Sweet Potato, Kale and Quinoa Fertility Superfood Salad

Fertility super-food salad

"Every woman I know who has eaten sweet potatoes every day on my recommendation has either had a baby or is pregnant at the time of writing, having conceived within four months of being on the sweet potato-rich diet!"

So says Sarah Dobbyn on page 121 of The Fertility Diet.  She also says that sweet potatoes contain sixty minerals compared to the three in white potatoes and are much lower on the glycemic index.

I thought it was yams, but there are rumours on the TTC forums that sweet potatoes are so good for fertility it increases the chance of conceiving multiples.

Mr Duncan and I dont tend to eat that much in the way of white potatoes and substitute the weekly allocation in the veg box for something else every other week or more.  Low GI is good for Mr Duncan's blood pressure diet and although I'm not sure I'm up to eating sweet potato every day, or up to having multiples, it seems like a good food to add to my arsenal, so I ordered some for this weeks veg box.

The weather is still nice and warm, so tonight I wanted something a bit lighter than your average roast sweet potato dinner.  Given I had a fresh delivery of kale and quinoa in the cupboard I thought I'd make a super-fertility salad for dinner.

Fertility Focus
Avocado is high in Vitamin E which helps increase sperm mobility and keeps sperm from clumping together.
Kale is full of antioxidants, vitamin A, vitamin K and is a good plant source of calcium.
Quinoa is a plant based form of protein, and contains all nine of the essential amino acids needed for cell renewal.
Sweet Potato is full of antioxidants, vitamin C and Vitamin A which is good for both cervical fluid and the development of your folicles
Ingredients

• Kale
• Quinoa
• Sweet Potato
• Avocado
• Cashew nuts

Method
Soak the cashew nuts in water.
Put the oven on to 180 degrees C.  Wash and chope the sweet potato into bite sized cubes.  Drizzle with a little olive oil, and toss so that most of the sweet potato is coated.  Bake in oven for about 20 minutes, raising temperature to 200 degrees for the last five minutes if you want a bit of brown/crunch.  Remove from oven and allow to cool.
Boil the quinoa for 10 minutes/according to package instructions.  Rinse and allow to cool.
Wash and shred the kale then use your hands to 'massage' it, so it softens.
Peel and chop the avocado into cubes.  Rinse and drain the cashew nuts.
Toss all ingredients in a large bowl with a little balsamic vinegar.

It was delicious!

L.
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