Lotus Fertility Intuitive Doula Services
Food as Medicine, Postpartum:
Spices to Sweeten and Warm Foods to Ground the Mama-Baby








Delicious Postpartum doula cooking is a repertoire of traditional midwifery and yogic/ayurvedic medicine
principles of food-as-medicine.   Mary Ceallaigh's Postpartum clients are served in bed or bedside for the
first 2 weeks to support maximum recovery.  The purest ingredients such as spring water, organic
vegetables, free-range organic chicken, and fresh herbs and bulk spices are what she emphasizes for
clients up to at least the 40th day Postpartum.   Mary cooks in large quantities so that new mamas have
reasonable leftovers for freezing or nighttime snacks.  As she does not use microwaves, she requires a
reasonable gas/electric stove and oven.

Clients are asked to prepare their pantry, spice cupboard, and freezer supplies in advance, and she can
also do occasional grocery shopping as part of her shift.  Even clients who do not have Mary as their Doula
over the first 6 weeks can benefit from being oriented to the Postpartum dietary medicine for just a week
or two, and continue the regimen on their own.

Lotus Fertility cooking incorporates specific galactagogic (milk producing) herbs like Fenugreek, Fennel,
Dill, and Cumin; grounding spices such as Turmeric in food and Sandalwood in massage oil, Ginger for
digestive fire, Burdock and Parsley for Kidney support, the Trinity Root (Ginger, Garlic, and Onion) for
circulation enhancement, Lavender flowers in teas (to strengthen the nervous system) and massage oil, and
Rosewater to nurture the heart-womb connection.

Various contraindicated spices and foods for the Postpartum nursing mother are avoided  (such as cold
foods/beverages, pungent/spicy herbs, and foods with high sulphur content like broccoli, cabbage,
cauliflower, and raw garlic, and eggs are limited).

Her vegetable and/or organic chicken soups for the Postpartum mother are made from scratch.  The stocks
contain Lemon juice, and are simmered down several hours to extract potent minerals and other nutrients
into the broth.

Mary's Postpartum cuisine for the new mother includes full meals, snacks, or teas which are all selected
and prepared with the principles of sweetening and grounding (warm and oil-rich) in mind.  Cold dairy is
avoided, only warm milk or fermented kefir or yoghurt is used.

Last but not least,  Mary approaches food preparation as a meditation, and holds a loving, healing,
intention in her kitchen focus.


BEVERAGES:  
Medicinal Teas
(Fenugreek, Fennel, Dill, Cumin, optional Lavender)
Warm Rose-Turmeric-Ghee Milk (Dairy, Rice, Oat, Soy)
Lemon-Lime Pitchers of Water


SNACKS:
Toast with Almond/Cashew/Hazelnut butters and Honey
Baked Pears/Apples with butter and a LITTLE garam masala
Soaked Almonds and Figs with Goat Yoghurt
Dried Blueberries and Pumpkin seeds
Baked Sweet Potato with Pecans and butter
Oat cakes and Honey



HOMEMADE BREADS:
Irish wheat/spelt Soda Bread
Potato skillet scones (an occasional treat)
Ginger Gram crepes (Indian)
Chapattis with Pomegranate Seeds



ENTREES AND SIDE DISHES:
Potent Soups (Vegetable & Chicken)
Mung Beans with Spinach & Rice
Lentil & Rice Cumin Stew with grilled Onions
Oven Roasted Root Vegetables with Sweet Red Pepper
Baked Squash with Quinoa/Onion/Nut stuffing
Grilled Eggplant with Fresh Tahini
Country Potatoes with Tempeh
Chopped Parsely/Herb Side Salads
    with intense Olive Oil & Lemon dressing
Baked Tofu with Ginger & Green Onions
Various Rice Pilafs
Nut Roast with Veggie Gravy
Sauteed Dandelion & Chicory Greens with Cumin