RR POSTPARTUM PACK

 

The weeks and months following birth lay the foundation for long-term health and well-being for the birthing person and their baby.

This pack was designed with postpartum care in mind but is a suitable blend of potions for anyone looking for natural nutrition, healing and nourishment.

  

3 Minute Shiitake Congee (x 3)

Ultra nutritious, high in energy, protein + fibre. Easy to prepare and easy to digest. VGN, GF. Fermented, foraged and freeze dried in lutruwita. 100% Australian ingredients. 100% home compostable packaging.

Ingredients – 

(Congee Base) - biodynamic/organic rice (brown + white) braised with fermented turmeric and shiitake stock. Locally grown and freeze dried shiitake + organic Tasmanian quinoa. 

(Seasoning sachet) - fermented turmeric + ginger (grown organically in Natural Bridge), saltbush (foraged in lutruwita), wakame (invasive seaweed from Northern Bruny), fermented borscht (local/organic beetroot, turnip, carrot), hemp seeds, buckwheat, ‘mothership’ (fermented organic chilli, vegetables, fruits and herbs x 30+) + sea lettuce (locally harvested).

 

 

Vitality Broth (32 grams = 8 serves)

Like a big warm hug in a cup. Fermented organic turmeric (grown organically in Natural Bridge), dried cygnet shiitake, freeze dried, wakame (invasive seaweed from Northern Bruny), hemp protein, fermented and freeze dried ‘mothership’ chilli, preserved organic lemon and Tasman sea salt. Drink daily to promote gut health / happy biome, keep your immune system in check, aid digestion and as an anti-inflammatory.. One teaspoon (4 grams) makes 120-150ml broth.

Ingredients – fermented turmeric, shiitake, hemp protein, wakame, ‘mothership’ (fermented organic chilli, fruits, vegetables and herbs x 30+), sea salt, yeast, preserved lemon.

 

  

Fire Tiger (350ml)

This tonic is my all-round health elixir and combines; fermented turmeric (organically grown in Natural Bridge), hakurei fermented with ginger, 10 year ‘mothership’ chilli, master ‘pao cai’ brine (also in its 10^th year), raw apple cider vinegar and spices. All components are fermented separately then blended, then further aged for 3-6 months. By fermenting the turmeric it vastly increases the bioavailability of the curcumin. Take a shot (or more) a day to promote gut health / happy biome, keep your immune system in check, aid digestion and as an anti-inflammatory. Also makes a punchy and acidic salsa.

Ingredients – wild fermented (turmeric, daikon, hakurei, ginger), master brine, raw apple cider vinegar, spices. 

 

 

Raw Apple Cider Vinegar with Mother (350ml)

 100% organic Huon Valley Sundowner, Striped Fuji and Gala apples; juiced, fermented into cider, then inoculated with acetobacter to acidify (whereby the alcohol converts into acetic acid). Matured in a wine cask for 18 months to mellow. Unfiltered and unpasterised. Raw ACV helps maintain the acidity of the stomach and improves digestion and absorption of nutrients for the body.

Take a sip straight, mix with warm water or mix use to dress fresh green leaves with a good olive oil. 

Ingredients – 100% organic apples, mother of vinegar

 

 

Fermented Organic Ginger  

Grown on a small organic farm in northern NSW this wonderful rhizome has gone straight from the ground, on to a plane and straight into my 10 year old master brine. Here it has fermented for 8 weeks becoming rich in probiotics and other beneficial bacteria and microbes. By fermenting the ginger you also significantly increase its bioavailabilty. It’s a strong anti inflammatory, aids digestion, relieves heartburn, regulates blood sugar levels, improves circulation and has a multitude of  antibacterial and antioxidant benefits. It’s been finished with some raw vinegar to stabalise.

Excellent finely chopped and sprinkled on the shiitake congee (or anything really). Also drink the brine or add go 50/50 with a good olive oil for a punchy dressing for salads. 

Ingredients – organic ginger, masterbrine (water, salt, spices, lactobacillus), raw vinegar.

 

Angasi Oyster Salt (35 grams)

Oysters have the highest natural source of zinc of any food (also iron, B12, Vitamin D, selenium, protein and amino acids). A real superfood. Zinc is an important trace mineral linked to maintaining a healthy immune system, metabolism and cell growth. Here I’ve freeze dried angasi oysters (lutruwita’s indigenous oyster) and combined with Tasman Seasalt. This delicious salt is higher in potassium and lower in sodium than regular salts; both of which are crucial for energy production, blood pressure regulation, digestion and overall mineral balance in the body.

 This seasoning has a lovely minerality (tastes like the ocean) which pairs well with seafood of all persuasions but can also use as a ‘finishing salt’ for just about anything. 

Ingredients – tasman sea salt, freeze dried angasi oysters

 

 Tibicos (Water Kefir) Grains

 Sweet, sour and deliciously effervescent, tibicos is a naturally fermented drink that is rich in probiotics and other beneficial bacteria and yeasts. It is very good for gut health and has proven lasting benefits for overall health, it’s also delicious and a staple in our household. My recipe is included but there are a million different variations if you do some digging. A lot of it is down to your own palate too.

 Ingredients – Tibicos grains 

Tibicos (Water Kefir) Method

Makes about 2 litres 

Fermentation time: approx. 3-4 days

Equipment

·       2 litre jar with cheesecloth

·       2 x 700ml bottles w lids (I like snaplids from the homebrew shop)

·       sieve

Ingredients

·       filtered water

·       1/3 – 1/2 cup living water kefir grains

·       1/3 cup organic sugar

·       slice of organic lemon (optional)

·       slice of organic ginger (optional)

·       1 organic date

·       1/4 teaspoon organic molasses

1st Fermentation 

The first ferment is all about feeding the grains, the flavour comes in secondary. Combine all of the above ingredients in your jar and stir well. Cover with cheesecloth and leave it on out on your bench for 2 days (about 48 hours). Stir twice a day. The longer you leave it the more sour it will become as the lactic acid bacteria (LAB) takes hold. This is personal preference but I aim for a bit of tartness.

2^nd Fermentation

After 48 hours or so, strain your liquid into a bowl, keeping your grains for your next batch (simply pop them back in your jar and make step one all over again). Bottle your water kefir. Now to customise! Add a spash of fresh juice or a sliver of fresh fruit along with herbs and /or spices if you desire. Combinations are limitless. A slice of organic apple and thyme is a current favourite for us. After you've added your flavours, lid tightly to ‘fizz’ by leaving the bottles at room temperature for another 24 - 36 hours. This is when your tibicos will carbonate as co2 gets released as the sugar is eaten. After this secondary ferment, refrigerate and drink away once chilled.

To note

It might take a couple of batches to get your grains fully active so be patient and prepared to possibly discard the first one or two.

When they’re ‘happy’, the grains will multiply quite quickly. I find that optimal grains ratio is filling around ¼ of the vessel

Once you have an abundance of grains give some to a friend!

There may be a tiny % of alcohol in water kefir but usually less than .5 of a percent. 

Wash your jar out with warm water (not soap) every 2 or three batches.

I also add a small pinch of salt and a clean oyster shell every three batches for optimal minerality (potassium and calcium).

Enjoy!!