Here we have a selection of super easy, quick to prepare, delicious doula dishes. All of them have been tried and tested by our own members. Happy cooking!
Recipes shared by doula Sally-Anne from Younique Postnatal – to get a copy of their recipe book Delicious Doula Dishes, including key information about nutrition after birth and lots of quick and easy recipes for breakfast, lunch and supper plus snacks, email sally-Anne on email@example.com
Carrot, Bacon and Lentil Soup
8 rashers back bacon cut into chunks
500 g carrots, sliced
1 Can lentils
1 Can chopped tomatoes
1 onion, chopped
1 stick celery, chopped
2 litres chicken stock
1. Fry the onion and bacon.
2. Add the other ingredients and simmer for 20 mins.
3. Liquidise and serve.
Tuna and Celery Salad
Jar tuna in oil/water (Albacore tuna is best)
Head of celery
Fresh flat leaf parsley chopped
Tin of cannellini beans, drained and rinsed
Two tablespoons red wine vinegar
Four tablespoons extra virgin olive oil
Salt and pepper
1. Make up the dressing by combing the vinegar and oil.
2. Season to taste.
3. Drain the tuna and flake in a large serving bowl.
4. Wash and slice the celery and add to serving bowl.
5. Stir in the beans and the parsley. Add the dressing.
1 kg cubed lamb
1 head of garlic, bulbs separated and peeled
350g tin of black olives, drained
100g caramelised onions (in a jar) or caramelised onion chutney
4 tablespoons capers
2 teaspoons ground cumin
2 teaspoons ground ginger
1. Put all the ingredients into a casserole dish, except the wine, and give a good stir.
2. Add the wine – enough to cover all the ingredients – and stir again.
3. Cook for about 2.5 – 3 hours in the oven at 160 Celsius until the meat is falling apart. (Keep an eye on it and if it looks dry, add some wine/water.)
Mellow Meat Balls
Red curry paste to taste
20 mini meatballs
½ teaspoon ground cinnamon
1 teaspoon ground ginger
1 tin chopped tomatoes
1 can coconut milk
1 can chickpeas
Packet of diced butternut squash and sweet potato
250 mls chicken stock
2 tablespoons honey
Fresh coriander to garnish
1. Heat the curry paste and the oil in a frying pan, add the meatballs.
2. Add the spices and fry the meatballs for a minute.
3. Add the rest of the ingredients and simmer for 20 minutes.
4. Serve with boiled rice and the coriander sprinkled over.
Ribollita with Summer Greens
I onion, diced
2 celery stalks, diced
2 carrots, diced
2 garlic cloves, chopped
6 tomatoes, chopped
1 tsp fennel seeds
1/2 tsp dried thyme
1/4 tsp dried chilli flakes
Tin drained cannellini beans
500 mls veg stock
Approx. 200 g summer greens or other cabbage, sliced
Fresh parsley, chopped
1. Fry the onions, celery and carrots in the olive oil until soft.
2. Add the garlic, chilli and herbs for a few minutes.
3. Add the tomatoes, beans and enough stock to cover everything – simmer for about 20 minutes.
4. Add the summer greens for about five minutes.
5. Season well with salt and pepper and garnish with the parsley.
1 cup self raising wholemeal flour (if you have plain flour, add ½ tsp baking powder)
½ cup butter (for a healthier option, use organic, virgin coconut oil instead which is super good for you!)
¾ cup brown sugar (if wanting to reduce sugar, you could try just ½ cup)
2 tablespoons flaxseed meal (also known as linseed, easily available in health food shops)
2-3 tablespoons of water (depends if you prefer moister cookies)
1 tablespoon vanilla (optional, for flavour) 1 teaspoon cinnamon (optional, for flavour)
1-2 tablespoons of Brewer’s yeast (do not substitute with Baker’s yeast or any other yeast, easily available in health food shops)
½ teaspoon salt (use Himalayan salt if possible)
1 & ½ cups oats
Optional: ½ cup of your fave biscuit ingredients – choc chips, nuts and raisins, chopped apricot, desiccated coconut etc
DO NOT leave out or substitute the Brewer’s yeast when making lactogenic cookies. It’s one of the main ingredients that make them work.
1. In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.
2. In a separate bowl, combine the flaxseed (linseed) and water, let sit for a few minutes before adding to mix.
3. Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.
4. Finally, stir in the oats and your additional ingredient.
5. Make the biscuits (use a desert spoon as a rough size guide) and place them onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squish them down too much. If you like you can just make them into balls.
6. Bake the lactation cookies for around 10-12 minutes depending on how well cooked or crunchy you like your biscuits.
(by Jess Booth, doula)
A groaning cake is a rich, spiced cake that traditionally women bake during labour (hence the name). The ingredients are flexible and it is a completely forgiving recipe so feel free to experiment by adding pumpkin, banana or berries, for example.
3 cups flour (or a combination of spelt and einkorn flour)
2 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
½ tsp cloves
1 tbsp fresh ginger
½ sweet potato peeled and grated
1 big apple grated
1 carrot grated
½ cup walnuts or pecans, chopped
½ cup chopped dates and apricots
¼ cup orange juice
¼ cup blackstrap molasses
1 tsp almond extract
1 cup honey
¾ cup coconut oil – melted
1. Heat the oven to 180°C and grease and line bottom of pans with baking parchment (I usually fill four 1/2 lb loaf pans).
2. Soak the dried fruit in 1/4 cup of orange juice.
3. In a bowl mix together flour, baking powder, baking soda, cinnamon and cloves.
4. In another bowl lightly beat eggs, and add the rest of the ingredients to the eggs including the dates and apricots in the orange juice.
5. Add the wet to the dry and mix until just combined.
6. Divide mixture into four loaf tins and bake for about 40 minutes or until a skewer inserted in middle comes out clean.
7. Allow to cool. This tastes great served warm with butter or a dollop of cream. It can also be eaten cold. The extras freeze well.