Erica Chidi Cohen is a doula, the co-founder of Loom, and author of the new book, Nurture: A Modern Guide To Pregnancy, Birth, Early Motherhood – and Trusting Yourself and Your Body. Erica and I discuss mental illness + pregnancy, how inclusivity shouldn’t be so radical, the polarization of motherhood, how no birth experience is the “right” one, and why every woman deserves reproductive health guidance (even for those never having children).

Here’s Erica: 

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This episode is supported by Quarterlane Kids. Quarterlane delivers a curated collection of books chosen for your child, one story at a time…Subscribe to receive a limited-edition selection of the most celebrated children’s books of the season or gift their coveted Forever Collections, including Baby’s First Library and The Bedtime Collection. Visit Quarterlanekids.com to see what this amazing brand is all about. 

Show Notes:  One Part Podcast Family Page Loom’s Website + Instagram Nurture (Erica’s Book) Mindful Mom To Be  The First Forty Days  The Truth About Kegels  Allison Oswald Erica’s first visit on One Part Podcast  One Part Plant Cookbook

{ Sweet Potato, Lentil, and Ginger Soup }   by Erica Chidi Cohen from Nurture:  Serves 4

This twenty-minute soup is fiber-rich and soothing. During pregnancy and after birth, your intestinal muscle capacity is reduced, and remains so during the first two to three months postpartum. Adding more fiber to your diet will help shift that sluggishness and keep things moving. Make a batch or two and freeze it.

1 tablespoon organic coconut oil 2 tablespoons fresh turmeric root, grated or finely diced 4 tablespoons ginger root, grated or finely diced 1 cup [200 g] red lentils, rinsed and picked through 5 garnet yams, peeled and roughly chopped 6 cups [1.4 L] vegetable stock 1/4 cup [60 ml] organic coconut milk 1 bunch fresh cilantro, finely chopped 1 teaspoon salt  Black pepper

Melt the coconut oil in a heavy medium pot or Dutch oven over medium heat. Add the turmeric, ginger, and lentils. Sauté for 3 to 5 minutes, until fragrant, then add the yams. Toss until the yams are coated and slightly caramelized, 3 to 5 minutes.

Pour in the stock and bring to a boil. Turn down the heat and simmer uncovered until the lentils and yams are tender. Remove from the heat, then mix in the coconut milk and cilantro. Season with the salt and pepper to taste and serve.

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More One Part Podcast Episodes Exploring Pregnancy and Motherhood: Risk Taking + Growing Your Brand + Motherhood with Dana Gordon Creative Drive + Dealing With Postpartum Depression with Emma Arnold  Questioning Parenting Norms with Kathleen Shannon Doing Your Dharma + Questioning The Definition of Motherhood with Ruby Warrington  Surrogacy, A Pigeon, and Redefining The Traditional Family with Mariah Naella  

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