To create an environment for optimal fertility, it is important to bring the physiology into balance with wholesome nutrition that balances hormones, reduces inflammation, and purifies organs. Therefore, the following nutrition guidelines should be followed:
– Increase intake of foods rich in B vitamins especially folate and B12 by choosing more green leafy vegetables, legumes, wheat germ, seeds, avocados, whole-grains, low-fat dairy products and lean meat.
– Reduce inflammation by avoiding caffeine, alcohol, refined sugar and preservatives. Favor fresh, local, and seasonal foods.
– Choose foods high in omega-3s, such as flax seeds, fresh water fish, and fortified foods, such as yogurts and eggs (avoid the yoke).
– Maintain steady blood sugar levels with whole grains, fruits, vegetables and good sources of plant-based protein (nuts, legumes).
– Have a Chi Nei Tsang, traditional Chinese abdominal massage, for internal organs, to promote digestive health and fertility.
Three fertility boosting recipes:
1. Cucumber and mint soup
– 250 gram cucumber, peeled
– 100 gram coconut meat
– 1 whole avocado
– 30 gram fennel
– 10 gram mint
– 1 litre coconut water
– 1 tbsp lemon juice
– salt and pepper to taste
Add the cucumber, coconut meat, avocado, fennel and coconut water into a blender and blend until smooth. Add chopped mint. Season to taste and chill in fridge for about 30 minutes before serving.
2. Oven roasted Sea bass on whole wheat spaghetti, slow cooked fennel & Mulberry reduction
– 180 gram Sea bass
– 60 gram Whole wheat spaghetti
– 20 grams Fennel
– 10 grams Onion
– 30 grams Mulberry reduction
– 10 grams salsa verde
– 10 grams sunkist orange
Clean and dry Sea bass. Pan sear and bake in oven 180° for 6 minutes. Clean and fennel and place in vacuum bag with vegetable stock. Place in hot water and cook at 70° for 1 hour.
Once the fennel is cooked, sauté with the spaghetti and place it in the centre of the plate.
Top with the cooked sea bass. Garnish the fish with some fresh oranges and micro fennel.
Drizzle the sauces around the plate dice the shiitake mushrooms into quarters and place into the broth. Garnish with micro herbs – make sure plate is clean and served warm.
3. Raw Granola
– 50 gram Flax seed
– 45 gram Pumpkin seed
– 80 gram Almond with skin
– 50 gram Sunflower
– 1/3 cup Blue agave nectar
– 1 tsp Olive oil
Rinse and drain all soaked nuts and seeds place in a bowl. With the flax seed, simply strain off any excess liquid. There is no need to wash these seeds – as the gel around the seed is what will hold the rest of the ingredients together.
Add the rolled oats, pumpkin seed, sunflower seed, almond with skin chop, Add in the olive oil, blue agave nectar and sea salt. Mix well then spread on the teflex sheets in the dehydrator and dehydrate until dry and crunchy. Break into small pieces and store in container.
Other Six Senses blogs you may enjoy:
- Begin a Detox Diary with help from Bryan Hoare from the Six Senses Destination Spa, Phuket
- A wellness expert explains what a detox really does, and provides 10 simple ways to cleanse your body
- Achieve a more balanced, happier lifestyle using the Six Senses Wellness Checklist
- Wellness expert Bryan Hoare explains the health benefits of fresh juices and gives great tips on a safe juice fast
Visit our online Education Hub RESCU Me Academy for our courses, free ebooks and resources.