Postpartum Recipes: Veggie Recovery Stew

This recipe is adapted from one in The First Forty Days by Heng Ou and a favourite with my clients. It’s quick, nutrient dense and easy to make (or ask others to make for you) and this makes plenty for the freezer. You can add meat protein such as chicken or fish if you feel like it and it is very gentle on your digestion, particularly important if you have had a c-section.

Ingredients

• 3 tbsp ghee or coconut oil

• 1 onion, chopped

• 2 leeks, thinly sliced

• 4 medium carrots, peeled and cut into cubes

• 3 medium potatoes, peeled and cut into cubes

• 4 medium tomatoes, cut into cubes, keeping as much juice as possible to add to the stew

• 1 tbsp ground cumin

• 1 tbsp coriander seeds

• 1 tsp ground turmeric

• 1 thin slice of ginger (about the length of your pinkie finger)

• 1 dried bay leaf

• 2 cinnamon sticks

• 120g raw cashews

• 1.25L vegetable stock or water

• 250g red quinoa

• 400ml canned coconut milk

• 1 large handful of green beans

• juice of half a lemon

Heat the ghee or coconut oil in a medium pot over medium-high heat. When it’s hot, add the onions and leeks with a pinch of salt, stirring frequently, until the vegetables are golden brown and tender, about 10 minutes.

Add the carrots, potatoes, tomatoes and their juices, mushrooms, cumin, cinnamon sticks, cashews, coriander seeds, turmeric, ginger and bay leaf to the pot, along with the broth. Bring to a boil over medium-high heat and cook for 15 minutes, uncovered. Add the millet, reduce heat to low, and simmer for 30 minutes, covered. Stir in the coconut milk and green beans and cook for another 10 minutes over low heat, covered.

Remove from the heat and season with lemon juice and salt, to taste.

Serve hot or store in the fridge for up to 5 days, or freeze for up to 3 months.