Fertility Helper Fig and Avocado Salad

Fertility Helper Fig and Avocado Salad

Vegan fig and avocado salad for fertility

Figs and avocados, are they good for your fertility? Yes, according to Harvard University studies, if you follow the “Fertility Diet“. The study included 18,000 women over 8 years. The diet is simple, common sense, like don’t eat crap food. Eat whole grains, fruits and vegetables. Two of nature’s best fertility foods are figs and avocados.

Avocados, because of the fat they contain, help to balance and nourish your hormones. It’s said that one avocado per week can improve your hormone balance. On an interesting note, it takes an avocado 9 month to blossom into a ripened fruit.

Figs are fine, too, because of the non-dairy calcium – 240 mg per cup, the same amount found in a cup of milk. Figs are also high in fiber and antioxidants. Interestingly enough, figs always grow in pairs, just like the male cojones.

If you have problems conceiving or just like figs and avocados, here’s a recipe for you.


Yields 1-1/2 cup

Fertility Helper Fig and Avocado Salad

10 minCook Time

10 minTotal Time

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  • 1 ripe avocado, chopped
  • 1 tomato, chopped
  • 2 fresh figs, chopped
  • 1 jalapeño pepper, ribs and seeds removed, minced
  • 1 clove garlic, crushed
  • 1 tbsp cilantro
  • 1/8 tsp ground cumin
  • 1/8 tsp ground coriander
  • Juice of half a lime
  • 1 tsp date syrup or vegan maple syrup
  • Salt to taste


  1. Combine avocado, tomato, figs, jalapeño, garlic and cilantro in a medium size bowl
  2. In a separate small bowl, whisk together the spices, lime juice and date syrup.
  3. Drizzle it over the avocado mixture and mix gently.
  4. Put in the refrigerator for at least and hour before serving.
Cuisine: Vegan | Recipe Type: Snack

Source http://www.health.harvard.edu/diseases-and-conditions/follow-fertility-diet

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Raw Vegan Stuffing for Thanksgiving

Raw Vegan Stuffing for Thanksgiving

or any other day 🙂 This Raw Veggie Stuffing is yummy, easy, and takes less than half the time to make than regular stuffing. It’s from Megan Elizabeth and from one of the comments “It truly smell and taste like turkey stuffing it’s incredible!” Wow…  I would add apple and perhaps some garlic since I love it.

Take a look at the video – easy and tasty 🙂



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Zucchini Hemp Creamy Vegan Dressing

Zucchini Hemp Creamy Vegan Dressing

Vegan, healthy and creamy dressings are hard to come by but this recipe with zucchini/courgette, hemp and basil does the trick.  Besides being creamy, it also offers a nice kick — the recipe includes the cayenne pepper. The fruit of the plant is used to make medicine. Capsicum is used for various problems with digestion and to prevent heart disease.

The recipe:

(1 tbsp = tablespoon = 15 ml)
In blender, start on low then speed it up
4 dl / 2 cups of peeled and chopped zucchini/courgettes
1 stalk celery
¼ cup / ½ litre of water add more if needed
3 tbsps lemon juice
4 tbsps raw hemp seeds
blend to creamy texture,
then fold in 5 finely chop leaves of basil
and a dash of cayenne pepper

Check out the how-to video of the recipe by clicking the link below:

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Vegan Mango Salsa Recipe

Vegan Mango Salsa Recipe

Vegan Surfer Danielle Ciminero shows how to make a quick and tasty mango salsa. Start by shucking your non-GMO corn and boiling it for 5 minutes. To keep this a raw recipe you may just rinse the corn and shave the kernels into a bowl. Next, you will slice, peel, and dice the mangoes, which are an excellent source of vitamins A & C. Dice a red onion and chop some prewashed cilantro. Chop a red pepper and throw in your boiled corn kernels. Finish up by squeezing in a little lime juice and adding a dash of salt. Give ‘er a good mixin’ and then enjoy!

This will be a part of my Saturday night dinner 🙂

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How to make Vegan Oyster Sauce

How to make Vegan Oyster Sauce

vegan oyster sauceI have loved oyster sauce not just for Asian stir-fry but also as an ingredients in burgers, meat balls and simple just over steamed veggies.

So I started a quest to find a good vegan oyster sauce, not an easy task, in fact it was impossible, I visited the health stores here and all the sauces contained  MSG, High Fructose Corn Syrup, artificial coloring/flavoring and other non-natural stuff.

What’s a wise woman to do? experiment making her own… and here is what I came up with and it was a success, I will make it again. One thing though, it will last in the fridge for only 5 days – you might want to try to freeze it – not sure about the outcome though.

Vegan Oyster Sauce

1 teaspoon = 5 ml - 1 Tablespoon = 15 ml

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 30 g/1 oz dried shiitake
  • 2 Tablespoon (toasted) sesame oil
  • 1/2 teaspoon fresh ginger, finely chopped
  • 2 Tablespoon grain/gluten free organic soy sauce
  • 1/2 teaspoon agave nectar


  1. Soak shiitake in hot water for at least 30 minutes.
  2. Drain and slice shiitake and save 2.3 dl / 1 cup of the soaking liquid.
  3. Add sesame oil to a frying pan and saute the shiitake and ginger over medium heat until aromatic smell, about 4-5 minutes. Stir often.
  4. Mix shiitake and ginger with 2.5 dl/1 cup of soaking water in a food processor and puree until smooth.
  5. Add sauce back to your frying pan and stir in soy sauce and agave nectar.
  6. Simmer for about 5-7 minutes, let sauce cool and transfer to an airtight container and keep refrigerated.
  7. Keeps max. 5 days in the fridge.
Cuisine: Vegan - Chinese | Recipe Type: Sauce

Image courtesy of Naotake Murayama

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Summer Zucchini Spaghetti w Apples

Summer Zucchini Spaghetti w Apples

spiralizer vegan cookingZucchini/courgette spaghetti is one of my summer favorite lunches. The fact that I love my Spiral Vegetable Slicer does also count. It is fun and easy to make the zucchini spaghetti, but you don’t need that kitchen gadget, you can also use a julienne peeler.

The pesto is of my favorites because the  pumpkin seeds do not need to be soaked for hours before use. Before you use the pumpkin seeds you just toast them with a little salt before your grind them. I use my mini chopper but a food processor might even work faster.

We say zucchini and you say courgette 🙂

Yields 4

Summer Zucchini Spaghetti w Apples

1 tbsp = 15 ml

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  • Pumpkin Pesto ingredients:
  • ?1 cup / 2.3 dl pumpkin seeds toasted in a dry pan over medium heat and grinded
  • 1 cup / 2.3 dl fresh basil leaves
  • 3 tbsp extra virgin olive oil?splash of water
  • 1 tbsp lemon juice?small clove of garlic, peeled & crushed
  • ?salt & to taste pepper
  • Zucchini Spaghetti ingredients:
  • ?3-4 medium zucchini
  • 2 apples
  • A handful of chopped basil


  1. Pulse the seeds until they are the texture of rough breadcrumbs.
  2. Add basil, olive oil, water, lemon juice, garlic, salt, and pepper. Turn the mini chopper/food processor onto high/turbo until you have a smooth paste.
  3. Make the zucchini spaghetti either with a julienne peeler, make long lengthwise strands of zucchini, avoiding peeling the centers if they’re a bit seedy or with a spiralizer, follow the instructions carefully.
  4. Place zucchini “spaghetti” in a large bowl and mix with a heavy pinch of salt.
  5. Let the zucchini sit for about 5 minutes so that the salt can soften the noodles ever so slightly.
  6. Pit and slice the apples while you wait.
  7. Toss the zucchini spaghetti with most of the pesto until strands are evenly coated.
  8. Arrange the apples on top and tear pieces of basil to finish it off. Garnish with some extra bits of pesto if you like.
  9. Serve and eat immediately.
Cuisine: Vegan | Recipe Type: Lunch


Photo credit: CJ Anderson

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