Pumpkin Millet Muffins

This recipe is full of excellent ingredients to increase your fertility such as eggs, millet and pumpkin seeds!

2 eggs, beaten

1/2 cup vegetable oil

1 cup buttermilk

3/4 cup agave nectar

1/2 teaspoon vanilla

1 1/2 cups pumpkin purée

1/2 cup rolled oats

1/2 cup millet

1/4 cup pumpkin seeds

1 cup unbleached flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

Pre-heat oven to 350. Grease a large muffin pan and line with muffin cups if you like. Combine eggs, oil, buttermilk, agave nectar, vanilla, and pumpkin in a large bowl and mix together, making sure there are no lumps. Stir in the oats. Toast millet in a hot dry skillet until lightly browned and fragrant. Toast the pumpkin seeds and add the millet and seeds to the bowl. Set aside.

In a separate bowl sift the dry ingredients together. Add the dry mix to the wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.

Fill muffin cups generously with batter. Sprinkle tops with pumpkin seeds and bake for 25 minutes, or until an inserted toothpick comes out clean.

This recipe is a modified version of a recipe from The Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz.

Caesar Salad Dressing

3 anchovies or 1 teaspoon anchovy paste

3 cloves garlic

1/2 cup parmesan cheese

2 lemons, juiced (1/2 cup)

1/8 teaspoon worcestershire sauce

1/8 cup capers and juice

2 drops tobasco sauce

1 tablespoon dijon mustard

1/4 cup olive oil

Mix all ingredients except the olive oil in a food processor or blender. Add the olive oil in a slow stream and mix well. Serve on a bed of romaine lettuce.

Salad Dressing

1/4 cup extra virgin, unrefined, cold pressed olive oil

1/3 cup white wine vinegar

1 teaspoon agave nectar

1 tablespoon parmesan cheese

2 cloves garlic, crushed

1/2 teaspoon worcestershire sauce

salt and pepper

Mix ingredients in a glass jar and shake well.

Asian Chicken Salad

1 free range or organic chicken breast half (cooked and cut into 1/4 strips) (variation: shrimp)

1 head iceberg lettuce, chopped

1 cup fresh spinach greens

1/2 cup water chestnuts

1 cup mung bean sprouts

1/4 cup slivered almonds, roasted

2 teaspoon sesame seeds

Mix all ingredients together and serve with Asian dressing.

Asian Dressing

1 clove garlic, crushed

2 teaspoons soy sauce

1 tablespoon ginger, crushed

1/4 cup unrefined cold pressed sesame oil

1 tablespoon miso paste

1 tablespoon honey

1 tablespoon rice vinegar

Mix all ingredients in a glass jar and shake well.

Maja’s Blue Cheese and Pear Salad

This salad tastes great with the grainy mustard dressing!

Greens (any type of green lettuce)

1 avocado

1/4 cup blue cheese

1 pear

1/4 cup cashews

Cut avocado and pear into slices and place on top of a bed of greens, sprinkle blue cheese and cashews on top.

Maja’s Grainy Mustard Dressing

2 cloves of garlic, crushed

2 tablespoons grainy mustard (variation: 1 tablespoon mustard seeds with 1 tablespoon dijon mustard- must make this variation 1 day in advance)

1/3 cup unrefined, cold pressed olive oil

1/4 teaspoon soy sauce

1/4 cup apple cider or red wine vinegar

Fresh ground pepper

Mix all ingredients in a glass jar and shake well.

Banana Nut Muffins

Dry ingredients:

2 1/2 cups whole grain flour (variations: rice, wheat, spelt, kamut, different portions of different flours, ground flax seeds, rice or soy protein in place of 1/2 cup flour)

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon unrefined sea salt

Wet ingredients:

3 bananas

4 free range/organic eggs (variation: 1 cup of apple sauce or ¼  cup ground chia or flax seeds with ½ cup of water)

1/2 cup vegetable oil (variation: 1/2 cup apple sauce)

1/4 cup plain yogurt (variation: soy yogurt, soy, almond, rice or cow milk)

1/2  cup maple syrup or 1/2 cup agave nectar

1 cup chopped nuts: walnuts, pecans, almonds,

Optional:  orange or lemon rind, grated ginger, cinnamon, coconut, raisins, chopped prunes, raw unsalted pumpkin and sunflower seeds

Directions:

Pre heat oven to 350

Mix all dry ingredients in a large mixing bowl except nuts, seeds and dried fruit.

Mix all wet ingredients together in a separate bowl.  Add the wet ingredients to the dry ingredients and mix.  Fold in the nuts, seeds and dry fruit.

Cook for 20 minutes or until toothpick comes out clean.

Makes 12 large muffins

Berry and Chèvre Salad with Roasted Almonds

This salad is great for any time of year!

Spring greens

1/4 red onion

1/4-1/3 cup chèvre

1/2 cup raw almonds

1 cup fresh blackberries or raspberries

Start by roasting almonds in a large cast iron skillet. Almonds should be roasted very slowly and rotated often. After roasting, let cool before adding to salad. Meanwhile, assemble spring greens in serving bowls or plates. Sliver the red onion very finely and decorate on top of spring greens. Crumble the chèvre directly onto the spring greens. Decorate salad with berries and roasted almonds. Serve with your favourite vinaigrette or make your own by adding equal parts balsamic vinegar, olive oil, and water to a blender. Add honey, salt, and pepper to taste.

Spinach and Shitake Frittata

A frittata is great for breakfast, lunch, or dinner! This fusion recipe is rich in foods for fertility such as spinach, shitake, and eggs.

1/2 medium onion

2 cloves garlic

1 tablespoon olive oil

1 cup mushrooms

1 bunch fresh spinach

1 teaspoon Braggs or 2 teaspoons soy sauce

5 eggs

goat’s or sheep’s feta to taste (optional)

In a skillet, saute onion and garlic in olive oil over medium heat. Add mushrooms when the onion is translucent. Cook until mushrooms have reduced in size. Add fresh spinach with equal parts Braggs or soy sauce and water. Cover and steam for about 30 seconds. Meanwhile, scramble eggs in a bowl. Pour eggs over mushrooms and spinach. Add feta if desired. Lightly stir so that vegetables are evenly distributed throughout the eggs. Cook for approx. five minutes. Transfer to oven and broil until the top is cooked through.