Category: Chef Roberta Blog

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Trinidadian Street Food “Doubles”

Trinidadian street food “Doubles” are a must try!

During the “2022 All About You” health and wellness expo I focus on easy street foods to make.

This great recipe is native to Trinidad. In the USA we will call it a “curry chickpea sandwich” but the name is called “Doubles”.

Try it and let me know what you think.

Trinidadian Doubles

Ingredients:

For the bara (flatbread):

2 cups all-purpose flour

1/2 tsp salt

1 tsp ground turmeric

1 tsp ground cumin

1 tsp active yeast

1/3 cup warm water

2 tsp brown sugar

1 cup Canola oil (for frying)

For the curried chickpea (channa) filling:

1 Tbsp canola oil

3 ea cloves garlic, minced

1 ea medium onion, minced

1 Tbsp fresh ginger, minced

2 Tbsp curry powder

1 14-oz can chickpeas, drained and rinsed

¼ cup tomato sauce

2 tsp smoked paprika

2 tsp ground cumin

2 tsp salt

1 tsp ground black pepper

1 tsp Scotch bonnet or Habanero pepper sauce

Instructions:

For the bara (flatbread):

  1. In a large bowl, combine the flour, turmeric, cumin, and yeast. Add warm water. Pour slowly until dough is combined. Dough should be slightly firm dough. 
  2. Cover with a damp cloth and place in a warm place to rise until doubled in volume, about 60 to 90 minutes. 
  3. After the dough has risen, punch down and then allow to rest for 10 minutes. Then dampen hands with water or oil and pull off tablespoon sized pieces of dough and roll into 4 1/2 inch rounds. Repeat until you have used up all the dough and have an even number of rounds.
  4. Heat oil in a deep frying pan over medium high heat (should be about 3 inches deep). When oil is ready, fry the baras until puffed and golden, about 15 to 30 seconds on each side. Drain on paper towels or a wire rack.

For the curried chickpea (channa) filling:

  1. Warm a large frying pan or skillet, add oil, and warm until shimmery.
  2. Add garlic, onion, and the curry seasoning and sauté for a few minutes.
  3. Add the drained chickpeas and stir to coat with the spice mixture and cook for another five minutes.
  4. Add cumin, tomato sauce, salt, pepper, and 1 cup of water + chick-n bouillon  (or stock) and stir. Then lower heat and simmer for 30 minutes, covered, until the chickpeas are very soft. There should still be sauce. If not, reconstitute with enough water to form a medium-thick sauce. Add pepper sauce and stir.
  5. Finally, assemble your doubles by placing one bara on a plate, spooning one tablespoon of the chickpea filling on it, topping with additional condiments as desired.
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Three Quick Holiday Hors D’oeuvres- Soups

It is the time of year where we get together with family and friends. Now that we have taken productions against COVID, many of us are ready to get back to enjoying life with our family and friends. For this holiday season, offer your guest a starter course that will allow them to eat before the big dinner feast!

These quick soups are perfect for getting your dinner that bonus food item that is easy to prepare and your guest will enjoy!

Let us know how your guests like the soup flavors and style?

Quick Pea Soup 

Ingredients

1 tbsp grapeseed oil

1 ea onion, chopped

3 ea cloves garlic, chopped

1tbsp garlic powder

2 tsp onion powder

1 ea bay leaf

1 in piece of lemongrass

6 cups frozen peas

4 cups stock or water 1 vegan chicken bouillon cube

1 tsp fresh thyme

2 tbsp cornstarch (add more if still then after put back on stove)

½ cup  coconut milk or sour cream

Sea salt, to taste

2 tbsp agave

3 tbsp sesame seeds

Sesame oil

Heat oil in a large pot over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.

Add the peas, stock, reminding herbs and spices. Bring nearly to a simmer for 5 minutes. 

Remove bay leaf and lemongrass. Blend the soup with an immersion blender or in 2 batches in a regular blender. Add milk and cornstarch then blend again. Return the soup to the heat and warm through. 

Season to taste with salt. 

Get a glass mug and wet brim with agave. Then stick it into a plate of sesame seeds. Pour 4 oz of soup into a glass mug. Dizzle with sesame oil. Top with tomato crostini

Note: if looking for rich green color add in 2 ½ cups of spinach

Vegan Corn Chowder

Ingredients

2 ½ cup frozen corn

3 tbsp coconut oil, or avocado oil

1 ea white onion

5 ea cloves garlic, minced

1 ea large red bell pepper, cored and chopped

1-½ tsp sea salt

2 tsp garlic powder

2 tsp onion powder

1 tbsp thyme

1 ea bay leaf

½ tsp paprika, optional

¼ tsp ground cumin, optional

1 cup full-fat canned coconut milk

2 cups water + 1 vegan chicken bouillon cube, or vegetable broth

Instructions

Sauté the garlic, pepper, onion until lightly browned, about 5 to 8 minutes. 

Add frozen corn, seasoning, herbs, and broth. Cook for 5 minutes. 

Place half of the kernels in a blender, along with cornstarch. Add the coconut milk blend until completely smooth. This may take two rounds of blending. 

Pour the blended corn chowder mixture into the pot. Bring to a gentle boil and cook for 3-5 more minutes, until the desired thickness. 

Remove from heat and taste chowder. Add sea salt to taste. 

Get a glass mug and wet brim with agave. Then stick it into a plate of crushed pumpkin seeds. Pour 4 oz of soup into a glass mug. Dizzle with avocado oil. Top with quinoa cracker

Note: Add 3 ea large carrots, peeled and chopped small to add more of a dark yellow color to the pan at saute stage.

Vegan Potato Soup

Ingredients

2 tbsp olive oil

2 ea onions , chopped finely

2 ea ribs celery , diced

4 ea cloves garlic , chopped finely

2 tsp salt , plus more to taste

½ tsp ground black pepper , plus more to taste

4 tbsp cornstarch 

2 cups coconut milk (or any other unsweetened non-dairy milk)

3 cups vegetable broth or water and 1 vegan chicken bouillon cube , divided 

5 ea medium potatoes , cut into ⅛  inch cubes

1 bay leaf

3 tbsp garlic powder

2 tbsp onion powder

Instructions

Warn oil in a large saucepan, add onions, and celery. Cook, stirring constantly, until the onions are just starting to get a little colour, then add the garlic and cook for another 2 minutes. 

Add potatoes, broth, seasonings, and herbs. 

Stir really well then let it simmer for about 15 minutes, or until the potatoes are soft and just starting to break down. Taste and adjust seasoning if necessary.

Add half of the potatoes to a blender along with cornstarch. Blend until smooth. Then add back to the pot and continue to cook until desired thickness. (add more cornstarch 1 tsp at a time to thicken or add more liquid ¼ cup at at time to thin out)
Get a glass mug and wet brim with agave. Then stick it into a plate of chia seeds. Pour 4 oz of soup into a glass mug. Dizzle with avocado oil. Top with coconut bacon strips. 

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Multiseed Quinoa Crackers 

I am a big lover of quinoa. When I transformed my favorite grain into a delouse creaker to add an extra layer of the crunch to my salads or soups, I was in love even more! This is a must-try recipe. Let me know how much you like it and what you use it most on!

Oh yeah…. I just eat it as a snack as well, yummy! 🙂

Multiseed Quinoa Crackers 

Ingredients

3/4 cup water

1/3 cup chia seeds

3/4 cup cooked, cooled quinoa

1/3 cup pepitas (green pumpkin seeds)

1/3 cup sesame seeds

1/4 tsp fine sea salt

2 tbsp parsley (or herb of choice)

1 tbsp grapeseed oil (can omit if desire)

Option: add spices of choice to enhance flavor

Instructions

Preheat the oven to 325F. Line a large baking sheet with parchment paper.

In a medium bowl, mix the water and chia seeds together. Let stand 5 minutes until thickened. 

Mix in the quinoa, pepitas, sesame seeds and salt. Let stand 2 minutes longer. Stir in any additional spices or herbs, and oil.

Evenly spread quinoa mixture onto prepared baking sheet with spatula until it is between 1/8-inch to 1/4-inch thick

Bake in preheated oven for 30 minutes. Remove from oven. Lift parchment onto cutting board and cut into cracker-size shapes (I did about 2×2-inch squares; you can do any size you like). 

Turn over crackers with a spatula. Place parchment and crackers back on sheet.

Bake for 25 to 30 minutes longer until golden at edges and set at center. Transfer sheet to wire rack and cool completely on the sheet. Store in an airtight container.

Do you want to learn more about investing in the vegan market that will be more than $31 billion by 2026? Sign up for our info class now!

VegBox Investor Info Session https://bit.ly/2ZiE6jT

Join now!

https://bit.ly/2ZiE6jT

Already know about investing and what to learn more about what we offer? Click the link now to view our campaign page.

Invest NOW- Campaign pagehttps://bit.ly/3pBWm2Q

Invest now Campaign page https://bit.ly/3pBWm2Q

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How to Break FREE of Bad Eating Habits

When it comes to changing our eating habits or any habit, we start by tracking it from a physical point of view.

We start to work out or stop buying products or foods that we state are bad for us. But many people end up stopping and reverting to old habits when making such a significant change.

I know many of us are guilty of this. But what if I say you are doing it wrong! What if I say to change a habit truly, it does not start with the physical, but it starts with your MIND!

Yes, you hear me right. The mind is what makes change and keeps change from reverting to the old.

Check out my podcast to hear more about how you can change any habit and sustain the new for life.

Make sure to subscribe to our channel to be first to know when a new episode drops!

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Are you an Okra eater?

Picture by foodgoodfoodie

When you think of okra, you think of the south, but it was initially brought here by the enslaved from West Africa. Traditionally, in some areas of Africa, okra is used as food, sacred plant, and medicine.

Although many cook the plant, I would like to tell you that you can eat this plant straight from the garden raw. Yup, pick and eat! If you like me, I pick rinse, salt, or hot sauce, then eat. LOL

Before I share this amazing okra recipe, let me tell you about some benefits on why you should add it to your plate. 

-Reducing high blood sugar

-Alleviating constipation

-Lowering high cholesterol

-Relieving respiratory congestion

-Soothing digestive inflammation

Now, are you thinking about trying to eat okra? If so, that’s a great idea. Check out the simple recipes below and start today.

Talk to you soon!
Roberta Lowe
Restauranteur, Author, and Coach

________________________________________________________

Mediterranean-Style Okra Recipe

1/4 cup Extra virgin olive oil

1 cup red onion (chopped)

4 each garlic cloves (minced)

2 each small jalapeno (chopped)

1 lb fresh cut okra sliced into rounds (trimmed) 

Salt and pepper

1 tsp ground allspice

½ tsp coriander

½ tsp paprika

1 ½ cup crushed tomatoes

½ cup water

1 each Roma tomato sliced into rounds

1 each lime juiced

INSTRUCTIONS

1) Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).

2) Add the okra and sautee for 5 to 7 minutes over medium-high heat.

Season with kosher salt, black pepper and spices. Toss to coat.

3) Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking). 

Remove from heat and serve over rice or with warm pita bread.

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Roasted Okra

Ingredients

18 fresh okra pods, sliced 1/3 inch thick 

1 tablespoon olive oil 

2 teaspoons kosher salt, or to taste 

2 teaspoons black pepper, or to taste

Directions

Preheat an oven to 425 degrees F (220 degrees C).

Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Ready to start your transition to plant-based eating but can’t afford my personal coach service. If that is you don’t let that stop you. My online 30 day program is for you. Try it for 3 days FREE! 

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Vegan Fast Food Is Coming

Photodisc/Thinkstocks

In today’s world, we are all working longer hours than before, whether that’s on our school degree or longer office hours. Our 24-hour timeframe now consists of more than 16 hours of working on your degree or job or business, 2-4 hours of travel, and 4-6 hours of sleep. With a schedule like that, who has time to think, let alone cook three meals a day, including shopping for the meal. This is why convenience foods are becoming so popular. As of 2020, Americans spend over $239 billion annually on the quick-service restaurant. Yes, at the height of the pandemic, fast food restaurants were still winning!

It takes less than 10 minutes to pull up to a drive-through window and get a complete meal to go. Talking about convenience! Over 20% of American meals are eaten in cars , a concept that didn’t exist before fast food. Most of us, when taking a lunch break, get a least 30 minutes to break such convenience is our best option. You need your food prepared fast so you can eat it quickly. I get it!

Nutrition goes out the window for most of us when it comes to convenience meals. Not because we don’t want to eat a more nourishing meal on the go but because we just don’t have those options available to us like a McDonald’s or Chick-fil-a. Right now, McDonald’s is the largest fast-food restaurant that has locations worldwide. Therefore, when we are traveling or working long hours, we are unsuccessful in making healthier choices because of the lack of healthy convenience options available on the go.

Now imagine a world where you are able to get that quick service along with a great price point, great taste, and it’s better for your body! Which option would you choose?

VegBox allows you to get the same convenience as Chick-fil-a with the added benefits of eating healthy meals. Yes, it is possible to have a healthy, convenient food joint.

So just know you no longer have to sacrifice your diet for convenience. The convenient food space is changing, and you will not have to wait too much longer.

Talk to you soon!
Roberta Lowe
Restauranteur, Author, and Coach

Ready to start your transition to plant-based eating but can’t afford my personal coach service. If that is you don’t let that stop you. My online 30 day program is for you. Try it for 3 days FREE! 

Sign up now! Click here.

https://www.statista.com/topics/863/fast-food/
https://www.thebarbecuelab.com/fast-food/

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Chipotle Black Bean Breakfast Fajita

Ingredients

Chipotle Bean Mixture

1-15oz can black beans, drained & rinsed

1/4 small red onion, roughly chopped

1 canned chipotle pepper in adobo sauce, plus 2-3 teaspoons adobo sauce

2 garlic cloves

1/2 teaspoon cumin

1/4 teaspoon salt

3/4 cup corn kernels (canned, fresh, or thawed)

3/4 cup cornmeal

1 flax-egg (1 tablespoon of flaxseed + 2 1/2 water

Tofu Scramble

1 tablespoon olive oil
8 ounce extra firm tofu
2 tablespoons nutritional yeast
1/2 teaspoon salt, or more to taste
1 teaspoon turmeric
1 tablespoon garlic powder

1 tablespoon onion powder

1/4 cup of chopped kale

Fajita

1 tablespoon olive oil

1 small red onion, sliced

1 red bell pepper, cored and sliced

1 tablespoon of fajita seasoning

15 oz Chipotle black beans mixture

8 ounce Tofu Scramble

½ teaspoon salt

6 corn or flour tortillas

Instructions

Black bean mix: Combine half the black beans in a food processor with the red onion, corn, cornmeal, chipotle pepper in adobo sauce plus extra sauce, garlic, cumin and salt. Pulse until nearly smooth, scraping the sides if needed. 

Remove mixture to a bowl then add remaining black beans. Set to the side to thicken up for 5 minutes  

Heat the olive oil in a pan over medium heat. Crumble tofu in the pan. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.

Add the nutritional yeast, salt, turmeric, onion and garlic powder. Cook and stir constantly for about 5 minutes. 

Add kale and cook until bright green and welted. Remove from pan.

Add 1 tablespoon of oil to high heated pan. Crumble in your black bean mixture.

Slightly pan fry for 2-3 minutes. Make sure to keep stirring so mixture will not stick. Remove from pan.

Add 1 tablespoon of oil medium high heat, add the onions and bell peppers, cook for about 6 – 7 minutes, stirring occasionally. Add fajita seasoning and cook 1 minute more. Adjust seasoning to taste adding anything extra you like.

In a warm tortilla layer your tofu egg, black beans and sautéed veggies. 

Top with your favorite sauce and guacamole 

Looking for help to transition to plant-based? Get my book now @ https://bit.ly/3dL1XO4

Join our email list. Get amazing coupon deals, 100 vegan recipes for better brain health, and much more right to your inbox. Join now @ www.vegboxmd.com

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Garlic Parmesan Roasted Brussels Sprouts With Garlic Aioli

INGREDIENTS

 6oz brussels sprouts, trimmed, halved, and rinsed

3 tbsp   olive oil (or melted butter)

1/2 tsp  kosher salt and freshly cracked black pepper

1 tsp  Italian seasoning

3 ea garlic cloves, minced

1/2 cup  grated Parmesan cheese, or to taste

For garlic aioli:

1 ea bulb garlic, peeled and minced

2 tsp  olive oil

½ cup  vegan mayonnaise

½ each fresh lemon juice about ½ lemon

2 tbsp water

1/8 tsp   cayenne pepper

DIRECTIONS

1. Preheat your oven to 400ºF (200ºC) and prepare a large baking sheet

2. Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently, coat brussels sprouts evenly.

3. Place the brussels sprouts on lightly oil baking sheet,  spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.

4. Make garlic aioli: Heat small skillet with olive oil add garlic. Pan roasted for 30 seconds until light brown. Add remaining ingredients along with pan roasted garlic into small bowl. Mix until all combined and is lose to drizzle over brussels sprouts.

5. Transfer the roasted parmesan Brussels sprouts to a large serving bowl, drizzle with aioli, and sprinkle with fresh chopped parsley if you like.

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Best Vegan Products on the Market

Howdy!

Let us talk about the vegan products/ brands on the market. I’ll share my top 3 choices with you and why I love them as a chef and refer them as a coach.

Before I get into my top products and brands, I’ll take a quick moment to clarify the use of these products, which are becoming mainstream.

I’m sure we can all agree vegan products have evolved over the years from being flavorless and lacking appeal to a whole 360. There’re currently over a dozen vegan products that give us the visual appeal and have the flavor, taste, and texture of animal products some of us are used to. Companies have managed to simulate seafood, meats, eggs, milk, desserts, and more. The best part is they are all made from plants!

Yay, right?

Personally, I would say it’s a win because it allows people to build the confidence that plants can taste good. On the other hand, all the products on the market need to be consumed in moderation because although they are plant-based, they still have tons of unhealthy additives not good for the body. But I will save that topic for another blog.

During my coaching calls with a potential client, I always start with assessing what transformation level they are on. This allows me to build custom eating plans that will give each client winning results. Some clients are pass needed the products available on the market, and they want to start eating flavorful whole plants dishes. Other clients are just beginning to transition and therefore need the recipes using these products available on the market. When I talk with those clients, I make sure each knows those products must be treated as transitional products only. Meaning, they should use these products for a short while, and together we will monitor and assess them every week to make sure they are not using these products longer than we have to.

The same advice I give to you as the reader. I recommend you use these products as transition plant-based foods. Now that I coved that, here are my top three choices.

photo by engadet

1) Beyond Meat
This brand is my absolute favorite. The quality of the product is mind-blowing to me. They cover all areas of visual appeal, texture, taste, flexibility, creativity, pricing, accessibility, and product line. Not only that but their company mission and practices I can stand behind and support.

Vegan Food and Living

2)JustEgg and JustMayo
This brand quickly became my favorite when I taste their mayo product. This is another company that passes all areas. They are outstanding with their JustEgg and JustMayo product visual appeal, texture, taste, pricing, accessibility, and quality. The JustEgg product is very silky, and the result always comes out just like the scrambled eggs or omelets I remember.

photo by The Vegan Strategist

3) Daiya (dessert and cheese)

This brand made my top three because they are the only company that has master texture, taste, visual appeal, pricing, accessibility, all while the majority of their products are allergy-free. Bringing allergy-free products to the market is a big deal since over 40% of the population has some form of allergy. Daiya not only brought the products but also made them delicious.

Well, there you have it, folks! My top brand choices. Endless recipes you can make from these brands that I teach my clients. More importantly, there are so many other plant-based brands and products that I did not cover—great replacement for your breakfast, lunch, dinner, dessert, and snack. So understand there is no longer an excise for not switching to a plant-based eating style. Don’t wait. Make the change now.

Look out for my blog about all the vegan “dairy” brands and products available on the market. Vegan cheese, yogurt, milk, etc. are now all available to us, and I will write about those another time.

Make the change now. If you are ready to transition your plate to plant-based and need a coach to help you build a winning strategy, schedule a call with me.

Talk to you soon!
Roberta Lowe
Restauranteur, Author, and Coach

Looking for help to transition to plant-based? Get my book now @ https://bit.ly/3dL1XO4

Join our email list. Get amazing coupon deals, 100 vegan recipes for better brain health, and much more right to your inbox. Join now @ www.vegboxmd.com

Ready to start your transition to plant-based eating but can’t afford my personal coach service. If that is you don’t let that stop you. My online 30 day program is for you. Try it for 3 days FREE! 

Sign up now! Click here.

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Plant-based to Help Fertility

Speaking to a door dasher today that came in to pick up an order for a customer. We talked about many things, but one topic had me thinking long after she was gone. That was infertility.

Now I am no fertility expert; but I informed her that switching to a plant-based diet has been known to work in many women based upon research and study I have done. I also told her to keep in mind that other life choices need to improve to help heal the body. 

Just like switching to a plant-based diet helps lower cancer rates, diabetes, heart disease, and obesity. According to a recent Harvard study, eating more fruit and vegetables in place of meat increases fertility! 

Let’s talk about what’s on your plate!

For thousands of years, we have practice what we heard about the importance of meat and fish three times a week, an egg a day and a glass of milk. I will let you know those food items contain protein, vitamin D, iron, B12, calcium, and lots of other nutrients., But they also have other unhealthy fats and hormones that are not good for the human body. 

Here are some simple tips to keep in mind when switching to a vegan diet o help aid in your fertility journey.

*Increase Protein Combinations 

One type of vegetable is not enough. Combining grains with nuts and seeds or legumes makes up a complete protein. You need to ensure that every day you consume some legumes, grains, nuts and seeds.

*Eat Iron-Rich Foods

Since you can get the most iron in red meat, going vegan may make you iron-deficient. The good news is that vegans and vegetarians with a well-planned and balanced diet have no higher incidence of iron deficiency and anemia than meat-eaters. Because iron is also available in plant sources, you can load up on iron-rich foods like avocados, prunes, apricots, lentils, black beans, almonds, chickpeas, and wheat germ.

*Make Sure You Get Some Sun.

As no vegetable source contains it, vitamin D is essential to get. You don’t have to take a pill for it either. The best source of vitamin D is the sun! As little as ten minutes of sun on your skin a day will give you all the vitamin D you need. Early morning and late afternoon are the best times to get your vitamin D dose without getting burned.

*Eat Organic!

If you are going to exclude animal products which are the richest source of pesticides in our diet, you don’t want to reintroduce them by eating sprayed fruit and vegetables. When you stop eating meat, you should have a surplus of cash, and you can now afford to eat organic fruit, vegetables, grains, legumes, nuts, and seeds.

*Reduce Intake of Fertility-Harming Foods

Not all non-meat sources are ideal for fertility, so you have to reduce your intake of (or eliminate) alcohol, refined foods, caffeine, sugar, and flour in your diet. Sugar and flour, for instance, predispose you to insulin resistance and hormonal imbalance, which make it more difficult for you to conceive.

*Look out for essential Nutrients

Nutrients like omega 3 and zinc, which are necessary for maintaining egg and sperm health, are in certain plants but in low levels. Therefore you must add more other foods to your diet that has a rich amount of these nutrients—foods such as seeds, nuts, and oils. So eating more chia seeds, hemp seeds, algal oil, Brussel sprouts will help maintain your omega levels. Make sure these food are often eating to ensure you are getting the proper amounts. 

*Eating the Rainbow

When you decide to do a vegan diet to improve fertility, include as many different fruits and vegetables as you can to ensure you’re getting most of the nutrients you need from what you eat. A good way to make sure of this is to eat a rainbow — include different colored fruits and veggies each meal. This is the proper way to ensure your body is getting all the nutrients required daily.

*Consult a Natural Fertility Doctor

When trying to conceive, it is essential to seek personalized professional help from a natural fertility doctor in your fertility journey.

The body is wonderfully made. Therefore, we must ensure we are doing all in our power to make sure it operates at its full potential.

Be healthy,

Chef Roberta Lowe

Grab my book here

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