One of my all time favorite comfort foods is a creamy, rich risotto.  I’m constantly experimenting and recently decided to use some ingredients that had been awaiting a good dish.  What resulted was a warming yet fresh risotto that would be perfect in any season, and for pregnancy or postpartum.

Ingredients:

2T Extra Virgin Olive Oil
2T Extra Virgin Coconut Oil
1/2C Chopped Leek
2tsp Grated Ginger
1.5C Arborio (Risotto) rice
5C Water
Salt to taste

To prepare:

In a medium or large shallow sauce pan, heat olive and coconut oil on medium heat.  Add leeks and ginger and sauteé until the leeks are soft.  Add rice and sauteé for another 2 minutes.  Add 1 cup of water and a few dashes of salt and stir until the water is absorbed.  Continue to stir and add water 1 cup at a time until rice is tender and creamy.  Add additional salt to taste.  Serve warm.  Keeps well as a leftover too!

*This recipe is Gluten Free, Soy Free and Vegan

After the birth of my first son, I spent a lot of time trying to figure out how to cook with my baby.  One of my favorite meal prep tools is our crock pot.  I tend towards having trouble digesting raw foods under normal circumstances, and during my postpartum months I feel the need for slow cooked foods even more than usual.

Note for new mamas: Your postpartum body is not ready to digest salads, ice cream, or any other cold or raw foods. During this time of healing and change, think simple, warming, and easy to digest.

One of our family favorites is a recipe that is based on Chinese Chicken and Rice Porridge, also known as Congee.

For your eating pleasure…

Ingredients:

2 whole chicken legs/thighs or 2 turkey legs (with bone)
1T raw apple cider vinegar (This is optional, but will draw out minerals from the bones – especially good if you’re using a non-bone broth base)
1C – short grain brown rice
2 bay leaves
dash of whole cumin seeds
1 small onion (chopped)
1 large stick of celery (chopped)
1 carrot (chopped)
8C chicken or turkey bone broth (see separate post for this recipe) or water or veggie broth
1t grated ginger
1 piece of Alaria (sea vegetable)
Salt to taste

Instructions:

This is the best part!  Throw (or gently place) all ingredients into your crock pot (slow cooker), set the time for 6-8 hours on low (I give a range because our crock cooks hot and takes less time than others).  Press start and walk away.  I like to take the chicken off of the bone at the end and stir in the pieces. Another option is to use boneless chicken or turkey, and simply stir it in after it breaks apart. The only disadvantage to using boneless is that you miss out on all of the beneficial minerals that cook out of the bones. We advocate using only hormone and antibiotic free, free range meats.

Start this dish in the morning and your house will be filled with a delicious aroma all day and dinner will be ready right on time, or start it at night and eat it as a strengthening and warming breakfast.

*This recipe is free of the top 8 allergens