Making Babies Book by Shoshanna Easling

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Origin: China
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With dozens of recipes and tips, this book is a fun and vibrant guide to caring for your baby during pregnancy, birth and beyond.

The Making Babies Book and DVD series follows Shoshanna through her pregnancy, birth, and 6 months postpartum as she stays healthy and strong and builds a baby! The series is full of delicious recipes, herbal remedies, tips, and more. The DVD series features Johan C Dinkelmann DC, Dr. Nancy A. Armetta MD, Elaine M. Wakeland CNM , Dr. Jay Gordon MD FAAP. Making Babies Book is a colorful and artistic book containing the Making Babies DVD series recipes, Shoshanna’s gluten-free and casein-free recipes, old fashioned grandma’s remedies, need-to-knows, did-you-knows, and a baby diary to learn and journal about your baby experience. The Making Babies Book and DVDs series is a must-have for expecting, new and experienced mothers alike.

Book
Author: Shoshanna Easling
ISBN: 978-1-937478-04-9
Hardback: 480 pages
Publisher: Bulk Herb Store

About Shoshanna
Shoshanna Easling is a fun and energetic mother of two. She is the owner of Bulk Herb Store and Author of Making Herbs Simple Vol. I & II and the Making Babies Book and DVD Series. She is also the author of many articles published world wide. Her energy is contagious as she inspires you to go beyond what you know, to research and take charge of your own nutrition. She is a fountain of information that keeps you laughing and learning.

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  • Berry Good Gluten Free Cupcakes

    These gluten free cupcakes are full of delicious and nutritious ingredients that are sure to be a hit with the whole family!


    WHAT YOU'LL NEED

    • 20 figs
    • 3 eggs
    • 2/3 cup coconut milk
    • 1/3 cup coconut oil
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon Celtic Sea Salt
    • 1/2 teaspoon lemon zest
    • 1/2 teaspoon lemon juice
    • 1 1/3 cup Gluten Free Self Rising Flour Mix (Making Babies Book)
    • 4 tablespoons Arrowroot Powder
    • 1/3 cup blueberries
    • 1/2 cup soaked Bilberries (save the soaking water and add to smoothies or just enjoy as a yummy juice)

    HOW TO MAKE IT...

    1. Preheat oven to 350°.
    2. In blender, process figs and eggs for 1 minute.
    3. Add remaining wet ingredients except berries, and blend until well combined.
    4. Mix dry ingredients in a separate bowl and fold berries into flour mixture.
    5. Slowly mix wet and dry ingredients together until just combined.
    6. Scoop into lined muffin tins and bake for 17 minutes or until toothpick inserted in center comes out clean.
    7. Cool completely and garnish with our Creamy Goodness Icing or your favorite icing, and top with strawberries and blueberries for an extra special affect. Enjoy!

    Creamy Goodness Icing

    Every time this smooth, creamy icing dances across my palette, it just seems too good to be true. Try adding chocolate, cinnamon and spice, citrus, ginger, coconut, berries...The possibilities are endless!


    WHAT YOU'LL NEED

    • 1/2 cup raw cashews
    • 2 cups water
    • 1/2 cup coconut oil
    • 1 1/2 teaspoon vanilla
    • 1/2 cup maple syrup

    HOW TO MAKE IT...

    1. Soak cashews in water for at least 2 hours.
    2. Strain water from cashews.
    3. Blend cashews, coconut oil, vanilla and maple syrup until smooth.
    4. Cool in refrigerator at least 1 hour.
    5. Transfer to a plastic bag, cut a hole in the corner and ice away!

  • Fresh Coconut Mint Ice Cream

    What better way to enjoy a healthy and delicious treat with family and friends on a hot summer afternoon? Mix it up with your favorite flavors, purées or toppings!


    WHAT YOU'LL NEED

    • 1 young coconut, milk & meat (found at Whole Foods & Asian markets)
    • 1/4 cup Raw Honey or maple syrup
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon Celtic Sea Salt
    • 2 tablespoons Peppermint
    • 1/4 cup simmering water
    • Favorite toppings (I love the Raw Chocolate Sauce in the Making Babies Book; page 213, or chocolate chips)

    HOW TO MAKE IT...

    1. Make four cuts at the top of the young coconut and drain milk into a blender. Once drained, chop the coconut in half and scrape the meat into your blender.
    2. For that fresh minty flavor, pour 1/4 cup simmering water over Peppermint and let steep for 5 minutes. Strain off the herbs and put the infusion in the freezer until cool.
    3. While Peppermint is cooling, add the Raw Honey or maple syrup, vanilla, and Celtic Sea Salt. Once cooled, add the Peppermint and blend all ingredients until smooth.
    4. Pour coconut mixture into your ice cream maker, and mix until frozen. Now for the best part! Add your favorite toppings, such as chocolate, fruits, or toasted nuts, and enjoy!

  • Gluten & Casein Free Pumpkin Pie Recipe

    Enjoy the blissful taste of Grandma’s homemade pie in this reinvented classic, blended with a variety of organic spices to create the perfect harmony of delicious flavors.


    WHAT YOU'LL NEED


    HOW TO MAKE IT...

    1. Simmer pumpkin and maple syrup on stovetop, stirring frequently, until pumpkin softens and syrup thickens (10-15 minutes).
    2. Puree pumpkin mixture in blender, let cool and blend in remaining ingredients.
    3. Pour into prepared pie crust, cover with foil and bake at 350° for 40-50 minutes, or until firm. Let cool on wire rack. Store in refrigerator.
    4. Invite friends and family around a beautiful fall table and serve with Creamy Pumpkin Pie Tea.

  • Tea Bag Cookies

    This witty recipe makes for a whimsical spin on the classic shortbread cookie and is perfect for dunking in your favorite cup of tea.


    WHAT YOU'LL NEED

    • 1 cup (2 sticks) softened butter
    • 1 cup powdered sugar
    • 1 tablespoon vanilla extract
    • 15 drops rose absolute essential oil
    • 3 tablespoons Organic Honey
    • 3 tablespoons Red Rose Petals
    • 1 3/4 cup gluten free flour (recipe in Making Babies Book, page 200)
    • 1 straw
    • 20 small tags (store bought or handmade)
    • your favorite Bulk Herb Store Tea

    HOW TO MAKE IT...

    1. Cream butter and sugar together with an electric mixer. Add remaining ingredients, one at a time, finishing with the flour and mixing until the dough comes together.
    2. Cover the dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 350°.
    3. Roll dough to about 1/4” thick on a well-floured surface. Using a sharp knife, carefully begin to cut small rectangles (about 2”x3” wide). Separate the rectangles and cut 2 corners off of each rectangle, to make a tea bag shape. Use a straw to poke a hole for the tag string, and repeat for remaining tea bags.
    4. Transfer tea bag cookies to a baking sheet and refrigerate cookies for 20 minutes before baking. Bake 10-12 minutes. Let rest on cookie sheet for 2 minutes. Re-poke tag string holes with straw, if necessary, and transfer to cooling rack.
    5. Now for the fun part! Make or use store-bought tags. String tags through punched holes. Brew up your favorite tea to pair with your cookies and enjoy!

  • Adventure Awaits Trail Mix

    Put on your adventure hat and hit the trails with this energy boosting mix to keep you going strong as you explore the adventures awaiting you!


    WHAT YOU'LL NEED


    HOW TO MAKE IT...

    1. Line baking sheet with parchment paper.
    2. Melt chocolate, salt, cinnamon, and beeswax in double boiler.
    3. Once chocolate mixture is completely melted, stir in granola and quickly spread onto lined baking sheet. Set mixture in refrigerator to cool.
    4. Meanwhile, combine remaining ingredients in large bowl.
    5. After chocolate mixture is hardened, remove from fridge and break into bite sized pieces. Stir into trail mix and enjoy!

  • How To Make Baby Food

    Know exactly what you are feeding your baby by making your own baby food with whole foods and herbal goodness.


    WHAT YOU'LL NEED


    HOW TO MAKE IT...

    1. Place all ingredients in blender and blend until smooth.
    2. Put in glass jars or container of choice and freeze, or keep in fridge for a few days. You can also make large batches and can or freeze to preserve if you wish.

    Other Ideas: Pumpkin, Squash, Onions, Cabbage, Green beans, Broccoli, Mango, Coconut water, Coconut oil, Apples, Flax, Arrowroot


  • Gingersnap Cookie Recipe

    Gingersnap cookies are one of my favorite fall-time treats! The wonderfully rich aroma of spices wafting through the house is irresistible.


    WHAT YOU'LL NEED

    • 1 cup (2 sticks) butter, softened
    • 2 cups sucanat (unrefined sugar)
    • 3 eggs
    • 2 teaspoons vanilla
    • 2 tablespoons Cinnamon powder
    • 1 teaspoon nutmeg
    • 1 teaspoon allspice
    • 2 teaspoons Ginger Root powder
    • 2 teaspoons baking soda
    • 2 1/2 cups gluten free flour (Find the recipe in Shoshanna’s Making Babies book)
    • 3/4 cup almond meal

    HOW TO MAKE IT...

    1. Cream butter and sugar until light and fluffy. Add eggs and vanilla one at a time, mixing well between each addition.
    2. In a separate bowl, mix all spices, baking soda, flour and almond meal. Add combined flour mixture to wet ingredients and mix until smooth.
    3. Freeze batter for 10-15 minutes (optional) and drop by rounded teaspoons on a cookie sheet, 3 inches apart. Bake at 350 degrees for 10-15 minutes or until golden brown. Enjoy!