Fertility-boosting Recipes

Ginger-Garlic Kale With Tempeh

1/4 cup reduced-sodium tamari
2 tablespoons agave4 garlic cloves, minced
1/8 to 1/4 teaspoon dried, crushed red pepper
1 3-inch segment gingerroot, grated1 8-ounce package tempeh, cut into
1/2-inch cubes
1 tablespoon olive oil
1 small yellow onion, halved and thinly sliced
1 bunch kale, stems removed and chopped2 tablespoons black sesame seeds

Directions:
1. In a small bowl, combine tamari, honey, garlic, and red pepper. Squeeze grated ginger over the bowl to extract juice; discard solids. Stir to mix well.
2. Add tempeh to marinade, stir to coat, and let marinate for 1 hour at room temperature. Remove tempeh from marinade using a slotted spoon; reserve marinade.
3. In a large skillet, heat oil and sauté onion and marinated tempeh for 5 to 6 minutes, until onions are tender.
4. Wash kale and shake dry. Add to pan, along with remaining marinade; cover and cook until kale is tender and bright green, 3 to 4 minutes. Season with salt and pepper.
5. Transfer to individual plates, and sprinkle with black sesame seeds. Serve immediately.

Papaya-Mint Fool

2 cups fresh or frozen and thawed papaya cubes (mango may be substituted)
1/4 cup honey
2 tablespoons fresh lime juice (about half a lime)
2 teaspoons dried mint
1/2 cup full-fat yogurt, plain or vanilla
Fresh mint leaves for garnish (optional)

Directions:
1. In a food processor, combine papaya or mango, honey, lime juice, and mint, and pulse to make a very coarse puree.
2. Transfer to a medium bowl, and fold in yogurt; add more honey to taste.
3. Divide among 4 individual serving dishes, and refrigerate for 1 to 2 hours before serving, or freeze for 30 minutes. Garnish with fresh mint, if desired, and serve with vanilla wafers or biscotti.

Roasted Oysters and Black Olives With Rosemary

1/4 cup olive oil
4 medium garlic cloves, finely minced
2 tablespoons finely minced fresh rosemary leaves
2 cups shucked oysters, drained and patted dry
2 cups kalamata olives (drained and rinsed)
2 sprigs fresh rosemary

Directions:
1. Preheat oven to 400 degrees.
2. In a small bowl, combine olive oil, minced garlic, and rosemary; stir to mix well.
3. Add oysters, and stir to coat well. Add olives and mix.
4. Arrange oysters and olives in a shallow baking pan, and roast for 5 to 6 minutes, until oysters are cooked through.
5. Remove from oven, and season with salt and pepper.
6. Arrange on a serving platter with fresh rosemary sprigs, and serve immediately over angel-hair pasta tossed with olive oil, garlic, and minced fresh basil.

Baby Greens Salad With Almonds, Goat Cheese, Dried Plums, and Raspberry-Chipotle Dressing

1/4 cup olive oil
1/4 cup raspberry jam
1 tablespoon balsamic vinegar
1 to 2 small canned chipotle peppers, seeded
6 cups mixed baby greens
1 cup dried plums (prunes), chopped
1/2 cup toasted almonds, chopped
4 ounces goat feta cheese

Directions:
1. In a blender, combine olive oil, jam, vinegar and chipotle peppers; puree until smooth, and set aside.
2. In a medium bowl, combine greens, plums, and walnuts. Add just enough dressing (about half), and toss to mix.
3. Divide among four salad plates, and top each with goat cheese. Serve immediately.


Source: Natural Solutions