What’s driving your food story?

Food Relationship with Jane Holland at The Melbourne Apothecary

January. The month that should be renamed ‘Try-a-new-diet-ary’. 31 days of shiny good intentions, dosed with ramped-up ‘health’ marketing schemes, and laced with a sprinkle of post-holiday guilt… One 2019 UK study * estimated 26 million people start a weight-loss diet on the turn of the New Year, but 87% (or almost 9 out of 10) will break these new eating ‘habits’ by January 12th… Sound familiar?!

The truth is, even when we KNOW it is nonsensical to change our way of eating at 12.01am on January 1st, so many people still attempt to do so! Driven by marketing campaigns, societal ideals, or the compelling conviction of a colleague who lost ‘10kg last year on keto!’, we are addicted to the idea that controlling or manipulating our eating patterns will somehow alter our bodies, and therefore our lives.

Food lifestyle changes – yes or no?

Unfortunately, these diet trends are often cleverly marketed as ‘lifestyle changes’ when really, they are just another set of rules and restrictions that prevent us from understanding our individual body’s cues and getting radically honest about the real drivers of our behaviours that determine how, when, why and WHAT we eat.

To be clear, I am not suggesting that we simply throw away all guidelines without the support of a qualified practitioner, nor ignore research and data about what foods and nutrients support specific conditions. Nor am I suggesting that it is a bad idea to reflect on what we are consuming and make choices that are nourishing and support vitality! What I am suggesting however, is that understanding the RELATIONAL aspect of eating, including our own relationship to food, our bodies, and the systems in which they are created, is the foundation upon which real and lasting change can occur. And it is often overlooked when we are making decisions about our health.

Action VS Thought Patterns

We tend to think that if we change the ACTION, we will experience the results. And while this may be true if we desire a short-term shift and have the willpower to follow the ‘rules’, it does not focus on WHY that behaviour occurs in the first place, nor give us freedom and spaciousness to make different choices in the future. Our ‘food story’ is often intricately bound up in childhood memories, cultural narratives, and familial patterns. Our body carries the impact of these stories and it is not until we are willing to explore, enquire and untangle them, can our body respond and find its way back to its most natural state of being.

Untangle your food shame

My focus as a holistic nutritionist is to support you in understanding your WHY, and to create tools that allow you to untangle and explore the stories that keep you bound in cycles of body shame, diet confusion and the mistrust of your own intuition. As a degree qualified health practitioner, I draw on current scientific research and work with you to achieve what it is you desire to FEEL, allowing you to create a safe, nourishing, and spacious connection to food, eating and your body.

Now THAT feels like a New Year’s Resolution that lasts…

 

Written by Jane Holland, respected holistic Nutritionist at The Melbourne Apothecary, renowned international retreat facilitator, adored Deep Sleep Yin Yoga teacher.

 

Book in with Jane to understand and reshape your food story, create a healthy relationship with your food and body, and create eating habits that feel right for you.

 

* source: https://inews.co.uk/category/news/health

Build your best healthy pregnancy diet

Freya Lawler Healthy Pregnancy Diet Fertile Ground Health Group
How do you build your best healthy pregnancy diet?

In this article I will share with you our top non-negotiable recommendations.  At Fertile Ground health Group, we believe in educating patients on their fertility journey with the most up to date and relevant research when it comes to making healthy babies.

This type of education involves jumping ahead of the curve in regards to current preconception and fertility dietary guidelines. There is often a wide gap when it comes to emerging research making its way into public policy; therefore our job is to merge the two and share the most up-to date nutritional and dietary information available. At the core of our philosophy on prenatal care is ensuring that every mother is educated on the nutritional foundations of a growing a healthy, thriving baby.

It is now more commonly understood that most conditions occurring in adulthood originate in foetal life. This evidence highlights the importance of following an optimal prenatal diet to not only set the stage for the health of your growing baby and your personal pregnancy, but it holds a strong influence on the health outcomes of future generations. By making evidence-based food choices and becoming familiar with real wholefoods, you will provide an excellent basis for great pregnancy nutrition.

Our top dietary tips during pregnancy include

Eat small, regular meals

The notion of ‘eating for two’ has been largely disproven in literature, when in fact there is only a modest increase in caloric requirements during pregnancy. Smaller meals and snacks benefit a pregnant mother in a number of ways; they balance blood sugar, providing your growing baby with a consistent stream of nutrients, prevent nausea, heartburn and reflux whilst keeping energy levels balanced.

Enjoy high quality proteins and fats

Ensuring meals are rich in quality protein and fats rather than being high in refined carbohydrates will keep you fuller for longer, reducing unwanted energy dips and preventing the incidence of overeating. Our advice is to keep snacks at arms reach at all times to ensure you’re eating regularly. Wholegrain crackers, vegetable sticks, dips and a handful of nuts are all excellent options to keep available at all times.The key is to prioritise high quality foods wherever your budget allows.

Choose grass fed and free range over grain fed and conventionally raised meat and poultry. Healthy fats to include are small fish rich in essential fatty acids, nuts, seeds, extra virgin olive oil and avocados. We understand it’s important to allow yourself some dietary flexibility during your first trimester when you may be suffering from morning sickness and food aversions are prominent. After this period, the above recommendations should form an essential basis of your prenatal dietary requirements, reflecting a wholefood, non-processed Mediterranean style diet.

Avoid sugar and processed foods and adopt a lower GI way of eating 

Evidence shows that increased sugar and processed food consumption during pregnancy may contribute to increased gestational weight gain and the development of pregnancy complications, including gestational diabetes, preeclampsia and preterm birth. To mitigate this, our suggestion is to move away from foods that offer empty calories and little nutritional value. Swap processed bread, white pasta and sweets for more nutrient dense options such as wholegrain sourdough, pulse pastas, legumes, whole grains, full fat yoghurt and seasonal fruits.

Whilst these recommendations are an essential part of any pregnant mothers daily nutrition, we suggest ensuring foods rich in vitamin A, folate, iodine, iron, choline and B12 are consumed regularly and supplemented where necessary. In addition to this, conventional dietary guidelines are designed for women who are healthy and nutritionally replete. Therefore, individual prenatal nutrient requirements may differ from woman to woman. Seeking guidance from an experienced health provider can be beneficial in assessing your unique nutritional needs.​

Written by Freya Lawler

Freya Lawler, Naturopath and Functional Nutritionist at The Melbourne Apothecary, is passionate about food. She believes that in order to optimise your health from the ground up, you must begin with your diet. She loves to identify simple ways to make a huge difference in your health, through optimising your diet and creating tailored nutritional plans. Whether it be for supporting your pregnancy, balancing your hormones, clearing your skin or improving your digestion – Freya can guide you back to your best health through functional nutrition. 

Learn more about Freya

Free Resources

Tips for optimising your diet during a pandemic

Your Diet with Freya Lawler

Lots of people are asking me, “How can I support my health during this pandemic?”. 

My answer? Start with your diet. 

There are, of course, many aspects to having a well functioning self. Diet, however, is so incredibly foundational and something we can all attend to daily to help amplify health that it’s one that I recommend you pay attention to straight away.

One of the great things about paying attention to your diet is that you can get started immediately and see results quickly. So here they are – some of my best tips for optimising your diet during a pandemic.

Stay hydrated

Aim for 2-3 litres of water per day. Remember, the following drinks can boost your hydration for the day: decaffeinated tea, mineral water, broth, and fresh, raw, cold-pressed vegetable juices. To help you stay hydrated, carry a water bottle with you everywhere you go (and make sure it’s not a plastic one).

Don’t skip the protein

Protein helps build and repair every part of the body. Without enough of it, you can feel run down, lethargic, and your immune system can’t function as well as it should. Meats, eggs, poultry, and seafood are excellent sources of protein, but so are certain vegetables. High-protein plant foods include beans and legumes, broccoli, Brussels sprouts, lentils, nuts and seeds, oats, potatoes, spinach, and wild rice. If you’re sick, aim for 1.5g protein per kg of bodyweight per day. 

Eat plenty of healthy fats

Healthy fats will help support brain and heart health while keeping you feeling full and providing your body with much needed energy to keep you motivated whilst working from home. Opt for more omega-3s (from avocados, fatty fish, nuts and seeds, olives, sea vegetables, grass-fed meats, etc.), and fewer omega-6s (from processed foods, salad dressings, and sauces; as well as processed vegetable oils like canola, grapeseed, safflower, etc.). Keep in mind that low-fat and fat-free products contain a lot of added sugar and artificial fillers, these are best avoided and swapped for full fat versions.

Opt for carbohydrates from vegetables

Most people only associate carbohydrates with grains. But bread, pasta, cake,

cookies, etc., are not the only sources of carbohydrates. Many whole foods like fruits, vegetables, and legumes fall into this category, too. When balancing your diet, try to get the bulk of your carbohydrates from vegetable sources. The fiber found in vegetables helps balance blood sugar and improve digestion. 

Eat the rainbow

Our bodies function best when they take in nutrients from all different types and colours of wholefoods. Aim to eat at least six different colours of fruits and vegetables each day. 

Experiment in the kitchen

Play around with different foods and cooking methods to discover what you like. Try at least one new recipe per week. If you’re not confident in your cooking skills, watch a youtube video and learn a new skill! Practice makes perfect! The goal is to become more comfortable with cooking. The more comfortable and enjoyable cooking is for you, the easier it will be to incorporate into a regular routine. Cooking and preparing food for loved ones is a great joy – there is no better time to get started than during lockdown!

Limit sugar and processed foods

We know that the excessive intake of refined sugars and grains contributes to many chronic health issues. In order to stave off illness and reverse symptoms, limit your intake of refined sugars and grains. Both of these are found in highly-processed foods like shelf-stable cakes and cookies, lollies, and other snacks. Read food labels carefully, and select foods with no added sugar (or very little added sugar). Excellent swaps for a sweet treat include: a whole, fresh piece of fruit, vegetable sticks and dip, a teaspoon of fresh nut butter, stewed apples, yoghurt and nuts. 

Include probiotic and prebiotic foods 

This will support both immune function and digestive function. Supporting digestive function ensures optimal absorption of nutrients and vitamins from food, replenishing the resources available for immune function. Probiotic foods are those that contain beneficial bacteria. Great probiotic foods are sauerkraut, natural yoghurt/coconut yoghurt,  kombucha, kim chi, naturally preserved pickles, miso soup, or tempeh.

Prebiotic foods are those that support the function and health of the good bacteria in our digestive system. They are typically foods that are high in fiber such as banana, seeds, wholegrains, Jerusalem artichoke, leek.

Everything in moderation

After all, we’re locked inside! It’s important to allow yourself some wiggle room and listen to your body’s cravings. Enjoying a healthy, balanced diet includes being flexible and limiting your rules. Make a point to indulge occasionally without any guilt or stress about your food choices.

Written by Freya Lawler

Naturopath and Functional Nutritionist

Free Resources

Freya Lawler, Fertile Ground/Melbourne Apothecary naturopath and functional nutritionist is passionate about food. She believes that in order to optimise your health from the ground up, you must begin with your diet. She loves to identify simple ways to make a huge difference in your health, through optimising your diet and creating tailored nutritional plans. Whether it be for balancing hormones, clearing your skin or improving digestion – Freya can guide you back to your best health through functional nutrition. 

Make a booking with Freya

Winter Warmer Soups

Pea & Parsnip Soup

As we start to move into winter, the cooler weather brings with it a natural inclination for warmer foods. Slow-cooked dishes, casseroles and stewed fruit are meals that are lovely to have over the winter period. Some of my favourite warming meals to have are nourishing soups.

Pea & Parsnip Soup with Basil Oil

Serves: 6

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 Litre chicken broth/stock
  • 2 cups of water
  • 3 parsnips (400gm), peeled, thinly sliced
  • 500gm frozen peas
  • Extra virgin olive oil for drizzling
Basil oil

Ingredients

  • 1 garlic clove
  • 1 bunch basil, leaves picked
  • 1/3 cup olive oil
  • Sea salt to taste
Method – Soup
  1. Heat olive oil in saucepan and cook onion until soft but not brown. 
  2. Add water, stock and parsnips and bring to a simmer. Simmer for 10 minutes or until parsnips are tender. Stir in peas and cook for 3 minutes. 
  3. Puree soup with a stick blender in the pot or in a food processor in batches until smooth.
Method – Basil Oil
  1. Place garlic and basil into a food processor until finely chopped.
  2. Add oil and seasalt (to taste) process until combined.
  3. Place in a container with a lid until ready to serve (otherwise it can discolour).

Ladle soup into bowls. Dollop and swirl with basil oil. Drizzle with a little oil. 

Delicious!!! 

Written by Tina Jenkins

Tina is a Naturopath at Fertile Ground Health Group. Download a free copy of her Super Soups RecipEbook for a range of her Winter warming soup recipes.

If you’re looking for Naturopathic help with your diet, lifestyle, or a specific condition/s, feel welcome to book in for a consultation with Tina.

Create A Fertile Life Book Launch

We are incredibly grateful for everyone who was involved in making our book launch such a special night. Our book baby has been birthed into the world!

Our attendees enjoyed platters of yummy treats on the night, as well as a show bag full of goodies to try at home and listened to talks by fertility specialist Dr.Lynn Burmeister, building biologist Nicole Biljsma, and of course our book authors Gina Fox, Charmaine Dennis, Tina Jenkins, Rhiannon Hardingham and Milly Dabrowski.

Some people were asking about whether you can still join our private community Facebook group for Create A Fertile Life, as well as sign up for the FREE miniseries we created to celebrate the launch of the book. The answer is YES YES you may join both the facebook group as well as sign up for the miniseries.  You can also purchase your copy of the book here Create a Fertile Life.

P.S. If you are a practitioner and want to join us on 2nd October for our practitioner only launch event, please sign up here. We know as soon as we announce the special guests for this one, spots will be snapped up in a flash. Make sure you are also signed up to our practitioner list for future collaborative events and opportunities too.

Thank you to all of our beautiful friends who took photos xx.

 

Food for Life – a guest post by Petrea King

We are so lucky to have this guest post and recipe by the incredible Petrea King to share with you. Petrea is a naturopath, herbalist and founder of the Quest for Life Centre in New South Wales. She is also author of the wonderful Food for Life recipe book, full of nourishing recipes and now available at Fertile Ground. Here’s Petrea’s post and sample recipe for the book for you to enjoy!…

Petrea’s pumpkin pie

My children, Kate and Simon, were raised as vegetarians and this recipe was their all-time favourite. Even now we rarely have a family gathering where this dish doesn’t feature. It is also a great favourite at the Quest for Life Centre. Pumpkin is a great source of potassium and folate and this recipe is naturally sweet and filling. Other vegetables can be added to the basic recipe for variety.

1 kilo pumpkin, cooked and mashed
1 tablespoon sesame or extra-virgin olive oil
1 tablespoon unsalted butter
2 leeks, sliced or two large onions, diced
3 cloves garlic, diced
8 eggs, lightly beaten
500gm low-fat cottage cheese
1/4 cup honey (optional)
2 teaspoons nutmeg
2 heaped tablespoons dried mixed herbs
1 cup finely chopped fresh mixed herbs
sea salt and black pepper

Preheat the oven to 220˚C. Heat the oil in a frying pan and add the leek or onions and garlic. (A cup of sliced zucchinis, diced broccoli or cauliflower heads or other vegetables can also be added.) Saute until soft. Combine the mashed pumpkin with the remaining ingredients. Pour into an ovenproof dish and bake for 30 minutes covered with foil, then 30 minutes uncovered or until firm and golden. Serves 6–8.

The Quest for Life Centre in Bundanoon, NSW provides residential programs for people living with life’s greatest challenges including mental and physical health issues including grief, loss, post-trauma stress symptoms, depression, anxiety, cancer, chronic pain and other health challenges. Participants travel from all over Australia and beyond to attend our life-changing programs, which are based on the latest research and understanding of neuroplasticity – how we can change our brains by consciously choosing our response to life – and epigenetics – how the environment around every cell affects our genetic predispositions.

Last century we believed that health was dictated by our genetic predispositions. Now, because of epigenetics which means ‘above genetics’, we know our choices about what we eat and drink, our levels of sleep and exercise, our exposure to toxins in the environment and the chemistry of our emotions are modifying, suppressing or expressing our genetic predisposition. It’s inspiring to see people leave the program full of life and possibilities. They are so well nourished and nurtured on the program and they leave with a toolkit of strategies and practical skills for living well in the midst of whatever the challenges are that they have in their lives.

Regardless of whether you have an illness or are dealing with a challenge in your life, your nutrition is vitally important to your health. IF you are living with an illness or a stressful challenge in your life then your nutrition becomes even more important. It is essential you nourish your brain, body and nervous system when under stress as all nutrients are in higher demand at those times.

The Quest for Life Centre is renowned for its delicious and healthy fresh food, much of which is grown organically here at the Centre which is set in nine beautiful acres of grounds and gardens. Our cookbook, Food for Life contains a collection of 100 of the recipes we utilise at the Centre for our participants.

Petrea’s Pumpkin Pie is a delicious (savoury) recipe which my children love to eat – and, now they have children of their own, they also love Granny’s Pumpkin Pie! No family celebration would feel right without this dish as it’s one of everyone’s favourite recipes! It’s so easy to make and is full of great nutrition. You can also add other vegetables, like zucchinis or cauliflower florets, to the dish if you want. It’s also delicious hot or cold and it freezes very well too. I hope you enjoy Petrea’s Pumpkin Pie!

Petrea King, CEO Quest for Life Centre
www.questforlife.com.au

Recipe from Food for Life recipe book by Petrea King

food for life front cover

Top ten fertility foods to boost your conception health!

Blueberries for Fertility

We field a lot of questions about super foods (fertility foods) at FGHG with lots of people wondering if they will be the miracle missing ingredient for their fertility challenges.  We thought it would be great to get one of our naturopaths to talk about what superfoods are really the best fertility foods.  And we were surprised by the outcome of our discussion – though of course on reflection, it makes complete sense!  It seems that while some foods are indeed more super than others, there is no such thing as a miracle food.  Getting the basics right, day to day, is the most important step and there are some ‘superfood’ basics that are still commonly over looked by many people.

You’ll see a great example of this at any big shopping centre when trying to find something decent to eat (not an easy task!).  You’ll see fast food retailers offering things like “superfood” kebabs which might include acai, goji, quinoa and other additions (probably in trace amounts – a token gesture).  Notice this same retailer also sells chips and soft drinks, fatty meat, fried foods and kebabs!  This feels like such gimmicky and cynical marketing and certainly not the way that superfoods are best utilized.  It gives superfoods a bad name and as well as an undeserved reputation!

There is a lot of talk about superfoods and all the amazing things they have to offer for just about every conceivable human ailment and worry.  From Cacao to Gubinge, Maca to Goji and Acai the promises include increased fertility, cures for cancer, recovery from all sorts of disease, anxiety and woe.  Certainly these foods have so much to offer and definitely can be considered to be powerful, nutrient dense foods with super qualities.

However, they fall short of being miracle foods.  No amount of goji berries is going to make up for the 2 or 3 coffees or cokes you might drink in a day or if you gorge on junk food week after week.  If you haven’t got the basics covered, superfoods are not your miracle cure-all for a modern-day poor lifestyle.

While super foods can be fantastic, they are often sold in packed and highly processed ways – packaged, refined, dehydrated, powdered so their nutrient content and/or vitality can be affected to some extent – not to mention the cost!   If your super foods come in a chocolate bar with a whole lot of sugar – forget it!  It is much better to eat whole live food, preferably locally grown or even better straight from your garden!

Superfoods are a useful and highly beneficial addition to your already amazing diet.  But of course, as always, there is no quick fix and no way around eating the basic superfoods every meal, every day for ultimate health!  Every meal matters! Without this basis the other stuff is little more than a gimmick.

Here are our Naturopath Tina Jenkins top tips for the daily essential top super and fertility foods for fertility and health! 

Green leafy vegetables!  This bunch of vegies pack a punch full of fibre, folic acid, Vitamins C and K. Due to their folic acid content they are essential for women who are trying to conceive as well those already pregnant. However, they are equally as important for healthy sperm as folic acid helps in the turnover of DNA (our genetic material). Green vegies include silverbeet, spinach, various types of lettuce, parsley, bok choy, kai lan, choy sum, kale etc. They are wonderful to throw into a soup or stirfry or to make into a green smoothie.

NB: Raw greens such as Kale are best avoided by those with thyroid problems, however, if they are fine if cooked.

Salmon – The king/queen of the sea! Salmon is one of the richest sources of anti-inflammatory omega 3 fatty acids. It’s a wonderful source of protein, selenium and B vitamins, especially B12.  If you cook it well and eat the bones then you will also give your calcium levels a boost! Most of the salmon in Australia is farmed but the best source is Huon Tasmanian salmon. Go to http://www.huonaqua.com.au/locator/ to find your nearest stockist.

Blueberries – Packed full of antioxidants! Blueberries are low in fruit sugar and are thus considered a “low GI” fruit, great for women with PCOS or people trying to lose weight. They make a great snack on their own or can be added to some plain yoghurt for a more filling treat. They are a good source of fibre, vitamin C, manganese and Vitamin K. And they taste delicious!

Eggs – Free range, organic eggs are one of our best sources of protein, vitamin D, B12, zinc, phosphorus and selenium. Yes, they contain cholesterol, so speak to your naturopath if it is a problem for you however, as part of a healthy diet that is low in saturated fat and high in healthy fats, a little cholesterol is required in the diet.  From a fertility point of view, we need cholesterol as this is what all of our hormones are made from (that includes both oestrogen and testosterone).

A boiled/poached egg is a great addition to a meal and it is also great made into a thin omelette “wrap” rolled up around a variety of fillings (e.g. asparagus, salmon etc).

LSA – ground up linseeds, sunflower seeds and almonds make up this wonderful mix of nutrients (especially magnesium and zinc) and fibre. Sprinkle it over yoghurt, fruit or cereals or pop it into a smoothie.

Yoghurt – a great source of “friendly bacteria” which is essential for optimal absorption of nutrients in the gut and has the added benefit of keeping your immune system strong. It’s also a great source of calcium. Choose organic, full-fat unflavoured yoghurt. A favourite snack of mine is yoghurt and blueberries topped with a tablespoon of “LSA” (available in the healthfood section of your supermarket).

Pumpkin seeds – These little seeds are often forgotten amongst some of their more well-known cousins, however, they are a great source of zinc. Zinc is especially important for both men and women trying to conceive as it is an essential nutrient for sperm health and also for a baby’s growth and development. Have pumpkin seeds raw and untoasted to receive optimal nutrients and add them to salads or have them as a snack.

Quinoa – Quinoa is the only grain (well it’s technically a seed) which is a complete protein i.e. it contains the 9 essential amino acids. It is a great source of fibre, is rich in essential fatty acids, iron, lysine (great if you suffer from cold sores), magnesium, B2 and manganese. Quinoa is also gluten free.  Nutritionally it is superior to pasta and is a great accompaniment to a curry or stew/casserole. Quinoa can also be made into a porridge which is lovely topped with some of our other superfoods: blueberries, LSA and yoghurt!

Brown rice – A lovely nutritious grain that contains so many goodies: fibre, B vitamins, Magnesium, Zinc etc. It is far more filling than white rice which means you need to eat less to feel full. B vitamins and Magnesium are nutrients that are used up a lot during periods of stress (and trying to get pregnant can be a stressful time for many couples). Brown rice is also wonderful made up into a porridge or a congee (either with a water or stock base); either sweet (with cinnamon, stewed fruit etc) or savoury (with chicken stock, shitake or reishi mushrooms, green leafy vegies).

Rolled Oats – A great source of fibre, B vitamins, Selenium, Zinc and Magnesium. So many wonderful nutrients for fertility! They also have the added bonus of helping lower cholesterol as well as improving bowel function.  Traditionally oats have a long history of use in herbal medicine where they are used for their nourishing action on the nervous system and to help restore energy.

 

The Fertility Diet – Boost your chances of Conception

The Fertility Diet offers a useful resource for anyone trying to conceive whether they’ve encountered fertility issues or not. Getting on board with these simple strategies will create the right circumstances for a heatlhy conception and healthy baby. The advice given in the book gives couples the power to make a difference to their own health and positively influence their fertility.

Author Tasha Jennings is a naturopath, nutritionist and Melbourne local whose personal history of infertility was the inspiration behind the book. This easy to read, magazine-style book, offers simple, down-to-earth tips and advice for pre-conception health. Tasha gives us a succinct explanation of the basics for good fertility health and why it matters when we’re trying to conceive. It is a nice blend between a professionally well researched book and a practical guide for couples wanting to conceive. Tasha shares many gems she found in her search to optimise her own fertility.

The basics such as charting your menstrual cycle and understanding about ovulation, PCOS and other health issues that can affect fertility are explained. It briefly covers the main factors that influence fertility such as age, weight, smoking, alcohol, caffeine, nutrition and exercise and combines easy to implement strategies to help improve egg quality, uterine and sperm health.

Tasha covers the major nutrients needed to enhance fertility and talks about some of the herbs and supplements that may be useful. As a naturopath herself Tasha understands the importance of consulting a naturopath or herbalist for individualized herbal and nutritional treatment. This part is understandably limited in its scope: the correct dose and length of time you should take a nutrient or herb is vitally important, so Tasha doesn’t provide or recommend a one-size-fits-all self-prescription.

A large chunk of the book is devoted to a practical 90 day fertility diet designed for men and women to support egg and sperm health during the critical 3 month period that the egg is developing. This 12 week diet will appeal to women who like structure and convenient menu planning with the easy, healthful and delicious recipes.

Tasha has done a great job at giving practical tips and advice for anyone trying to conceive. It offers a fabulous jumping-off point to give any couple a leap up the ladder of conceiving. I highly recommend it as a good read. This is the advice we’d like all our patients to follow before they conceive.

Tasha Jennings - Author PhotoThe author, Tasha Jennings, will be launching The Fertility Diet, giving an informative talk and book signing at Fertile Ground Health Group in East Melbourne at 7pm on Thursday 30th July.

To book in for the launch call FGHG reception on 03 9419 9988 or email reception@fertileground.com.au.

Cost $30 including a copy of The Fertility Diet, healthy drinks and snacks and and inspiring talk with introduction by Gina Fox (FGHG naturopath and fertility expert).

 

 

Recommended by Gina Fox, Naturopath & Fertility Expert, Fertile Ground Health Group.