Ayurvedic Foods For Fertility
I have asked myself for years why there is such a small amount of infertility issues in eastern, european & asian countries.
One could say it is the lifestyle, others may say its the organic way of life, or simply the variety of foods they eat.
I once met a french lady who said "I went on a fertility diet before I had my baby". I was obviously curious and asked what it was, could the french hold the magic key to solving women's infertility problems across the globe. Her response "no exercise, lots of wine, cheese & rest" sounds perfect to some! Could that be it? The relaxed, care free life of a french woman.
I love researching a nations food and infertility rate, for me I believe food & fertility truly go hand in hand. One country that always sparks my interest, due to my love of yoga is the motherland itself, India. India is well known in the holistic field for Ayurveda Medicine. Ayurveda is a mix of two words "ayush" & "veda" Aysh means life & veda meaning knowledge & science.
Ayurvedic medicine & way of life has traveled across the world, for good reason, helping nations cure disease, skin conditions & infertility. Ayurveda helps maintain a healthy balance within the body. Something I love about this system is that it can be easily applied at home by all, through cooking, use of yummy spices & simple yet effective changes in lifestyle.
Something that is very common knowledge now is the power of a healthy digestive system. In ayurveda this is described as Agni, the digestive fire within the body. Our agni can be helped by eating certain foods & spices. Turmeric, ginger & cinnamon are widely used spices to aid the body in digestion & all have anti-inflammatory, warming & healing effects on the body which aid in fertility.
This is one of my favorite vegan friendly dishes, using ayurvedic spices. This recipe can also be found in my Key To Fertility E-Book. This recipe is comfort food to the max, bursting with flavor & goodness.
Cauliflower, pumpkin, chickpea & lentil curry
- 1 tablespoon of coconut oil
- 1 teaspoon of mustard seeds
- 1 tablespoon of curry powder or garam masala
- 1 tablespoon of tumeric
- 1/2 teaspoon of ground corriander
- 1/2 teaspoon of paprika
- 1 stick of cinnamon
- 1 onion
- 3 cloves of garlic
- 1 tablespoon of fresh ginger finely diced
- 1/2 of a butternut pumpkin
- 1 red capsicum
- 1/2 a small cauliflower
- 4 1/2 cups of vegetable stock
- 1 cup of coconut cream
- 1 cup of chickpeas (soaked overnight) or 1 540ml can
- 1 cup of dried green lentils
- Coriander to serve
- Home made tatziki to serve (use coconut yoghurt for vegan option)
- Fresh lime to serve
Heat oil in pan, adding mustard seeds & cook for one minute. Stir in onion, garlic & ginger, cook for 5 minutes stirring often. Add capsicum & remaining spices, cook for one minute allowing spices to become aromatic.
Add the stock & lentils, simmer until lentils are almost soft. Add chickpeas & pumpkin 7 cook for 15 minutes on low simmer. Add cauliflower and coconut cream & cook until tender.
Serve on a bed of black rice (or basmati) top curry with tatziki, fresh chilli & a generous squeze of lime.
Namaste & Enjoy
Love & Light
The Nourished Mum