If
you’re pregnant maybe you’re craving the foods you can’t have; pate, brie,
sushi? It feels as though there’s a new
headline each week about what you can and can’t eat, what will cause your baby
harm, what’s good for baby’s development, what’s going to improve their IQ...
Whilst
there’s lots of confusing information out there, experts widely agree that the top
pregnancy foods include eggs (not raw), which are a great source of protein,
salmon with its omega 3 fats, beans such as lentils and chickpeas, which are packed
full of fibre (great for constipation), sweet potatoes, whole grains, dark
leafy vegetables, lean meats, walnuts, popcorn, all those lovely bright and
colourful fruits and vegetables and Greek yoghurt – a great source of protein
and calcium.
We’re
not medical experts, but we’re up for anything that supports the health and development
of you and your baby, so here are a few of our favourite ‘superfood’ winter
warming recipes:
Sweet Potato and Red Pepper Soup
- 2 red peppers seeded and cubed
- 500g / 1 ¼ lb of sweet potato, cubed
- 1 onion chopped
- 2 cloves of chopped garlic
- 2 pints of vegetable stock
- Tabasco sauce to taste
- Salt and pepper
Put all the ingredients
into a pan (except the Tabasco), bring to the boil then simmer for 30 mins or
until the vegetables are soft. Then
simply blitz in a food processor and serve.
From soup by Debra
Mayhew
Indian Style Salmon Curry with Tomato & Lime
- 2 tablespoons of extra virgin
olive oil
- 1 large onion chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- 400g tin of chopped tomatoes
- 10-15 curry leaves
- 250ml vegetable or fish stock
- 1 teaspoon caster sugar
- Juice of 1 lime
- 900g of skinless salmon fillet
- Freshly ground pepper
Heat the olive oil in a
saucepan over a low heat and cook the onion, until translucent. Add the
coriander, cumin and turmeric and cook for another 2 minutes or until fragrant.
Add the cayenne, tomatoes,
curry leaves, 1 teaspoon of salt, then pour in the stock. Cook, stirring frequently for 10
minutes. Add the sugar and lime juice
and cook for 1-2 minutes.
Cut the salmon into cubes, add
to the pan and simmer for 2-3 minutes, then remove from the heat and leave to
stand for 5 minutes to allow the salmon to finish cooking.
Season and serve the steamed
rice.
Feed Me Now! Bill Grainger
Winter Vegetable Chicken
- ¼ cup plain flour
- 2 teaspoons sea salt
- 1 teaspoon ground roast cumin
seeds
- 2 chicken legs
- 2 chicken thighs
- 1 carrot peeled and chopped
into small chunks
- 1 turnip peeled and chopped
into small chunks
- 1 parsnip peeled and chopped
into small chunks
- 1 onion chopped
- 2 celery stalks washed and
chopped
- 1 leek, washed and sliced
- 1 cup of chicken stock
- Roughly chopped parsley
Preheat the oven to 180°C
(350°F/Gas 4). Put the flour and
seasonings into a bowl and toss the chicken pieces so that they are well
covered.
Put half the vegetables into
the base of a casserole and ten top with the chicken (shake off any excess
flour). Add the remaining vegetables and
stock, cover the dish with a lid of foil and put in the oven for 1 hour 20 minutes. Remove and serve sweet with potato mash and
your choice of green veg.
Fresh, Marie Claire
