Chicken & Pumpkin Couscous
Packed with arginine, an amino acid proved to help blood circulation, and vitamin E, which is shown to reduce sperm defects, this dish may increase male fertility.
2 tbs olive oil
1 brown onion, finely chopped
2 skinless chicken thigh fillets, trimmed and diced
150g pumpkin, peeled and diced
185 ml chicken or
100g instant couscous
2 tbs coriander, finely chopped or parsley leaves (optional)
1. Heat the olive oil in a saucepan over low-medium heat. Add the onion, chicken and pumpkin, cover and cook, stirring occasionally, for about 5 minutes or until the onion is soft.
2. Pour in the stock and bring to the boil. Reduce the heat and simmer for 8 minutes or until the pumpkin is tender.
3. Remove from the heat, stir in the couscous, cover and set aside for 6 minutes until the liquid is absorbed. Fluff with a fork and stir through the coriander or parsley, if desired.
Pumpkin and Chickpea Curry
A perfect vegetarian dinner that will increase your partnerís fertility as itís bursting with vitamin E, which is essential for reducing defects in sperm DNA and increasing male fertility..
1 tbs Homebrand Vegetable Oil
1 brown onion, finely chopped
1 bunch coriander
1/4 cup korma curry paste
1.2 kg pumpkin, deseeded, peeled cut into 4cm pieces
400ml can coconut milk
1/2 cup water
400ml can Woolworths Select Chickpeas, drained, rinsed
1/2 cup cup salted cashew nuts, roughly chopped, to garnish
steamed rice, to serve
1. heat oil in a large non-stick frying pan over a medium heat. Add onion and cook for 3 minutes or until soft. Finely chop coriander roots and add to onion. Cook for 1 minute. Stir curry pase into onion mixture and cook for 1 minute or until aromatic. Add pumpkin, coconut milk and water. Bring to the boil. Reduce heat simmer for 20 minutes. Add chickpeas and cook for 10 minutes.
2. Roughly chop half the remaining coriander, reserving sprigs to serve, and stir through curry. Sprinkle cashews and coriander sprigs over the pumpkin and chickpea curry and serve with steamed rice.
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 small poblano pepper
2 lbs. heirloom tomatoes, roughly chopped
1/2 small onion, roughly chopped
1 bunch scallions, roughly chopped
1 cucumber, peeled, seeded, and roughly chopped
2 garlic cloves, peeled
1 thick slice of country white bread, crust removed
1/4 cup extra virgin olive oil, plus 2 Tbsp
2 Thsp sherry vinegar
Ω bunch parsley or cilantro
Several dashes Tabasco
Salt, to taste
1. Preheat your grill to direct, high heat or heat coals until white and hot. Slice the tops off the peppers and scoop out the seeds. Toss the peppers in salt and the 2 Tbsp oil and grill, turning every few minutes, until all sides are blackened and blistered, about 10 minutes total. Set aside and allow to cool.
2. In a small bowl filled with Ω cup water, soak the bread. Rough chop the peppers and add to a blender or food processor along with the tomatoes, onion, scallion, cucumber, olive oil, sherry vinegar, and herbs. Squeeze the water out of the bread and add to the food processor or blender. Blend until smooth, season to taste with salt and Tabasco. Refrigerate for at least two hours before serving.
3. Spoon into chilled bowls and garnish with toasted croutons from the leftover bread, chilled crab or lobster, or diced avocado.