Postpartum Food Preparation: Practical Matters
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First, if at all possible, find a grocery in your area that sells organic produce, meats, and dairy products. Be prepared to spend a bit more than you are used to on these staples. Remind yourself that your family's health is worth the extra money. If you have a local farmers' market, shop there for produce. Your baby will love the sights, sounds, and scents of the farmers' market, and later will enjoy the taste of the produce.
If your experience with vegetables has been limited to overcooked broccoli smothered with cheddar cheese sauce and iceberg lettuce salad, you have a whole wonderful new world of tastes waiting for you. When you walk into the market, however, you may find yourself more intimidated than excited. Here is a starter list of vegetables to try. You should have enough vegetables in the house to provide some for each meal. It will take a few weeks of trial and error to figure out how much you need and which varieties taste best to you.
- Artichoke.
- Asparagus.
- Beans (French or green).
- Beets.
- Broccoli.
- Brussels sprouts.
- Butternut or other type of winter squash.
- Cabbage.
- Carrots.
- Cauliflower.
- Celery.
- Chard or kale.
- Corn.
- Eggplant.
- Jicama.
- Leeks.
- Lima beans.
- Mushrooms.
- Onions.
- Peas.
- Potatoes.
- Spinach.
- Sprouts (try alfalfa, broccoli, garbanzo, lentil, mung bean, and other sprouted nuts, beans, and seeds).
- Sweet bell peppers (red, yellow, orange, or green).
- Sweet potatoes or garnet yams.
- Tomatoes.
- Turnips.
- Yellow squash.
- Zucchini.
More on: Adjusting to New Motherhood
From A Natural Guide to Pregnancy and Postpartum Health by Dean Raffelock, Robert Rountree, and Virginia Hopkins with Melissa Block. Copyright © 2002 by Dr. Dean Raffelock. Used by arrangement with Avery, a member of Penguin Group (USA) Inc.
To order this book visit www.penguin.com. Get a 15% discount with the coupon code FENPARENT.
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