2013 February

Let’s hear it for the boys! Supercharge your sperm.

February 27, 2013 By Meg With no comments yet

Image from www.pricelesspix.net

When we think about fertility, and fertility treatment, it is often the woman who gets the lions share of the attention. I know in my clinic, it is common to see only the woman presenting for treatment. The reality is, it takes two to tango. The male is just as responsible for creating a healthy embryo, and when we see studies suggesting that defective sperm function is the largest single, defined cause of human infertility, perhaps it’s time to divide the attention a little more equally.

The upside – treating male fertility is usually more straightforward, and produces fabulously measurable results. Awesome!

Compared to the rest of the animal kingdom, human sperm is not amazing. It is actually thought to be the worst quality of any mammalian species. And I suppose this is not outstandingly shocking when we consider our men are exposed to a HUGE amount of biological and environmental stress, compared with the average monkey. Many men feel that if they are performing sexually, they are fine. However this is not the case. Illness, nutrition, trauma and toxicity all play their role in preventing sperm from being the best they can be. So what can we do to supercharge sperm? Lots!

Temperature
Sperm don’t cope in the heat. Thankfully, the male body is wonderfully designed to hold sperm away from the direct heat of the body in the scrotum. Brilliant! The only problem is, tight jocks, wetsuits, cycling shorts, saunas and hot spas all negate this well designed process. Sperm like an optimal temperature of between 34 and 36 degree Celsius. Any hotter than this and their number and function start to suffer. Now I’m not saying that going for a surf is going to annihilate all your sperm, not at all. But if numbers

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An interview with Jude Blereau, Queen of Wholefoods!

February 11, 2013 By Meg With 14 comments

I have the great pleasure today of sharing some insights from the fabulous Jude Blereau.Jude is a natural foods chef, author, cooking teacher, food coach and real food activist. She runs a fabulous whole and natural chef training course in Perth, and holds a number of wonderful cooking classes throughout the year in different states of Australia. She is just about to release her 4th book, and I can’t wait to add it to my collection! Her first three books are absolute crackers, and the vegan fig and rhubarb layer cake with vanilla almond cream from last weeks post is based on a wonderful recipe of Jude’s from her first book ‘Wholefood’.

Jude is a huge inspiration to me. Her last book, Wholefood for Children is an absolute winner, and I am constantly recommending it for patients with small children. Chock full of amazing nutritional information for children, it takes you from first foods up to toddlers and beyond with thoughtful, nourishing recipes. There are also plenty of options if you are cooking for kids with allergies and intolerances. Check out Jude’s website for more information.

But for now, make yourself a cuppa and settle in to read some insights from an icon in the world of whole foods.

Can you tell us a little bit about your journey to where you are now?

It’s been a long journey. I have a bit of thing with beauty – and how nature /intelligence expresses itself. I think this may be how I’ve translated my Catholic upbringing. Whilst not a catholic, I am deeply spiritual and find life a mystery and awe- inspiring. Thus things that express this beauty drive me. I started in Kindergarten Teaching (hated it), and ended up in Fashion – I was at a major cross roads in

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A sexy vegan fig & rhubarb birthday cake with vanilla almond cream.

February 5, 2013 By Meg With 12 comments

One year ago today I wrote my first blog entry for My Wholefood Romance! So, I thought it was only fitting to make a cake. I have chosen a fabulous recipe from wholefood icon Jude Blereau, and only made tiny changes, mainly because I didn’t have the ingredients! May I say, this is probably the best cake I have ever made. I know it’s hot today Melbourne, but run, don’t walk, to buy the ingredients and make this cake – STAT! You’re welcome.

In other hot news, stay tuned for the up and coming post featuring an interview with said wholefood icon. Jude generously shares her views and thoughts on a number of topics, including kids nutrition, eating well on the run, and her journey to where she is now. I can’t wait!

So, back to cake. Figs are in season here, so I had to use them! They have such an air of ‘special occasion’ to me, and are lusciously high in calcium, iron, magnesium, and B vitamins – what’s not to love! And let’s face it, figs are sexy!

The rhubarb got a guernsey thanks to my gorgeous Grandad who gave me a bunch from his garden on our last visit. It’s a perfect fit for this cake. The figs and the almond cream are a party in your mouth, and the rhubarb provides enough gentle tartness to compliment the sweet.

This is not a quickie. It is a loving process that will take you over an hour, but what a beautiful way to spend time. One of the reasons I love to cook is that it relaxes me, and sets me back on the straight and narrow if I have had a crazy day. It’s a time for grounding and creating, pretty cheap therapy really!