Homebirth Midwifery, Well-Woman Care, Homeopathy

This is a page for recipe sharing! Send me your favorite recipes for the childbirth seasons, and I will add them to the page.
Thanks!
Email for recipes: recipes@homebirthmidwifery.com

SPINACH AND EGGS

Steam some fresh spinach

Boil some water or use an egg poacher and make two poached two eggs

Mix in a glass, some lemon juice, grained mustard, olive oil, and add some seeds
(sesame, sunflower, etc)

Once the spinach is ready, strain the liquid from it, turn the poached egg on top of the spinach and garnish with the mustard dressing.

Yum Yum

 

GRANOLA

This recipe can be varied in endless ways, put in your favorite ingredients in the proportions you like best. This is the basic template:

Preheat to 350°

6 cups rolled oats
¼ cup corn oil (or grapeseed)
¼ cup sweetener- (maple syrup or honey? )
¼ cup fruit juice
½ cup raw sesame seeds
½ cup raw sunflower seeds, or pumpkin seeds, or both
1 cup sliced almonds
1½ cups dried fruit raisins, cranberries, chopped apricots- etc- your choice
½ cup wheat germ
(4 cups puffed Kashi breakfast cereal) (OPTIONAL- lightens it up a lot)

Heat the 3 liquids together until almost boiling and mix them into the oats and all other ingredients except fruits, Kashi (if using) and wheat germ.
Spread the mixture into your largest baking pan and roast, taking care to stir every ten minutes so the edges do not burn. When nicely toasted (30-40 minutes, usually), remove and mix in the fruits, wheat germ, and Kashi.
Store in an airtight container. Pistacios and cherries make a nice Christmas batch.

 

 

CROCK POT BEEF STEW

3 carrots, sliced
3 potatos, dliced
2 lbs. beef, chuck or stew meat, cut in 1 – 1 1/2 inch cubes
2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic
1 bay leaf
Salt to taste
1/2 tsp. pepper, to taste
1 tsp. paprika
3 onions quartered
1 stalk celery with tops cut up
Mushrooms, optional

Put all ingredients in crock pot. Stir. Mix well. Cover and cook on low
10-12 hours or 4-5 hours on high.

 

HOW TO MAKE SAUERKRAUT

By The Nourisher

Sauerkraut, sour cabbage, is a German lacto fermented cabbage dish. In the 18th Century Captain James Cook used sauerkraut to prevent the death of his sailors from scurvy but Germany’s sauerkraut is actually a version of chinese kraut, brought to Europe by the hoards of Gengis Khan.
Raw cabbage is implicated in depressed thyroid functioning, while fermented cabbage and other vegetables provide many health benefits and should not be under estimated for their healing powers. Sally Fallon in her book, Nourishing Traditions provides some excellent instructions on the fermentation of vegetables and fruits, in addition to grains, nuts, seeds, fish and meat.

 

Basic Recipe for Sauerkraut

1 litre glass jar with plastic lid or spring lid
1 Cabbage Medium sized (1kg)
1 tablespoon sea salt
4 tablespoons of Kefir whey (you may use already fermented sauerkraut for an innoculant or simply add another tablespoon of salt.)
1 tablespoon of carraway seeds or fresh chopped dill.

 

Germans have always sliced the cabbage with a specially made machine and pounded them with a wooden mortar in a large crock to bruise the cell walls.
Grate cabbage with a hand grater or process in a food processor, then mix in a large food grade plastic bucket (get them at a hardware store) with the salt and Kefir whey. Pound with a meat mallot or wooden pounder of some kind. I’ve been known to use a pick handle, a clean one of course. Pound until the juices cause suction when you pull the pounder out of the mix.