This soup is easily prepared and well balanced for early postpartum. Methi (fenugreek) has been around for thousands of years and is well known in India as medicine, spice and food for both humans and animals. Methi is a galactagogue due to its content of flavonoids and phytoestrogen and is used by nursing mothers around the world.
This soup is not only for new Moms. Methi is one of the oldest medicinal plants in history and has been used for a variety of health conditions such as diabetes, anorexia, memory loss, edema, abscesses, fevers, ulcers, celiac disease and other digestive issues.
After childbirth, every new Mom’s digestive power is diminished and her need for nourishing and delicious foods is high. Appropriate nutrition during postpartum will minimize difficulties for both Mom and her breastfeeding baby.
This recipe is excerpted from the new Ayurvedic e-cook book called Cooking for Postpartum with Ayurveda. It’s designed to correct the imbalances that naturally occur after childbirth, and to support proper nutrition and rejuvenation for Mom and Baby.
- 1 cup chopped fresh methi leaves, basil or dill*
- 1 cup diced carrots
- 1 cup chopped spinach
- 3 Tbsp ghee (clarified butter)
- 2 cloves garlic, minced
- 1 tsp methi seeds
- 1 tsp fresh grated ginger
- 4 cups water
- 1 tsp ground black pepper
- ¼ tsp turmeric
- 1 tsp salt
- Juice from ½ lime or lemon
- Clean vegetables and keep them aside.
- Heat ghee in a large pan. Add garlic and methi seeds and fry them on medium heat for a few seconds until golden brown.
- Add ginger and fry for about 30 seconds. Quickly add the vegetables and stir fry on high heat untill they become bright in color.
- Add water, black pepper, turmeric and salt. Bring to a boil.
- Turn the heat down to medium, cover and cook for about 20 minutes or until vegetables are tender.
- Add lime or lemon juice and serve warm.
*If methi is not available, substitute with fresh dill or basil as they also promote milk production. Note that when using dill or basil you add these when only 10 minutes are left of total cooking time since dill and basil are very strong and tender.
Many women are able to trace their chronic health problems back to the time they gave birth due to the imbalances of what in Ayurveda is known as Vata Dosha. Every aspect of the Ayurvedic postpartum cooking is designed specifically to nourish and re-establish Vata Dosha. Once in balance, the new Mom is naturally able to function fully, producing the experience of joyful mothering, exhilaration and the sense of getting her bounce back.
In addition to 35+ specialized Ayurvedic postpartum recipes, this cookbook includes:
- Detailed lists of the vegetables, fruits, proteins, carbohydrates and fats that are best for you after childbirth
- 14 things to avoid during postpartum
- The best homemade milk formula for your baby
- Why ghee (clarified butter) is a must have in your kitchen
- Important things to know about cow’s milk
Cooking for Postpartum with Ayurveda is essential in the hands of everyone who is cooking for a new Mom.