For this week’s entry, I thought I would include a recipe from the many my husband, Pierre, created for us while we were eating to conceive. On a fertility diet, the one thing you can pretty much go all out on is vegetables (except for peas, that is; they’re considered a natural contraception). It’s a good idea to get as much variety in as you can, too.
The following recipe is one of my favorite of Pierre’s. The cilantro brings in a fresh flavor that balances well with the sweetness of the carrots and the garlic. And it’s really easy to make. Here’s the recipe:
Ingredients:
- 5 big carrots (600 g)
- 4 cloves of garlic
- 1/2 bunch of fresh cilantro
- 1/4 tsp each of salt and pepper
- 2 x 1/2 cup of water
Recipe:
- Brush the carrots clean and cut off the base and tip of each carrot.
- Chop carrots into 1/16-inch slices (or 1.5 mm thick).
- Chop the garlic into small pieces.
- Remove the stems of the cilantro and cut the leaves only into small pieces.
- Place the chopped carrots and garlic in a non-stick skillet with a 1/2 cup of water, cover and bring to a boil on high heat. NOTE: If the cover is not a good fit, you may need to add more water or the carrots may burn.
- Reduce to medium-high heat and boil for 5 minutes, making sure there is always a little water in the pan and adding a little if needed.
- Add salt, pepper, cilantro and mix.
- Add another 1/2 cup of water.
- Boil for another 3 minutes, again making sure there is always a little water in the pan and adding a little if needed.
- Drain if needed, and serve. Serves 4.
Trust me, it’s tasty. Sweet, yet fresh.
