Raw foods after childbirth discussion

[Guest guest]

Dear Group Members;

 

A dear acquaintance is an enthusiastic raw foods instructor in

Asheville, NC. She has had the Ayurvedic postpartum care some years

ago and carries much respect for it, though now is fully raw herself.

She has offered to create her take on recipes for postpartum mothers.

As raw foods are such a big interest in this country, I wanted to

address it with some positive contribution for the postpartum

cookbook, although raw marinated dandelion greens are almost

guaranteed to create problems, by my guess. We will see the recipe

when she is ready. Here is some of the discussion so far:

 

Dear Summer;

 

Your energy and life do resound with clarity and focus. Even

though I have to represent the Ayurvedic approach it interests me to

consider finding a couple raw recipes that don't break the rules, so

to speak. Please share more what you are thinking of? I am sure it

would be valuable to add a little piece on this in the (yes,

postpartum cookbook) recipe collection, just as I'm giving some

attention to wheat and gluten free options, dairy free options, etc.

We have a couple recipes already which include an adapted (unfermented

but soaked and lemon soured) seed cheese and guacomoles that sit very

well, though the garlic has been fresh and roasted, raw ginger could

be used instead.

 

Blessings;

Ysha

 

Hi Ysha,

I'm working on a RAW vegetable masala recipe, marinated

dandelions, and seasoned spinach. I wonder if you could outline what

exactly an Ayurvedic Postpartum mother's diet's perameters are. I am

working with Indian spices at this point and need to know if there are

diferent methods for Ayurvedic. I'm very familiar with Ayurveda in

general, so no need to explain basics, just really what spices are ok,

not ok. Foods used not used, nightshades, aliums, etc...I'm used to

using hing as the only alium. Is this accurate?

Thanks!

Summer

 

Hi Summer!

 

Exciting to hear from you. Marinating with fresh lemon or lme is good,

we avoid fermented things in first postpartum weeks because of the

tamasic (degenerative) energetics with so much rejuvenation to quickly

attend to in spite of the extra workload.

 

Here's the SPices favored, plenty to play with! Seasonings - Basil, a

little Black Mustard Seed, Cumin, Caraway, Citrus Peel, Cardamom,

Cinnamon, Fennel, Fenugreek, Licorice Powder. Fresh Garlic - prepared

only by mincing and browning in oil or butter. Ginger (fresh is often

best, for pitta constitutions especially), pinches of Hing (Asafoetida

- instead of Onion), Lime, Orange or Lemon juice and Peel, Marjoram,

Nutmeg if she is not prone to constipation. A little Black Pepper,

Paprika, Tamarind, Tarragon, Turmeric. Ajwan (wild celery) seeds

soaked first in cool water.

 

When we are doing raw fresh herbs, we warm them in a little oil gently

to take the raw edge off, it is such a guaranteed gas producer. But I

am very reluctant to experiement with clients or teachers around

marinating raw vegetables with citrus (on myself, yes!) to

sufficiently reduce the gas producing factor. Postpartum agni tends

to be out right after birth, needing so much babying!

 

For the whole list on foods, see

http://www.sacredwindow.com/Articles-Cooking_Tips.html.

 

We don't use raw vegetables at all (except avocado!), though sometimes

we will steam and then marinate for salad effects at room temperature.

WE have had problems even with room temperature fresh carrot juice!!!

I have not suggested others to test it on themselves as a result.

 

Prana is favored from sweet fresh fruits, pranayama (simple), rest,

beauty and perhaps quiet/lovely outdoor settings, gentle full body

warm oil applications (abhyanga) and supporting in every way we can

the rare kayakalpa needs, including maternal openness and

maternal/infant bonding.

 

Looking forward to tasting your masala if you still choose to make

it...it does sound like you are a wonderful cook and the woman I live

with will be VERy excited to have marinated dandelions. We drink in

juice often!

 

If you have recipes for soaked nuts, other proteins, grains or other

foods where enzyme inhibitors have been removed and good

seasoning/ayurveda engaged, would love to hear.

 

Warm Regards;

Ysha