Fertile Friendly Food

I’m a firm believer in Hippocrates’ belief that food should be our medicine, and medicine should be our food.  And I’m a big fan of Paul Pitchford’s Healing with Whole Foods: Asian Traditions and Modern Nutrition.  I came across it in college, and it changed my life and the way I thought about food.  Food not only fuels our bodies, but it can also heal our bodies!  Unfortunately, there are many times when we fail to feed our body properly.  And sometimes our body reacts by functioning improperly, often leading to common illnesses and chronic disorders, such as infertility.  I have several friends and family members who struggle with fertility issues and each case is different.  The variables involved vary as much as the individuals dealing with them.  Some are able to conceive, thanks to the advances of modern medicine.  And many times fertility can be improved by tweaking one’s diet.

The following recipes contain key ingredients that are vital to the reproductive system and may help renew and strengthen the body’s functioning.

  • black beans – Beneficial to reproductive function, often used for infertility
  • flax seed, almonds, walnuts, olives, and avocado – Full of essential fatty acids.  Deficiencies in EFA’s often results in infertility.  Avocados are also beneficial to the uterus, and are often recommended for nursing mothers.
  • sweet potatoes – Increases milk supply for lactating women and helps remove toxins from the body.
  • oatmeal – Restores reproductive systems.

Black Bean Soup


  • 1 lb. black beans
  • 6 c. chicken broth
  • 2 cans diced tomatoes
  • 1 t. MSG-free chicken bouillon
  • 1/2 large onion, chopped
  • 2-4 t. garlic, minced
  • 2 t. brown sugar
  • 1 T. chili powder
  • 2 T. cumin
  • 1/2 t. salt
  • 1/2 t. cayenne pepper
  • salt & pepper to taste
  • olive oil


  1. Sort and rinse beans.  Place in large pot and cover with plenty of water.  Allow to soak overnight.
  2. Drain and rinse soaked beans.  Return to pot and cover with water.  Bring to a simmer and cook until tender, about 2 hours.
  3. Drain and rinse cooked beans.
  4. In large pot, add a tablespoon of olive oil and heat over medium heat.  Add onion and garlic and cook until translucent.
  5. Add tomatoes and broth and bring to boil.  Add bouillon, sugar, chili powder and cumin and stir well.  Return black beans to the pot and reduce heat until it simmers.  Remove from heat and add salt and cayenne pepper.
  6. Allow soup to cool.  Blend soup in batches in a blender until smooth.  Return soup to pot and reheat if necessary.  Add salt and pepper to taste.  Serve topped with chopped black olives and avocados.

Chocolate Muffins


  • 2 eggs
  • 1 banana, pureed
  • 1/2 c. cooked black beans, drained and rinsed, then pureed until smooth
  • 1/4 c. almond butter
  • 1/4 c. sweet potato puree
  • 1/4 c. brown sugar
  • 1/4 c. agave
  • 1 t. pure vanilla extract
  • 1/3 c. unbleached white flour
  • 1/3 c. wheat flour
  • 1/3 c. ground flax seed
  • 1/2 c. oats (thrown in a blender until fine)
  • 1 1/2 t. gluten
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1/2 t. cinnamon
  • 1/2 c. chocolate chips
  • 1/2 c. walnuts, chopped (opt)


  1. In one bowl, mix all the dry ingredients.  Add chocolate chips (and nuts) and toss.  Set aside.
  2. In another bowl, mix together the wet ingredients.  Fold the dry into the wet, being careful not to over-mix.
  3. Spoon batter into prepared muffin tin.  Bake at 350 for 20-25 minutes.

We’re still on the lookout for some nutritious and delicious recipes!  If you’d like your favorite healthy recipe featured, email me at beth {at} naturalparentsnetwork {dot} com.  Please submit a quality picture with your recipe and refer to contributor guidelines for general directions.


Statements on this website have not been evaluated by the Food and Drug Administration. Products and/or information are not intended to diagnose, cure, treat, or prevent any disease. Readers are advised to do their own research and make decisions in partnership with their healthcare provider. If you are pregnant, are nursing, have a medical condition, or are taking any medication, please consult your physician. Nothing you read here should be relied upon to determine dietary changes, a medical diagnosis, or courses of treatment.

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