Fertility Food Friday: Autumn Vegetable Roast with Quinoa & Feta

Fertility boosting recipe by Genesis Fertility Centre in Vancouver


Recipe by Krista A. Parr

The smell of roasting root vegetables and squashes with herbs and garlic is a hallmark of autumn in my kitchen. There’s something so cozy and grounding about this type of cooking as it heralds the season of spending more time indoors baking, making soups & stews and preserving the harvest through fermenting, canning and dehydrating. I also find that this season invites quiet introspection: a time to go inside, both literally and figuratively. To all those who are travelling on a fertility journey, regardless of what stage you’re at, may this Autumn bring you closer to yourselves through nourishing foods, thoughts and actions. As a side dish or main event, this simple, wholesome casserole-type dish feeds body and soul, and you can feel it as you savour every flavourful bite.

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Fertility Food Fridays: Spinach & Feta Cheeseburgers

To our American friends, happy Independence Day! What better way to celebrate than to make healthy, homemade spinach and feta cheeseburgers?

Registered holistic nutritionist Krista A. Parr explains why eating less meat might be good for you and, should you choose beef, how grass-fed beef is better for your health.

Fertiliy boosting Spinach & Feta Cheese Burgers

Spinach & Feta Cheese Burgers (Photo Credit: adventuresofadiposemax.com)

Spinach & Feta Cheeseburgers

Often when I’m educating my clients about cleaning up their diets with fertility foods, the following question comes up: “Where’s the meat?”

It’s not that I don’t believe meat can be part of a balanced diet for most people; it’s just that many of us consume too much meat and not enough varieties of nutrient-rich vegetables, legumes, seeds, and whole grains.

The truth is, we don’t need to eat a lot of meat (or very often) in order to reap its nutritional benefits. And quality really matters when it comes to animal products, which tend to be expensive, so it makes sense to eat meat less often but to favour the good stuff.

The recipe below calls for 100% grass-fed beef. Why is that important? Well, simply because cows’ digestive systems are designed to process grass, and not grains or corn or soy (or, most disturbingly, other animals). When cows are fed corn, for example, they get fatter much faster, which turns a larger profit fast. But eating anything other than grass also makes cows ill. So, indoor feedlot operations routinely feed antibiotics to cows in order to prevent them from becoming sick. Those antibiotics are passed on to the human that consumes that beef product, upsetting our delicate balance of microflora and potentially contributing to widespread antibiotic resistance in the future. Further, grass-fed cows are happier, healthier, and leaner living outside in the sunshine and fresh air, moving around freely, eating their natural diet, and contributing to sustainable land use.

Happy, healthy cows = more nutritious burgers! Happy BBQ season everyone!

This recipe makes about 12 burgers.

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