The food you eat in the Fourth Trimester aka Golden month is important to replenish the resources that have been lost during childbirth and promote a healthy breastfeeding. Herbally speaking, we focus on strongly replenishing Qi, Blood and Yin to improve rapid recovery and benefit wellbeing during the post partum with long term benefits.

It’s also really good practice at all times – and especially in the post partum – to focus on strengthening Spleen Qi because it is the energy of the Spleen which ‘Transforms’ food into bio-available format and ‘Transports’ these nutrients around the body so that the body can receive what it needs.

_{Strengthening Spleen Qi is a two pronged approach that I’ll repeat often: it’s not just what we eat but how to eat. I suggest printing out the Eating Principles in tab above to have handy until it becomes second nature.}

Now, speaking of what to eat for replenishing lost Qi, Blood and Yin due to child birth, these delicious Pea, Tarragon & Mint Fritters are perfect and contain added breastfeeding perks to nourish breastmilk, smooth flow Liver Qi and cool liver.

Here’s how the ingredients can benefit…

Peas: Your humble garden pea is wonderful for digestion. They help strengthen digestive Qi and soothe an irritated Liver attacking the Spleen and Stomach causing symptoms such as nausea, hiccups and belching. They have a clarifying nature, helping remove impurities from the body that manifest as skin blemishes. Their moistening and laxative effect are useful for sluggish bowels too.

Tarragon: This culinary herb has a cooling nature and has an ability to move the Liver Qi, which the Liver meridian runs through the breasts, thus this action helps with milk flow and reducing likelihood of mastitis.

Mint: is a well known culinary herb and used in the Chinese materia medica and helps cool the Liver and promote Qi circulation and another tasty way to help keep mastitis at bay.

Parmesan & Ricotta: the fats contained in cheese are lovely and replenishing for a breastfeeding mother. The CM properties help Nourish Yin, Blood and Qi.

Preserved Lemon: Lemons on their own help regulate Liver Qi and transform Damp, which help offset the damp-factors of the cheeses contained in the recipe. The salt content of preserved lemons is softening lumps and cools heat toxins (hello mastitis!) and moistens Yin.

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Pea, Mint & Tarragon Fritters with Preserved Lemon and Ricotta Spread

• 450g frozen peas, defrosted
• 1½ tsp salt
• 2 Tbsp chopped tarragon and mint
• 1-2 cloves of garlic (minced)
• 4 Tbsp parmesan cheese
• ½ cup spelt flour
• 2 eggs
• ½ tsp baking powder
• salt & pepper to taste
• GMO free sunflower seed oil
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  Ricotta Spread
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• 3/4 cup good quality ricotta
• 1 Tblsp chopped preserved lemon

Directions

1. If peas are still frozen, soak in a bowl of water until softened, approx 10 minutes. Drain.
2. Mash the peas with a fork, mixing in the eggs, herbs, garlic, parmesan, salt and pepper.
3. Fold in the flour and baking powder and make sure there’s no lumps.
4. In a pan on medium heat, add enough vegetable oil to evenly coat the pan.
5. Once heated, using a large spoon or ice cream scoop, place the fritter batter in the pan, flattening gently with a spatula.
6. Fry for approximately 3 minutes on each side or until golden brown, then place on paper towel to drain.
7. As the fritters are cooking, finely chop the preserved lemons and whip into the ricotta with a fork. Set aside.
8. Enjoy fritters on their own or with good dollop of ricotta spread.

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Related Product: Our popular Post Partum Souper Charger with an accompanying moxa stick this is the ultimate in post partum recovery.