Herbal Drinks  after delivery

Holy basil tea

Ingredients:

Holy basil leaves (Fresh or dried)

Any unrefined sugar like Jaggery, Palm or coconut. Add honey only if tea is not hot. 

Preparation:

Add all the ingredients to water and boil well. Sieve and drink the tea hot.

Preparation time: 5 minutes.

2. Hemidesmus indicus  tea  (In Tamil –Nannaari)

Ingredients:

Hemidesmus indicus  dried - one piece

Any unrefined sugar like Jaggery, Palm or coconut. Add honey only if tea is not hot. 

Preparation:

Add all the ingredients to water and boil well. Sieve and drink the tea hot.

Preparation time: 5 minutes.

3. Bishop-weed  tea

Ingredients:

Bishop-weed -one teaspoon

Any unrefined sugar like Jaggery, Palm or coconut. Add honey only if tea is not hot. 

Preparation:

Add all the ingredients to water and boil well. Sieve and drink the tea hot.

Preparation time: 5 minutes.

4. Corriander seeds and ginger tea

Ingredients:

Corrainder seeds -one teaspoon

Dried or fresh ginger a piece

Any unrefined sugar like Jaggery, Palm or coconut. Add honey only if tea is not hot. 

Preparation:

Add all the ingredients to water and boil well. Sieve and drink the tea hot.

Preparation time: 5 minutes.

5. orange peel  tea

Ingredients:

A peice of orange peel fresh or dried

Any unrefined sugar like Jaggery, Palm or coconut. Add honey only if tea is not hot. 

Preparation:

Add all the ingredients to water and boil well. Sieve and drink the tea hot. 

Preparation time: 5 minutes.

6. Mint  tea

Ingredients:

Mint leaves fresh or dried

Any unrefined sugar like Jaggery, Palm or coconut. Add honey only if tea is not hot. 

Preparation:

Add all the ingredients to water and boil well. Sieve and drink the tea hot.

Preparation time: 5 minutes.

7. Ginger  tea

Ingredients:

Ginger fresh or dried

Any unrefined sugar like Jaggery, Palm or coconut. Add honey only if tea is not hot. 

Preparation:

Add all the ingredients to water and boil well. Sieve and drink the tea hot.

Preparation time: 5 minutes.

Tested quality of these are availble in www.maomics.com

Pookula Legiyam

Pookula lehiyam is a traditional recipe of kerala given to post-partum women to strengthen their backbone and all the tissues of the body. A pregnant mother donates all her nutrients for making of the body of the child. The depleted nutrients in the mother is replenished with the nutrients of a coconut tree's "Pookula".

    Pookula is the whole bunch of flowers of a coconut tree which would yield tens of coconuts. Consuming one pookula bunch would give ample nutrients that would strengthen the body of the mother which would give long lasting health for the mother. This would prevent and also cure back pain usually post-partum mothers suffer from. Many diseases are also prevented and tones the whole body of the mother. Modern women who ignores these healthy steps would often end up falling sick.

Reead about how post delivery care is important.

Preparation: This can be taken after two weeks after delivery or can be taken even few months after delivery. If taken after few months after delivery, it is best to do first Castor oil and Gallnut (cleansing)  before consuming  this recipe. Do not do castor oil cleansing after delivery. Do only after couple of  months. Consuming this herbal medicine after doing castor oil cleansing ensures better absorption of nutrients and the health components. Allow two to three days after castor oil cleansing  to consume the medicine.

   Take a glass of water and stand before the coconut tree to in your mind ask permission from the tree to allow to use its flower-bunch (Pookula) [Thennam palai in Tamil] for strengthening your body. thank the tree for its healing power and pour water on its base. Then remove one very tender flower bunch. The inside when snipped with hands should break very easily. If it is rigid then it is too matured flower bunch.

   Grind in a blender (mixi) or in a grinding stone the tender flowers with as little as water possible. Then strain the whole mixture and squeeze out the as much liquid possible. Drink the whole liquid which is very astringent in taste. Drinking in empty stomach in the morning is the best way to absorb all the nutrients in this extract. After drinking lie down on the left side for at least one hour. It is natural to feel heaviness of head.

   If you have a tendency to vomit, then have a very light breakfast early in the morning. After 3 hours around nine or ten in the morning drink the extract. If it is not possible to drink the whole one and half glass of extract, then split into two times, one in the morning after 3 hours of breakfast and , three hours after lunch.

   The pulp after squeezing the extract can then be mixed with coconut milk extracted from one fresh coconut and also small quantity of st Palm-Jaggery (best choice) or cane-Jaggery)  , two or three teaspoons of jeera powder (cumin seeds powder), two or 3 spoons of ginger powder, five to 10 pods of powdered cardamom pods. Put in a pan and heat in a low flame continuously  till it thickens. You may add half a tea-cup of rice flour [powdered rice] to thicken the mixture. Then store in fridge and eat it three times a day as much as possible and finish in less than 3 or 5 days. Eat after the chillness has gone. Eat after the food.

   Please sleep without a pillow stretching your back for atleast 41 nights to completely cure back ache and pain.

High Medicinal compounds (Polyphenols rich) Coconut floral Tonic - Pookula Lehiyam prepared in accordance with Kerala Traditional Knowledge.

The tender flower of coconut is very healthy to nourish our body owes to the presence of unique polyphenols that is given to post-partum mother.
It rejuvenates all her reproductive, thyroid, digestive, immune, skeletal, muscular systems and also her breast which gives a long lasting benefits till old age.
It also boost the immunity of the baby. It is also consumed by men to tone and reujvenate their body.

Most of the commercially sold lehiyam are adultered with coconut cakes (punnakku), immature coconut buds and A1 ghee or hydrogenated fats. The Jayadeep Pookula Lehiyam is quality checked where, each
ingredients used are individually tested by www.AMMAGENOMICS.com Labs and certified by ww.Oorjv.com . The product does not contain any preservatives or any synthetic chemicals added.

Ingredients
Coconut Flower, Coconut Milk, Sesame Oil, Honey, A2 cow's ghee, Crystalized Jaggery, Jaggery, Turmeric, Dill seeds, Flax seeds, White & Black Poppy seeds
Fenugreek, Cumin, Black Pepper, Coriander, Almonds, Raisins, Dates, Cardamom and Clove.
Rs 2000 per kg. Contact Jayadeep +91 97469 38598 or www.kapilanalam.com

The flowers of coconut (Cocos nucifera) is used as a traditional potent healer of many inflammatory disorders like postpartum changes. The flower (inflorescence) is gluten, nutritional vitamins and minerals and has natural sweetness and so infusions as tea are used for treating the disorders associated with menstrual cycle. Coconut flower relieves stress on pancreas and so good for diabetes and pancreatitis and malabsorption syndrome and cystic fibrosis. Polyphenols like quercetinderivative, eugenol, catechol, stigmasterol, campesterol, t-butylhydroquinone is a clear medicinal proof of coconut flower showing a greater anti-inflammatory, antidibetic, and anti-cancer properties

References
In Vitro Evaluation of Anti-Inflammatory and Anti-Cancer Activities of the Cocos nucifera Flower Extract and the Phytochemical Identification by Gas Chromatography/Mass Spectrometry Analysis
V. M. Berlin Grace* and Monisha M DOI: 10.36468/pharmaceutical-sciences.928

Biochemical Evaluation of Antidiabetic Activity of Cocos nucifera Flowers in STZ Induced Diabetic Rats Int. J. Pharm. Sci. Rev. Res., 26(1), May – Jun 2014; Article No. 10, Pages: 67-75

1. Rasam  (Tomato soup with Lentils and pumpkin leaves)

Ingredients:

One medium size tomato (chopped)

1/4 onion, chopped

1-2 cloves garlic, crushed

1-green chilli , chopped (Avoid this if you do not want to be spicy hot)

1 tbsp jaggery (brown sugar)

1/4  tsp mustard seeds

one handful pumpkin leaves

1/4  tsp coriander seeds powder

1 /4 tsp cumin seeds

2 tsps peppercorns  or powder (use according to the hotness you need)

salt as required.

1/4 cup lentils boiled to mushy consistency (Pigeon peas lentils also called toor dal is preferable)

Recipe

1. Boil the tomatoes, pumpkin leaves , chillies and garlic with lentils in 1 cup of water.

2. Heat the oil in a pan.

3. Splutter the mustard seeds.

4. Add the  asafoetida powder and onion and fry for a minute.

5. Pour the boiled tomatoes, lentil mix. Add salt to taste.

6. Stir and serve hot.

Preparation Time: 15 to  30  minutes.

2. Medicinal soup (one)

Ingredients:

One teaspoon of all the following spices

Asafoetida,

Ani seeds,

Black pepper

Turmeric powder

Garlic-one big clove

Ginger - same amount as ginger

Tomato - medium size

salt as needed.

Recipe:

Grind the above in a blender and boil it in a pan.

Stir and serve hot.

Preparation Time: 15   minutes.

3.Medicinal soup - two

Ingredients:

Decoction of dry gingers, black pepper, peepali, nutmeg, bay leaf, jaggery.

Ingredients:

One teaspoon of all the following spices

Nutmeg powder

Peepali

Black pepper

Ginger - same amount as ginger

Bay leaf (one or two)

Jaggery (brown sugar) one teaspoon

Tomato - medium size

salt as needed.

Recipe

Grind the above in a blender and boil it in a pan.

Stir and serve hot.

Preparation Time: 15   minutes.

4. Rasam  (Neem leaves with Tomato and Lentils )

Ingredients:

One medium size tomato (chopped)

1/4 onion, chopped

1-2 cloves garlic, crushed

1-green chilli , chopped (Avoid this if you do not want to be spicy hot)

1 tbsp jaggery (brown sugar)

1/4  tsp mustard seeds

few neem leaves (based on how much bitterness one can handle, if you do not have fresh use a quarter teaspoon to one teaspoon  of the powder )

1/4  tsp coriander seeds powder

1 /4 tsp cumin seeds

2 tsps peppercorns  or powder (use according to the hotness you need)

1/4 cup lentils boiled to mushy consistency (Pigeon peas lentils also called toor dal is preferable)

Recipe

1. Boil the tomatoes, neem leaves , chillies and garlic with lentils in 1 cup of water.

2. Heat the oil in a pan.

5. Splutter the mustard seeds.

6. Add the  asafoetida powder and onion and fry for a minute.

7. Pour the boiled tomatoes, lentil mix.

8. Stir and serve hot.

Preparation Time: 15 to  30  minutes.

5.  Medicinal soup (three)

Ingredients:

One teaspoon of all the following spices

Asafoetida,

Bishop weed seed (Omum)

Black pepper

Turmeric powder

Garlic-one big clove

Ginger - same amount as ginger

Tomato - medium size

salt as needed.

Recipe

Grind the above in a blender and boil it in a pan.

Stir and serve hot.

Preparation Time: 15   minutes.

6. Rasam  (Moringa  leaves with Tomato and Lentils )

Ingredients:

One medium size tomato (chopped)

1/4 onion, chopped

1-2 cloves garlic, crushed

1-green chilli , chopped (Avoid this if you do not want to be spicy hot)

1 tbsp jaggery (brown sugar)

1/4  tsp mustard seeds

A few moringa leaves (If leaves not available, use dried powder or one could use its vegetable called  the drum stick)

1/4  tsp coriander seeds powder

1 /4 tsp cumin seeds

2 tsps peppercorns  or powder (use according to the hotness you need)

1/4 cup lentils boiled to mushy consistency (Pigeon peas lentils also called toor dal is preferable)

Recipe

1. Boil the tomatoes, moringa leaves or the vegetable drum stick , chillies and garlic with lentils in 1 cup of water.

2. Heat the oil in a pan.

5. Splutter the mustard seeds.

6. Add the  asafoetida powder and onion and fry for a minute.

7. Pour the boiled tomatoes, lentil mix.

8. Stir and serve hot.

Preparation Time: 15 to  30  minutes.

7. Medicinal soup (four)

Ingredients:

One teaspoon of all the following spices

Asafoetida,

Ajowan seeds,

Fenugreek (methi) seeds

Turmeric powder

Garlic-one big clove

Ginger - same amount as ginger

Tomato - medium size

Jaggery (Brown sugar) one teaspoon

salt as needed.

Recipe

Grind the above in a blender and boil it in a pan.

Stir and serve hot.

Preparation Time: 15   minutes.

Start with light food 12 hours after child-birth. Give when the mother  is hungry after delivery.

1. Gruel of Rice with or without brown sugar (jaggery) and Milk 
Gruel of rice & brown sugar (jaggery) in milk is strengthening, heating, gives immediate calories to the mother.

Ingredients:

• Rice                             - 1/2 cup
• Water                          - 1  cup
• Milk              - 1 cup

Preparation:

Cook rice to soft and then add milk and boil. Add brown sugar (jaggery) before serving.Just plain rice gruel without milk and brown sugar (jaggery) is also good if the person does not like milk. Chopped onions and ginger can be add if milk is not used.

Preparation Time: 15 to  30  minutes.

2. Broken wheat  with or without brown sugar (jaggery) and Milk 
This is also strengthening and  heating.

Ingredients:

• Broken wheat                - 1/2 cup
• Water                          - 1  cup
• Milk              - 1 cup

Preparation:

Cook wheat to soft and then add milk and boil. Add brown sugar (jaggery) before serving. Just plain wheat gruel without milk and brown sugar (jaggery) is also good if the person does not like milk. Chopped onions and ginger can be add if milk is not used.

Preparation Time: 15 to  30  minutes.

3. Corn  with or without brown sugar (jaggery) and Milk 
This is also strengthening and  heating.

Ingredients:

• Corn                            - 1/2 cup
• Water                          - 1  cup
• Milk              - 1 cup

Preparation:

Cook corn  to soft and then add milk and boil. Add brown sugar (brown sugar (jaggery)) before serving. Just plain corn gruel without milk and brown sugar (jaggery) is also good if the person does not like milk. Chopped onions and ginger can be add if milk is not used.

Preparation Time: 15 to  30  minutes.

4. Puffed Rice With banana

Ingredients:

• 1 cup of puffed rice
• One banana
• one tablespoonful of freshly grated coconuts
• palm brown sugar (jaggery) or raw sugar one tablespoon

Preparation:

To puffed  rice sprinkle water (or milk) and mix to make it soft then add other ingredients and serve.

Adding  sliced banana or apple is  also good.

5. Lassi  (Sweet ground wheat  roasted in ghee and brown sugar (jaggery))

Ingredients:

• Broken wheat                - 1/2 cup
• Water                          - 1  to 2 cups
• Ghee              - 1 or 2 table spoon

Preparation:

Cook wheat to soft and then add milk and boil. Add brown sugar (jaggery) and ghee  before serving.

Preparation Time: 15 to  30  minutes.

6. Amaranth Halwa

Ingredients:

• Amaranth flour              - 1/2 cup
• Water                          - 1 to 2 cups
• Palm brown sugar (jaggery)/Raw sugar  - 25 gm
• Butter or ghee              - one teaspoon (optional)

Preparation:

Add butter or ghee in pan and briefly fry the flour in it ( 1 to 2 minutes) and then add water. If a semi solid consistency required add one cup of water, if a more liquid consistency desired add 2 to 3 cups of water.

Frying in ghee or butter is optional. Directly flour can be added in water.

Cook in medium flame and continuously stir to prevent charring of the halwa. Add brown sugar (jaggery) after the flour is cooked and stir for few more minutes.

Preparation Time: 10 minutes.

7. Bishop weed (Ajowan)  Halwa

Ingredients:

• Ajowan                        - 1/4 cup
• Water                          - 1 to 2 cups
• Palm brown sugar (jaggery)/Raw sugar  - 25 gm
• Butter or ghee              - one teaspoon (optional)
• Coriander seeds             -  one teaspoon
• Rice flour                      -  1/2 cup

Preparation:

Add butter or ghee in pan and briefly fry the rice flour, ajowan seeds  in it ( 1 to 2 minutes) and then add water. If a semi solid consistency required add one cup of water, if a more liquid consistency desired add 2 to 3 cups of water.

Frying in ghee or butter is optional. Directly flour can be added in water.

Cook in medium flame and continuously stir to prevent charring of the halwa. Add brown sugar (jaggery) after the flour is cooked and stir for few more minutes.

Preparation Time: 10 minutes.

Gruel of tuvar and wheat flour, brown sugar (jaggery) dry coconut & dates

8. Lentils Halwa

Ingredients:

• Toor dal or mung dal       - 1/4 cup
• Water                          - 1 to 2 cups
• Palm brown sugar (jaggery)/Raw sugar  -  for sweetness
• Butter or ghee              - one teaspoon (optional)
• Wheat flour                    -  1/2 cup
• Dry coconut                  - Three tablespoons
• Dates                          - one cup

Preparation:

Add butter or ghee in pan and briefly fry the lentils and wheat flour, coconut ( 1 to 2 minutes) and then add water. If a semi solid consistency required add one cup of water, if a more liquid consistency desired add 2 to 3 cups of water.

Frying in ghee or butter is optional. Directly flour can be added in water.

Cook in medium flame and continuously stir to prevent charring of the halwa. Add dates and brown sugar (jaggery) for extra sweetness after the flour is cooked and stir for few more minutes.

Preparation Time: 10 minutes.

9.  Garlic  Halwa

Ingredients:

• Garlic                          - 1 cup
• Water                          - 1 to 2 cups
• Palm brown sugar (jaggery)/Raw sugar  - 1/2 cup
• Butter or ghee              - one teaspoon (optional)
• Fresh coconut milk        - one cup

Preparation:

Grind garlic in a blender with water and cook it well. Then add coconut milk and rest of the ingredients  and cook

Cook in medium flame and continuously stir to prevent charring of the halwa.

Preparation Time: 30 minutes.

10.  Carrot   Halwa

Ingredients:

• carrot                          - 1 cup
• Water                          - 1 to 2 cups
• Brown sugar (jaggery)    - 1/2 cup
• Butter or ghee              - one teaspoon (optional)
• Fresh coconut milk        - one cup

Preparation:

Grind carrot in a blender with water and cook it well. Then add coconut milk and rest of the ingredients  and cook

Cook in medium flame and continuously stir to prevent charring of the halwa.

Preparation Time: 30 minutes.

Juices after delivery

Drink every hour or two fresh fruit juices with honey.

For snacks keep munching dates, dried figs, prunes, raisins which would cure weakness.

This diet is good to be followed for two to three months.