Each ingredient in this earthy and aromatic fudge has been included for its impressive ability to support and nourish the early postpartum period. It’s wise to do as much as you can in advance to prepare for your recovery after birth, and this fudge would be fantastic to make during your final weeks of pregnancy because it’s stored in the freezer.
Turmeric is incredibly supportive for the early postpartum period. Known as a uterotonic, this herb gently stimulates the uterus which helps it return to its pre-pregnancy size. Curcumin, the active compound in turmeric, gives the root its rich golden color and has powerful anti-inflammatory properties that aid recovery after birth.
Ginger is well known for improving digestion. Organs shift during pregnancy to make room for baby, which can lead to digestive complications after birth as the body adjusts back. It’s also an effective lactogenic herb that supports milk supply.
Cinnamon & cardamom help warm the body. Ancient eastern and ayurvedic wisdom encourages warming foods spices in the postpartum period to increase circulation, improve digestion and restore energy.
Maca has a nutty, butterscotch flavor and its health benefits rank high on every new mothers wish list. This root nourishes the endocrine system, balances hormones, improves mental function, and increases energy. When buying maca, the gelatinized form is preferred over the raw because it is easier to digest and absorb.
Coconut oil is one of my favorite foods to support breastfeeding. Coconut is the richest food source of lauric acid, a medium chain fatty acid that has the ability to greatly increase the immune boosting, anti-viral and anti-bacterial qualities of breast milk.
Nut butter and coconut oil increase absorption of the active compound in turmeric, which is fat-soluble. It’s common for new mothers to experience highs and lows due to hormonal fluctuations and fatigue. Monounsaturated fats, the majority of fat found in nuts, help to combat this by steadying energy and blood sugar while providing lasting satiation.
Orange peel is a concentrated source of nutrients and has been shown to help suppress inflammation, which speeds recovery.
Black pepper increases bioavailability of turmeric.
Stevia is a natural herbal sweetener doesn’t impact blood sugar so it won’t cause imbalances or energy crashes.
TURMERIC SPICE FUDGE
- 1/2 cup cashew butter
- 1/4 cup coconut oil
- 2 tsp gelatinized maca
- 1 firmly packed tsp orange peel, grated with a rasp
- ¾ tsp turmeric, powdered
- ½ tsp cinnamon
- ½ tsp ginger, powdered
- ¼ tsp cardamom
- 1/8 tsp stevia
- dash of black pepper
Mix the dry ingredients together: turmeric, maca, ginger, cinnamon, cardamom, and pepper. Grate the orange peel then set aside. Gently warm the coconut oil over very low heat in a saucepan until liquefied, and then blend in the nut butter. Once combined, add the dry ingredients and stevia to the saucepan and mix well. Remove from heat and blend in the orange peel. Pour mixture into silicone molds and place in the freezer to solidify. Depending on your climate, these may not keep their shape at room temperature for long.