ANTENATAL AND POSTNATAL CLASSES, SERVICES AND SUPPORT
BY MIDWIFE & IBCLC LISELOTTE HILL
Meal Prep Recepes
Meal prepping is a handy way to help you get ready for those early days with your new baby when time is precious and nutritious food is well needed. Some people choose to do a load of bulk cooking and batch freezing. Unfortunately, I wasn't that efficient and with 2 kids already there wasn't really any time to do lots of meal prepping before number 3 arrived... but I came across the following recipes and found them very helpful and achievable for me. These were very handy because all you do is put all the dry ingredients in individual positions (I usually store them in food freezer bags in my press, but for the pictures here I've put them in Ikea
jars because it looks better..). I made 5 portions of each of these during the later days of my pregnancy and kept them handy for when I needed them.
Cinemon Rice pudding
Ingredients:
1 cup basmati rice
1/4 cup dark brown sugar
2 teaspoons ginger powder
1 teaspoon cinnamon
1/4 teaspoon ground black pepper
Optional: a handful of dried goci berries (these are my own addition to the recipe)
Put all these dry goods in storing bags or jars. When ready to cook:
-Put the contents in a large saucepan with 3 cups of water, 2 cups of milk and 1/2 cup butter
-bring to boil and then reduce the heat and simmer, stirring regularly for about 20-25 minutes until the rice is soft.
or
-put in the slow cooker on high for 3-4 hours (that's what I used to do)
Quinoa and Veggie Soup
Ingredients:
1/2 cup quinoa
1/2 teaspoon salt
1tbs coriander powder
1/2 teaspoon turmeric
pinch asafetida
Preparation:
-Peel and cube 500g of vegetables (carrots, parsnip, courgette,... or get a bag of mixed soup vegetables from the shop)
-chop 1/2 onion and fry with butter for some minutes in a large saucepan
-add the dry goods and 1 liter of water
to the saucepan
-bring to boil and simmer for 10-15 minutes
Kitchari
Ingredients:
-2 teaspoons cumin seeds
-1 cup basmati rice
-1/2 cup red lentils
-1/2 teaspoon turmeric
-1 teaspoon salt
-2 teaspoons coriander powder
-pinch asafetia
Cooking:
-Fry fresh garlic and ginger with butter in a large saucepan
-add dry ingredients with 6 cups of water
-bring to boil and then reduce heat and simmer, stirring regularly for 20-25 min. until cooked
-serve hot with yogurt
-if you want you can add some vegetables like chickpeas or spinach at the end of cooking.
My twist: "asafetia" is an Indian spice that I don't have, I used "gram masala"