Postpartum Recipe by Village for Mama
Nutrition plays a big part in postpartum recovery when you need to take in lots of additional nutrients to replenish your energy and heal wounds. In this blog post, Leila Armour from Village for Mama shares an original Autumn postpartum recipe created with our hero ingredient, the Tasmanian Pepperberry. This is great for aiding postpartum recovery and we promise it tastes as good as it looks.
This nourishing pink soup is the perfect bowl of goodness for a new mama. Sweet and earthy beetroot is blood building and grounding. Balanced with the spiciness of warming ginger, creamy coconut and a subtle hint of native Tasmanian pepperberry. This beautiful bright pink soup is anti-inflammatory, helps with blood flow and tissue repair and is full of healthy fats to nourish breastmilk.
Pepperyberry is an incredible addition to a postpartum pantry. Used by indigenous people for flavouring food and as a traditional medicine. Rich in antioxidants, antibacterial and has been used to support colic. It ads a beautiful peppery, floral spice to food and a gorgeous dark purple colouring.
1 tbsp olive oil
1 leek, roughly chopped
3 medium beetroots, peeled and cubed
3 inch piece ginger, peeled and grated
1 tsp cumin
1 heaped tsp Bronzewing farm, freeze dried pepper berries, ground
4 cups bone broth or vegetable stock
400ml can coconut milk
Hemp seeds, garnish
Salt to taste
Coconut yoghurt (optional)
Coriander or Parsley (optional)
In a large saucepan, sauté the leek in olive oil for 5 minutes or until soft.
Add ginger, cumin and pepper berry and cook for a further 5 minutes on medium heat until fragrant.
Add beetroot and broth and bring to the boil. Let simmer for 20 minutes until beetroot has softened.
Add coconut milk and a pinch of salt. Continue to simmer for 10 minutes.
Pour into a heatproof blender and blitz until completely combined. Add salt to taste.
Serve with a generous sprinkle of hemp seeds for added protein, fresh coriander or parsley for vitamin C, a dollop of coconut yoghurtfor extra creaminess and a pinch of crumbled pepperberry.Alternatively transfer to a heat-proof container or individual glass jars and deliver to a new mama.
Total Cook Time: >45 Min | 4 Serves
Can be stored in the fridge for up to 5 days or the freezer for up to 2 months. To heat soup, add your desired amount to a small saucepan and stir over low heat until warm.
Any bloating or gas caused by leek should be offset by the cumin, ginger and pepperberry. If mama or Bub are still sensitive, remove from recipe.
Leila Armour is a holistic nutrition consultant, postpartum doula and mother living on the east coast of Australia. She is the founder of village for mama and recent author of the postpartum recipe book ‘village for mama’. The book has been designed to help modern mamas, gather their village and organise homemade meal giving. Each book comes with 30 recipe gift cards with a pre-written letter on the back which kindly explains the importance of this special time and the role that loved ones play in assisting the new mother. Helping new mamas experience and magical well-nourished and supported fourth trimester.
Learn about village for mama at www.villageformama.com and follow Leila on Instagram @villageformama