Unami Mama Broth
Unami Mama Broth (Mexican-Japanese Fusion for Postpartum Recovery)
This deeply flavorful and nourishing broth is crafted to support postpartum recovery, whether after a C-section or vaginal delivery. Umami, the savory fifth taste, is highlighted in this fusion of Mexican and Japanese culinary traditions. Cilantro and cumin add a delightful depth of flavor.
Yields: Approximately 8-10 servings (2 cups per day for 4-5 days) Prep time: 15 minutes Cook time: 4-5 hours
Ingredients:
6-8 organic beef bones (marrow bones are ideal)
1 medium onion, roughly chopped
6 cloves garlic, smashed
8 tablespoons organic white miso paste
5 bay leaves
1 tablespoon Badia All Complete Mexican Seasoning (or your favorite blend)
1/4 teaspoon turmeric powder (or a small piece of fresh turmeric, grated)
1 teaspoon ground cumin
1/2 cup chopped fresh cilantro (added in the last hour of cooking)
10 cups water
Meyer lemon slices, dehydrated (for serving, optional)
Instructions:
Combine initial ingredients: In a large stockpot, combine the beef bones, onion, garlic, miso paste, bay leaves, Mexican seasoning, turmeric, cumin, and water.
Simmer: Bring the mixture to a boil over medium-high heat, then reduce the heat to low-medium and simmer for 3-4 hours.
Add cilantro: During the last hour of cooking, stir in the chopped fresh cilantro.
Remove bones and aromatics: Remove the beef bones and bay leaves from the broth. You can also strain the broth through a fine-mesh sieve to remove the onion and garlic if desired, though many find them to be soft and palatable after such a long simmer.
Skim (optional): If desired, you can skim off any excess fat from the surface of the broth. Allow the broth to cool slightly, and the fat will rise to the top, making it easier to remove with a spoon. Alternatively, you can chill the broth and remove the solidified fat later.
Serve: Serve the broth warm, garnished with a few slices of dehydrated Meyer lemon (if using).
Tips and Variations:
Bone selection: Marrow bones are highly recommended for their rich flavor and nutritional content. Ask your butcher for the best options.
Miso paste: White miso paste is milder in flavor than other varieties. If you prefer a stronger miso flavor, you can use red or awase miso.
Seasoning: Feel free to adjust the amount of Mexican seasoning, turmeric, and cumin to your liking. You can also add other herbs and spices.
Vegetables: For added nutrition, you can add some vegetables, such as carrots, celery, or mushrooms, during the last hour of cooking.
Storage: The broth can be stored in the refrigerator for up to 5 days or frozen for several months.
Postpartum Considerations:
This broth is designed to be gentle and easily digestible, making it ideal for postpartum recovery.
The nutrients in the broth, such as collagen and minerals, may support healing and milk production.
Start with small portions (1-2 cups) and gradually increase as tolerated.
Consult with your healthcare provider or a registered dietitian for personalized postpartum nutrition advice.
Health Benefits:
Beef Bones (Marrow Bones):
Provide collagen, gelatin, and essential minerals.
Onion and Garlic:
Offer immune-boosting and anti-inflammatory properties.
Miso Paste:
Provides probiotics for gut health and adds umami flavor.
Bay Leaves, Cumin, and Mexican Seasoning:
Contribute to flavor and offer anti-inflammatory and antioxidant benefits.
Turmeric:
A potent anti-inflammatory.
Cilantro:
Adds vitamins and minerals, and freshness.
Meyer Lemon:
provides vitamin C.
Important Note: This recipe is a suggestion for postpartum nutrition and is not a substitute for medical advice. Always consult with your healthcare provider regarding your individual needs and dietary restrictions.
