Pregnancy is tough on the body and can leave many pregnant women and new moms drained in more ways than one. The baby takes everything it needs from its mother via the placenta. Towards the end of the pregnancy term, the placenta passes nearly 7 grams of fat a day to the growing baby while also tapping into the mom’s iron, zinc, vitamin B12, vitamin B9, iodine, and selenium stores, along with omega-three fats like DHA. Most women are nutritionally depleted for at least a year after birth. This chronic deficiency can cause fatigue, exhaustion, feeling depressed, not having the energy to socialize, frustration at lack of free or me time, and low libido.
Plentiful Kitchen, created by Inbal, a health focus chef, shares these fantastic and easy recipes to try out for postpartum recovery. Plentiful Kitchen offers organic, gluten and dairy-free meal deliveries for expecting and new mothers. Meals are prepared by private chef Inbal Fershtat and delivered directly to expecting and new mothers throughout the Bay Area. To check out Plentiful Kitchen, click here.
Wild Salmon with Rosemary Garlic and Dulse Flakes
- 1/4 cup finally chopped rosemary leaves
- 2 garlic cloves pressed
- 1/4 tsp sea salt
- 1/4 tsp dulce flakes
- 1 Tbs olive oi
- 4 4oz wild salmon fillet
- Preheat the oven to 400 degrees.
- Combine chopped rosemary, garlic, and sea salt in a mortar and crush with a pestle or blend in a mini-processor until coarse paste forms.
- Mix in oil.
- Rinse the salmon, pat dry with a paper towel, and place on a baking sheet.
- Rub the mixture over the top of the fish.
- Roast the salmon for 9-10 minutes or until an instant-read thermometer reaches 130 degrees.
- Place on a platter and sprinkle with dulse flakes. Enjoy
Chocolate Pudding Topped with Puffed Amaranth
- 2 1/2 cups coconut milk
- 4 egg yolks
- 1/2 cup maple syrup
- 1/ tsp salt
- 3 tsp unflavored gelatin
- 1 1/2 tsp vanilla extract
- 4 oz unsweetened chocolate, roughly chopped
- 1 Tbs amaranth puffed
- Bloom gelatin by placing it in a small bowl with vanilla extract.
- Warm coconut milk over medium-high heat for 6-7 minutes; careful not to let it boil.
- Whisk egg yolks, maple syrup, and salt in a separate bowl. Slowly pour warm coconut milk into the egg mixture, mixing continuously to temper the eggs.
- Pour the entire liquid mixture back into the pan, and continue cooking over medium-low heat for 6-8 minutes while stirring constantly. You don’t want this mixture to boil, and it should be thick enough to coat the back of a spoon.
- Pour the softened gelatin and vanilla into the pan and whisk vigorously until the gelatin is completely dissolved for about 2 minutes.
- Remove from heat, and pour the mixture into a glass bowl. Stir in the chopped chocolate and mix until incorporated and smooth.
- Let the bowl cool for 10 minutes and pour into ramekins.
- Cover with plastic wrap and place in the refrigerator for 6-8 hours until the pudding has set.
- Sprinkle with puffed Amaranth. Enjoy!