Mama’s Oatmeal

This recipe was created by Shell to address the special needs of pregnancy.  It is high in iron, protein, and calcium.  It addresses such issues as gestational diabetes, pre-eclampsia, and weight gain.  It is also pretty yummy!

1/4 - 1/3 cup steel cut oats. 

Bring oats to boil in 1 1/2 cups of whole milk (Raw if you can) or fortified milk substitute. Cook until soft.


Dash of Celtic salt (preferably) or sea salt 

Real vanilla if desired 

1/2 Tbs black strap molasses 

1-2 pats butter (preferably) or substitute olive oil 

After cooking: 

Tbs raisons, cherries, or blueberries 

1/2 oz. (about 10 halves) pecans 

Dash of cinnamon (easy does it) 

1 Tbs Tahini 

Dash of Stevia (powder)

Top with milk or fortified milk substitute 

Wild/Raw honey to sweeten 

Mom should have 3-5 servings of Mama’s Oatmeal every week. It is important that all the ingredients be used but the ingredients can be altered in amounts to suit mom’s particular tastes- More or less milk, cinnamon, honey, berries, nuts, etc..

To save time in the kitchen, you may cook several servings in advance and warm your servings as you need them.

Hydration Drink

  • 3/4 quart (3 cups) water
  • 1 cup Wild Berry Zinger tea (Celestial Seasonings, or other flavor)
  • Juice of ½ lemon (or juice of orange, white grape, apple)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table sea or Celtic salt
  • 2–3 tablespoons local honey

Steep tea and add honey while hot, combine ingredients.  Try other flavors if you would like.


Replace salt with gomasio, it is high in minerals and protein

  • 1/4 cup raw, unhulled sesame seeds. Place sesame seeds (any color - black, brown, red, yellow, tan, ivory, etc.) in a clean, dry frying pan and toast on low heat, stirring often, until golden or until they start to pop - try to pull them off the heat before popping takes place.
  • 1 Tbs Celtic or Sea Salt. Allow the seeds to cool for about 10 minutes, then place in a grinder with the salt and pulse a few times until most of the seeds are cracked open. Be careful not to grind to a flour consistency; you want some of the texture of the seed to remain.


Blue Corn Popping Corn, popped in Coconut oil, top with Brewer’s Yeast, Garlic, Paprika, Butter and Sea Salt. Delicious and Healthy!!!!  

Clarified butter vs. ghee

Ghee, although a type of clarified butter, differs slightly in its production. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter along with the milk solids so that they caramelize, which makes it nutty-tasting and aromatic.

According to Ayurveda, ghee is traditionally made in a way rather different than clarified butter. To make real ghee, one must obtain raw milk, then boil it, let it cool to 110 °F (43 °C), and add curd (Indian yogurt) cultures. After letting it set, covered at room temperature for around 12 hours, the curd is then churned using ancient methods to obtain this specific type of cultured butter. This butter is finally used to simmer into ghee.

Ghee is a traditional food that was considered sacred in some cultures. It is a form of clarified butter. Made by separating milk proteins from the pure healthy fats, thus creating a flavorful and delicious fat for cooking or dressing vegetables.

Recipe type: Condiment

Serves: 2 cups


• 16 ounces (1 pound) of butter- preferably unsalted, organic and grassfed

• Equipment: A medium size saucepan, a fine wire mesh strainer, cheesecloth, a spoon, a 16-ounce or larger measuring cup, a clean jar for storage


1 Cut the butter into cubes and place in the saucepan.

2 Heat the butter over medium heat until completely melted. Reduce to a simmer.

3 Cook for about 10-15 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.

4 Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded, though a friend told me that her grandmother used to mix those with flour (or almond flour) and a small amount of honey to make a flavorful fudge-like treat.

5 Ghee will last up to a month at room temperature or even longer in the fridge. I typically store mine in the fridge, just to be safe.

6 Use as a cooking oil for stir fry, to top sweet potatoes, or melted on steamed/roasted vegetables. Ghee is much more flavorful than butter, so use sparingly!

Green Drink

Green Smoothie. Serves 1.

  • 1 Handful baby spinach greens (or other greens)
  • 1 Tbs powdered greens 
  • 1   Tbs coconut oil
  • ¼ Cup egg white protein powder (Now Foods) 
  • ½  Banana (frozen is fine, even preferable) 
  • ½ Cup fresh pineapple or blueberries
  • ½ Cup Milk (to make a good consistency) 
  • A few ice cubes

Directions: Put in blender.  Blend.

After end of pregnancy, add dates! Data suggests that eating 2-4 dates a day after 34 weeks of pregnancy reduces hemorrhage in childbirth. Adding fresh pineapple may support hormonal function for labor. 

Peruvian Chicha Morada (Adapted for pregnancy and hydration)

This drink is amazingly nutritious and delicious! You really do need to give it a try. You can find purple Aztec corn at any of the Ranch Markets here in Phoenix. The Ranch Markets are also a great place to buy herbs, produce and speciality, south of the border foods and spices. 

  • 1 (15 ounce) bag of dried purple corn
  • 12 cups of water
  • 2 cinnamon sticks
  • 1 tablespoon of whole cloves
  • 1 whole pineapple, diced (peel reserved)
  • 1 cup lakanto sugar (or other sweetener to taste)
  • 1/2 cup fresh lime juice
  • 1 green apple, peeled and diced
  • 1/2 teaspoon celtic or sea salt (or less, to taste)
  • 2 cups strong pregnancy tea (more or less, to taste)


To a large pot, add the corn, water, cinnamon sticks, cloves and half of the pineapple peels. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.

Remove the chicha from the heat and pour in the sugar and fresh lime juice. 

Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple. 

Add the 2 cups of pregnancy tea

Refrigerate until cold

Serve over ice and garnish with fruit if desired

Be creative, add more of your favorite or use less of other ingredients to create a drink that tastes good to you.


Salt Water Sole

Serves 12

Sole Water provides many health benefits! It helps hydrate, protects good gut bacteria, defends against fungus and supports a healthy metabolic system, helps to regulate blood sugar and blood pressure, promotes good bone health, vascular health, eases muscle cramps and much more!

  • Fill a 1 quart glass mason jar about 1/3 full of unrefined, natural salt. Then fill jar with filtered water, leaving at least 2 inch gap at top.  Cover with a non-reactive cap (LIKE THIS) .  Give it a good shake and allow to sit for 24 hours.
  • After 24 hours, if all the salt crystals have dissolved, add a few more salt crystals to the water. Your sole is ready when the salt no longer dissolves, meaning the water has become fully saturated with the salt.  (There should always be undissolved salt crystals on the bottom of the jar. This is your visual proof that the water is totally saturated with salt.)
  • Store, covered, on the counter or cupboard.  The sole will last indefinitely because of salt’s natural anti-bacterial and anti-fungal properties. I purchased a 2 ounce bottle and dropper, filled it with the sole water and keep it next to my water dispenser for easy use. About 6 droppers full equal 1 teaspoon. 
  • Add one teaspoon to your glass of morning water. Do not add more than this or it can cause detoxing reactions.

NOTE:  It is important to avoid using metal whenever possible when making and using sole as this de-ionizes the salt.  I use plastic caps for my mason jars and a wooden spoon or my daily dosing.