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Nourishing Soup for Pregnancy

This post is for all you pregnant women out there, and I know there are a lot right now! The most important thing for a preggers mama to do is to feed herself good, nutritious food to build a healthy baby who’s smart, well developed and as stress free as possible. This includes getting the right amount of protein, fat, minerals and vital nutrients to get yourself well fed while also nourishing your new little bambino. The biggest issue in all of this is pregnancy food cravings! Sometimes nourishing soup is the complete OPPOSITE of what your brain is saying you want: gummy bears. Yes, gummy bears are delicious but not good for the little one or you! So, what I have found and noticed with myself (at 25 weeks pregnant) and with my friends and clients is that if they start their day with nutritious food it’s easier to eat well throughout the rest of the day, as so on and so forth. So… I recommend making this soup and eating it for breakfast, lunch and/or dinner, trust me this recipe is DELICIOUS!  - and sorry, sans gummy bears. Healthy Vital Mineral Building Strong Baby Soup *all ingredients should be organic and/or local 1 quart Chicken, Beef or Vegetable Stock (Make your own or buy organic) 1 small jar (4 oz) of organic tomato paste (buy only BPA free canned tomato or in glass) 1 cup Tahini (sesame butter) 3 potatoes 1/2 lb. broccoli 2-5 carrots *optional: other veggies you want to add: kale, parsnips, beets, etc. 1 8 inch piece of kombu seaweed (this will just be boiled with the stock, you won’t eat it!) 2 Tbls. Tamari, or soy sauce sea salt and pepper - Pour the stock into a large pot, add one cup of filtered water and kombu seaweed (this will add more minerals and salt to the soup). Bring up to a boil then let simmer for another 5 minutes. Chop up potatoes and carrots, add them in first. Let simmer for 15 minutes, then add chopped broccoli and other leafy vegetables. If you are adding beets or parsnips to the soup add them in with the potatoes and carrots. -Take one cup of stock out of soup and put into a separate bowl. Add tomato paste and tahini and stir until completely mixed together to make a creamy paste. Take the kombu out of the soup and add the tomato/tahini mixture. Stir well to integrate. Add sea salt, tamari, and pepper to desired flavor. I hope you try this recipe out… trust me it’s awesomely good. The tahini is high in calcium, the kombu is full of trace minerals, the veggies are delicious and nutritious, the broth is high in protein (as long as it’s meat based).  This soup is also appropriate for nursing mothers and women starting to plan a pregnancy. Enjoy, be well, stay warm, and eat good food. xo Laura Ash is a clinical herbalist, dancer, social entrepreneur, explorer, and a mother of two beautiful children. Curiosity of the healing power of plants crept into Laura’s world when she cured herself of pneumonia with lavender essential oil at 19 years old. Afterward she was convinced that living a balanced life with nature underfoot is the key for health. Laura apprenticed under herbalists in herbal apothecaries in Seattle and San Francisco. She pursued studying clinical herbal medicine at The California School of Herbal Studies focusing on traditional western herbalism, medical herbal medicine, and whole food nutrition. Laura has participated in intensive study with Dr. Vasant Lad at the Ayurvedic Institute. She is constantly on a quest for more herbal medicine education. Check out her website The Urban Herbalist!

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