By Seren Charrington Hollins
The Brussels Sprout are one of those foods that aren’t exactly classed as glamorous and whether you love or hate them they are generally not thought of as a the food of love. However, when the mood of love takes you and your heart is set on hearing the patter of tiny feet you may not think of cooking up a dish of steaming hot Brussels sprouts to help boost your fertility. The colourful, fibrous vegetable is fantastically healthy but has an embarrassing effect on the human digestive system, causing a series of ‘who dunnit’ moments that might not make for successful romantic liaisons.
However, flatulence may be a small price to pay when you consider how fertility-friendly these little cruciferous veggies are. According to studies, nine per cent of all conceptions take place over the festive period, making December, a fertile month and whilst that extra glass of bubbly may take some the credit, the Brussels sprout has to be given some mention and should perhaps be dubbed the little cabbage of love. Traditionally the Brussels sprout is eaten in more volume in the month of December than any other time of the year and I can’t help thinking that with their high folic acid content, their consumption and the fertility rate boost is more than a mere coincidence.
Brussels sprouts are an excellent source of folic acid which boosts fertility in men and women, helps to reduce the risk of miscarriage and decrease the risk of neural tube birth defects such a spina bifida. However, these fertility friendly gems are more than just folic acid bombs, they also contain a phytonutrient called di-indolylmethane (DIM), which can aid women in metabolizing estrogen. Maximizing the hormonal balance in the body is what DIM is designed to do. It supports your body’s ability to maintain healthy estrogen levels, and furthermore it is a powerful antioxidant, neutralizing toxins in the system and energising the whole body.
So if you’re trying for a baby, reach for the Brussels sprouts for a fertility boost for both partners. If the thought of bitter, soggy, slightly soapy tasting sprouts from your childhood still haunt you, then rest assured that if you devote just a little extra attention to your sprouts and subject them to less time in the pot you’ll be rewarded with heaps of nutrients and the taste of tender, crunchy sprouts with not a single flash back to school dinners.
Sprout Gratin
1 tablespoon salted butter
2 shallots peeled, halved and sliced
2 tablespoons plain flour
420 ml full-fat milk
¼ tsp nutmeg
4 oz gruyere cheese
2 oz cheddar cheese
Pre-heat oven to 180 c
Boil the sprouts for 4 minutes and drain
Simmer the shallots with butter over a low heat, when they become transulucent stir in the flour and gradually add the milk , stirring continually. Add the cheddar, and nutmeg.
Combine the shallot mixture with the spouts, add half the gruyere cheese, stir and transfer to an oven proof dish.
Sprinkle the remaining cheese on top of the sprout dish and bake for 15-20 mins
