I have been noshing on this delicious stew from Jenna Furnari practically every day since Noa Yaelle’s birth. It's amazing!
This delicious ayurvedic dish is one of the best for recovery mother in the first 42 days after birth. Variation can be used according to fresh vegetables that you have on-hand. In this recipe Jenna uses ghee to nourish and rebuilds the mother’s digestion - which is where good health begins in all of us. You’ll also see fenugreek used here. Fenugreek is used world-wide as a galactogogue, supporting milk production during the postpartum period.
3 Tbsp ghee
1 yellow onion
Dash sea salt
4 medium carrots
3 medium russet potatoes
4 medium tomatoes
1 long thin slice of ginger
1 Tbsp ground cumin
2 cinnamon sticks
1 Tbsp coriander seeds
1 tsp ground turmeric
1 dried bay leaf
6 c vegetable broth
1½ c millet
1 c raw cashews
2 c coconut milk
1 large handful of green beans
½ tsp fenugreek powder
1 tsp lemon juice fresh squeezed
- Start by rinsing and prepping all ingredients. Roughly chop the onion, thinly slice the whites of the leeks, peel and cube the carrots and potatoes, and gently cube the tomatoes so as to keep the juice as best as possible.
- In a large pot heat the ghee and then add in the onions, leeks and salt when hot. Stir gently and allow to roast until golden brown. This will take about 10 minutes.
- Next add the carrots, potatoes, tomatoes, ginger, all spices and broth. Bring to a boil and keep temperature at medium-high. Cook this way for about 15 minutes, uncovered.
- Add the millet and cashews at this point and bring heat to a simmer. Cover and cook for 30 more minutes.
- Add in the coconut milk, green beans and fenugreek powder. Stir gently and cook for 10 more minutes with heat at low. Keep pot covered.
- Serve warm with fresh lemon or lime juice squeezed over to taste.
Any postpartum food favorites? Share you fav dishes with me on Instagram using #PhilosophieLove!