MM Pregnancy diet
There are so many dos and don’ts when it comes to pregnancy that, at first, it can seem incredibly confusing and overwhelming. Here, author Sandra Mahut provides a great guide to quelling first trimester nausea...
Pregnancy: quelling the nausea
Sandra Mahut Author
In the first trimester, it’s difficult to avoid nausea. You can’t get your breakfast down in the same way. You will have to eat the same amount of food, but in a different way, to keep your energy levels up. Here are a few things to help you.
Anti-nausea foods You may begin to crave acidic foods, like mandarins. Citrus fruits, even their scent alone, can help quell the nausea.
Anti-fatigue foods For the little dips in energy that happen during the day, have small bags of nuts and sesame biscuits in your handbag when you go out.
Special digestion foods Herbal teas for digestion, green tea, citrus, ginger, detoxifying vegetables - all of these are good for soothing those little upsets that will pass when the second trimester arrives.
BREAKFAST Mini citrus salad
Makes two bowls Preparation time: ten minutes
1 organic pink grapefruit 1 organic blood orange ½ pomegranate, seeds extracted 2 kumquats, well washed, sliced into thin rounds 4 tablespoons agave syrup Zest of ½ organic lime
Remove the rind and membrane from the grapefruit and blood orange with a knife and discard. Slice the flesh very thinly. Divide the grapefruit, orange,
pomegranate seeds, kumquats and lime zest between two plates. Sprinkle with agave syrup.
38 Modernmum Chill in the refrigerator or enjoy
straight away. Crunchy granola
Makes one large jar Preparation time: fifteen minutes Cooking time: 40 minutes
50 g (1¾ oz) hazelnuts + 50 g (1¾ oz) almonds + 50 g (1¾ oz) pecans + 50 g (1¾ oz) walnuts 200 g (7 oz) rolled oats 4 tablespoons seeds (linseed [flaxseed], sesame, sunflower) 2 tablespoons desiccated (shredded) coconut ½ teaspoon salt 3 tablespoons coconut oil 3–4 tablespoons honey 2 tablespoons raw (demerara) or light brown sugar
Preheat the oven to 150°C (300ºF). Roughly chop the nuts with a knife or in a food processor (1–2 pulses). Combine all of
the dry ingredients in a large mixing bowl; season with salt. Place the coconut oil, honey and sugar in a saucepan. Heat gently for a few minutes, stirring. Line a baking tray with baking paper and
spread over the mixture of dried ingredients. Pour the liquid mixture over the top and mix well to coat the grains and nuts. Cook in the oven for about 40 minutes; stir half way through the cooking time. The granola should gently brown but not burn. Let the mixture cool at room temperature. Roughly break up the pieces then store
them in a jar. SNACKS Crisp mini sandwiches
Makes two triangles Preparation time: ten minutes Resting time: 30 minutes
Slice half a cucumber and some radishes into thin rounds, sprinkle with salt and let them rest for 30 minutes. Dry them on paper towels. Spread three
slices of pumpernickel (rye) bread with your choice of spreadable cream cheese. Lay the rounds of cucumber and radish
on top, overlapping them slightly. Add a little organic lemon juice and a turn of the pepper mill and scatter with snipped sprigs of dill. Place the three topped slices on top of each other and close the sandwich with the last slice of bread. Cut into triangles.
Sandra Mahut’s new book ‘Craving: how to eat well throughout your pregnancy’ provides a wealth of information as to what you can can’t eat while you’re pregnant.
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