this ayurvedic recipe gives mama sustainable energy in labor and immediate postpartum

Indigenous cultures across the world have ancient care practices to nourish a mother after giving birth. One common thread amongst almost all cultural postpartum practices around the world is an easy-to-digest meal immediately after giving birth. Different cultures have their variations on first foods, but they all are very moist, oily, steaming hot and rich in spices that rekindle digestive fires weakened from fatigue after giving birth.

The ingredients for this recipe, which originates from Nepal, can be found in almost any American kitchen. In addition, it is wheat and gluten-free, and also lactose free. The preparation is very easy, though cooking time is several hours. It is best served during labor and immediately after birth as desired. It can be served up to 5 times daily during the first few days after birth (make fresh daily).

This will give mama immediately accessible and sustainable energy after birth. Salt is avoided the first 2 to 3 days after birth as fluid retention is so common. This dish, called a pasayam in Nepal and a konji (congee) in other places, is cooked without salt. (In Nepal, Konji is a fermented dish; this is not.) Ideally, this recipe is prepared or served with 1 or 2 tablespoon of Panchakola ghee on top, in place of using spice powders, which gives a more refined flavor and appearance to the dish.

Photo from: @milkandseed

Ysha Oakes’ First Day’s Rice Pudding

From Touching Heaven: Tonic Postpartum Recipes with Ayurveda, By Ysha Oakes

Prep Time: 10 minutes 

Cooking Time: varies, about 4 hours 

Serves: 4 

INGREDIENTS 

16 cups pure water 

1 cups basmati rice 

½ cups dark, iron-rich sugar (succanat, Rapadura, or dark jaggary) 

½ cups (or 2 to 3 tablespoons) ghee per serving (or [toasted] sesame oil) 

2 tsp ginger powder 

⅔ tsp cinnamon powder 

½ tsp clove powder 

½ tsp black pepper or long pepper (pippali-best!) 

⅓ tsp loose not packed saffron (or ⅔ tsp turmeric) 

½ tsp anise seed or cardamom powder 

INSTRUCTIONS 

1. Bring water to a boil in large heavy-bottomed pot. Avoid aluminum or Teflon. 

2. Pour water over rice and stir, rinse and repeat about two more times, to remove any powders or enzyme inhibitors. 

3. Add rice and half of the ghee to the water. 

4. Boil, and then reduce heat to simmering without a lid, stirring occasionally for several hours. Turn heat up if labor is going fast, down if slowed. 

5. When almost done, you might add the sugar and all the spice powders. 

6. Continue to cook slowly and stir as needed. 

7. When consistency is gelatinous, serve steaming hot, with added ghee (another tablespoon or more). 

8. Keep hot and serve as desired through the day, with as much of the dark iron-rich sweetener and ghee as desired and a cup of hot boiled milk.