilli and allow to simmer for up to 1 hour (the longer the better). In the final stages, add milk and chilli.
Stir well and season to taste. Serve with a sprinkling of cinnamon.
Fertilise Yourself Extras - Broad Bean and Pomegrenate Salad
Broad Bean and Pomegrenate Salad
1 pack broad beans
1 pomegranate - arils (seeds) removed ready to be used
1 tin of Persian feta
the juice of 1 lemon
3 tbs Olive oil
I garlic clove crushed
1 bunch of Mint
salt and pepper to taste
Combine broad beans, pomegranate, 3/4 of the feta and 1/2 the mint in a salad bowl. In an appropriate container combine lemon, crushed garlic, oil, salt and pepper and shake vigorously to combine ingredients until creamy.
Pour dressing over the combined ingredients and toss to coat. Garnish with remaining feta and mint. Serve immediately.
Fertilise Yourself Extras - Spinach and Ricotta Pie
Spinach and Ricotta Pie
2 cups of cooked brown rice
40 g melted butter
2 egg yolks (keep whites for pie filling)
2 bunches of spinach or 1 bunch of silverbeet chopped
2 whole eggs, 2 egg whites (left over from base)
1/2 tsp nutmeg
salt and pepper to taste
Mix together rice, butter and egg yolks. Gently press the mixture into the base of a flan dish or similar and bake in the oven for approximately 15 minutes or until it begins to brown.
Meanwhile, place ricotta into a bowl and separate using a potato masher. Add all other ingredients and mix well. Place on top of rice base, and cook for 20 minutes or until top begins to brown. So simple.
You can add anything to the topping that you like. Mushrooms would go really well in the filling too.
(if you wanted to make a meat variety, you could use chicken mince)
Cut the eggplant in half, score and brush with oil.
Place in an oven on 180 degrees. Allow to cook until flesh is soft, approximately 30 minutes. Remove from oven and allow to cool.
Meanwhile in a fry pan, fry onion until soft.
Add tomato and salt and pepper, and stir to combine.
Remove flesh from eggplant, once cool enough to handle and add the flesh to the onion and tomatoes.
I find the best way to get the flesh out without damaging the eggplant is to cut around the edge leaving 0.5cm border and then spoon out the flesh carefully, making sure not to damage the eggplant skins as they are to be refilled.
Add parsley and stir until well mixed through.
Place mixture back into eggplant shells and put back into the oven for approximately 10 minutes. You could also top with feta or goats cheese before putting into the oven for extra flavour.
Fertilise Yourself Extras - Bean and Tuna Fritters
Bean and Tuna Fritters
1 cup of cooked beans (I used mixed beans - you can use canned beans if you prefer)
1 tin of best quality tuna (Greenseas is a good one) or better still fresh fish - cooked
4 large potatoes, peeled, steamed and mashed (add a little milk and butter if you like to make it easier and yummier)
30 g rice flour
1 egg whole
1/2 bunch parsley
2 spring onions chopped
salt and pepper to taste
Add all ingredients in a bowl and stir to combine. Heat oil in a shallow pan (roughly 1/3 full of oil)
I used coconut oil and they turned out perfect but whatever works for you. Make sure it's plenty hot before frying.
Using a dessert spoon, scoop out batter (enough to fill the spoon) and using another spoon, gently drop the batter into the oil. Be aware not to overcrowd the pan, spacing them nicely will allow them to cook all round. Turn fritters over.
Once brown on either side (it's quick, 2-3 minutes each side in total), place on paper towel to absorb any oil. Serve with lemon wedges and a big green salad.
Whisk egg. Add milk, cheese, salt and pepper and mix well. Heat coconut butter in a medium sized fry pan.
Pour in egg mixture and allow to cook for two minutes. Sprinkle over capsicum, onion and parsley and allow to cook for a further minute. Roll up omelette ready to serve. Garnish with left over parsley.
Note: You really can use any filling you desire. Avocado or corn would work equally well.
1 vanilla bean, seeds scraped and ready to be used
1 can of organic coconut cream
several tbs coconut butter to grease moulds
mint to garnish
makes 6 serves
I found it best to prepare the tapioca and allow to set overnight. To do so, combine tapioca, water and vanilla. Bring to the boil and allow to cook for 10-15 minutes (no longer) until the tapioca is almost clear.
Rinse under cold water, place tapioca in a bowl, and stir through 1 cup of the coconut cream. Prepare moulds by greasing with coconut butter (I used a silicone muffin tray – works very well) Spoon in tapioca cream mixture and pop in fridge to set overnight.
Prepare fruit coulis using the fruit of your choice. I used mango, berries would also work very well and more sugar-free friendly.
Slice up 1/2 mango and stew in a saucepan by adding 1/4 cup of water. Stir over a low/medium heat until it is the consistence of jam – simmering for approximately 10 minutes.
Allow to cool.
In a parfait or martini glass, spoon in mango coulis (you will have enough for 6 individual serves). Place individual tapioca pudding on top and set aside – allowing pudding to reach room temperature again.
Warm the remaining coconut cream. Pour around the tapioca pudding, sharing evenly between glasses.
To garnish, add several squares of the left over fresh mango and garnish with mint.
Fertilise Yourself Extras - Chocolate Torte with Berries
Chocolate Torte with Berries
250 g unpeeled roasted almonds
250 g best quality darkest chocolate you can find
125 g dates
125 g dried figs
6 egg whites beaten
In a food processor or similar, chop almonds and chocolate roughly. Cut dates & figs (or if you are lazy like me, pop it in the processor too! Just be warned, I broke mine in the process! The dates can be pretty sticky)
Beat egg whites until stiff.
Fold in almonds, chocolate and dates to the whites and pour the mixture into a greased and lined springform cake tin. Bake at 180 degrees for 45 minutes.
After 45 minutes, open the oven door slightly and allow the torte to cool in the tin. Turn onto a platter and refrigerate overnight. Decorate with berries and serve with a dollop of cream! WOW!
In a saucepan combine raspberries, 3/4 of the lemon balm and honey. Melt down the two on a very low heat (approximately 10 minutes) until well combined. Once combined, push mixture through a sieve to separate raspberry seeds. Discard.
In a clean saucepan, place in sieved mixture and stir continuously until almost boiling - careful not to allow to boil. Sprinkle gelatin over the top and mix well until dissolved. Pour into molds and place in fridge until set (approximately 2 hours)
Once set and ready to serve, remove from mold and serve with cream and left over lemon balm to garnish.
Grease and line a brownie tray. Pre-heat oven to 180 degrees.
Prepare beans as directed. Once cooked, puree using the blender or food processor until a smooth paste forms – I used the Beaba Baby cook (AWESOME!!) Set aside.
Melt butter and chocolate and combine. To the bean batter add walnuts, coconut flour, salt and chocolate mixture and stir roughly. In a separate bowl, beat eggs for about a minute – until light and fluffy. Fold through bean batter. Pour into the prepared tray and spread evenly.
Place in oven and cook for 30 minutes or until just cooked through. Remove from oven, allow to cool and slice. Serve sprinkled with cocoa.
I actually melted half of the chocolate with the butter and with the second block, chopped up and added in the final step to create a choc chip effect.
Separate eggs, placing yolks into a larger bowl. Add flour, milk and baking soda to the yolks and stir until well combined, forming a smooth batter.
Add a pinch of salt to the egg whites and whisk until they form stiff peaks.
Using a spoon, fold egg whites into the batter to combine.
Heat a nob of butter in a fry pan and cook pancakes one at a time, turning when bubbles rise to the surface. Enjoy anyway you like them! If you’re keeping sugar on the low down like I am, you might like to try adding corn to the last stages of the cooking process – in the pan.
(to do this – once batter is in the pan, top with corn before flipping over).
Fertilise Yourself Extras - Buckwheat Muffins with Carrot and Macadamia
Buckwheat Muffins with Carrot and Macadamia
100 g buckwheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 cup chopped macadamia nuts
1 carrot grated
1/2 cup stewed apple
1/2 cup of stewed dates (as above)
1/2 cup coconut butter melted
1 vanilla pod scraped
2 eggs, lightly beaten
1/4 cup of milk (I used goats milk)
* If you've quit sugar you might like to substitute Stevia Powder for the apple and dates depending on what stage of the program you are at. Alternatively you could substitute with 1 cup of pureed pumpkin.
Set the oven to 180 degrees. Prepare muffin cases and set aside. In a bowl, combine flour, cinnamon, salt, baking powder & soda. Mix well.
In a separate bowl combine carrot, apple, dates (or pumpkin/ stevia), vanilla seeds, coconut butter, eggs and milk and mix well.
Add the wet ingredients to the dry ingredients, only partially mixing before adding the macadamia nuts – again, roughly mix. Spoon mixture into muffin cases.
Place in oven and cook for 20-30 minutes – until a skewer comes out clean.
Once cool, pop a dollop of goat’s cheese on top! Delish!
Separate kale leaf into smallish shreds (approximately chip size) being sure to pull away the vein of the leaf (I’m told it’s tough to eat)
In a bowl, combine kale, oil and salt and stir well. Arrange on a baking dish lined with baking paper.
Place into a moderate oven for approximately 10 minutes – where you will then turn down the heat of the oven to approx 100 degrees. Continue to watch chips until they begin to shrivel and are crispy. (approx another 10 minutes)
Fertilise Yourself Extras - Fetta and Pumpkin Muffins
Fetta and Pumpkin Muffins
Olive oil to drizzle and prepare muffin tins
2 cups pumpkin chopped into 1-2cm cubes
200 g of feta
100 g Parmesan cheese
3 tbs of pine nuts
4-5 springs of thyme
2 tbs seeded mustard
1 cup of rice milk (or milk of your choice)
1 1/2 cups of spelt flour
1/2 cup of millet flour
3 tsp baking powder
salt and pepper to season
Cut up pumpkin and place in a baking dish. Drizzle with olive oil and season with salt and pepper and place in an oven of 180 degrees. Allow to cook for approx 20 minutes or until cooked through. Whilst pumpkin is cooking, grease tins – enough for 12 muffins.
Once cooked, allow to cool slightly. Combine in a bowl ¾ of the pumpkin, ¾ of the feta (remaining will be used on top), parmesan, thyme, mustard, pepper & pine nuts and mix roughly.
In a separate bowl, combine milk and eggs and whisk.
Once combined, add to the pumpkin mix and roughly stir. Avoid over stirring so that the pumpkin and feta remain intact.
Sift in flours and baking soda to the mixture and again stir roughly.
Place mix into muffin tins. Place the left over pumpkin and feta on top of each individual muffin. Once complete, cook in the same temperature oven for approximately 20-25 minutes, or until the tops become hard and golden.
I slightly modified the flours and seasoning to suit what I had in the cupboard. You could use regular flours if preferred, or any combination really. Don’t ever be afraid to modify recipes to suit what is in your pantry. You might just surprise yourself and come up with something even more delicious!
In a food processor, pulse walnuts until chopped roughly. Add the cacao and salt and pulse several times to combine. Add the dates, one at a time until the mixture resembles bread crumbs.
Line a tray with baking paper in a slice tin and pack mixture firmly inside, pressing down until it resembles a slice. Set in fridge for 20 minutes. Cut into small squares and sprinkle with cacao to serve.
Fertilise Yourself is all about priming your body for fertility along with plenty of tips and tricks for a wellness overhaul. It's a fertility how-to eBook written by women's health professional Natalie Kringoudis, featuring what foods make you fertile and why. It includes over 25 recipes to help you build a healthier and more fertile body.
If you've stumbled across this site by chance, take a look around at the delicious recipes and tricks to set you on a more fertile path. But you're going to need ideas and tips on how to apply all of this to your day, so why not grab a copy of the book via one of the links here.
Up to the minute information about all things fertile and healthy, available here on Nat's blog.
You can read the book Fertilise Yourself on your iPhone or iPad using Apple's iBook app. Getting it is easy - just click the button to go to the book store, and use your regular iTunes account to make the purchase.
To read the book Fertilise Yourself on portable book readers, Android phones or your computer, buy it in PDF format. You can easily pay with PayPal and the PDF file you receive will be useable on any number of devices.