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For this Mother’s Day, we are happy to share delicious recipes and important information to help you nourish yourself and the mothers in your life.
As Dr. Price noted during his travels nearly 100 years ago, soon-to-be-mothers in Indigenous cultures all over the world were provided special “fertility foods,” such as organ meats or bone marrow, to ensure the health of mother and child.
The importance of prenatal nutrition also resounded at the various conferences we’ve attended this year as part of our new health initiative to unite diet communities. As Dr. Gabrielle Lyon (who presented at Low Carb Denver this year) shared, vibrant health for women, whether they are expecting or not, requires a “protein-centric” approach, with the best possible sources preferably coming from wild-caught or pasture-raised animals.
During pregnancy, many new cells are being created, both in the mother’s body and in the baby itself. Because of this, according to a 2015 study, pregnant women’s true protein needs are much higher than previously estimated. As a result, many pregnant women fall below optimal intake. Read more here.
Whether you want to help nourish your mother, your children’s mother, yourself as a mother, or anyone else who fills a role of motherhood on this Mother’s Day, please enjoy one or more of our favorite, heart-warming, protein-rich recipes in today’s Recipe Feature—a delicious way to show your love and care.
Evoking nostalgia and comfort among many a food aficionado today, deviled eggs have been part of our culinary history since the ancient Romans, who had a saying, “ab ova usque ad mala,” meaning, ‘from eggs to apples,’ to describe the progression of a typical meal. The earliest recorded deviled egg recipe, originating in 13th century Spain, featured ingredients unusual in today’s recipes, such as murri (a sauce made of fermented barley or fish) and onion juice.
Despite recent debate about their true health benefits and conflicting global nutritional guidelines, eggs have been a vital nutrient source for thousands of years, with recent evidence suggesting that consuming eggs is ideal for optimal cardiometabolic health and beneficial for those with type 2 diabetes.
Total cook time: 30-45 minutes
Over 3.4 million years ago, human ancestors began utilizing stone tools to obtain the most highly prized food source at the time: meat and bone marrow. In the absence of adequate claws or teeth to take down and tear apart prey, Australopithecus afarensis in Ethiopia began using stone tools, including stone “knives,” to carve meat from scavenged animals and to gain access to the life-giving marrow within bones. During his storied travels, Dr. Price found that, along with organ meats, bone marrow was a revered food that was saved exclusively for women and children.
Marrow is packed with anti-inflammatory compounds, like glucosamine (an amino sugar that is important for joint mobility), as well as amino acids like glycine, an important component in the creation of creatine, which can help increase muscle mass and endurance.
Cook time: 15-30 minutes
Although widely associated with Irish cuisine, Shepherd’s Pie is thought to have originated in Turkmenistan. Known as ichleki (or, içlekli) to the semi-nomadic Turkmen, this humble dish was typically baked in hot sand or embers and enveloped in a crust more like that of a calzone than the layered Shepherd’s Pie that we know today.
Organ meats, which fell out of favor during the mid-20th century, were once a common addition to many classical Shepherd’s Pie recipes (especially in the UK). Among the nutrient-dense organs, the heart in particular provides a surprising amount of essential nutrients, such as coenzyme Q10, which has been shown to improve energy levels and protects cells against oxidative damage.
Before poppy seeds became a world-renowned pastry ingredient, this colorful, herbaceous plant was cultivated for thousands of years for both medicinal and culinary purposes. Mentioned as far back as 1550 BC in the Egyptian papyrus scroll, Ebers, as possessing sedative qualities, poppy seeds were also used by the Minoans, who would mix them with milk and honey and administer to their infants as a calming opiate elixir.
To this day, poppy seed use remains strong in many traditional cuisines, such as in eastern Europe, where it is commonly found in pastries like baklava or štrudla (strudel), and it is also widely used in many regional Indian cuisines. Along with poppies’ culinary importance, they also provide an important source of pollen for bees.
In case you missed the last Recipe Feature, you can find it here:
Recipes for Health – Earth Day Edition
To your best health,
The Price-Pottenger Team