After birth, a Woman and her family enter the postpartum period. In Ayurvedic tradition it is said that the first 42 days post birth lay the foundation for the next 42 years of a Mothers life. This is no small cliam! It points towards the profound significance of taking good care during this time; this time of new born baby AND new born Mother. Preparing in advance can be very useful, putting in place practical and/or emotional support as you and baby bond, entering the first chapter of life together outside the womb. Forms of support could include having people cook for you/drop meals at your door, light housework, massage, closing the bones and healing herbal baths, belly binding, healing abdominal treatments, child minding and shopping. To name but a few ideas. You can also prepare in advance by, for example, cooking and freezing healthy meals so they are easily ready when desired.
It is a good idea to avoid wheat, dairy and refined sugar for at least a week after birth as your body heals and regenerates. Easy to digest, warm, grounding meals are nourishing choices and will help your body re-balance. Here is such a meal, packed with vitimins and minerals, healthy fats, antioxidants, anti-inflammatory properties and amino acids to regenerate and soothe:
Healing Root Vegetable & Coconut Curry with Revitalising Chutney
Ingredients:
3 Sweet potatos; cut into large chunks (as you wish)
1 Butternut squash; cut into chunks same size as sweet potato
1 large courgette; cut into chunky slices
3 handfuls of spinach
2 tins of organic (or preservative free) coconut milk
4 tbs ground cashew nuts
3 tbs Coconut oil or ghee
1 large lemon juiced
Inch of peeled diced Ginger
3 minced garlic cloves
Inch of peeled diced fresh (or dried) turmeric
1 tsp each of cumin, corriander & fenugreek
1 tsp jaggery or coconut sugar
Large handfull of fresh corriander
Salt & pepper to season
Chutney ingredients:
1 cup soaked raisons (soak for 30 minutes & discard water)
3 tbs grated creamed coconut
4 tbs minced fresh ginger
1 tbs minced fresh turmeric
Juice of a large lemon
3 tbs cider vinigar
3 tbs chopped fresh mint
2 tbs chopped fresh corriander
Salt and pepper to season
Spring water to desired consistency (may not need any)
Method
Curry:
*First gently heat the coconut oil/ghee and fry the vegetables in a large saucepan for 5 minutes. Next add the ginger, turmeric and garlic and heat for a couple of minutes before adding the dry herbs and jaggery. Give a good stir and heat for another five minutes. If it gets too dry add more oil or a splash of water.
*Now add the ground cashew nuts, lemon juice, and coconut milk, bringing the whole mixture to a gentle simmer and put the lid on. Leave for 20-30 minutes or until vegetables are tender and liquid is rich and flavoursome. Add more liquid (stock) if you desire and season to taste.
*Turn heat off and add the washed spinach, giving a stir to evenly distribute.
Chutney:
*Simply blitz (roughly) all ingredients together and store in a glass jar in the fridge.
Now you are ready to enjoy this nourishing curry. Serve with warm rice (brown for extra fibre or white if digestion is week) or quinoa (highly nutirious and amino acid rich), fresh chopped corriander and homemade chutney. Yum!
It is a good idea to avoid wheat, dairy and refined sugar for at least a week after birth as your body heals and regenerates. Easy to digest, warm, grounding meals are nourishing choices and will help your body re-balance. Here is such a meal, packed with vitimins and minerals, healthy fats, antioxidants, anti-inflammatory properties and amino acids to regenerate and soothe:
Healing Root Vegetable & Coconut Curry with Revitalising Chutney
Ingredients:
3 Sweet potatos; cut into large chunks (as you wish)
1 Butternut squash; cut into chunks same size as sweet potato
1 large courgette; cut into chunky slices
3 handfuls of spinach
2 tins of organic (or preservative free) coconut milk
4 tbs ground cashew nuts
3 tbs Coconut oil or ghee
1 large lemon juiced
Inch of peeled diced Ginger
3 minced garlic cloves
Inch of peeled diced fresh (or dried) turmeric
1 tsp each of cumin, corriander & fenugreek
1 tsp jaggery or coconut sugar
Large handfull of fresh corriander
Salt & pepper to season
Chutney ingredients:
1 cup soaked raisons (soak for 30 minutes & discard water)
3 tbs grated creamed coconut
4 tbs minced fresh ginger
1 tbs minced fresh turmeric
Juice of a large lemon
3 tbs cider vinigar
3 tbs chopped fresh mint
2 tbs chopped fresh corriander
Salt and pepper to season
Spring water to desired consistency (may not need any)
Method
Curry:
*First gently heat the coconut oil/ghee and fry the vegetables in a large saucepan for 5 minutes. Next add the ginger, turmeric and garlic and heat for a couple of minutes before adding the dry herbs and jaggery. Give a good stir and heat for another five minutes. If it gets too dry add more oil or a splash of water.
*Now add the ground cashew nuts, lemon juice, and coconut milk, bringing the whole mixture to a gentle simmer and put the lid on. Leave for 20-30 minutes or until vegetables are tender and liquid is rich and flavoursome. Add more liquid (stock) if you desire and season to taste.
*Turn heat off and add the washed spinach, giving a stir to evenly distribute.
Chutney:
*Simply blitz (roughly) all ingredients together and store in a glass jar in the fridge.
Now you are ready to enjoy this nourishing curry. Serve with warm rice (brown for extra fibre or white if digestion is week) or quinoa (highly nutirious and amino acid rich), fresh chopped corriander and homemade chutney. Yum!