Last week Trustees Caroline and Kristine represented Verity at a Fertility Information and Well-being Day in Cardiff.
It was a great day for us to connect with patients who needed support and other organisations who were also offering support both medical and emotional.
Fertility Network are an important organisation in the UK offering support and advice to those who have experienced Fertility problems. We supported them earlier this year, during PCOS awareness month, with the #ScreamforIVF campaign which is calling for fair access to IVF services across the country, as recently it has become a postcode lottery.
We also picked up a a chapter sampler of ‘Trying’ by Emily Phillips, Grazia’s Features Director. It’s a frank, relatable and humorous account of her own experience of trying to have a baby.
But we know that fertility and general well-being with PCOS can be supported in many ways one of which being nutrition- and this can be such a confusing area to manage with conflicting advice from different sources.
Last weekend we met Trisha from Good Nutrition First who discussed the importance of good nutrition but also of being able to enjoy your food. She had a delicious Banana Bread and Raspberry Chia Jam recipe that we managed to get a copy of (and have made since then), that we’ve been given permission to share!
Instructions below, hope you all enjoy!
Banana Nut Breakfast Bread (adapted from Jeanette Hyde)
2 tbsp extra virgin olive oil
2 cups walnuts or 1 cup walnuts and 1 cup brazils
1 cup ground almonds
1 tbsp ground linseeds
1 tsp cinnamon (optional- but has been shown to have properties that improve insulin sensitivity so good to add!)
2 tsp baking powder (gluten free if desired)
2 small ripe bananas
3 large eggs
1 tbsp honey or maple syrup
- Grease a loaf tin with a little olive oil and line with a small piece of greaseproof paper. Preheat oven to 180
- Grind walnuts in a blender. Add to ground almonds, linseeds and baking powder in a bowl.
- Blend the bananas, eggs, rest of the olive oil and honey/maple syrup. Add to the dry ingredients. Stir well.
- Pour batter into loaf tin.
- Bake for around 30 minutes or until a skewer comes cleanly out of the mixture.
- Remove from oven, turn out and allow to cool
- Serve with berries, Greek yoghurt or the Raspberry Chia Jam below.
Raspberry Chia Jam
500g frozen raspberries
40g chia seeds
2 tbsp water
2 tbsp organic maple syrup
- Stew berries in 2 tbsp water over low heat until fruit breaks down and becomes syrupy. Mash fruit (or blend of you like smooth jam).
- Stir in maple syrup, chia seeds and any spices you wish to add.
- Cool for a further 2-3 minutes then remove from the heat and let stand for 5 minutes, until thickened. (If you prefer thicker jam you can add 1 or 2 teaspoons of extra chia seeds)
- Once cool transfer to 2 small jars.
- The jam will continue to thicken and set once completely chilled. Will keep in fridge for up to 2 weeks.
If you are just one intolerant you can try blackberries or black currants but will need more maple syrup