5 Kid-friendly vegan recipes to boost vitamins lacking in male children with undescended testicles
Male children with cryptorchidism or undescended testicles is a fairly common condition, but parents are usually left without more natural approaches to regulate hormonal deficiencies found in their children, and often opt for hormonal treatment, as well as, surgical procedures. While, cryptorchidism itself has not yet been treated with food, there are certain foods known to stimulate the hypothalamus, which is responsible for releasing the needed hormones that will play a vital role in helping male children with cryptorchidism. So, here you’ll find Kid-friendly vegan recipes to boost vitamins lacking in male children with undescended testicles.
The hypothalamus is attached to the pituitary gland and it sends signals to release or inhibit pituitary hormone production. The pituitary gland controls functions such as: thyroid activity, growth and urine production. Usually, parents choose for their children to undergo hormonal therapy, in the hopes that this will stimulate the hypothalamus to release what is needed for the testicles to descend.There are other ways, however to stimulate the hypothalamus naturally.
It has been reported that foods rich in Manganese and vitamins E play an important role in regulating the pituitary gland. Another vitamin crucial for the optimal function of the hypothalamus is vitamin D. Though vitamin D is most acquired via sunlight exposure, foods like mushrooms are naturally rich in vitamin D.
According to the selfnutritiondata, some of the manganese rich foods include: blueberries, spinach, basil, okra and pineapple, and some of the vitamin E rich foods include: Oats, peanut butter, aspargus, sunflower seeds and tomato puree.
Bellow are 5 vegan recipes based on these ingredients that will boost the vitamins lacking in male children with undescended testicles.
1) Asparagus Spinach Soup
½ tablespoon vegetable oil
¾ lb. asparagus spears, stalks chopped, woody ends discarded, tips reserved
3 shallots, finely sliced
2 garlic cloves, crushed
2 large handfuls spinach
2½ cups organic vegetable stock (or fresh if possible)
salt and pepper
olive oil, for drizzling (optional)
Heat the oil in a large saucepan on medium heat. Saute the asparagus tips for 2 minutes to soften. Remove and set aside.
Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
Season generously with salt and pepper and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil.
2) Blueberry Pineapple Overnight Oatmeal
1/4 cup quick-cook steel cut oats
1/4 cup + 1 tbsp dairy free milk , or water
1/4 cup yogurt of choice (for example: almond milk yogurt)
1/4 cup (or more) frozen wild blueberries
1/2 cup fresh or frozen diced pineapple
1/2 tsp vanilla extract (omit or reduce if using a flavored yogurt)
pinch of salt
Combine all ingredients in a container with a lid. Stir, or cover and shake, until all ingredients are thoroughly combined.
Set in fridge overnight or for at least two hours. In the morning, add desired toppings (try coconut!) and eat COLD (yogurt becomes sour when heated up).
3) Penne Pasta with Garlic Sauteed Okra, Cherry Tomatoes and basil
160g whole wheat penne
2 garlic cloves finely sliced
½ tbsp dried basil
10 okra (lady fingers) chopped
8 cherry tomatoes quartered
½ cup pureed tomatoes
1 tsp lemon juice
salt to season
Cook the pasta. Add the penne to a pan of boiling water, turn heat to medium and cook for 12 minutes, drain and set aside.
For the Okra – Add 2 tbsp water to a large sauté pan and add the garlic and basil and cook for 2 minutes before adding in the okra and mixing this altogether. Now add in the pureed tomatoes, lemon juice, cherry tomatoes and salt and cook on a low heat for 8 minutes.
Add the drained pasta to the sauté pan and toss everything together and serve in a bowl.
4) sunflower seed cookies
1/4 cup maple syrup
1/4 cup tahini (sesame butter)
3/4 cup rolled oats
1/4 cup raw sunflower seeds
Whisk the maple syrup and the tahini.
Add the rolled oats and the sunflower seeds. Mix well with a spoon.
Drop 1 Tbsp at a time on a sprayed cookie sheet.
Bake at 350'F for 18 minutes.
Makes 12 cookies.
5) Blueberry, Banana, and Peanut Butter Smoothie
1 tablespoon flax seed meal or wheat germ
1/2 cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
1/2 cup coconut yogurt
1 cup non-dairy milk
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, coconut yogurt, and non- dairy milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.