This recipe evolved from my first experience of postpartum. It has served me well in nurturing all the mamas I have worked with since. For a more filling variation, try serving it over quinoa or rice. My friend (and amazing birth doula) Rachel calls this dish, "a hug in a bowl." It is comfort food at its best: warm, mushy, creamy, salty, slightly sweet, and simple.
May you feel the hugs in each spoonful!
COCONUT MILK STEW 3-4 small or medium potatoes, chopped in 1" cubes 2 large zucchini, chopped 4 carrots, chopped in pennies 1 lb chicken (or beef or tofu) 1 can coconut milk 1-2c chicken stock, or bone broth Salt and pepper Butter, or coconut oil Optional: fresh cilantro, roasted cashews Pan fry chicken in butter/oil, sprinkling with salt and pepper on each side. Sauté potatoes in oil, adding salt and pepper and a bit of broth as they cook to keep them from sticking to the pan. Cover for a few minutes so they steam. When potatoes start to get soft, add carrots. Cook for 5 minutes, then add zucchini. Season with salt and pepper. When veggies are all cooked, add can of coconut milk. When coconut milk is melted, add enough broth to make it as soupy as desired. Remove chicken from pan, cut into small chunks and add to stew. Serve stew in a beautiful bowl. Garnish with cilantro or cashews if desired.
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Life Beyond Birth provides support for expectant parents, and new babies & their families, online and in-person. Contact Molly at www.lifebeyondbirth.com.