Dr. Spence Pentland

Guest Post by Nikki Hurst

Quinoa is a high-protein, gluten-free whole grain loaded with fibre, phosphorus, calcium, magnesium and iron. Pair quinoa with fresh citrus juice, and it’s loaded with Vitamin C as well, making this dish an explosion of essential nutrients imperative for optimum fertility. Serve this dish as a side or main, you decide!

Ingredients:
¼ cup raw slivered almonds
1 cup uncooked organic quinoa
2 cups water or low-sodium vegetable broth
sea-salt to taste
¼ cup fresh lemon juice
2 stalks celery,

 » Read more about: Lemon Quinoa Spectacular  »

During Autumn and Winter I recommend making a big pot of soup once per week so that there’s always some nutritious comfort food readily available. It’s also a great way to use up whatever veggies in your fridge need eating up. Soup recipes like this one are very flexible, so feel free to be creative with the veggies and herbs you include. Having said that,

Guest post by Krista A. Parr

The smells 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;

Guest Post by Krista A. Parr

My Polish Babcia (Grandma) passed this recipe down to my mom, who passed it down to me. I’ve always loved it in late summer, as days are getting shorter and cooler and beautiful bunches of beets are plentiful at the farmer’s markets and in the garden. It’s a light soup, so it’s also appropriate for warmer summer days.

Guest Post by Krista A. Parr

Farro is an ancient strain of wheat with a much lower gluten content and a much higher protein content than common wheat. It’s also packed with magnesium, zinc, iron, B vitamins, and fiber; all important elements of a balanced fertility diet. With a mild nutty flavor and a chewy but firm texture, farro really works well in salads.

Guest Post by Krista A. Parr

The season of fresh local fruit has begun! Hooray! Strawberry and rhubarb are usually some of the first local fruits to emerge here on the West Coast, but you can make this recipe with whatever is local and in season as the summer progresses. Blueberry & Green Apple, Blackberry & Raspberry, and Peach & Plum are just a few of the delicious flavor combinations.

Guest Post by Krista A. Parr

When you include all the colours of the rainbow in your diet daily, you can be sure that you’re getting a wide variety of vitamins, minerals, antioxidants, and phytonutrients. This is a great way to cover many of your nutritional requirements without over-analyzing the components of your food. This colourful salad is packed with too many antioxidants to name,

I cook these muffins for my family at least once a week. They are easy, tasty, quick, and I know what is in them! They are great on the run and if there is finicky family members, I promise they will love them! Chantal Pentland

Minutes to Cook: 15
Number of Servings: 12

Ingredients:

1 cup flour
1 cup whole wheat flour
1 tsp cinnamon
1 tsp baking soda
1/2 cup almond milk
1 tbsp apple cider vinegar
2 tbsp oil
1/3 cup maple sauce
1 cup applesauce
3/4 cup raisins
I add some dried cherries as well!

Guest Post by Krista A. Parr

Avocados are a beautifully symbolic fertility food: an avocado takes 9 months to grow from blossom to ripe fruit, and even looks like a woman’s womb! But beyond this symbolic imagery, avocados are packed with nutritional properties that nourish female fertility. High in monounsaturated fat, avocados can boost fertility by lowering inflammation in the body. As a low-carb,

Guest Post by Krista A. Parr

Processed cereal is a popular choice for breakfast because it’s quick and convenient. However, when whole grains are forced into unnatural shapes like flakes, puffs, shreds, sticks, and o’s through a high-pressure process called extrusion, most of the nutrients are destroyed and the amino acids (proteins) are rendered toxic. This is how all boxed cereals are made,