I know you’re not eating enough of this one fertility superfood. How do I know? Because research says that only 1 in 7 Americans eat these on any given day. That’s crazy!
I’m not talking about some crazy berry that only grows on the shores of a volcanic lake in some far off land that only gets ripe once every seven years and can only be picked by blind virgins. I’m not talking about something you can only buy at Whole Foods and costs $45/pound. I’m talking about something that you can find in every market in the US (probably in the world, for that matter), and will cost you less than a buck a pound. Oh, and did I mention it can cut your infertility risk by 50%? Seriously.
So what is this magical food? It’s not esoteric. It’s not sexy. It’s beans.
So what’s so great about beans? They are a cheap, easy protein source that’s low in fat and high in fiber. They’re incredibly versatile and can be used in a number of different recipes and cuisines. Whether you’re a vegetarian or a carnivore, beans should be making up a substantial amount of the protein that you intake each week.
In fact, Harvard researchers found that eating just 5% of your daily calories as plant protein, instead of animal protein, resulted in a 50% lower risk of ovulatory infertility.
At Conceivable, we specialize in finding easy ways to boost your fertility, but I honestly can’t think of an easier way to cut your infertility risk in half.
Beans aren’t just great for your fertility, they’re great for your health in general. Another study found that regular bean-eaters had more nutritious diets overall, had lower blood pressure, weighed less, and had smaller waist circumferences than their non-bean-eating peers. And here’s one for the fellas — guys that included beans in their weight loss plans lost 50% more weight than those who didn’t.
There are thousands of great bean recipes out there. Literally. A quick search online will probably turn up something that looks amazing in no time. Most bean recipes are easy to make in bulk, so you’ll have more than enough to last you the whole week. If you’ve got a favorite bean recipe, share it with us in the comments!
Today, we wanted to share a quick and easy way to (sneakily) add more legumes to your diet. The next time you cook rice, add some lentils — they cook in the same amount of time, taste great together, and you’ll hardly even notice they’re there. Plus you’ll get a great boost of plant protein, fiber, antioxidants, B vitamins, iron, and zinc.
Lentils and Rice — We like to use this recipe as the base for a rice bowl that we top with sauteed broccoli, mushrooms, onions, peppers, and zucchini topped with sliced avocado and a fried or poached egg.
- 2 cups long grain brown rice
- ¾ cup dried lentils
- 5 cups water (or you can substitute veggie or chicken stock for more flavor)
- Add rice, lentils, and water to a large pot and bring to a boil
- Once boiling, cover and reduce heat to a simmer for about 25 minutes, or until liquid is completely absorbed and rice and lentils are tender.
- You can add sauted garlic, onions, and peppers for more flavor. Serve with cooked veggies and protein of your choice.
Let us know how the recipe works for you, and be sure to share your favorite bean or legume recipes in the comment section below!