Delicious postpartum recipes


Delicious Postpartum Recipes


Delivering a baby puts tremendous strain on all of the mother’s systems. Her digestive system is very delicate and her digestive power is weak. Choosing the appropriate foods that will digest well and aid in her rejuvenation will significantly affect the quality of her recovery.  It will give her high quality, digestible breast milk, prevent baby colic and postpartum depression, as well as improve her comfort, strength and ultimately improve her ability to mother. These recipes that follow are tried and proven staples in Ayurvedic postpartum care. Enjoy!


First Day’s Rice Pudding                Serves 4

This is a good recipe for the crock-pot. Can be served up to 5 times daily the first few days after birth, or as desired. It favors iron-rich, energy giving sweetness, oiliness, ample spicing and moisture.

16 Cups water,  1 Cup basmati rice,  2 Cups dark, iron-rich sugar (succanat, Rapadura, molasses or dark jaggery),  ½ Cup ghee (sesame oil for vegans),  2/3 teaspoon cinnamon powder,  ½ teaspoon clove powder,  ½ teaspoon black pepper,  1/3  teaspoon saffron (or 2/3 teaspoon of turmeric),  ½ teaspoon of cardamom powder.

  1. Rinse the rice 3 times under warm water
  2. Bring the water to a boil in a large, heavy-bottomed pot. Alternatively fill crock pot with water
  3. Add rice to the water and let rice simmer without a lid, stirring occasionally for several hours.
  4. When beginning to thicken, add the sugar and all the spice powders. Add half of the ghee. Continue to cook slowly and stir as needed
  5. When consistency is gelatinous, stir in remaining ghee and serve hot.

Recipe compliments of Dr. Sarita Shrestha, OBGYN, BAMS

Hot Spiced Milk Tonic             Serves 4

In Ayurveda, un-homogenized cow’s milk that is properly prepared is the world’s #1 most rejuvenative food. If you are not lactose intolerant, this is a must have during postpartum, as well as mid to late pregnancy.

2 Cups water, 1 teaspoon fresh ginger or 1/3 teaspoon of dried ginger, 1.5 cinnamon sticks, 5 whole cloves, 7 whole black peppercorns, 1 teaspoon decorticated cardamom, 2 pinches nutmeg, 1 liter of cream top milk or 3 1/3 skim milk + 2/3 cream, 2 Tablespoons ghee, 2 Tablespoons sweetener (avoid dark sweeteners in this recipe), ¼ teaspoon anise, ¼ teaspoon fenugreek, ½ teaspoon turmeric, 2 teaspoons fennel, 8 saffron threads.

  1. Bring water to a boil and add all spices. Simmer covered until the water is reduced by 1 cup
  2. Meanwhile soak saffron threads in hot milk for 10 minutes
  3. Add milk to the decoction and bring to a boil. Remove from heat and add the saffron milk
  4. Serve hot

Recipe compliments of Laurel Rew


Aparna’s New Mother’s Dal                        Serves 2

Serve as soon as desired, as a thin, strongly spiced soup

1/3 Cup split peeled mung dal, 3 Cups water, 2 Tablespoons ghee or sesame oil (if vegan), 1 teaspoon cumin seeds, 2 cloves of garlic, minced, 1 teaspoon fenugreek seeds, 2 Tablespoons finely chopped cilantro, ½ teaspoon black pepper, ¼ teaspoon turmeric, 1/3 teaspoon salt, 2 pinches cayenne pepper, 2 small lemon or lime wedges, ¼ teaspoon grated fresh ginger.

  1. Rinse mung dal and soak for 30 minutes
  2. Bring water to a boil and add the mung dal. Skim foam off the top and discard.
  3. Simmer for about 30-40 minutes
  4. Warm ghee in small frying pan and add cumin and garlic. When they begin to brown, add fenugreek and stir until they are lightly toasted (they brown quickly).
  5. Add the cilantro, cayenne and turmeric.
  6. Add spice mixture to the soup, as well as the lemon and salt.
  7. Mix well and serve hot

Recipe compliments of Aparna Khanolkar


Garlic Chutney           Makes 1-½ cups

This is a recipe for daily postpartum support. Garlic enhances digestion, lactation and provides grounding and immune strength IF properly prepared. It should always be well sautéed in oil or not used at all. Serve with lunch and dinner.

4 Tablespoons ghee, ½ Cup garlic, minced, 1 Cup coconut, finely shredded and unsweetened, 4 Tablespoons black peppercorns, ½ teaspoons coriander seeds, 1 ¼ teaspoon salt, 1 lime, juiced.

  1. Heat 2 Tablespoons of the ghee in a skillet on medium heat and add the garlic cloves. Fry for 4 minutes
  2. Cool the garlic and blend with all other ingredients to a fine paste. Add a little water if needed.
  3. Heat the remaining ghee in skillet and add the ground paste. Fry on medium heat for 12 more minutes.

Recipe compliments of Aparna Khanolkar





© 2012 Ameya Duprey