After childbirth, every new Mom’s digestive power is diminished and her need for nourishing and delicious foods is very high. Appropriate nutrition during postpartum will minimize difficulties for both Mom and her breastfeeding baby.

Quinoa, pronounced keen-wah, is a high-protein seed native to South America. It comes from the Andes Mountains where it was once a staple food for the Incas. Quinoa is rich in nutrients and contains all eight amino acids; therefore, it has a high protein value perfect for nursing mothers.

Please note that anyone can enjoy this yummy quinoa pudding, it’s not only for new Moms. The easy digestible protein, warmth, soupy and healthy sweet taste is appropriate during the fall and winter season, especially in places of high altitude where Vata Dosha easily gets aggravated.

Many women are able to trace their chronic health problems back to the time they gave birth due to the imbalances of what in Ayurveda is known as Vata Dosha. Every aspect of the Ayurvedic postpartum cooking is designed specifically to nourish and re-establish Vata Dosha. Once in balance, the new Mom is naturally able to function fully, producing the experience of joyful mothering, exhilaration and the sense of getting her bounce back.

The following recipes for new moms is from the new Ayurvedic e-cook book called Cooking for Postpartum with Ayurveda designed to correct the imbalances that naturally occur after childbirth and to support proper nutrition and rejuvenation for Mom and Baby.

Quinoa Pudding

Vegan Option: Substitute whole milk with almond or hemp milk and add 2 cups of apple juice, 2 TBSP lemon juice and 1 banana (optional). ...

  • Total Time: 50m

Ingredients

  • 1 cup quinoa
  • 2 cups whole milk (non-homogenized if available)
  • 2 teaspoons vanilla extract, alcohol free
  • 1/4 cup ground blanched almonds
  • 3 tablespoons molasses, raw cane sugar, sucanat, jaggery, turbinado or maple syrup
  • 1 teaspoon ground cardamom, or to taste
  • 1 teaspoon ground cinnamon, or to taste
  • 1 cup soaked raisins, currants, prunes or dried figs
  • 4 cups water
  • salt to taste

Instructions

  1. Rinse quinoa thoroughly in a sieve or small strainer. Place quinoa in a medium saucepan and add water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 25-30 minutes.
  2. Add raisins, cinnamon, cardamom, sweetener, almonds, vanilla, salt and milk. Cover pan and simmer for 15 minutes.
  3. Serve warm.