Increasing IVF Success with Acupuncture – recipe for IVF patients

The below recipe is taken from Nick Dalton-Brewer’s Increasing IVF Success with Acupuncture in which he aims to teach acupuncturists the main tools needed for treating patients with fertility problems. The following extract can be given to patients alongside other useful tips in the book.

Increasing IVF Success with Acupuncture is available now from the Singing Dragon website

Blood-forming foods

Women need blood-forming foods (blood is the mother of energy), and this is particularly necessary when it comes to fertility treatment. From a TCM point of view, blood-forming foods include carrots, beetroot, meat such as beef and chicken, dark leafy greens and oily fish. For IVF patients a good chicken soup is a very useful supplement. All ingredients should be organic where possible. At the very least the chicken needs to be organic, since the soup will be drawing out essences from the bones.

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Ritmeyer Family Chicken Soup

1 whole chicken

12–16 cups of water

2 onions

3 carrots

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1 parsnip

1 turnip/swede

3 celery sticks

1 bunch of parsley

Chicken stock

1 bunch of dill

1 large knob of ginger

A Return to Diet 163

2 garlic cloves

Salt and pepper

1. Wash the chicken and put it into a large saucepan. Add vegetables to the pan. Add water and stock cubes. Tie the herbs in a bunch together and add to pan. Season as required.

2. Cover the pan and bring to the boil. Immediately lower the heat and simmer. Skim the scum off the top and discard.

3. Simmer for two hours.

4. Remove the chicken and divide into pieces.

5. Strain the stock and return as much as needed to the pan. Keep it simmering.

6. Return chicken to pan and add ginger, and other ingredients if required. Simmer for another hour.

Increasing IVF Success with Acupuncture is available now from the Singing Dragon website

Vegan quinoa nut burgers – recipe from Eat to Get Younger

These delicious vegan patties contain protein and healthy fats thanks to the combination of quinoa and almonds. The  nutritional yeast flakes provide B vitamins and they impart a wonderful nutty, cheesy flavour to the burgers.

Makes 8, Serves 4

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Gluten Free, Dairy Free, Suitable for Vegans, No added sugar

100g/3.5oz dry quinoa
1tsp bouillon powder
250g/9oz almonds
1 clove garlic, chopped
1 tbsp balsamic vinegar
1 tbsp tamari
1 tbsp tomato paste
2tbsp nutritional yeast flakes
Pinch of sea salt
1 onion, finely chopped
60g/2.5oz sun dried tomatoes, drained and chopped

1. Place the quinoa in a pan with the bouillon power and 250ml/1 cup water. Bring to the boil. Put the lid on and turn the heat to a gentle simmer. Cook for 15 minutes. Turn off the heat and allow the quinoa to cool.

2. In a food processor, process the almonds, garlic, vinegar, tamari, tomato paste, nutritional yeast flakes and salt. Puree until the nuts are very finely ground, and becoming a little sticky. Add the onion and sun-dried tomatoes and pulse together until the mixture starts to stick together. Add quinoa and pulse again until incorporated.

3. Shape the mixture into patties and chill for 30 minutes.

4. Heat a little coconut oil in a frying pan and cook the patties in batches about 5-6 minutes before turning over and cooking for a further 2-3 minutes until golden brown.

Calories per burger 284kcal, Protein 10.2g, Carbohydrates 10.9g, sugars 3g, total fat 22.1g, saturates 1.9g

This recipe is taken from Eat to Get Younger by Lorraine Nicolle and Christine Bailey, the book has over 100 more delicious anti-ageing recipes to combat inflammation and other ageing processes for a longer, healthier life.

Anti-ageing super greens mint chocolate chip ice cream

An easy way to cram in some extra greens into your diet. Use chocolate chips or grated chocolate to provide some texture to the ice cream.

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Grain Free, Gluten Free, Dairy Free, Suitable for Vegetarians

125g/4½oz cashew nuts soaked in water for a couple of hours
2 tsp. super green food powder
1tsp probiotics
60g/2½oz unsweetened coconut flakes
1tbsp vanilla extract
1tsp colostrum powder or glutamine powder
60g/2½oz maple syrup or honey
250ml/8fl oz coconut water
Dash peppermint extract
Pinch of sea salt
60g coconut butter
30g/1oz dark chocolate chips, dairy free if needed

1.         Place the nuts and coconut water in the blender and process until smooth. Then add all the other ingredients except the chocolate chips and blend.

2.         Pour the mixture into an ice cream maker and churn adding in the nibs.  Then freeze to harden. Allow to stand at room temperature for 10-15 minutes before serving.

Calories 337kcal, Protein 5.8g, Carbohydrates 15.9g, Sugars 11.8g, Total fat 27.8g, Saturates 16.8g

This recipe is taken from Eat to Get Younger by Lorraine Nicolle and Christine Bailey, the book has over 100 more delicious anti-ageing recipes and tips for looking and feeling good into your 30s, 40s, 50s, 60s and beyond!