Pregnancy Guide: About Living Foods & Ayurveda

Dear Mamas and Mamas-to-be,

Before we dive into the recipes I wanted to chat. There is so much turmoil in the food world today, on every level from soil to plate.

In Ayurveda we talk about honoring the 5 elements in our food (earth, water, fire, air, and ether) and inviting them to become the five elements of our body and our babies bodies.

Food neurosis is one of our generation’s conundrums. Let’s put our food neurosis aside and simply enjoy the colors, textures, variety, and the life force energy of what attracts us.

healthy eating

Whether you harvest from your natural food store or your garden, pay attention to what is calling to your sense organs. We begin the process of absorbing nutrients when we gather our food.

This is so uncomplicated, it’s bizarre to think of needing to read anything about food to know what you need. Pay attention to what your body wants and not what your mind thinks you should or shouldn’t have.

As you walk through the produce section or farmer’s market, seat your attention in your baby’s awareness.

What is your baby attracted to? What is so appealing you can’t resist? Get more of that! Make your kitchen your friend and it will nourish you. Practice weekly kitchen sadhana (sprucing up and spiritual food prep) and your body will run smoothly.

Food Glorious Food!

Your plasma feeds your baby. Your plasma is liquid.

We are flowing, water based. If your food is water based you waste less energy on feeding your baby. That is why my recipes are mostly juices, soups and smoothies – mushy is magnificent!

Spicy Green Lemonade (juicer)

1-­‐2 apples

½ c. parsley or cilantro

6 stalks celery or 4 kale/collards

1 inch ginger (less or none if you run hot)

½ bunch kale or other seasonal greens

½ lemon

Sweet Elimination Juice (Juicer) – Great for constipation!

1 apple

6 stalks celery

1 beet

1 inch ginger

½ c. cilantro

½ cucumber

Green Vegetable Smoothie (blender)

2 cups of room temperature water

½ medium-­‐size cucumber

3 large stalks of celery

2 stalks of kale/collards

1/3 bunch of cilantro

1/3 bunch of parsley (parsley can be doubled as cilantro substitute or vice versa)

Juice of half a fresh lemon

Blend ingredients until smooth. Drink while s0ll fresh.

Blue Smoothie

1 pear

1 cup blueberries

½ cup

green vegetable (kale, cucumber, celery, parsley, cilantro)

2 cups water

Date Energy Shake

This can be substantial snack or breakfast during pregnancy or postpartum and can be served starting right after birth! Avoid towards the end of the day.

10 medium dates, pitted and soaked

1 tsp soaked fennel seeds

12-­‐25 soaked whole raw almonds

3 c warm water

2 pinches cardamom

2 pinches saffron (optional)

  1. Soak the pitted dates and almonds with optional fennel seeds overnight in separate bowls.
  2. In the morning, drain and peel almonds. If you have difficulty, pour some some boiling hot water over almonds to blanch and then ,peel them easily (slip skins while the water is still hot or they stick again).
  3. Blend with 2 cups fresh warm water and all other ingredients for 2 minutes or until smooth

Yummy Raw Soup

2 cups fresh carrot juice

1 ripe avocado

2 tbsp. fresh basil leaves

1 tablespoon fresh ginger

Blend all of the ingredients together in a blender on high until smooth.

Simple Vegetable Soup for 1

2 ounces mixed vegetables (celery, zucchini, carrots, turnips, asparagus, potatoes)

½ Tabslespoon oil or butter (optional)

1 cup water Rapunzel vegetable bouillon or sea salt/Braggs to taste

Chopped parsley or cilantro to garnish (optional)

Clean the vegetables and dice and slice attractively If liked, heat the oil /butter in a pan and sauté the mixed vegetables until they are slightly softer. Place the water in a large pan or stockpot and bring to a boil.

Add the vegetables, lower the heat, cover and simmer for 15-­‐ 20 min. Season with tamari or sea salt, and serve garnished with chopped parsley or cilantro.

soup

Options:

• You may blend soup after cooked with food processor or blender.

• Legumes can be soaked ,and added to the water, and cooked until almost soft before adding vegetables.

• You may add 1ounce seasonal greens, such as sorrel, spinach, dandelion watercress, or 3 tablespoons chopped fresh herbs, such as basil, fennel, dill, or tarragon, to the soup before seasoning it. Cook for 5 minutes longer, then season with sea salt or tamari.

• Replace some of the water with milk or goat milk; do this toward the end of the cooking. Alternatively, add 1-­‐2 tablespoons cream or yogurt per person before serving.

• For each person, sauté 1 tablespoon rolled oats with the chopped vegetables. This makes a light, creamy, nourishing soup.

 

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