The Postpartum Kitchen is your kitchen.
It's your kitchen in a profound way.
The connection to deep nourishment is a normal and natural nesting instinct.
Your postpartum kitchen is filled with love, nourishment, and probably a bit more mess than you are used to.
When we talk about a traditional or ancestral kitchen, it is not to say throw out the science or that we can't fully utilize modern conveniences.
“If you can organize your kitchen, you can organize your life.” – Louis Parrish
It's time to take stock in the kitchen.
What's in working order,
what is taking up space,
what can be cleared away.
Many of the items here are in most kitchens. It's a good idea to take a fresh eye to what you have and check out if it's in good working order.
YOUR KITCHEN PROBABLY ALREADY HAS
Cast Iron Pan: If you don't have a beloved cast iron pan or two around, it might be time reevaluate. Make sure yours is well seasoned and oiled, it will be getting a lot of mileage. Did you know that cast iron can help with iron levels in the food. Super bonus.
Stainless Steel Pan: Please just throw away your non-sticks especially if the coating is scratched. Dreadful chemicals are leaching into your food. You don't need this ever and especially not in postpartum! Stainless steel pan are the way to go. Yes, they need oil/fat to prevent sticking but that's just bonus flavor, nutrients and good fat if you are doing it right!
Glass Pyrex Cookware: Consider ditching a lot of your older, coated bakeware for the same reason we are throwing out the teflon frying pans. You don't need a lot of pans and this is something that can be a gradual swap over - especially if you are using parchment paper.
Cookie Sheet: Wooooooooo......yeah, not for cookies! For freezing things
Parchment Paper: Unbleached. This is helpful for a lot of things but especially freezing riced veg, freezing grains.
Stock Pot: While we are all fans of heavy bottom stock pot, please double check that the enamel isn't chipped. A stainless steal pot will work too - not quite as romantic and will need to pay a bit more attention to heat source. If you have an Instant Pot, you'll need this less.
Immersion Blender: Blenders have way more parts and who wants to deal with that. Generally, the power of a decent immersion blender is all we will need. They don't take up space, are really versatile piece and you don't need to spend a fortune.
Peeler: Yup, I told you - pretty commonplace stuff.
Grater: I use a double sided box grater that has an insert to catch the food. The Box Grater is an underutilized tool - this will be used to grate ginger for congee, rice vegetables, hardboiled eggs.
Storage for freezer and fridge: While local clients will receive some compostable containers for putting meals in the freezer, you will still need containers to store all this food that is being made. Ideally, we are using glass with lids for this but some new tupper ware could work. We aren't huge fans of tupper ware in general but double check that what you do have is in good shape. No scratches, stains etc. At home, we mostly use large mason jars or pyrex glass food storage containers with lid.
EIGHT MORE ITEMS TO CONSIDER IF YOU DON'T ALREADY HAVE THEM
Instant Pot: It takes a lot for me to not put this in the above category. While we may favor a traditional, less gadgety kitchen overall - one main exception is the Instant Pot - There is a lot of hype for the IP and I believe it to be well deserved. It helps batch cook, frequently shortens cook time, multi-tasker, and best of all it preserves more nutrients than most other methods because it uses less heat overall. When appropriate, you will have access to both versions of a recipe! If you were on the fence, and this pushes you over to getting one - I don't think you will be disappointed. It's also great for making baby food when the time comes. :)
Parchment Cups: Muffins, or freezing portions
Vitamix, Ninja, Food Processor: Yes, I know and I am sorry - there are lots of parts to these BUT its' only for one or two recipes that are fun and popular to make.