Introducing Neema Savvides, Nutritional Therapist
We are delighted to announce the arrival of a new member to the Harley Street Fertility Clinic team – Nutritional Therapist, Neema Savvides.
Nutrition is an important area to get right when you’re trying to conceive; a good healthy diet will help to lower stress levels, keep the body in good shape and stabilise hormone levels. A well balanced diet can also help to increase the effectiveness of fertility treatments, especially for conditions such as polycystic ovary syndrome.
Neema has a Diploma in Nutritional Therapy and is a fully qualified member of the British Association for Applied Nutrition and Nutritional Therapy (BANT). She has a talent for assisting couples with their dietary needs when starting a family by:
•Addressing any nutritional deficiencies
•Addressing & eliminating any signs of toxic overload
•Improving the health and quality of the ova and sperm
•Balancing hormone levels
•Addressing any other factors that may be affecting your chances of conceiving such as environmental factors and stress levels
We will be posting recipes designed by Neema to help you with some healthy eating ideas. Here’s one to try this evening!
Serves 4 (2 each)
- 4 salmon fillets (use more if you want a higher salmon ratio)
- 450g sweet potato (use less if you want a higher salmon to potato ratio)
- 3 tablespoons of red thai curry paste
- 1 tablespoon Cajun spices (optional)
- large bunch of chopped coriander
- Coconut oil for frying
For the coating
- 1 cup ground almonds (use more if needed)
- 4 tablespoons sesame seeds
- Salt and pepper
- Preheat the oven to 160 degrees.
- Place the salmon fillets on a large sheet of foil and season each with salt and pepper, chilli, garlic and coriander. Cover with another sheet of foil (making a pouch) and bake for 12 minutes.
- Cube the sweet potato into small pieces. Place in a pan boiling salted water until soft (about 15 minutes), drain and mash.
- Flake the salmon into a large bowl and add the thai red curry paste.
- Mix in the mashed sweet potato, coriander and Cajun spices if using. Taste and season accordingly.
- On a large plate mix together the coating ingredients.
- Divide the mixture into 8 small fishcakes, using your hands to form a ball shape. The mixture can be quite soft so handle them gently.
- One by one, gently press each fishcake into the coating mixture, ensuring each side has a light covering.
- Place the fishcakes in the fridge for 15 minutes to chill (this helps to hold them together when frying).
- Heat the coconut oil in a pan on a medium heat. Cook the fishcakes until golden brown (about 3-4 minutes on each side). Serve with a spinach and avocado salad (mine was simply dressed with olive oil and lemon and it went together really well!)