bump's Favourite Pregnancy Recipes
Mums-to-be are sometimes confused about what they should be eating to grow a healthy baby...not to mention too tired to want to cook complicated dishes! All the flavours of a decadent Asian curry are created in next to no time with this quick and easy curry. It contains the key essential nutrients for pregnancy, combined with the healing and therapeutic properties of ginger and garlic. These burgers are delicious, versatile and very nourishing. Five of the seven ingredients are pregnancy superfoods. This recipe was devised for the first trimester, but considering its goodness it should be eaten throughout your entire pregnancy.
We have decided to start a reader recipe page so that you, our lovely readers can help other pregnant women keep themselves in tip top condition by cooking and eating healthy meals. We've kicked off the bump Reader Recipe Page this month with two recipes from Lisa Neal's new book, Feeding the Bump: Nutrition & Recipes for Pregnancy.
If you feel you can 'top' these, please email your recipe to us at mail@bumpmedia.com.au
Our favourite recipe each month will be printed here.
Ginger Salmon Curry
1 medium sweet potato, diced into
2-cm (¾-inch) pieces
400 g (14 oz) salmon fillet, diced into
3-cm (1¼-inch) cubes
1 tbs olive oil
1 x 400 g (14 oz) can tomatoes
(salt reduced)
100 g (3½ oz) green beans, cut into
2-cm (¾-inch) lengths
100 g (3½ oz) broccoli, cut into bite-sized florets
fresh coriander leaves to serve
Bring a pot of water to the boil. Add sweet potato and cook for 5 minutes, or until tender. Drain. Make curry paste by placing all ingredients into a mortar and pestle and pound into a chunky paste or process in a food processor. Toss cubed fi sh through paste, coat evenly. Heat oil in a large, non-stick frying pan over a medium heat. Add fi sh and quickly sear on all sides. Add tomatoes and gently stir through. Add sweet potato, beans and broccoli and mix to coat all ingredients with the curry fl avours. Cover the pan and simmer for 5 minutes. Serve immediately with generous amounts of fresh coriander leaves.
Brazil Nut Burgers
1 cup cooked chickpeas
2 carrots, grated
2⁄3 cup brazil nuts
1⁄3 cup (80 ml/3 fl oz) salt-reduced tamari (wheat-free soy sauce)
1 egg
½ cup (125 ml/4 fl oz) lemon juice
½ cup fresh parsley, chopped
½ cup wheatgerm
Preheat oven to 180ºC/350ºF. Line a baking tray with baking paper. Place chickpeas, carrots and nuts in food processor and blend until finely chopped. Add tamari, egg and lemon juice, then process again. Finally, add fresh herbs and wheatgerm and blend to combine. If the mixture is not clinging together, add an extra tablespoon of lemon juice or water. Mould dessert spoon scoops of the mixture into patties and place on the prepared baking tray. Bake for 20–25 minutes, or until golden brown.
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Feeding the Bump: Nutrition & Recipes for Pregnancy by Lisa Neal pub Allen & Unwin RRP $29.95 |
