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Sexy foods to get you into ‘Conception Mode’

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SEXY FOODS TO GET YOU INTO ‘CONCEPTION MODE’  

I believe in miracles, where you come from... you sexy thing <3

As with every intention, really feel sexy, fertile & nourishing to your body, and trust that everything happens in perfect time <3

In order to maintain optimal health (during pregnancy & otherwise), you want to try your best to have the majority of your diet contain:

  • Whole grains: gluten-free grains (quinoa, brown & wild rice, buckwheat, millet, etc) are important for fertility
  • High quality protein: organic grass fed meat, beans & legumes, nuts & seeds, nut & seed butters, free-range eggs
  • Full-fat organic dairy: butter, plain yogurt, greek yogurt; try goat cheese to reduce your intake of cow’s dairy
  • Fresh fruits & veggies: organic or local, when possible. Try to get all colors of the rainbow, keeping in mind the Dirty Dozen & Clean 15
  • Lots of fresh water: to keep the bowels moving & the detoxification systems of the body in good working order

Aside from ensuring that you’re eating exceptionally healthy & flavourful food while trying to conceive – why not have some fun! … You and your partner can enjoy eating sexy foods together, such as foods that are full of seeds, shaped like lady bits or man parts, or are aphrodisiac. 

Here’s a list of one’s that I’ve come up with…

Seeds of Fertility:

Like the beautiful eggs stored in a juicy uterus …

    • Pomegranate
    • Figs
    • Nuts & seeds
    • Kiwi
    • Strawberries
    • Cherries

Shapes of fertility:

  • Watermelon
  • Almonds
  • Pear
  • Peach & plum & apricots
  • Popsicles
  • Bananas
  • Grapes

Aphrodisiacs:

  • Chocolate – the most obvious!
  • Maca root
  • Oysters – very high in zinc which is needed for cell division, healthy testosterone levels & sperm count

 

What’s your favorite sexy food?

I believe in miracles.. where you come from, you sexy thing <3

I believe in miracles.. where you come from, you sexy thing <3

Apple Spice Muffins (gluten-free, dairy-free, vegan)

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These muffins are especially great with paired with a mug of your favorite tea! These days I add millet to any of my muffin recipes – it just adds the perfect little crunch and completeness to the muffins. If you agree, you can add 1/2 cup uncooked millet to the dry ingredients.

We like these muffins with Bengal Spice or Chai tea...

A nice warming & hearty fall/winter muffin… especially with Bengal Spice or Chai tea…

APPLE SPICE MUFFINS (Gluten-free, Dairy-free, Vegan)

Dry Ingredients

  • 2 ½ cups brown rice flour (or 1 1/2 cups brown rice flour + 1 cup sorghum flour)
  • ½ cup tapioca starch
  • ½ cup cane sugar or coconut sugar (we use Madhava organic coconut sugar from costco)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp xantham gum (optional, but it does help bind ingredients together) (*Check out my post ‘A word about xanthan gum‘ for info & substitutions)
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp each ground ginger, nutmeg, cloves
  • ½ cup uncooked dried millet (optional)

Wet ingredients

  • 1 ¼ cup unsweetened applesauce
  • 1 cup chopped tart apple (peeled or unpeeled) – make it 1 “generous” cup of chopped apple
  • 1 cup vanilla rice or almond milk
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil or organic butter

Preparation

–       Preheat oven to 375 F. Lightly oil muffin tins or line with large paper cups.

–       In a large bowl, combine flour, tapioca starch, sugar, xanthan gum, baking powder, baking soda, & sea salt (and millet, if adding). Mix together well.

–       In a separate bowl, combine applesauce, milk, melted coconut oil & vanilla and mix together well.

–       Pour wet ingredients into dry ingredients and mix together – take caution not to overmix.

–       Spoon batter into muffin tins until about ¾ to full (for smaller muffins, or completely full for larger muffins).

–       Bake at 375 F for about 20-25 mins.

Quick & Easy Healthy Homemade Meals: Delicious Red Lentil Dahl (Vegan)

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When I’m making this recipe, I like to prepare a lot of the recipe before hand by combining the seeds in a small dessert or custard dish and the spices in another. That way, they are ready to go when the time comes to add them. 

We like to serve this over rice – our favorites are short grain brown rice, a wild rice mix, and white jasmine . We also add a handful of fresh chopped spinach on top of the rice just before we scoop on the dahl. Alternatively, you can stir in about 4 cups of fresh chopped spinach into the dahl at the end of cooking.

DELICIOUS RED LENTIL DAHL (vegan)

 

So soothing & nourishing to the body & soul

So soothing & nourishing to the body & soul

Quick & Easy Healthy Homemade Meals: Delicious Red Lentil Dahl (Vegan)
 
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This recipe takes a little bit of prep time but it is totally worth it! This dish is especially tasty on cold nights.
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Recipe type: dinner
Serves: 6-8 servings
Ingredients
  • 2 Tbsp coconut oil or olive oil
  • 3 tsp each black mustard seeds & cumin seeds
  • 1 large onion, diced
  • 3-4 cloves garlic, minced
  • 1 Tbsp fresh ginger, chopped (if you don't have fresh ginger, just omit this ingredient... ground ginger doesn't substitute well)
  • 2 tsp turmeric, dried or 1 Tbsp fresh, grated turmeric
  • 3 tsp ground cumin
  • ¼ tsp cayenne (or more for more spice)
  • 2-3 carrots, peeled & chopped
  • 3 medium potatoes, peeled & cut into 1" cubes
  • 1 cup green peas (fresh or frozen)
  • 2 ½ cup red lentils, rinsed
  • 1 vegetable bouillon cube
  • 4-6 cups water (or veggie stock)
  • 1-2 tsp sea salt (start with 1 tsp and gradually add more until you reach desired taste)
Instructions
  1. In a large pot, heat oil over medium heat. Add cumin & black mustard seeds, and cover pot. Heat until you hear them begin to pop, then quickly add onions & garlic. Sautee for 3-5 minutes.
  2. Add fresh ginger, if using, along with spices (turmeric, cumin, cayenne), carrots, and potatoes. Sautee for 3-5 more minutes.
  3. Add water & bouillon cube (or veggie stock).
  4. Rinse the red lentils and add them to the pot. Stir well.
  5. Bring to a boil. Cover, turn down heat & simmer for 30 mins or more. Add salt to taste, stir well & serve.
  6. You can add a dollop of coconut cream to stir in, for extra nutrition.

 

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Everybody’s Favorite Chewy Oatmeal Raisin Cookie Recipe

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EVERYBODY’S FAVORITE CHEWY OATMEAL RAISIN COOKIE RECIPE

Who took a bite of out a cookie?!

Who’s been sneaking cookies from the cookie jar?!

I’ve tried & tried again to bake the perfect oatmeal raisin cookie, modifying and improving on already very tasty recipes… and finally, I think I’ve found it!

Two tricks I use to making the best oatmeal raisin cookies are: 1) to soak the raisins, and 2) remove the cookies when the bottoms are slightly browned and the tops may still look raw (but not wet). Soaking the raisins will ensure that the raisins don’t burn or get crispy, and removing the cookies a little earlier than if they were golden brown makes for a chewy cookie.

One last little secret that I use is that I remove my rings, give my hands a good wash, and use my hands to cream together the sugar & butter – It’s way more fun & liberating than using an electric mixer.

Everybody's Favorite Chewy Oatmeal Raisin Cookie Recipe (AKA the best recipe out there!) - not gluten or dairy free
 
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This recipe makes about 4 dozen cookies, and is an especially nice homemade gift or treat during the holiday season.
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Recipe type: baking
Serves: 44 - 48 cookies
Ingredients
  • 1 cup raisins (soaked for at least 20 mins)
  • 1½ cups all-purpose flour (white or whole wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ tsp each nutmeg & all spice
  • ½ teaspoon salt
  • ¾ cup butter, softened
  • 1 cup brown sugar, packed
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2¾ cups quick rolled oats
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Soak raisins in warm water & a few drops of vanilla extract for at least 20 mins.
  3. Mix together flour, baking soda, cinnamon, nutmeg, allspice and salt. Stir well.
  4. In a large bowl, cream together butter, brown and white sugar until smooth.
  5. Beat eggs and vanilla into butter & sugar mixture until fluffy.
  6. Gradually beat flour mixture into butter mixture.
  7. Drain raisins.
  8. Stir in raisins and oats.
  9. Scoop up a generous tablespoonful of dough into a round tablespoon measure, and drop onto a cookie sheet lined with a silicone baking mat or parchment paper. Flatten slightly.
  10. Bake for 6-8 mins, until bottoms are browned (*cookies will still look raw on top, but not wet – this is key for a chewy cookie!). Timing will depend on your oven's temperament.
  11. Remove from sheet to wire rack. Cool completely before serving.

 

 

Tuna Salad (dairy-free!)

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TUNA SALAD (DAIRY-FREE!)

Look at this – a tuna salad recipe from scratch made without mayo! And get this – it tastes really good! It’s also very easy to make.

I don’t have anything to say about this, except to try it, experiment with different chopped veggie combos & let me know if you like it 🙂 

The ingredients we used for this Tuna Salad. Chopped celery, cucumber, & peppers are also a great addition.

Ingredients

  • 1 can tuna (flaked or chunk), drained with some liquid saved
  • 2-4 Tbsp purple onion, finely chopped
  • 1 celery stalk, chopped finely
  • ¼ cup red bell pepper, finely chopped
  • 2-4 Tbsp dill pickle, finely chopped (optional)
  • 2 Tbsp tahini (sesame butter)
  • 1.5 Tbsp apple cider vinegar
  • 2 tsp olive oil (you may want to add more at the end to your liking)
  • salt & pepper to taste

Method

Add tuna with chopped veggies. Add tahini, vinegar, oil & mix together well. Add salt & pepper to taste, and a little more oil if you think it needs it.

Tuna Salad – great with rice crackers, in a wrap or pita, or on top of a bed of mixed greens.

Easy & Delicious Never Fails Granola

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EASY & DELICIOUS NEVER FAILS GRANOLA

Granola is a classic meal & snack that everyone likes… but what’s even better is how easy it is to make… We even gave it as Christmas gifts last year, which was a hit!

Granola is one of the easiest things to make … and eat! I always make a double batch of this so that it lasts at least 1 week.

Although the ingredient list is long, you can jazz up or down your granola as you wish. Just making it out of oats, coconut, a handful of seeds & nuts, and whatever dried fruit you have on hand still makes an awesome granola. Otherwise, you can really get creative with this recipe and make it different every time, or find a combination that you like and keep it consistent. Either way, you’re sure to enjoy eating it.

Ingredients

  • 3 cups large oat flakes
  • ½ cup brown rice bran or wheat germ (optional)
  • ½ cup unsweetened shredded coconut (optional)
  • ½ cup raw sunflower seeds
  • ¼ cup sesame or flax seeds
  • 1 cup chopped nut mix – almond, pecans, cashews, walnuts, etc.
  • a few sprinkles of cinnamon
  • 1 cup dried fruit – chopped dates &/or apricots, raisins, cranberries, goji berries
  • 1 tsp pure vanilla extract
  • 1/2 cup melted coconut oil or non-GMO canola oil
  • 1 cup honey or maple syrup (which pairs especially good with coconut oil!)

Directions

– Preheat oven to 325.

– Mix oats, nuts, rice bran/wheat germ, seeds, & cinnamon in a large bowl.

– Heat oil & honey (or maple syrup) in a small pot over medium heat. Add vanilla extract while heating. When it’s bubbling, remove from heat and pour liquid mixture over dry mixture.

– Stir well, to coat all of the oat mixture.

– Spread oat mixture evenly in a shallow pan or cookie sheet. (You may have to do this in batches so oats are not layered too thick). Bake for about 20 minutes, stirring every 5-7 minutes until golden brown. Allow to cool completely before adding dried fruit.

– Store in an airtight container. And enjoy it while it lasts! 

Smooth & Creamy Chocolate Avocado Pudding (Dairy-free, gluten-free, vegan)

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I have a confession to make … I do NOT like avocado! I have tried it in salads, on sandwiches, as guacamole, and even as a face mask, I just can’t enjoy it. But, my next confession is that I LOVE chocolate pudding! I would choose chocolate pudding any day over any of Grandma’s pumpkin pie, Auntie’s famous carrot cake, Sister-in-laws to-die-for cheesecake, or other tantalizing dessert. 

So when I saw this recipe, I thought I would be open minded & give it a try. And I have to say that I was very impressed. The chocolate & sweetness factor is perfect, the creaminess is divine (and quite remarkable), and the options for toppings are endless. We choose to try organic shredded coconut, organic frozen wild blueberries, and organic raw whole almonds. You can find the original version of this recipe on this great blog by a Vancouver-based woman named Madhuri, who specializes in yoga & Ayurveda. I highly recommend her articles and videos for anyone interested in Ayurveda, yoga, and health in general.

So the next time you have some avocados but are tired of making guacamole and would rather something sweet – give this a try!

* And as a little disclaimer for others who are averse to avocado, this pudding has the least amount of avocado impact when eaten on the same day as it was made. Otherwise, the continuously ripening avocado flavour will start to creep in the leftovers.

SMOOTH & CREAMY CHOCOLATE AVOCADO PUDDING (Dairy-free, gluten-free)

Creamy & Sweet Chocolate Avocado Pudding!

Serving size 1-6 (depending on your generosity level)

Ingredients

  • 2 avocados, ripe, medium size
  • 4 Tbsp maple syrup – I use generous tablespoons to mask the avocado 😉 
  • 4 Tbsp cacao powder
  • 1/3 cup vanilla or chocolate almond milk
  • 1/4 tsp pure vanilla extract

optional toppings:

  • shredded coconut
  • crushed or whole nuts (pistachios, almonds, walnuts, etc)
  • berries (blueberries, strawberries, raspberries)
  • sliced banana
  • crushed candy cane (to get into the Holiday spirit)

Directions

It’s as easy as 1, 2, 3!

1. Cut the avocados in half lengthwise, scoop out the pit & scrape the avocado flesh into the blender.

2. Add all the other ingredients and blend.

3. Garnish with toppings of your choice, and serve.

Roasted Butternut Squash, Carrot & Yam Soup (Dairy-free, gluten-free, vegan)

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This cozy soup will satisfy your comfort food soup craving on a chilly day – it is smooth, sweet & flavourful. The pumpkin seed garnish gives a nice little crunch, as well as some protein and minerals such as zinc, magnesium, & iron.

Roasted Butternut Squash, Carrot & Yam Soup (Dairy-free, gluten-free, vegan)
 
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This is a nice soup with spices that are energetically warming - ginger, cumin, coriander, and cinnamon!
Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • • 1 medium butternut squash
  • • 4 large carrots, peeled & cut into 1” chunks
  • • 1 large yam, peeled & cut into 1” chunks
  • • 1 Tbsp olive oil
  • • ½-1 tsp sea salt, plus more to taste
  • • 1 Tbsp coconut oil or olive oil
  • • 1 large onion, chopped
  • • 4-6 garlic cloves, chopped
  • • 2 inch fresh ginger root, chopped
  • • 2-3 tsp ground cumin
  • • 1-2 tsp ground coriander
  • • pinch of cinnamon
  • • 5-6 cups water or veggie stock (less for thicker soup, more for thinner soup)
  • • Toasted or raw pumpkin seeds, for garnish
Instructions
  1. To Roast veggies:
  2. Preheat the oven to 400 degrees F.
  3. Rinse off the squash well, poke small holes randomly throughout the squash with a paring knife to allow the air to escape while roasting. Place on a small baking sheet or roasting pan.
  4. In a large bowl, toss together yam & carrots with olive oil & salt, and place on a baking sheet.
  5. Roast veggies in oven for 30-40 minutes until tender. The squash will likely need to stay in for another 20 minutes. When done (when you can cut through the squash easily with a knife), remove from oven & set aside.
  6. To get the soup ready:
  7. Heat 1 Tbsp coconut or olive oil in a large pot over medium heat. Add onion and stir. Cook until onion is soft and translucent, about 5 minutes. Add garlic, ginger,cumin, & coriander. Stir for about 1 minute to toast the spices. Add the roasted veggies and broth. Take the cooled squash, cut it in half, scoop out the seeds into the compost and scrape out the flesh into the pot. Bring to all ingredients to a boil. Reduce heat to medium-low & simmer for about 5 minutes.
  8. Puree soup using a hand blender. If you don't have one, very carefully puree it in a blender in batches. If you want a thinner soup, add more stock or water at this point and blend together.
  9. Add a pinch of cinnamon and salt to taste. Adjust any of the other seasonings at this time.
  10. Serve hot, garnished with pumpkin seeds. Yum!

 

 

Taste the Rainbow! Why we want to eat fruits & veggies from all of the colours of the rainbow

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Healthy fruit and vegetable

Taste the rainbow of colourful fruits and veggies… if you see something interesting at the market that is a beautiful colour you haven’t tried before, pick it up and give it a taste!

RED FRUITS & VEGGIES are coloured by natural plant pigments called “lycopene” or “anthocyanins.”

Lycopene in tomatoes, watermelon and pink grapefruit, for example, may help reduce risk of several types of cancer, especially prostate cancer. Lycopene in foods containing cooked tomatoes, such as spaghetti sauce, and a small amount of fat are absorbed better than lycopene from raw tomatoes.

Anthocyanins in strawberries, raspberries, red grapes and other fruits and vegetables act as powerful antioxidants that protect cells from damage. Antioxidants are linked with keeping our hearts healthy, too.

 These are some examples of the red group:

  • Beets
  • Red cabbage
  • Cherries
  • Cranberries
  • Pink grapefruit
  • Red peppers
  • Pomegranates
  • Radishes
  • Raspberries
  • Rhubarb
  • Strawberries
  • Tomatoes
  • Watermelon

ORANGE/YELLOW FRUITS & VEGGIES are usually coloured by natural plant pigments called “carotenoids.” Beta-carotene in sweet potatoes, pumpkins and carrots is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Scientists have also reported that carotenoid-rich foods can help reduce risk of cancer, heart disease and can improve immune system function.

One study found that people who ate a diet high in carotenoid-rich vegetables were 43 percent less likely to develop age-related macular degeneration, an eye disorder common among the elderly, which can lead to blindness.

Carotenoids also may be good for your heart. One study found that men with high cholesterol who ate plenty of vegetables high in carotenoids had a 36 percent lower chance of heart attack and death than their counterparts who shunned vegetables.

Citrus fruits like oranges are not a good source of vitamin A. They are an excellent source of vitamin C and folate, a B vitamin that helps reduce risk of birth defects.

 Some examples of the orange/yellow group include:

  • Apricots
  • Butternut squash
  • Cantaloupe
  • Carrots
  • Grapefruit
  • Lemons
  • Mangoes
  • Nectarines
  • Oranges
  • Papayas
  • Peaches
  • Yellow peppers
  • Pineapple
  • Pumpkin
  • Sweet potatoes
  • Tangerines

GREEN FRUITS & VEGGIES are coloured by natural plant pigment called “chlorophyll.” Some members of the green group, including spinach and other dark leafy greens, green peppers, peas, cucumber and celery, contain lutein. Lutein works with another chemical, zeaxanthin, found in corn, red peppers, oranges, grapes and egg yolks to help keep eyes healthy. Together, these chemicals may help reduce risk of cataracts and age-related macular degeneration, which can lead to blindness if untreated.

The “indoles” in broccoli, cauliflower, cabbage and other cruciferous vegetables may help protect against some types of cancer. Leafy greens such as spinach and broccoli are excellent sources of folate, a B vitamin that helps reduce risk of birth defects.

 Some examples of the green group include:

  • Asparagus
  • Green beans
  • Broccoli
  • Brussels sprouts
  • Cucumber
  • Green cabbage
  • Kiwi
  • Lettuce
  • Limes
  • Green onions
  • Green pepper
  • Spinach

BLUE/PURPLE FRUITS & VEGGIES are colored by natural plant pigments called “anthocyanins.” Anthocyanins in blueberries, grapes and raisins act as powerful antioxidants that protect cells from damage. They may help reduce risk of cancer, stroke and heart disease. Other studies have shown that eating more blueberries is linked with improved memory function and healthy aging.

 These are some examples of the blue/purple group:

  • Blackberries
  • Blueberries
  • Eggplant
  • Figs
  • Plums
  • Prunes
  • Purple grapes
  • Raisins

WHITE FRUITS & VEGGIES are coloured by pigments called “anthoxanthins.” They may contain health-promoting chemicals such as allicin, which may help lower cholesterol and blood pressure and may help reduce risk of stomach cancer and heart disease. Some members of the white group, such as bananas and potatoes, are good sources of the mineral potassium, too.

 Some examples of the white group include:

  • Bananas
  • Cauliflower
  • Garlic
  • Ginger
  • Mushrooms
  • Onions
  • Parsnips
  • Potatoes
  • Turnips

 

Eating with the Seasons

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This article is inspired by and adapted from our a lecture from our Traditional Chinese Medicine professor, Dr Clara Cohen, who practices in Port Moody BC and teaches at BINM. Check out her website here http://www.claracohen.com. And if you’re in her area, we highly suggest seeing her for acupuncture treatments – not only is she an effective practitioner, but she is a one-of-a-kind person that you’ll love to meet.

Visit your local favourite farmer’s market to choose foods that are currently in season.

SPRING

  • Emphasize light meals with young green plants (baby carrots, spinach, baby lettuces) & sprouts (alfalfa, sunflower, lentil). 
  • Use pungent herbs such as fennel, basil, rosemary, caraway & dill.
  • Avoid salty foods.
  • Raw food is good during this time if you tend to be a warm/hot person, but not if you feel deficient and rather weak.
  • Cooking: use methods with shorter cooking time (light steaming, sauté, stirfry).
  • Psychology: Time to cleanse, give attention to self awareness.


LATE SUMMER & END OF ALL SEASONS (2 week period)

  • Keep meals simple & mostly bland.
  • Minimize seasoning & spice.
  • Choose cooling foods such as apples (especially granny smith), watermelon, cucumber, celery, yogurt, seaweed, and peppermint.
  • This is a great time for fresh salads! All lettuce & leafy greens are not only tasty during this season but also cooling.
  • Late season cooking: do not use oil too much in cooking.
  • Psychology: follow your natural rhythms & cycles, meditate, reassess.

FALL

  • Use sour and fermented foods (sauerkraut, lemons, vinegar, sourdough, yogurt).
  • Kale & chard are very nice fall greens during this time.
  • Don’t be shy with spices during this time – get creative with curry, cumin, garlic, basil, rosemary & thyme.
  • A great time to do canning & preserving.
  • Fall Cooking: Cook for longer period of time but at lower heat. Bake & sautée with really flavourful foods (the kitchen should smell delicious!).
  • Psychology:  reflecting and planning for the winter ahead.

WINTER

  • Choose warming foods such as whole grains (quinoa, oat, spelt), seeds & nuts (walnuts, almonds, sunflower & sesame seeds), adzuki & black beans.
  • Warm hearty soups are a great way to warm up during the winter months. Include root veggies such as parsnip, squash, and yam.
  • Use only a little salt during this time. 
  • Winter cooking: cook by roasting or simmering for a long time.
  • Psychology: be more introspective and storage oriented. Rest, meditate, go to bed early, stay active but don’t overdo it.
Happy Cooking!