Our nutritionist Johanna Wolf, MSc regularly creates recipes for our fertility menu. These menus are handed out to our patients immediately after the embryo transfer in order to actively support nidation through a healthy nutrition.
A balanced and healthy diet can facilitate pregnancy – regardless of fertility treatments. Experts advise couples to change their nutritional habits at least 4 months prior to a planned pregnancy. The earlier the better!
- 300g yellow, cooked lentils
- 3/4 litre of water
- 1 tbsp coconut flakes
- 1 slice of ginger & lemon
- 1 tbsp Ghee, 1 clove of garlic
- 2 big sticks of leek
- 200g roasted sunflower seeds
- 200g curd
- 100g grated feta
- 4 tbsp of olive oil, salt
Salad & marinade:
150g fresh spinach, 30g rocket salad, 6 black olives, 2 pieces of radish, 1 tbsp of raspberry vinegar, 1,5 tbsp pumpkin seed oil, a bit of water, salt
Rinse the lentils with hot water. Mix the lentils with water, salt, coconut flakes, ginger, garlic, ghee and lemon and bring to a boil. Let it simmer on low heat, stirring halfway through. Roast the sunflower seeds in a pan without any oil.
Steam thin slices of leek on a medium heat and then add the lentils, roasted sunflower seeds and curd as well as a pinch of salt. Grease a casserolle with butter. Pour in the mixture and sprinkle it with cheese. Gratinate the lentil gratin for 15 to 20 minutes. Serve with fresh parsley and salad.
Wash the spinach and rocket salat, then cut the olives and radish in fine slices. Combine everything into a bowl and add in the marinade.
Variation: Instead of leek you can also use kale – but keep in mind to remove the stalk!
Tip: The lentils can be prepared the day before.