On the other hand, there are also foods that can decrease a person’s fertility. Avoid processed foods. Processed foods often come in a bag, a can, or a box. Therefore, when you are shopping for foods to increase your fertility, avoid the centre of the grocery store where many of the processed foods are kept. Instead, focus your shopping on the outside walls of the grocery store where the fresh produce, fresh diary, fresh seafood, and fresh meats are kept.

Trying to increase your intake of foods that benefit your fertility? Check out our recipes. We will continue to update the recipes in this section and welcome suggestions from you. Do you have a fresh recipe that includes fertility foods? Contact us via email and we’ll add your recipe here!

Foods that benefit fertility include:

Animal Products

• Anchovy
• Clams and oysters
• Chicken (unmedicated)
• Eggs (free range)
• Fish oil
• Ghee
• Kidneys
• Liver
• Mussels
• Organ meats
• Oysters
• Salmon
• Sardines
• Trout
• Wild fish

Fresh Vegetables

• Avocados
• Adzuki beans
• Brussels sprouts
• Black beans
• Black soybeans
• Beets
• Chard
• Carrots
• Cabbage (green/red)
• Legumes
• Leafy greens
• Mung beans
• Peas
• Sweet potato
• Soybean
• Sprouts
• Shiitake mushrooms
• Taro root
• Yams

Fresh Fruit

• Blackberries
• Mulberries
• Pomegranate
• Plum
• Raspberries

Nuts and Seeds

• Almonds
• Black sesame seeds
• Chestnuts
• Coconut
• Flax seeds
• Flaxseed oil
• Hazelnuts
• Honey (sparingly)
• Pumpkin seeds
• Sunflower seeds
• Walnuts

Whole Grains

• Barley
• Millet
• Rice (brown or white)
• Rye

Grasses and algae

• Barley grass
• Chlorella
• Kelp
• Kombu
• Micro algae
• Nettles
• Wakame
• Wheat grass
• Spirulina
• Blue-green algae

Unrefined Sea salt

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.

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.

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.

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.

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.

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.

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.

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

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.