groundedperinatal

I had the honor of assisting a midwife at a sweet mom’s birth this weekend. 🥹 One of the many things I love about birth is that it is extraordinary and yet so ordinary. A mother roaring her baby out, baby girl born in water and straight into her mom’s welcoming arms and also, it was another Saturday morning… The older children waking up, eating pancakes, and climbing into mom and dad’s bed. ✨

My favorite title 🤍

🌊 🦀 🐚

Loving these spring days spent in the kitchen and outside, always with a warm drink in hand. 🐇

🌞🥛🍊 morning routine

6 months in, 6 months out🪽🕊️

Seeing these photos side by side brings back so many memories.

I have dreamed my whole life of when I would have children and what that experience would be like, but when I found out I was pregnant, I didn’t feel ready. I felt afraid. The future felt so big and unknown and my life was about to change drastically.

It’s been a sweet six months since Léo was born, and I feel joy and fulfillment. The emotions I experienced during pregnancy feels so long ago, like a distant version of myself.

Through the process of becoming a mother, I have found surrender, trust, and peace. My boy, my life’s biggest teacher.

🍋🍋🍋 Lemon Tarte

Make the crust by combining flour, room temp butter, and salt. Mix with your fingers, then add water. Form a ball and refrigerate for 1 hour.

While that’s in the fridge, add rinds, juices, sugar, and butter in a pan. Cook until butter is melted and mixture is hot. In a large bowl, whisk the eggs and yolks.

Slowly whisk the hot mixture into the eggs to temper them. Pour everything back in the pan and cook, whisking constantly, until it thickens to a milkshake texture. Don’t overcook.

Pour the mixture back into the bowl and whisk it occasionally as it cools. Roll out the dough and bake at 350 until lightly golden, about 20 minutes. Let cool. At this point, you can continue with the recipe or refrigerate the curd and crust.

Spoon the lemon curd into the baked shell, spreading evenly. Bake at 350 until it has set and no longer jiggly, about 20 minutes. Cool to room temp and top with remaining lime rind.

Modified from a New York Times Cooking recipe.

At the sea

We got a cold after our travels so I prepared lots of healing, gelatin-filled foods this week. I made jello, marshmallows, and a whole chicken, which I used the chicken stock for soup and the bones for bone broth. The marshmallows leave the creamiest, gut-supportive foam as they melt over a latte. Perfection✨ Sharing the recipes!

🍒Tart jello:
2 c non-concentrate tart cherry and/or cranberry juice
4 scoops gelatin
2-3 T honey (to taste)

Pour cold juice into a pot. Bloom gelatin in juice. Heat juice to dissolve gelatin, add honey. Pour into mold or glass dish, chill. Cut and store in fridge. *Add more or less gelatin depending on the texture you like.

☁️Vanilla marshmallows:
1 c water
4 scoops gelatin
1/2 tsp vanilla
1/2 c maple syrup

Pour cold water into a pot. Bloom gelatin in water. Heat water to dissolve gelatin, add maple syrup + vanilla. Then, remove the mixture from the heat and whip with an electric mixer until it’s thick and fluffy. Pour the fluff into a glass dish. Store in fridge for at least 4 hours. Cut and coat in arrowroot powder to make them less sticky. Store for up to 2 weeks.

🍯 Yolky latte:
In a bowl, using a fork, whisk a high quality egg yolk and raw cane sugar or panela until custardy. Transfer to a mug and add any powders you’d like: collagen, ashwagandha, reishi, etc. Add warmed raw milk, vanilla, and the base you’d like: cocoa, matcha, coffee, or herbs.

I use gelatin and collagen.
Recipes inspired by

Such sweet times. My dad’s wedding, my 30th birthday, some traveling, and baby’s first Christmas 🎄❣️🤶🏼

Cozy 🧦

Photos from last month when we took baby to meet his French family. Reliving these cozy moments 🐓🐐🍁