Welcome baby Johnston!

Please know that any and all food contributions are welcomed and very appreciated! Mae has a gluten allergy and will be trying to following a specific diet for the first few weeks of postpartum. Below are some recipes if you would like to follow them. Healing Mung Dal Soup​ Ingredients ​1/4 cup yellow mung dal 4 cups water 3 tablespoons ghee 1/4 teaspoon turmeric 2 garlic cloves (minced) 1 teaspoon fresh ginger (grated) 1 teaspoon cumin powder 3/4 teaspoon fenugreek powder 1/2 teaspoon clove powder 1 teaspoon coconut sugar 2 pinches cayenne 3/4 teaspoon salt 1/2 teaspoon lemon juice Instructions Rinse mung dal under warm running water until clear. Soak mung dal for 30 minutes. Drain. Add dal, water, turmeric and 1 tablespoon of ghee to heavy bottomed saucepan. Bring to a boil and turn down to a simmer. Partially cover and cook for 45 minutes to 1 hour. Alternately, cook 20 minutes in a pressure cooker or 2 hours in your VitaClay. Add the rest of the ghee to a small frying pan on medium heat. Add garlic and turn down to medium low to slowly brown. Once garlic has begun to turn color, add grated ginger, cumin, fenugreek and clove. Stir until fragrant. Add sugar and cayenne and stir. Once the sugar caramelizes to a reddish brown, add entire contents into the soup. Add salt and lemon juice. Stir until well combined and let sit for 5 minutes for the flavors to infuse into the soup. Serve hot. Healing Postpartum Kitchari​ Ingredients 1/3 cup split yellow mung beans (dal) 2/3 cup basmati rice 10 cup water 4 tbsp ghee (or unrefined sesame oil) 2 tbsp cilantro 2 tbsp shredded coconut 1 1/2 " piece peeled fresh ginger 2 " cinnamon stick 1/2 tsp cardamom powder 1/2 tsp clove powder 1/4 tsp turmeric 1/2 tsp black pepper salt to taste Instructions Soak mung dhal and rice for a 3 hours to aid digestibility. Rinse rice and dal until water runs clear. Blend cilantro, fresh ginger and coconut with 1 cup of water until smooth. Add all of the ingredients to a heavy bottomed saucepan and bring to a boil. Turn down to a simmer and cook for 2 hours, adding more water as needed. Final product should be soupy, with the rice and dal broken down. ​Note: This is a great recipe for a slow cooker. Add all ingredients and cook until soft and soupy.​ Hearty Green Mung Bean Soup Ingredients 1 1/2 cup whole green mung beans 6 cups water 3 tablespoons ghee or sesame oil 1 carrot (sliced) 1/2 teaspoon turmeric 1/2 teaspoon black mustard seed 1/2 teaspoon cumin seed 1/2 tablespoon curry powder 1/2 tablespoon ginger root (grated) 1 teaspoon coriander powder 1/2 teaspoon black pepper 1 bunch of chopped greens (spinach, Swiss chard) 1 teaspoon salt 1 teaspoon lemon juice 1/4 cup finely chopped cilantro Instructions Soak whole mung beans overnight. Rinse mung beans under warm running water until clear. Drain. Add mung beans, water, 1 tablespoon of ghee, carrot and turmeric to a medium saucepan or VitaClay. On the stovetop: bring to a boil. Turn down heat to medium, and cook partially covered for an hour. In your VitaClay: stew for 2-3 hours. Add the rest of the ghee to a small frying pan. Heat to medium and add black mustard seeds. Once they begin to sizzle, add cumin seed. When mustard seeds begin to pop and cumin seeds brown, add them to the soup. Add the grated ginger, curry powder, coriander powder, black pepper, and greens to the soup. Cook for 10 more minutes. Turn off heat and stir in the lemon juice, salt and chopped cilantro. Serve hot. ​​Note: This is a great recipe for a slow cooker. Add all ingredients and cook until soft and soupy.​