42 Days, 42 Recipes
Simple Foods First: New Mama Winter Squash Bowl
I love cooking this one because of all of different colors and aromas the dish gives off in the kitchen. I used golden quinoa here again, its a favorite grain of mine to use for new mamas in the first 42 days. It is known as one of the easier to digest grains and wonderful for a vata digestive system that you are working to balance.
This dish is made with iron intake in mind. Iron is an important nutrient for new mamas in the first 42 days. Both the raisins and the chard are great fruit and vegetable sources of iron, which transports much needed oxygen through our bodies to muscles, organs and cells.
This dish is prepared on the soupy side, which is a style I prefer during the first 42 days. Remember this is a time when a new mother's digestive system is needing tender rebuilding care. The kitchen herbs used support ease of digestion in a really big way. Favoring meals that are warm, soupy and easy to digest is a daily prescription for restoring mamas health and strength after delivery.
1 butternut squash
2 tbsp coconut oil
1 C Golden quinoa
2.5 C vegetable broth
2 tbsp ghee
½ tsp fresh ground fenugreek
1 tsp coriander
2 tsp cardamom
1 tsp cumin
2 sticks cinnamon
1 inch fresh ginger, chopped
¼ C raisins
Handful pumpkin seeds
1 tsp avocado oil
1 bunch chard, rinsed and chopped
Olive oil (optional)
Start by preheating the oven at 400. Cut the butternut squash in half (lengthwise). With a spoon, scoop out the seeds and pulp. Place the squash face down on a baking sheet that has been oiled well with coconut oil or avocado oil. Cover the baking sheet and squash with large piece of foil and bake for 40 minutes. After 40 minutes, poke gently the squash with a fork to test “al dente-ness” (my husband’s highly technical term). It may need a few more minutes.
While the squash is roasting, lets get started on the quinoa. First rinse the quinoa well. Then place in a medium sized saucepan and turn the heat to medium low for a few minutes before adding the broth. Stir the wet quinoa while it gets toasted and begins to release a distinct nutty smell. If the quinoa begins popping, you know you’ve toasted it long enough! Next add the veggie broth and the ghee, along with all of the spices and ginger. Use a wire whisk to mix together and as soon as it is brought to a boil, cover and reduce heat to simmer. Set timer for 10 minutes.
While quinoa is cooking for 10 minutes, rinse and chop your greens. I tend to not use the entire bunch, though depending on your preference you can use the right amount for yourself. This is also a good time to toast your pumpkin seeds in a separate small saute pan. First turn the heat to medium and add the avocado oil. Allow the oil to heat, and then add the pumpkin seeds. Turn the heat down to medium-low and mix gently for about 10-12 minutes. You may wish to add a pinch of himalayan sea salt near the end.
When your timer goes off for 10 minutes on the quinoa, add the chard and the raisins. Return the lid quickly and allow to cook for 5 more minutes. Next, turn off the heat and leave the quinoa covered. Let stand for 5 more minutes.
By now your roasted squash should be cooled enough to scoop with a spoon away from the skin and chop into bite sized pieces. In a large bowl you will add these pieces of squash, the quinoa and the toasted pumpkin seeds. Toss together gently. Serve and enjoy!
*You may wish to top your single serving bowl with a dash of olive oil.