Purple Power For Your Healthy Pregnancy!

Purple Power For Your Healthy Pregnancy!
May 3, 2018 Nicola Barnes

Pack some purple punch into your pregnancy diet!

We recommend that you aim for a rainbow of foods to ensure you include a full range of essential vitamins in your pregnancy diet.  Studies reveal that purple foods tend to be higher in anthocyanin, a powerful antioxidant and should be right up there on your ‘pregnancy nutrition’ shopping list.

Beetroots are a good source of vitamins and minerals, including iron, folic acid, manganese and potassium, whilst drinking beetroot juice can help expectant mothers maintain healthy blood pressure levels.

Pomegranates (possibly more red than purple!) are also rich in anthocyanin.  A centuries old symbol of fertility, pomegranates are generously endowed with vitamin C and zinc, which can increase sperm count and quality.  Studies have shown that pomegranates can improve bone strength and blood flow to the heart.

Add some purple to your pregnancy diet with blackcurrants, blueberries, blackberries, purple sprouting broccoli, purple sweet potatoes and red cabbage!

FittaMamma Ambassador Jill Greenwood, who runs Kettlebell Warriors in Cheshire is the author of ‘Superslaw’ a book full of nutrient-rich veg focused recipes that are ideal for pregnant women.

Try her vibrant, purple power slaw!

  • One small or ½ larger red cabbage, core removed and chopped into large chunks
  • 150 g purple sprouting broccoli
  • 100 g purple kale sprouts
  • 1 small handful of green beans, topped and tailed
  • 1 small handful of purple mangetout
  • 2–3 tablespoons balsamic vinegar
  • 3–4 tablespoons olive oil
  • Sea salt
  • Sumac
  1. Place the central chopping attachment into the main bowl of your food processor and add in the chunks of red cabbage. Pulse until chopped evenly. Tip into a waiting bowl.
  2. Add in the broccoli and kale sprouts and repeat (they tend to be slightly more robust veg, so they may take a little longer to chop). Add to the mix.
  3. Repeat with the beans and mangetout.
  4. Place the vinegar, olive oil and a sprinkle of sea salt and sumac into a jam jar. Replace the lid and shake vigorously.
  5. Pour the dressing over the slaw and mix well.

Serve with wholemeal pitta bread and FittaMamma beetroot hummus for a healthy and nutritious pregnancy lunch.

Enjoy Jill’s suggestion to convert your power slaw into a full meal

Stir-fried Purple Power with Bean Sprouts

  1. Heat a little oil (I use coconut oil) in a pan or wok over a medium heat and add in a handful of washed, fresh bean sprouts. Stir to coat in the oil.
  2. Add in any slaw and mix into the bean sprouts. Cook for 2–3 minutes, or until heated through.
  3. Sprinkle over some dried chilli flakes and serve with a piece of cooked, flaked salmon per person.

FittaMamma Tip:

Sprinkle with pomegranate seeds for extra vits!

Superslaw by Jill Greenwood. (Ebury Press, £12.99)
Photography by Lara Messer

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