For women and couples before conception, during pregnancy, at birth or throughout postpartum.

Consistent and loving care on the WHOLE journey to motherhood.

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Christine Devlin Eck     Ayurvedic Practitioner,   Birth and Ayurvedic Postpartum Doula   413-923-1406   413-923-1406  

Stewed Apples

2 apples, peeled, cored and thickly sliced.
6 dried apricots, soaked in hot water for 15 min.
4 dates, pitted and sliced in half
1 1/2 C water
1 T maple syrup
1 T fresh ginger, grated, or 1/3 tsp. dried ginger
1/4 tsp. ground cardamom
1/2 tsp. ground cinnamon.

Combine all ingredients in a medium saucepan. Bring to a boil and simmer for 5 to 10 min. covered. Puree part of the mixture, combine with the rest and enjoy warm.

Hot Spiced Milk

1 C water
1/2 tsp. fresh ginger
1/2 tsp. cinnamon
1/2 tsp. clove
1/4 tsp. black pepper
1/2 tsp. cardamom
1/4 tsp. nutmeg
1/4 tsp. turmeric
3 C whole, organic milk

Combine the spices in the water and boil until half remains. Add the milk and bring to a boil. Let cool until drinkable.

Mung Dahl with Spinach and Basmati Rice

4 C water
1 C mung beans, split and hulled
2 to 3 C chopped, fresh spinach
2 carrots, diced
1 T fresh ginger
1 tsp. fennel seed
1 T fresh basil leaves
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. raw sugar
1 1/2 T ghee
salt and pepper to taste
basmati rice to be served over
lime wedges

Add rinsed beans to softly boiling water for 30 min.
Saute cumin and carrots in ghee.
Add coriander and fennel seed, cook for less than a minute before adding spinach and ginger. Add basil. Combine to the beans for the last five minutes. Add salt and pepper and serve over rice. Squeeze lime on top.


1 bunch of kale
3 T toasted sasame oil
1/2 tsp. minced garlic
1 T fresh grated ginger
2 T sesame seeds
lime wedges

Wash and chop kale, separating stems from leaves. Steam the stems for 10 min. Add the leaves and steam another 5 min. or until very tender. Heat sesame oil on low heat, adding garlic to brown. Add kale stems and ginger for 2 min. Add leaves and sesame seeds for 2 min. Serve with lime wedge.

Date Chutney

1 T ghee
1 C packed pitted dates
1/2 C orange juice
1/4 C lemon juice
1/4 tsp. ground black mustard
1/4 tsp. ground coriander
1/4 tsp. ground cardamom
1/8 tsp. ground cloves
1/4 tsp. salt

Heat ghee in saucepan, add dates, spices and salt. Saute lightly.
Cover and simmer on low 5 to 10 min.
Remove and cool to room temp.
Add lemon and orange juice, puree until smooth.
Serve warm with chapattis or as a flavorful addition to your favorite rice dish.

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