Oh, Baby!

by hm on August 1, 2012

Oh, Baby!

I know, it’s been a while. I’m sorry things have been so slow around here, but I’ve been busy. Only a few weeks after starting my herbs for fertility, I found myself pregnant!

Oh, Baby! 22 weeks pregnant!

The first trimester passed by quicker than a wink. The hubby and I went on vacation for two weeks, and since then it’s been all I can do to keep up with the garden, my doula work, and my crazy, incessant need to knit and sew for this little one. Now that I’m winding down my doula practice until after the baby is born, I have more time to…blog! So I’m hoping to gradually post here more often, although probably not with the same frequency as before.

Before anyone asks, we’re keeping baby’s gender a surprise. For one thing, we want to limit the number of ultrasounds we expose the baby to, and for another, we’d be thrilled either way! We are planning a homebirth with a local midwife whom I adore, and if all goes well, the hubby will be the one catching the baby. Oh, Baby!

My diet has remained similar to what it was pre-pregnancy, with one notable exception. In the lead up to getting pregnant, I realized that -unintentionally- my diet was quick low in carbs. Now, I know there are benefits to limiting carbs if you’re trying to lose weight, but that wasn’t the case for me. About a month before I conceived, I made a concerted effort to eat more healthy carbs. I didn’t load up on grains. Instead, I’ve been following Chris Kresser’s Healthy Baby Code – and can I just say? I feel wonderful. Pregnant and all. I do sleep more than I did pre-pregnancy, but aside from that I’m doing great, and I didn’t even have much of the loathsome first-trimester nausea. As a doula and yoga instructor, I also really like that the Healthy Baby Code includes a relaxation track. Chris clearly hasn’t overlooked the importance of rest and relaxation in a healthy pregnancy – you can’t rely on diet alone!

I intend to go into my supplement routine, and how that’s differed by trimester, in depth in another post. For now, suffice it to say I’ve kept up much of my herbal routine as described in the herbs for fertility post. I still do infusions of Nettle and Oatstraw (about 1 cup per day of each), and now use Red Raspberry and Alfalfa instead of Red Clover or Vitex. On top of that, my midwife has me drinking 3-4 quarts of filtered water each day. Especially through the summer, it’s important to stay hydrated.

So what have I been crafting? Loads. We’ll be using a mix of cloth diapering and elimination communication with this babe, and so far I’ve knit enough soakers and longies to last through at least the first 18 months. I’ve also sewn a few from upcycled felted sweaters I picked up at my local thrift store. I’ve also got a stockpile of knit sweaters, hats, socks, and blankets, and sewn cloth wipes, receiving blankets, a wrap-style baby carrier, and some diaper covers. I’m hoping to have tutorials and/or links to the patterns I used up on the blog soon!

Oh, Baby! piles of baby knits…

Oh, Baby! …and a sewing project or 12

That’s all for now. I’m happy to be back, and active on this blog again. More to come!

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Raw Vanilla Ice Cream (Sugar-free)

by hm on March 21, 2012

Raw Vanilla Ice Cream (Sugar free)

Raw Vanilla Ice Cream (Sugar free)

I don’t know about you, but some days lately I feel like we skipped straight from autumn to summer. We’ve had highs in the mid-80s (~30 degrees Celsius), the trees are all blooming, and the tulips have been up for weeks. So, while mid-March would normally be early in the year for an ice-cream recipe, this time I feel it’s due.

I use raw, grassfed cream to make mine. It’s thick, so I don’t need to add any type of thickener (arrowroot, etc.) to it. Occasionally, I’ll actually dilute my cream with some raw milk, just so that the paddles of the ice-cream maker won’t have too tough a job. (Am I the only one who is perpetually empathizing with her kitchen equipment?)

Ingredients:
- 3 cups raw heavy cream (or 2 cups cream, 1 cup raw milk)
- 3 egg yolks
- 1/2 cup maple syrup (or sweeten to taste)
- 1 tbsp. real vanilla extract (learn to make your own here)

Whisk the ingredients well together, and pour into your ice cream maker of choice.

Voilà! Makes a perfect treat after working all day out in the garden…even if it is still March.

 

This post was shared at Real Food Wednesday.

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Sardines in a Mediterranean Vinaigrette

by hm on March 19, 2012

Sardines in a Mediterranean Vinaigrette

Sardines in a Mediterranean Vinaigrette

Sardines are one of the most cost-effective proteins out there. Packed with fat soluble vitamins, omega 3s, EPA and DHA, calcium, iron,  and CoQ10, they really are hard to beat.

Yet, sardines aren’t exactly a darling of North American cuisine. Their popularity pales in comparison to canned tuna. My personal belief is that this is simply to do with getting accustomed to the taste – and the only way to do that is to try them!

This recipe makes a good appetizer for two people (double or triple the amounts if you have more people to feed).

Ingredients:
- 1 125g/4.375 oz. tin of sardines, preferably sustainably wild caught in extra virgin olive oil
- 1/4 cup extra virgin olive oil
- 3 tbsp. red wine vinegar
- good sprinkling of dried oregano
- sprinkle of mustard seeds (optional)
- salt and pepper

Place the sardines on a plate or shallow bowl and pour the dressing ingredients over top. It is that easy!

Side note: Sardines are also great with my real primal caesar salad dressing poured over top. Anchovies on sardines? Yes.

This post was shared at Monday Mania and Real Food Wednesday.

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Herbs for fertility (and how to properly make an infusion)

March 17, 2012

I hope you’ll excuse my relative absence these past two weeks. I’ve been a busy lady. First, I learned (after being on the waitlist for nearly two years!) that this year I got a plot at our local organic community garden. I’m SO excited, I can’t even begin to tell you! I’ve spent a fair […]

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Starting Seeds

March 12, 2012

It’s been unseasonably warm in the mid-Atlantic states, and all this warmth and sunshine has me dying to get some seeds in the ground. I’m trying not to get ahead of myself – after all, there is still some risk of a frost. This is, however, the traditional time of year for getting seeds started […]

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Two simple fruit-based desserts

March 9, 2012

When entertaining, I tend to focus my time and energy on preparing the main course. Desserts don’t have to be complex, however, to win over a crowd. These are two of my go-to desserts for an informal evening – both are delicious, ridiculously simple, and require only two ingredients. Sometimes simple really is better. Cinnamon […]

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Simple slow-cooker pork with onions, apples, and sage

March 7, 2012

This roast pork is just about as easy as it gets. It takes just a few minutes to prepare, and can roast away in the slow cooker while you go about your day. Ingredients: – 1-2 lb. pork roast (I used a pork shoulder) – 1 medium onion – 1 apple – 1 cup apple […]

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Traditional Rice Pudding (sugar-free)

March 5, 2012

This is an old recipe, handed down from England to Canada, and passed on from generation to generation since. Not overly sweet, but enticingly aromatic. While obviously not “low-carb,” white rice is largely considered a safe starch by the likes of Paul Jaminet, Matt Stone, and Chris Kresser in his Healthy Baby Code. Ingredients: – […]

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In praise of the handkerchief

March 3, 2012

I’m doing it. I’m bringing back the handkerchief. Once a staple in every respectable man or woman’s pocket or purse, handkerchiefs have long been replaced by disposable kleenexes. Not only are these rough on the nose, they’re hard on the environment and expensive over time. Since I’ve started using handkerchiefs, I’ve really come to appreciate […]

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Simple Spring Salad with Radish, Cherry Tomato, and Anchovy

March 2, 2012

We got a bunch of fresh, crisp, and pepper-y radishes the other day in our CSA box. What better to do with them than to make a sweet spring salad? For the salad: – 1 bunch fresh spring baby lettuce – 1 bunch radishes – a handful of cherry tomatoes – 1 small tin anchovies […]

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