Meet the nutritionist Jodie Abrahams | aden + anais
meet london nutritionist jodie abrahams
discover the abrahams’ most nurturing post-natal recipes
jodie abrahams is a bant-registered nutritionist, also practising as a registered nutritional therapist in north and east london. jodie takes a science-based, holistic approach to women’s health, focusing on how different nutrients, lifestyle habits and self-care practices impact overall health and wellbeing.working one-on-one with clients, jodie specialises in supporting women's health at different life stages, particularly pre-conception, pregnancy and the post-natal period.as a mum of one (soon to be of two), jodie personally understands the realities and challenges of eating well in the post-natal period. the recipes she is sharing here are simple, filling and energising to fit in with the demands of life with a newborn.
the days and weeks after giving birth are an important time to nourish and nurture your body as well as your baby.time to prepare healthy meals is pretty limited when you're adjusting to life with your new arrival, so these quick and easy recipes are simple to throw together and provide a range of nutrients that support healing, energy, digestion and the physical demands of early motherhoo
spiced porridge (serves 2)
+ 1/2 cup oats, soaked overnight + 1 cup water + 1/2 cup unsweetened full fat coconut milk or almond milk + 1 apple - coarsely grated + handful of coconut flakes + 2cm fresh ginger - finely grated + 1/2 tsp ground cinnamon + 1/2 tsp ground turmeric + 1 tbsp nut butter (optional)
1) soak the oats overnight in 1 cup of water. drain, rinse and add to a saucepan with 1 cup of fresh cold water. cook on a low heat for around 15 minutes stirring regularly, until most of the water has absorbed and the mixture has formed a thick consistency.
2) add the turmeric, cinnamon, ginger and apple and mix in the coconut milk. remove from the heat and serve sprinkled with the coconut flakes and nut butter.
herby green frittata (serves 2)
+ 4 medium free-range, organic eggs + 75g mixed watercress and rocket leaves (washed well and watercress stalks removed) + 1 large handful of basil leaves + 1 handful of chives + 1 courgette + 30g sun dried tomatoes + 3 spring onions + 2 garlic cloves + couple knobs of butter or a good glug of olive oil for cooking salt and pepper
1) in a medium mixing bowl, beat the eggs. roughly chop the watercress and rocket leaves, chives and basil. grate the courgette and add all greens to the eggs. mix well, adding a pinch of salt and pepper.
2) finely chop the spring onions, garlic and sun-dried tomatoes, and lightly fry in the butter or oil on a low heat for a couple of minutes.
3) remove from the pan and combine with the greens and egg mixture. add another knob of butter or a glug of oil to a large frying pan on a low heat and add the mixture, patting it down into the pan evenly.
4) cook on the hob for 10 minutes, then place under a medium grill for an additional 7-10 minutes until the top of the frittata starts to turn golden.