Traditional English Postpartum Care | Ancient Recipes & Healing Practices
When it comes to whole body postpartum healing, there is incredible wisdom that has been passed down from cultures and societies all over the world. Some of the cultures that we’ve collected rituals and recipes from include Chinese, Korean, Indian, Jamaican, and English. This traditional postpartum series is meant to make this sacred information more accessible and honor the ancient healing modalities that have been lost in our modern world.
The traditional English view of the postpartum period holds certain herbs and food groups in high regard and prioritizes emotional support during pregnancy and after birth.
Raspberry leaf and chamomile tea are both commonly used after birth to promote calmness and aid in proper digestion.
Many traditional English recipes center around nutrient dense foods such as potatoes, beans, eggs, and meat. Simple variations of these cultural meals provide an incredible source of postpartum nourishment.
Healing and recovery through traditional postpartum recipes and rituals that have been passed down through generations of mothers needs to be celebrated and honored. English culture offers us an example of culture practices and food as a channel for whole body healing, and we are so grateful to be able to share some recipes with you today.
Recipes for Postpartum Healing
English Postpartum Creamy Potatoes
Recipe submitted by Su Bowerman, Ayurveda Mother and Infant (AMI) Co-Founder, Ayurveda Doula since 1986.
- 6 big peeled potatoes
- 1.5 cup milk (any type of milk)
- 3+ Tablespoons flour (whole meal or whatever bland tasting type of flour)
- ½ cup butter
- 1 Tablespoon dried Basil
- 1 Tablespoon dried Marjoram
- Salt & Pepper
- Preheat the oven to 180°C./350°F.
- Oil a big rectangular casserole dish
- Boil the peeled potatoes
- Slice the potatoes into thin slices and place them in a line on the bottom of the baking pan, overlapping half-way up each potato
- Make a white sauce:
a. Melt the butter in a small saucepan
b. Add the flour, quickly stirring, to absorb all the butter
c. Add the milk, a little at a time, whisking each bit added so it does not get lumpy to make a smooth paste, and then add the rest of the milk, keeping stirring to avoid lumps
d. Add the Basil, and Marjoram, and Salt and Pepper to taste.
e. Now keep stirring each 30 seconds or so, until the flour causes the milk mixture to thicken until it is pourable but thicker.
- Once the white sauce is ready, Pour it over the sliced potatoes so it smothers the potatoes in sauce.
- Stick it in the oven for 10 minutes until steamy hot and all is nicely melted.
- Serve hot
High Protein English Breakfast
A popular dish rich in protein and healthy fats.
- First up, start frying the sausage on a low heat. Venison is much leaner than pork or beef. Get it going and forget about it for 12-14min
- Add two slices of bacon – more expensive packs will provide more meat and less weird, grey water. Heat the beans in the microwave for 2min, stirring after about 60sec.
- Fry two eggs in a separate pan and put sourdough bread in the toaster.
- Plate and serve.
Winter Vegetable & Lentil soup
A healthy homemade vegetable soup, packed with immunity-supporting ingredients.
- 85g dried red lentils
- 2 carrots, quartered lengthways then diced
- 3 sticks celery, sliced
- 2 small leeks, sliced
- 2 tbsp tomato purée
- 1 tbsp fresh thyme leaves
- 3 large garlic cloves, chopped
- 1 tbsp vegetable bouillon powder
- 1 heaped tsp ground coriander
- Tip all the ingredients into a large pan. Pour over 1½ liters boiling water, then stir well.
- Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
- Ladle into bowls and eat straightaway, or if you like a really thick texture, blend a third of the soup with a hand blender or in a food processor