I didn't have a Thermomix back when I wrote my recipe book but if I did it probably would have been a Thermomix recipe book! As it is, all the recipes convert beautifully to the Thermomix, which is the perfect all-in-one kitchen machine for grinding nuts and seeds, making milks, pureeing soups... Even making ghee and peeling garlic. It's truly your second best friend in the kitchen after you have a baby. (Your very best friend is your postpartum doula who will do all the cooking for you!)
Here are three examples of postpartum recipes that are perfect for postpartum rejuvenation. If you are looking for some healing during your 'golden month' then put your Thermomix (and your doula) to work on these three recipes.
1. Congee (savoury rice porridge)
This is traditional Chinese convalescence food making it a great fit for confinement. It's quick, easy, comforting and warming. And you probably have the ingredients in your pantry right now.
A few postpartum adjustments - I leave out the meat, because I'm vegetarian. It's common to crack a raw egg into congee but I find that way to gooey and slimy for my liking! Maybe a boiled egg chopped on top or some marinated firm tofu if you want to add some protein.
I'd definitely recommend adding plenty of ginger to rekindle a Newborn Mothers digestive fire, and a pinch of turmeric to boost its healing properties.
Basmati rice is lighter and easier to digest so use that as your base.
And finally garlic confit (from my recipe book here) is super delicious spooned on top. Toasted sesame oil also makes a great postpartum garnish.
Great for breakfast too!
2. Forty Second Biscuits
These are super yummy and easy!
They are rich with butter and almonds making them a strengthening food for new mums. I'd make two small adjustments...
Use palm sugar or coconut sugar instead of refined sugar, it will grind up beautifully with the almonds. You can also reduce the amount of sugar if you don't like things to sweet.
I would also suggest you add some spices to aid digestion or these will be very heavy for a Newborn Mother. My top picks would be adding some ginger powder or cardamom powder when you add all the remaining ingredients.
I've also found the cooking time of 30 minutes suggested in the recipe to be a too long! Try 10-15 minutes in my experience.
3. Velvety mung dhal and spinach soup
This is a very common Portuguese entrée. I learned the recipe whilst I was in Portugal working on the recipe book but it was too late to include it. It is usually made with chickpeas but I use mung dahl for easier digestion.
- 80g mung dhal
- 3 cloves garlic, peeled and finely chopped
- 100g onion, peeled and finely chopped
- 3 Tablespoons ghee
- 200g carrots, peeled and roughly chopped
- 1L water
- 1 teaspoon Himalayan rock salt
- 300g spinach
- 3 Tablespoons olive oil
Grind the mung dhal to a fine powder in a coffee grinder, spice mill or high power blender. Set aside.
Sauté garlic and onion in ghee until slightly onion is translucent.
Add carrots, water, mung dhal powder and salt and bring to boil. Simmer over a medium heat stirring occasionally for 30 minutes until carrot is tender.
Meanwhile steam the spinach until tender.
Add olive oil to soup and puree in a blender until velvety, this could take a couple of minutes.
Return to pot, add steamed spinach and serve.
Grind mung dhal in dry TM bowl and set aside
Chop peeled garlic cloves and peeled onion in TM bowl
Add ghee and saute onions and garlic
Add roughly chopped and peeled carrots to TM bowl chop finely
Add 1L water, salt, mung dhal powder and cook soup
Whilst soup is beginning to cook wash and roughly chop spinach and place in Varoma to steam above the boiling soup
Add olive oil and blend to a smooth consistency
Mix spinach through by hand right before serving