Profile - Nouri Mama

Moments

Eastern food therapy x Western nutrition ttc, pregnancy & postpartum ready-to-eat meal delivery.

Nouri Mama

Nouri is a stage-specific meal program to help expecting mothers improve fertility, manage pregnancy symptoms and provide the best for their baby by fusing proven Ancient Eastern therapeutic ingredients with Western Nutrition. Meals are OB-GYN recommended, nutritionist & chef curated, and delivered ready-to-eat in NYC, NJ and LI.

Eastern food therapy x Western nutrition ttc, pregnancy & postpartum ready-to-eat meal delivery.

Nouri Mama

Profile

Office hours & Events

Collections

Profile

Office hours & Events

Collections

Explore Moments

“Some of us are mothers, some of us have supported our loved ones through pregnancy, and all of us are nervous about balancing motherhood, a career, and being there for our family and friends. Ancient cultures have long relied on therapeutic food rituals in the pregnancy journey...why don't we have that here? We're building the company we want for ourselves, our friends and our family.“
- Nouri Mama

My Mission

New families may never find ‘balance’, but Nouri builds the food foundation - Nouri brings the experience of clinician moms to provide nourishing meals to empower and educate through each stage of pregnancy & postpartum.

Checked In

VIEW ALL

Recent Posts

Tip

Root Vegetable Soup with Jujubes and Goji Berries

Why we love this dish: Jujubes or red dates are a very TCM postpartum ingredient that is considered warming and is used to replenish the heat that is lost in labor. The goal is to replenish, nourish and improve blood circulation which is vital the first few days after labor. They are also high in fiber and Vitamin C! Goji berries contain Iron, Vitamin C, and over 500% of the necessary value of Vitamin A—an intense antioxidant powerhouse of a berry. These ingredients help add a delicious natural sweetness to this comforting soup. Recipe ¾ cup onions, medium dice ½ cup of butternut squash, peeled and seeded and cubed ½ cup of sweet potatoes, peeled and cubed ½ cup of delicata squash or any squash is fine ¾ cup of radish - daikon or any other type is fine Freshly grated ginger or 1-2 tbsp of powdered ginger 5-8 jujubes ¼ cup of goji berries 1-2 tbsp of olive oil or ghee Salt & pepper to taste Option: Furikake or Sesame Seeds to garnish Instructions Add oil to a small pot, add onions and grate fresh ginger and stir well until fragrant and onions are translucent. Add butternut squash, sweet potatoes and delicata squash. Add 2 cups of water to the pot or until vegetables are covered. Season with salt & pepper as needed. Boil then simmer until vegetables are soft for about 20 minutes. Add 2 more cups of water then add jujubes, goji berries and radishes. Grate more ginger if you’d like. Simmer until jujubes & goji berries are soft. Add to a bowl - top with Furikake mix or sesame seeds.

Tip

Chickpea Beet Brownies

Makes 6 Portions Ingredients: 1/8 cup oats 1/2 cup 1+1 Flour or any GF Flour or regular flour if not GF 1 1/4 cup Beets, cooked + pureed 1 cup Dates, pitted 14oz chickpeas, cooked or canned 1/3 water 2-3 eggs 1 tsp of vanilla 1/4 cup of chocolate chips Directions: Soak dates in water for at least 20 minutes before using (an hour would be best). Grind oats to a fine flour, mix with 1+1 flour. Cook beets, peel and puree in blender or food processor, add pitted dates, cooked chickpeas and water (start with half and add more if needed) and blend again until it is a smooth puree. Move to a bowl and mix in vanilla and egg. Add dry ingredients (Oat flour and GF flour) to wet ingredients as well as the chocolate chips, then move to baking trays and sprinkle some more chocolate chips. Bake in half sheet trays and try to fill them up as much as possible so that the brownies are not too thin - they will not rise when baking. Bake for 25-30 minutes at 350 degrees.

Nouri Mama
Pregnancy Meals

Tip

Feeding Snack: Date Coconut Bites

Date coconut bites are the perfect way to fuel you during those long hours of the first days home. Medjool dates are the star of this snack, as natural sweetener with fiber, iron, copper, and potassium. They're also high in antioxidants! Recipe: 1 cup of dates ½ cup of sunflower seeds ½ cup of pumpkin seeds ¾ cup of oats ½ cup of coconut flakes 2 tbsp of cocoa powder Instructions: Cut dates into small pieces and remove seeds. Add to the food processor and pulse lightly into almost a paste like consistency. Remove from the food processor and add to a medium bowl. Add remaining dry ingredients to the food processor and pulse into coarse sand. Pour dry mixture over the date mixture in the bowl. Mix well with hands. Then grab about a tbsp of the mixture and roll with hands into small bite pieces. Add extra coconut flakes if you’d like. Feel free to refrigerate or freeze or enjoy right away!

Tip

Recipe: Kale Cauliflower Coconut Soup

Kale is one of the most nutrient dense foods available! It contains Vitamin A, K, C, B6, and even Calcium and Magnesium! Paired with cauliflower, which contains up to 77% Vitamin C of the recommended daily need, this dish is not only delicious but also nutrient-rich! Another special component of this dish comes from the Moringa powder, which is derived from the leaves of the plant which grows in abundance in the Philippines where my family is from. It has been used as an herbal medicine for many years and believed that these ingredients can help with any swelling and muscle aches you may experience. Recipe 1-2 cups of kale, roughly chopped 1 cup of potatoes, peeled and medium dice Freshly grated ginger or ½ tsp of powdered ginger ½ cup of diced onion, shallots fine too ½ cup of celery, roughly chopped 1 cup of cauliflower florets 1-2 tbsp of moringa powder 1 tbsp of olive oil or ghee 1-2 tbsp of coconut milk, mixed in at the end ½ cup of chickpeas, added as garnish for protein Black sesame seeds to garnish, white is fine Instructions Add oil or ghee to a small pot, add onions and sauté until translucent. Grate fresh ginger and stir until fragrant. Add celery then cauliflower then potatoes. Stir well and add 2 cups of water, or to cover vegetables. Salt & Pepper to season. Bring soup to a boil, then simmer. About 20 minutes then add kale, more water if necessary. Add 2 tbsp of moringa powder and simmer for another 15-20 minutes until all vegetables are soft. Let cool and grab immersion blender or place into blender to blend until smooth. Place soup in a bowl, add chickpeas, coconut milk and sesame seeds.

Tip

Postpartum Comfort: Lemon Tofu Congee

Congee is one of our favorite meals! It is a go-to breakfast porridge throughout Asia, and the perfect first meal after labor. At Nouri, we took this traditional dish and made it even more nutrient-dense by adding in ginger and other toppings. Ginger is also a traditionally "warm" food, which, according to TCM, or Traditional Chinese Medicine will help with your digestion which is typically the most compromised after labor (and help you prepare for that first BM after birth!). Recipe: 1 cup of white rice, brown or wild is fine 3 cups of water 1 tbsp of soy sauce or tamari 1 tbsp of black sesame seeds ½ of a lemon or ¾ cup of lemon juice ¾ cup of baked tofu or fresh tofu ¾ cup of baked squash 1 tbsp of ginger 1 tbsp of garlic 1 tbsp of chopped scallion Instructions: Add rice and water to a pot. Grate fresh ginger and garlic. Add soy sauce and scallions. Mix well then set to boil and simmer. Add more water as needed so rice becomes very soft, more than typical. Simmer on low for about 30 minutes. Once rice has become soft with some liquid still in the pot, let it cool. Once cooled, transfer to a small bowl. Add tofu, squash, scallions and sesame seeds. Squeeze half a lemon all over - be careful to catch the seeds. Enjoy!