When it comes to naturally nourishing food, this rustic, filling stew has everything a pregnant mumma to be could want. When you are pregnant, that tiny unborn child is completely reliant on you for everything, and that includes all the nutrients that they need to develop and grow healthily. So eating properly is even more important during pregnancy than ever. Mushrooms are a great way to gain extra nutrients, plus they taste amazing too.
Vitamin B in all its forms is also essential during pregnancy. These handy vitamins help you to utilise all the food you eat, and as a bonus, they give you healthy, glowing skin (just what every woman wants during her pregnancy). Again, mushrooms offer great levels of vitamin B including niacin, riboflavin, and pantothenic acid.
Vitamin D is another super useful vitamin during pregnancy. This allows you to absorb calcium into the intestinal tract, and that goes a long way to developing your little one’s bones and teeth. And guess what? It’s mushrooms again! What’s really interesting is that mushrooms are actually the only veg or fruit source of this essential vitamin. Mushrooms are, in fact, a super food!
300g butternut squash (chopped)
1 red onion (chopped)
100g long grain brown rice
1 tbsp. Coconut oil
2 garlic cloves (crushed)
400ml chicken stock
250g chestnut mushrooms (chopped)
1tbsp curry powder (medium)
- Cook the rice as it says on the packet and leave to one side. Use the coconut oil to fry the onion for about 2 minutes. Then add the garlic and allow to fry for another minute or so.
- Pop the chopped mushrooms into the frying pan, add the curry powder and stir. Add the chopped butternut squash and then pour in the stock. Allow to simmer for 15 minutes before adding the chickpeas. Simmer for an additional 10 minutes (the sauce should thicken).
- Sprinkle with coriander and serve.