Perfect Postpartum Soup

Healing Chicken Ginger Soup

I know that during the summer, hot soup is probably the furthest food from most people's minds. Yet, following pregnancy, a mother's body changes from hot to cold.  In order for her body to heal well, she needs warming, easy to digest foods, like soups and stews.  I've recently started a new postpartum training program with Sacred Postpartum.  Along with the wealth of information on ways to honor and nurture new mothers, there are quite a few delicious recipes to feed and nourish the body.  I found this recipe online at nourishingmeals.com and thought it sounded like a perfect postpartum meal to bring to a new mother.  This recipe yeilds 6 servings, so I would likely double the recipe to make it count. 

To make the broth, place all ingredients for broth into a 6-quart pot. Cover and bring to a boil, reduce heat medium-low and simmer for 1 1/2 to 2 hours. Strain broth into a large bowl or another pot using a colander. Place chicken breasts onto a plate to cool. Pour the broth back into the pot. Once chicken is cooled, remove the skin, pull the meat from the bone and chop the chicken into bite-sized pieces.

For the Broth:

2 bone-in organic chicken breasts (about 2 pounds total)

8 cups water

1 large onion, chopped

3 stalks celery, chopped

1 large carrot, chopped

1 whole head garlic, cut in half cross-wise

1/4 to 1/2 cup finely chopped fresh ginger (or more!)

2 to 3 thai chiles, chopped or 1 teaspoon crushed red chili flakes

2 cups chopped shiitake mushrooms

1 stalk fresh lemongrass, chopped

cilantro stems

1 teaspoon whole black peppercorns

3 teaspoons Herbamare or sea salt

For the Soup:

1 medium onion, cut into crescent moons

3 to 4 stalks celery, sliced into diagonals

3 carrots, cut into matchsticks

2 to 3 cups sliced shiitake mushrooms

cooked chicken pulled from the bone and chopped

sea salt and freshly ground black pepper to taste

Optional Additions/Toppings:

rice noodles

chopped fresh basil

chopped fresh napa cabbage

chopped fresh cilantro

chopped fresh thai green chiles

lime wedges

Place all of the veggies for the soup (onion, carrot, celery, and shiitake mushrooms) into the pot with the broth. Cover and simmer for about 15 to 20 minutes. Add the chicken. Season with salt and pepper to taste. Simmer a minute or two more or until vegetables are cooked to your liking. Ladle soup into bowls and serve with a handful of basil, cilantro, and cabbage on top. Sprinkle with thai chiles if desired. You can also add a handful of cooked thai rice noodles to each bowl if desired. Squeeze a little lime juice over each bowl. Make sure to have some tissues handy if you are using the thai chiles!

If you try this recipe, let us know how you liked it!  If you have a great postpartum meal that you bring to new mothers, please share the recipe below!

Warmly,

Andrea

Popsicles for Breakfast are Life Changing!

Seriously, popsicles for breakfast are amazing and healthy.  Who would have thought?  During those summer months we are asked about easy breakfasts for hot, pregnant clients and their kids.  Moms want a break from slaving over the stove and kids want a break from eggs and cereal.  Enter....popsicles!

They take 5-10 minutes to prepare, have loads of protein, good fats, and fruit.  Kids think you are a Goddess for letting them eat treats in the morning, they cool you down, and can be grabbed quickly for an on-the-go meal. For an even easier way to prepare breakfast, simply hire A Joyful Journey and we can meal prep for you!

Here are a few of my favorite recipes and the ice pop maker I adore:


Berry Parfait Yogurt Popsicles 

Ingredients:

• 3 cups fresh or frozen fruit, roughly chopped if large: strawberries (about 1 1/2 pints), cherries, whole blueberries, raspberries, peaches, blackberries, plums—pick your favorite!
• 2-4 tablespoons honey, maple syrup, or agave, divided
• 1 teaspoon pure vanilla extract
• 1 1/2 cups plain Greek yogurt
• 1/4 cup milk (any kind dairy/non-dairy will do—I used skim. Omit if using regular vs. Greek yogurt)
• 2/3 cup prepared granola

Directions:

Mix fruit and honey together in a lg. bowl.

In another bowl, mix vanilla extract, yogurt, and milk.

In popsicle mold, alternate fruit/honey mixture with yogurt mixture.  Pour granola on top.

Place popsicle sticks in mold and let freeze for 6-7 hrs.

Enjoy.

Blueberry Oatmeal Popsicles

Ingredients  (makes about 10 large popsicles)

• 1/2 cup  quick oats
• 1 cup water or milk of choice
• 1 cup frozen blueberries
• 1/4 cup maple syrup
• 1/2 cup plain yogurt (optional, use coconut cream for dairy free/Vegan)

Directions

1. Heat oatmeal and liquid in the microwave for 1-2 minutes or until steaming hot.
2. Mix in frozen blueberries and maple syrup.
3. Pour into popsicle moulds.  If using yogurt, alternative oatmeal and yogurt to create a layer.  Insert popsicle sticks.
4. Place in freezer for 4-6 hours or until completely frozen.  Run under hot water to loosen popsicles.

Chia Coconut Pudding Popsicles

Ingredients:

• 1 can (14-15 oz) coconut milk (I used full fat)
• 1/4 cup chia seeds
• fresh fruit of your choice
• 1 Tbsp sugar or honey (optional)
• 1/2 tsp vanilla or almond extract (optional)

Directions:

1. Pour the coconut milk into a small bowl. Make sure to get out all the thickened stuff inside the can. Give it a whisk or a stir to combine well.
2. Stir in the chia seeds and let sit, stirring once or twice, for about 30 minutes, to allow the seeds to expand.
3. Add a little bit of the coconut mixture to the bottom of each of 5 popsicle molds.
4. Drop some of the fruit in on top. If your fruit is too big to fit, chop it up.
5. Continue adding more coconut mixture, then more fruit until the molds are almost full. Rap the mold firmly against a hard surface to encourage the pudding to fill all the nooks and crannies in and around the fruit.
6. Insert popsicle sticks into the molds, they will stand up by themselves.
7. Top off the molds if there is any room in them.
8. Freeze for several hours until completely frozen.
9. To remove from the molds, fill a sink with hot water, just deep enough to immerse the mold up to, but not over, the rim, and hold the mold in the hot water for about 15 seconds to loosen the pops.
10. Pull the popsicles out of the mold and enjoy.
11. If you want to save the pops for later, wrap them in waxed paper and place in zip lock baggies.