Postpartum Soup Recipe
After childbirth the real journey begins…
You now have a bouncing baby, but with the excitement of a new life in the family, the mother may be experiencing some difficulty after the strenuous life-changing miracle of childbirth.
From pregnancy to delivery, the mother has experienced a dramatic change in their body. Hormonal changes that occur during developmental stages and childbirth can have a systemic effect on the mother, notwithstanding normal blood loss which occurs during a natural delivery with no complications.
After delivery, it is not uncommon for a mother to have a range of symptoms which may be referred to as a postpartum disorder. This most commonly presents as a “depression” like disorder. In Chinese medicine this is largely attributed to “blood deficiency” caused by natural childbirth and the aforementioned changes. Upon delivery of the child what follows is the placenta, which is the life support system for the child “in-utero.”
This loss of fluid, blood, and hormone producing placenta, on top of labor, is a tremendous change for the biochemistry of the mother, and it is important to treat the mental/emotional state of the mother as well as any physical injury sustained from natural delivery.
In Traditional Chinese Medicine, the postpartum period, roughly one month after natural childbirth, is a very important time for the new mother to recover from pregnancy, labor, and delivery.
This time is called, “sit the month,” and is designed for the mother and child to bond, and for the mother to be nourished with warm meals, teas, and especially soup.
The soup recipe that follows is a traditional soup using chicken, or pork as the protein and frequently used herbs in TCM.
This herbal formula recipe is largely meant to help generate, tonify, and move blood. An herb that generates blood, or fluid, means that it either contains chemical, physical or energetic properties which help the body create blood; think how B12 becomes hemoglobin. An herb that tonifies blood helps to improve the overall quality of blood; think hematocrit (medical term for the constituents of blood) levels with lab low red blood cells, a.k.a. simple anemia. An herb that moves blood helps with issues like retained lochia, or alleviate pain following a difficult labor.
Chinese Herbs For Postpartum Nourishment
Dang Gui, known to Westerners as Angelica, and is one of the primary herbs of gynecology. It helps to improve the overall amount of blood, regulate menstruation, and to alleviate pain, especially pain of the uterus.
Xi yang shen, or American Ginseng, is an herb used to strengthen the Yin of a patient. This means that this herb helps to tonify the fundamental physical essence of our body. In other words it helps to generate fluid and blood.
Shu di huang, or cooked Rehmannia root, assists in blood and Yin formation.
Chao Bai shao, or charred White Peony root, is used to build blood, stop pain, and in this instance the charring increases its ability to stop bleeding.
Chuan Xiong, Szechwan Lovage root, is an herb used to help blood circulation and is also effective in treating pain.
Fu ling, Poria Mushroom a.k.a. Indian bread is used to strengthen the aspect of digestion associated with phlegm and fluid elimination. This herb helps dispel water retention and facilitates weight loss.
Hong Zao, or Red Date, helps improve energy and blood quality. It also harmonizes the effects of other herbs in a formula.
Lu Rong, or Deer Velvet, is a prized herb for strengthening the body’s ability to warm itself and to mobilize energy. If you will, the “fire-of-life,” or Yang Essence is strengthened. Deer velvet is the outer fuzzy covering of deer antlers that are seasonal. These contain amino acids, enzymes and hormones that are prized in traditional chinese medicine. They are harvested cruelty free and are akin to a fingernail trim.
Postpartum Soup Recipe
Blanch protein (1.5 lbs minimum) in boiling water for 5 minutes.
Discard water and rinse protein under room temp water of any impurities.
Rinse herbs under room temp water.
Add 15 cups of water to a stock pot, add herbs and protein.
Bring to boil under high heat, then low simmer for 2 hours at least. Skim fat occasionally.
Salt to taste. Note: You’ll also achieve similar results in a slow cooker.
Serving
Enjoy the broth! Drink at least 2 cups per day. Discard the herbs and protein. Save extra broth in mason jars or other heat tolerant containers. After cooling, store in the fridge for 7-10 days. Ren shen!