Recipes

Food guidelines

Post-Partum Sabji

This dish has a predominance of the fire element, which is lacking in a woman straight after having a child. It regenerates the nervous system and strengthens the uterus. It also purifies the body before the production of mother’s milk. Yoginis recommend it to prevent from chills after delivery. It should be eaten until the milk comes in (after the colostrum). Once you are breastfeeding, this food is too hot for the baby. It can be prepared in advance and frozen in 3 portions, one for each of the first postnatal days.

INGREDIENTS :

  • 1/2 cup of ghee: clarified butter
  • 1 cup of ginger: cut very fine
  • 1 tblspoon turmeric powder
  • 1 teaspoon black peppercorns: freshly ground
  • 1 teaspoon cumin seeds (optional – it helps digestion)
  • 2 medium onions: chopped
  • 2 cups plain yogurt (preferably organic)
  • 1-2 tablespoons chickpea (gram) flour or soya flour (for extra protein).
HOW TO PREPARE :

  • Stirfry ginger in the ghee till golden.
  • Add the turmeric, pepper and cumin, stirring constantly for 2 min.
  • Add the onion and keep cooking for 2 more minutes.
  • Add 1+ cup of water, cover the pot and let it cook in medium heat for 15 min (keep enough liquid to avoid burning).
  • Add the yogurt and the chickpea flour and keep cooking in low heat for 20 min.
  • Eat it with rice and more yogurt and maybe vegetables, for the first 3 days.
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Tapioca

Tapioca avoids constipation and is excellent for the production of abundant milk. This pudding is rich in proteins and easy to digest.

INGREDIENTS :

  • 2 cups of milk (cow, soya, almond, coconut, etc.)
  • ½ cup of tapioca (big pearls)
  • ¼ cup of honey or any natural sweetener

HOW TO PREPARE :

  • Cook the tapioca with milk in low heat till it starts to become thicker and the tapioca becomes transparent.
  • Add the rice syrup or honey once you’ve turned off the fire.
  • You may also soak the tapioca during the previous night and cook it in the next morning.
  • You may prefer to use half milk half water.
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Raisin and apricot purée

Eat it every 3 days. Very rich in iron. You can eat it with the tapioca, with oat porridge or as a spread.

HOW TO PREPARE :

  • Soak for one night: 1 cup of dried apricots and 1/3 cup of raisins. The next morning make into a purée.
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Ghee (clarified butter)

HOW TO PREPARE :

  • Let the butter cook in very low heat for 40 min. (don’t worry if it starts to splutter). Don’t touch it.
  • Once golden Brown turn off the fire and let the pan rest for some minutes without moving it, so the grease cools down and a crust forms. Then, with a strainer remove the deposits from the bottom and the foam from the top.
  • The golden liquid that remains is the Ghee, pour it carefully into a container with a lid. Doesn’t needs to go in the fridge.
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Tea for breast feeding

INGREDIENTS : 
1 tea spoon : flax seeds, anyseeds and cumin seeds.
HOW TO PREPARE :

  • Boil for 10 minutes in 2 liters of wáter.
  • Then add 1 teaspoon of nettle leaves.
  • Filter and sweeten according to your taste.