Building Blood for Fertility

A strong healthy body supports overall reproductive wellness as well as a receptive uterine lining for embryo implantation. We can help our bodies build strength by incorporating more of the essential building blocks of blood. These building blocks are mostly minerals and vitamins such as iron, calcium, vitamins B, C, and D, along with a host of other micronutrients essential to supporting and sustaining life. Increasing certain food sources in our diet and/or through herbal supplementation is a key element to optimizing fertility.

Building blood can also help increase our energy, improve sleep, calm anxiety, and balance hormones. 

Foods to Build Blood and Improve Circulation

Veggies, Fruits, Nuts, and SeedsLegumes and Grains

Herbs and Spices

Beet greens
Dandelion Greens
Carrots/Purple Carrots
Sweat Potatoes
Swiss Chard
Nori (Sushi wrapping)
Black Sesame Seeds 
Goji Berries

Black beans
Adzuki beans
Mung beans
Brown rice

Parsley: Rich in vitamin K, vitamin C, vitamin A, and folate. It also contains minerals like calcium, iron, and potassium.

Basil: Contains vitamin K, vitamin A, vitamin C, manganese, and iron.

Oregano: Contains vitamin K, vitamin E, calcium, iron, manganese, and fiber.

Rosemary: Rich in vitamin A, vitamin C, iron, calcium, and antioxidants.

Cinnamon: Contains manganese, iron, calcium, and dietary fiber.

Turmeric: Known for its active compound curcumin, turmeric also contains manganese, iron, vitamin B6, and dietary fiber.

Ginger: Contains potassium, magnesium, vitamin C, and vitamin B6.

Garlic: Contains vitamin C, vitamin B6, manganese, and selenium.

Ginseng: Known for its adaptogenic properties, ginseng also contains vitamins, minerals, and antioxidants.

Saffron: Contains manganese, vitamin C, iron, and antioxidants.

Animal SourcesBone Broth

Duck or chicken eggs

Fish (especially oily fish like salmon and mackerel)

Lean meats (such as chicken and turkey)

Pasture Raised Liver or Beef (in small amounts)

Pasture Raised Bone Broths
The best ones will have a gel-like consistency. 
Brands we like are: 
Bonafide (in the frozen section)     
Kettle and Fire (in the box broth section)
Make your own or use a collagen supplement.

Recipe: Simple Bone Broth

  • 3-4 Lbs. organic, grass-fed bone- Large, nutrient-rich marrow bones combined with gelatinous bones (like chicken feet or neck bones), work well but you can use any bones that you prefer.
  • Enough water to cover
  • 2-4 TBSP raw apple cider vinegar (this helps extract the minerals and you will not taste the vinegar in your soup).
  • 1-3 inches of ginger, no need to peel
  • 3 scallions, each cut in half
  • A pinch of mineral salt
  • Optional: herbs (such as rosemary and thyme), spices (star anise and cinnamon go well), beans, vegetables, a tsp. of sesame oil right before serving is a nice addition too.

  • Clean the bone well by cutting and boiling them for 2-3 minutes. Be sure to discard this water before you do the next steps for a better flavor.
  • In a large pot combine the clean bones with enough water to cover them and add up to 4 tablespoons of raw apple cider vinegar (this helps extract the minerals and you will not taste the vinegar in your soup). If you are using a stovetop, let sit for about half an hour before turning on the heat. If you are using an Instant Pot or slow cooker, you can turn it on right away.
  • Add ginger, scallion, and mineral salt
  • Simmer for 6-8 hours on the stovetop, 12-24 hours in a slow cooker, and 3 hours in an Instant Pot.
  • Toward the end of the cooking cycle, add optional favorite herbs, spices, beans, vegetables, or other ingredients so that they do not overcook.
  • When the vegetables are tender your soup is complete and you can remove or keep the vegetables. Remove and discard the bones.
  • After cooking and cooling your soup should be gelatinous which helps heal the gut. It will also be full of healthy collagen, minerals, and amino acids.
  • Bone broth can be stored in the refrigerator for no more than a week. You can also freeze it in ice cube trays, and transfer the frozen cubes of broth to a resealable freezer bag where they will keep for 6 months.

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