Cooking for Fertility

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“The source of our fertility is the spirit of life itself, which infuses itself into our food and bodies. It is my belief that the first course of action to improve one’s fertility should be a sound eating plan.”—Randine Lewis, LAc, PhD, author of The Infertility Cure and The Way of the Fertile Soul. Jennifer Abadi, cookbook author, chef instructor, and mother of two, understands first-hand the challenges and joys of pregnancy at any age, especially in your 30’s and 40’s. In this class, she shares her personal journey to a healthy pregnancy, including how her food habits and other routines such as acupuncture and acupressure helped to get her get in the right mindset for a baby. You will discuss which lifestyle, exercise, and food choices are fertilitypromoting as you prepare nutritious, delicious, and fortifying meals. Explore ingredients that help in balancing your body’s natural ability to conceive as you prepare cold beet salad with olive oil, cumin, and tamarind, chopped kale salad with celery, pumpkin seeds, crispy apples, and dried apricots, baby spinach salad with chickpeas, walnuts, blueberries, and crumbled blue cheese, bulgur wheat pilaf with red lentils and onions served with whole milk yogurt, whole wheat pasta with asparagus, chopped egg and toasted almond-pistachio pesto, mushroom and kidney bean burgers with walnuts and fresh thyme, and creamy quinoa pudding with almond milk, cinnamon, and maple-brown rice syrup.