- Zoë Etkin
- Sep 11, 2015
- 2 min read
A Doula Who Loves to Cook
Above are some lactation biscuits that I made for a postpartum mama. I absolutely love cooking and nourshing new families! Who doesn’t love a warm baked treat either? I’m posting today about my passion for cooking. I grew up in a Southern/Macrobiotic household. My mother comes from a long line of excellent southern home cooks, and when I was born, she and my dad were devoted to the macrobiotic foods lifestyle. Not only did they cook for themselves, each Thursday night they hosted at least 20 people in our home for dinner. They also taught private cooking lessons and provided meals to clients. They worked with a lot of cancer patients, as Macrobiotics is known as the cancer prevention diet. I grew up in a family who sat around the table for dinner almost every night, who’s mother made meals from scratch, and who ate vegetables at almost every meal. I am so grateful to have a background in home cooking–it taught me how to take care of myself well, nourish myself, and to improvise in the kitchen. Now I have the privilege of feeding new families. Not all of my postpartum doula clients have me cook for them, but the ones who do report that they really enjoy my food! What huge compliment it is to hear a new mama enjoy the food I have lovingly prepared for her.
I am offering my cooking and baking services to families and single folks in the Memphis area. All postpartum doula services include cooking if the client wants, but I am offering meal preparation and baking to all who are interested. Please send me an email at firstname.lastname@example.org if you are interested.
Take a look at the images below to see some of my cooking. I am comfortable with vegan, vegetarian, macrobiotic, gluten free, paleo, and generally healthy, as well as other styles.
Baked veggies with herbs, carrot zucchini bread, fruit salad.
Banana bread with buttersotch chips
Strawberry salad with chocolate balsamic dressing
Grass fed burger on top of arugula salad with tahini dressing
Japanese inspired soup with veggies and fish cakes
Green chile smothered burrito, calabacitas, rice and garnish
Prepped veggies and tofu for Japanese inspired soup
Macrobiotic bowl: salmon, sea vegetables, home made diakon pickles, shiitakes, kale, brown rice and adzuki beans.
Grilled chicken kabobs with grilled veggies, purple potatoes and lemony sauce.
Farmer’s market veggie plate with veggie meat balls.
Smokey ham white pizza with fried egg and arugula.
Apple and mixed green salad.
Miso butter salmon with shiitakes, crispy Japanese yam, sautéed greens and carrots.
Brown rice, baked veggies, quinoa salad with veggies, dried fruit and nuts.
Cucumber salad, thyme mushroom couscous, garlicky green beans, plain cous cous, dill lemon salmon and slide cucumbers. Not pictured: greek yogurt dill sauce for salmon.
Hope you enjoyed checking out some of my cooking! Please reach out if you are interested in this service.