Some of the most joy I get comes from working with my childbearing clients. I adore all stages. Preparing their bodies for pregnancy a year in advanced with my NATIVE protocol, during pregnancy, and one of my absolute favorite aspects—which is widely overlooked in modern day society—is rebuilding my clients’ nourishment and assisting in balancing their hormones in the postpartum phase following the depletion of birth.
I’ve always been deep rooted in cycles and circular motions. When I owned a design company, our pieces always carried a black or gold circle, and the same is true for art and designs that catch my eye today. This also goes for the patterns I live by such as the moon phases, womens' hormone phases, and the seasons. Cyclical living provides a place to begin, to sow seeds, to grow, to harvest, and to begin again. This is how I view a woman’s body. Identical to the way I view my garden. And with every incredible crop harvested, a very fertile and nourished soil, along with care, is the foundation.
Often called natures multivitamin, organ protein and bone broths are a major staple with my clients in their childbearing years. Rich in iron, potent fat-soluble vitamins such as A (which aids in healthy function of our organs, the developing baby's organs, and vision), C, and B-vitamins, and phosphorus and zinc. Liver pâté serves as one of the most medicinal fertility and pregnancy foods that I prepare for my clients. And it is strongly due to this staple that we create a very rich soil for the impending magic they bring into the world.
¾ pound pasture raised organic chicken livers
6 tablespoons raw butter | or organic pasture raised
½ cup finely minced onion or shallots
1 clove of garlic, finely minced
1 tablespoon freshly chopped herb of choice | I love dill
pinch of clove
½ teaspoon each of salt and pepper.
2 tablespoons heavy cream (preferably raw)
PROCESS | melt 1 tablespoon of the butter in a skillet. Add finely minced onion and garlic and cook on medium until translucent- 3-4 minutes.
Meanwhile, trim the connective tissue off of the livers. Add livers to pan and sprinkle with salt. Brown livers for 6-10 minutes until cooked on the outside and barely pink on the inside.
Remove from heat and let cool for about 5 minutes. Add to food processor along with dill, clove and pepper, and blend. While blending/pureeing, add the additional butter and cream until you’ve reached a really well pureed texture. Add more salt and pepper to taste, if desired.
Once mixture is completely smooth, remove from food processor and place in container of choice. Put in the fridge for 3-4 hours or overnight to harden and let flavors marry. Serve with sprouted sourdough bread!
For one on one guidance into fertility, preparing the body for pregnancy, pregnancy, and postpartum, visit here.