When Chris and I lived in Korea, I visited a friend who delivered a baby in a Korean hospital. I felt very sorry for her because all they gave her to eat was “seaweed soup.” Who would have thought that three babies of my own, later, I would endorse such a thing! Seaweed soup is very high in iron and fiber, the beef provides protein and garlic is a natural antibiotic. I made it a few weeks ahead of time and drank a lot of it this month after our newest son, Knox, was born on September 2nd. Here’s the way you make it:
1 package dried seaweed (available from Asian market stores)
3 lbs. organic beef (such as roast), cubed
Beef bones with the marrow
1 head of garlic, minced
Sesame oil to taste
Water (about 8 cups, or to cover mixture)
Boil the bones for 8-10 hours to make the stock. Strain the broth. Add the beef cubes and cook for 45 minutes. Meanwhile, soak the seaweed in water for about 1/2 an hour. Cut up the seaweed (with scissors) into 1 inch pieces. Add to the pot and continue to boil for another 30 minutes. In another small pan, cook the garlic with a little oil. Add this to the mixture. Turn off heat and let it cool down. Put the soup in freezer bags (about 4 cups at a time) and freeze. When you are ready to eat, just heat it up and add more water and salt to taste.
If you have any more questions on pregnancy or post-partum nutrition, please let me know.