Birth Story: Ina May Gaskin & The Farm Midwives

First off I’d like to apologize for taking such a long break since my last update!  I was farming all last season over in Central New York.  Such an amazing experience, still full of new life and transition, but I will save this update for another post.  Today I want talk about the screening i attended on Tuesday.

Since my move back to West Michigan, I was fortunate enough to stumble upon two inspiring organizations in the area, Birth Kalamazoo and Friends of Michigan Midwives.  After contacting Jennifer English about some doula classes Birth Kalamazoo had offerings for, she mentioned that FoMM would be hosting a benefit screening of Birth Story.  It was an hour and half drive for me, but I made it happen.  Such a great film, and so worth the drive!  Amongst the rich history in the movie, there are many humorous details about The Farm, and all those young caravanning hippies.  While it’s easy to idolize the Gaskin’s for their success, it was encouraging to see their humanity in the film.  I liked them all the more for it.  You got the sense of having many great chats with Ina May, plus the amazing gift of attending some filmed births, including a shoulder dystocia delivery where The Gaskin Maneuver was executed with smooth success, and I cried viewing the beautiful breech birth that was shown.  When I use the word beautiful, I do mean it.  It’s maybe more of an emotional statement, but the faith and complete confidence that the woman laboring, plus those in waiting with her was so breath taking and encouraging.  If you’re a fan of Ina May, it’s a great film to see.  I’ll leave you with a trailer for the time being.

“Birth Story: Ina May Gaskin & the Farm Midwives” Official Trailer from Birth Story on Vimeo.

Wonderful photos

My friend Lisa Barker took these beautiful photos of our lovely friends the Lakes, who are nearing the delivery of their first baby!

I am so excited by such things and thought I’d share the link to spread some inspiration.

All the best, and for the best.

Iron, I need more iron.

I am coming to terms with the fact that I probably should have titled this blog “the recipe doula”.  I love to read about food, nutritional values and cook on the fly.  Lately because of my schedule I’ve been losing my motivation to eat well, and therefore my steam in general.  I was struck by this realization twice this week, once while talking to a client who was looking for information on iron rich foods, and the other was today when my energy levels dropped from going too long without eating.  I hadn’t planned out dinner, when I crashed I needed to eat soon before I started getting snippy.  My decision on what to eat was quick and odd, I went to the prepared foods at Wegmans and instinctively dished myself a good wallop of steamed spinach with toasted almonds, a scoop of sirloin salad (red bell peppers, onion, shaved sirloin, and bleu cheese), and two-quarters of a beef barbacoa quesadilla…

I don’t typically eat cheese or beef, but it happened tonight, and things feel peaceful.  Such odd cravings have to be a hormonal, seasonal cry of desperation for iron replenishment.  Anemia’s a real pain in the neck.  I suppose I better get back on the wagon and practice my nutrition preach.  Women throughout their pregnancies, are fairly instinctive about what their bodies need, but even so, as I proved today (though not pregnant)…when circumstances are trying or especially busy, it’s time to raise awareness and reach for the green veggies to make sure your completing your daily iron intake.   Throughout pregnancy the hope is that you’ll be eating three helpings of iron rich foods a day, to achieve an intake of 27 mg.  This can seem daunting, but to avoid a crisis like mine today, I am going to beckon forth the cheap shot recipes .

Eggs for breakfast, sauteed spinach (iron and vitamin C) on the side if you like savory.

Give into the peanut butter.  A serving of peanut butter is a good source of iron, and is absorbed best when coupled with a glass of orange juice, because we need vitamin C to complete the process.

Bake yourself a sweet potato snack!  They do great in the microwave, on a good week I bake a few ahead in the oven, and take them to work with me.

Whole grains such as quinoa, and amaranth are a great source, but best when coupled with a rich vitamin C source, I like parsley when I’m doing savory, or dried fruit (cherries,prunes, raisins) when I am going the porridge route for breakfast.

Raw greens are the best.  If you’re tired of salad, try juicing or adding them to your smoothie for an added daily boost.

I made this simple juice at home.

Green Lemonade

3 apples

1/2 lemon

a handful of fresh parsley

5 or more kale leaves

I reserve one of the apples for the end to push the kale all the way through my juicer.

*If you like juicing, and are preparing for labor, consider purchasing small ice cube trays (mini cubes) and freezing the juice for your labor.  This is a great refreshing treat!

No juicer?  How’s about a smoothie?!

Berry Green Smoothie

7 oz. orange juice or a whole grapefruit/orange (omit ice if using whole fruit)

1 banana

6-8 frozen strawberries

a handful of baby spinach

a few ice cubes

* Once you try this blend, you’ll feel brave to create new combinations, I never taste the green!

I am going to be on my best behavior nutritionally this week, hope this helps inspire us all!

Love your roots

I owe a few posts, but to make up for it, I’m posting my favorite winter recipe. I had dinner with friends last night, and we all at some point admitted to our extreme love for starches and sugars during these winter months. My friend Lisa commented that it seems to be instinctual for everyone to eat this way when they’re cold. You’re trying to store up, it’s good fuel. Let’s invite that winter swell into our lives whole heartedly, understanding there’s a reason certain foods store well in certain seasons. I’m also sharing a photo of Lisa’s to drive the point home.

Now for the recipe: adapted from the Vegan Planet cookbook.

Mashed Potatoes and Company

1 1/2 pounds your choice of potato, peeled

1 small sweet potato, peeled

2 small parsnips, peeled and sliced

2 garlic cloves, crushed

2 T. extra virgin olive oil

1/3 to 1/2 C. milk of choice (I am dairy-free, so choose what works for you, the less sweet the better)

salt and freshly ground pepper

Quarter your potatoes and place in a large pot with plenty of cold salted water.  Add parsnips and garlic and bring to a boil.  Cook until tender, about 30 minutes.

Drain and mash as you add the remaining milk and oil.

Great with Kale and your choice main dish.  Mad about them!

Transition

There’s been quite a lot happening in the first two weeks of January. In the last eight weeks I’ve had the honor of attending a Bradley Method childbirth education as a doula, under the instruction of Amy V. Haas. Attending these classes has been moving me toward completion of the DONA certification (birth and labor, postpartum support) that I began in June.

I’m extra excited about this opportunity and the news it brings. I’ll be at my final DONA Birth training this weekend in Ottawa, Ontario with Susan Martensen! I am so looking forward, DONA trainings are fun and you meet so many kind and genuine women.

Two weeks ago in my Bradley class we discussed the signs of a laboring mother in transition, which commonly marks the halfway/most intense point of labor. This is the time the hard working woman begins doubting herself and her ability to give birth, threatens to give up, is shaking from a mix of exhaustion and added boosts of adrenaline, and is becoming more vocal. As birth partners it’s an exciting point of labor because you know from the outside she’s making great progress and will have done the deed of giving birth soon. The waiting has been cut in half and the inevitable will be happening despite any doubts that have made it into her thoughts. This is also a point where a birth partner gets to actively encourage a mother that’s been making great progress. Which is pretty exciting for the partner.

Even though all my writing classes would scoff at my eagerness to compare the analogy of transition in labor (maybe a laboring mom would too actually! wouldn’t blame her) to life, I am going to do it. I say there’s a reason people like birth metaphors for new life and change, as well as they like the heart being a love icon, because they resonate popularly. As I’m going through some major changes myself, committing myself to labor support , building my interaction with women during their transition into parenthood…I’ve been stressing a bit, doubting, feeling scared and shaky, but I guess that’s marking of some progress, and I’m excited about what will be when I make it through.  An opportunity to serve families in their greatest and most exciting life transition! Thanks Amy for drawing that connection for me.

Happy Tuesday everyone, next week I should be more informational after a weekend away!

Thursday Feasting: Red Lentils

I am happy to update you that Thursday will now be recipe day!  We’ll start with my favorite staple…Lentils, more specifically the red kind.

While lentils aren’t a complete protein without a side of rice or other grains, they pack lots into their tiny disc shaped selves.  Richer in protein that your average legume, full of amino acids (methionine and cysteine), and the lovely B vitamin which we all need to help cope with stress.  Especially me, I am so thankful for my B vitamins!  This recipe came from my mom and it’s one of the easiest for me to throw in the slow cooker when I’m on my way out the door.  I have made it without the cooker, but wasn’t quite as much of a carefree experience.  Still easy grade though, and easy to memorize if you make it frequently enough!

Coconut Curry Red Lentils (easy)

1 1/2 C.  red lentils, rinsed

1 medium onion, finely diced

2 cloves of garlic, minced

3 C. broth (vegetable or chicken)

1 1/2 C. coconut milk

2 tsp. curry powder

• Combine your ingredients in your slow cooker.
• Cook on low for 6-8 hours or on high for 3-4 hours.

If you decide to go the stove top route, for excellent flavor you really want to bring it to a slow boil, and lower to a long 45-60 minute simmer after that.  Serve both versions over rice. Garnish with parsley if you’re feeling fancy, and for an extra kick of vitamin C for your system.

Happy Thursday, and enjoy your weekend!

Some pictures and an update!

I can’t believe it’s January 2012!

I’ll be posting more recent updates soon, and my resolution is to post regularly.

I also am embarrassed at how much updating I have to get caught up on…I seem to always forget that Thanksgiving time launches us all into a blustery season of activity.  Last I mentioned here I was heading out to Cincinnati to be with my friends one week after the new addition to their already amazingly active family tree.  My good friend Rachel was able to rest while I tended the big sisters, and Britt (Rachel’s husband) had to be back to work.  It was an amazing whirlwind, lots of cooking and crafts, never got to any seed planting…but I did get my shining moment in the 30-minute dress up production of the princess and the pea.  It was an honor playing the nameless princess with best supporting actresses Avi and Ryan who played the roles of the “Livinia “(a long lost peasant princess), and “Chick ” (my mother the queen).  Azia the littlest big sister enjoyed picking my costumes (the only bits that fit me were loose pieces of tule and crowns), and then snatching them back to wear herself.

It was my duty to keep these busy ladies occupied, and Rachel got a chuckle herself when she saw me running around distracting them and trying to multi-task meal making.  “It made me think that if you’re that busy with them all the time, I must look like that too!”  I think therein we found her reasoning for being okay with a postpartum doula, and not having so much guilt or pressure on herself to bounce back from her healing time.  Being mom is non-stop business.

Their little guy Israel was beautiful and healthy, and in perpetual need of Rachel.  My role was only a temporary lightening. Here are some fun shots of our time together.  I took all the photos and Rachel granted me permission!

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my doula bag

Getting so excited to spend time with my friends in Cincinnati this week! Their son is just a bit over one week, and I am planning to preoccupy the older girls while mom allows herself to rest a bit more.

I finally get to pull out my doula bag of tricks for the siblings! Here’s a peek inside.

Mama Puzzle
Seed Babies
Crafts!
Miscellania…ect…ect.

So thrilled at the opportunity to travel and support. I am going to be starting seeds with the girls. I find this to be a good segue for cultivating care as the older siblings, and how their care helps things grow and thrive…like plants and little brothers. I’ll update next week with their response!

Sibling Integration

I spent a few minutes talking with a new mother at work today. She shared her home birth story with me, and when I asked how her son was adjusting to the baby brother situation she was ecstatic! She told me her son was present during her labor and birth, and had been fascinated with it the entire time. She also mentioned how much he comforted her throughout her contractions, snuggling her in between, a making encouraging eye contact with her when the pushing got most intense.

I asked her what sort of educational preparation she used for her son. I was very intrigued to see what she deemed appropriate for her five year old. She smiled and said that they watched lots of animal birth movies, and the process just clicked with him.

I thought this was an amazing parenting skill for the integration of a sibling into the family. Drawing connection for big brother without being extremely graphic…and giving him time to process and prepare his young emotions for the arrival of new life, without it being a complete abstraction and shock to his regularity of life. Even books on baby animals might help develop an early understanding and connection for your child, whether you intend to have them present at your birth or not.

Choose favorite mammals. I went with one that shows the least amniotic fluid. Use your judgement! Dolphins are great if you have/had a water birth and your little one has questions.

Colds are in, a broth to fry them out…

So it seems everyone I’ve come into contact with this week has had that dreaded nasty head cold. Washing my hands incessantly couldn’t keep it away, especially when running on limited sleep. I was running a tight ship, and so are many new mom’s on top of the fact that if you’re breastfeeding, it’s vital to encourage your immune system with some healthy treats and healing broths.

Sore throats are easily soothed with a mixture of chamomile and mint tea, half a lemon squeezed, honey and a pinch of cayenne pepper. So tasty, you could substitute some ginger if you aren’t a fan of cayenne. Just chop up the ginger into bits and use a tea ball to strain and steep. Sometimes letting these mixtures sit in the fridge overnight and reheating the next day helps coat the throat with a stronger tea.

Unfortunately this next suggestion is a stinky one, but it always helps heal me a bit faster. My recipe for a healing broth.

Ingredients:

10 cloves of garlic (I have reduced this to 5 before), minced.
1 T. minced ginger (fresh root)
1 to 2 onions chopped
2 T. Olive oil

2 C. chopped carrots
1 C. chopped celery
1 C. fresh parsley, minced
4 smallish potatoes, cubed (optional)
5 C. water
salt
cayenne
Half of a lemon
chopped parsley for garnish

Saute the garlic, ginger and onions in olive oil until very fragrant (about 3 minutes).
Add carrots, celery and parsley, toss and coat with oil for about 2 minutes. Add water, bring to boil and add potatoes. Let boil for 10 minutes, then lower heat to a simmer
Add salt and cayenne to taste. Simmer for 20-30 minutes.
Half of a lemon, squeezed juiceless into the pot
Serve and garnish with parsley.

You may also add chicken to this. Simmer for 40 minutes if so.

Garlic, ginger and Cayenne all help raise the body temperature, killing off the unwanted cold symptoms, while soothing your throat. All three are anti-virals.

The veggies make an excellent most flavorful stock, as well as they are adding nourishment to your body. Parsley is a super rich source of Vitamin C!

Might make you smell like a garlic bulb, but only while you can’t smell anyway.

Enjoy and stay healthy!