Nourish

Recipes for Vibrancy

What do you think about when you hear the word ‘nourish’? Perhaps we think about food, or a meal or beverage. When it comes to growing a family, perhaps thinking about the roots and environment in which an unborn baby will grow and receive all the nutrients they need to survive until meeting the world outside of the womb. When we think about nourishment during pregnancy, mother and baby coexist as one unit, with the baby dependent on what the mother is intaking as well as absorbing. We need to begin thinking about nourishing the womb far before conception takes place when possible. This is to ensure the best “soil” and habitat for baby to grow in is optimal, and remains that way throughout pregnancy. In the postpartum period, recovery and rebuilding are necessary so that the mother is able to then nourish and provide sustenance for baby. Here are some recipes to get you started. Enjoy!

Rooibos Chai Resipe

Rooibos Chai (makes 8 servings)

4 liters of water

4 Tbsp of fresh grated ginger

2 cinnamon stick

6 cardamom pods crushed with mortar and pestle

1 tsp fennel seeds

½ fresh grated nutmeg (or ½ tsp)

4 whole cloves

1 star anise

4 grinds from a peppermill (or a pinch or two of black pepper)

5 Tbsp loose red rooibos tea (or 5 tea bags)

Coconut milk (organic canned or homemade) or milk of choice

Sweetener to taste

 

Place water and ginger into a large pot and bring to a boil. Let simmer on medium for about 20 minutes then add the remaining spices and continue to simmer for 10 more minutes. Turn off the heat and add the Tea. Let steep for 5 minutes then strain into a large glass jar. To serve pour some in a mug and add a Tbsp of coconut or other milk. Sweeten to taste if desired. Refrigerate the remaining tea and drink within 3 days.

Note: If pregnant, avoid drinking during the first trimester and avoid excess of ginger as it is considered an emmenagogue which can stimulate or bring on menstruation

Ghee Recipe

1 pound unsalted butter (organic/ grass-fed preferred)

Metal strainer or cheese cloth

Clean glass jar

Method:

  1. In a medium pot add the butter and melt over medium heat.
  2. Once melted, turn the heat down to medium low and cook until in begins to spatter and bubble. Keep at this heat and do not cover the pot
  3. The butter will begin to foam and bubble while it cooks and whitish curds will begin to form at the bottom of the pot.
  4. Let it cook until there are small bubbles and it begins to smell a bit like popcorn. Watch it closely as it can easily burn. Cooking time can vary between 20 to 30 minutes or longer. The key is to watch it and notice the nutty scent.
  5. Once it’s clear and has small bubbles, and has stopped sputtering and making noise, remove from heat.
  6. Let it sit for a few minutes and cool a bit.
  7. Strain into a clean jar through cheese cloth or a wire mesh strainer and once cooled, cover with a tight-fitting lid.
  8. Always use a clean dry spoon in the ghee jar to prevent any mold from forming and spoiling the ghee.

Ghee is an ideal oil to cook with as it has a higher heat point and doesn’t burn as easily as other oils. It is a digestive and helps to improve absorption, and assimilation. It also improves memory, lubricates the joints and connective tissue, and makes the body more flexible. Ghee is shelf stable when covered with a tight-fitting lid and does not require refrigeration. This recipe can be easily doubled and kept in a larger jar.