Jennifer Jolorte Doro says good health and great taste have always been the goals behind her cooking.
But for the last few years, the chef says she's been focused on her two kids and her heritage too.
"In Asian culture, there is very much this idea of the first 40 days where you are prioritizing your rest, you are healing, especially during the postpartum period,” Jolorte Doro said.
Jolorte Doro specializes in postpartum care as a doula and a nutritionist. Learning from her own experience having two kids, she developed recipes to help herself and other women after having babies.
That turned into Chiyo, a Manhattan-based meal business that catering to women who just had babies.
“Obviously as you are pregnant, maybe you are feeling a little bit more warm, but once you have the baby, you probably feel very, very cold, so focusing on warming foods, broths, tonics [helps],” Jolorte Doro said.
She says foods that promote warmth in the abdomen are a big part of it. She showed NY1 some of the ingredients she uses.
“Black woodear mushrooms, shiitake mushrooms — these are good sources of vitamin D for tissue repair," she said.
"When it comes to warming foods, what we're really talking about is something that is easy to digest, and when our foods are pre-broken down for us, we have this ability to digest them,” said Dr. Geeta Arora, board-certified physician for internal medicine and integrative holistic medicine.
Arora is an internist, and explains the science behind Asian-influenced cooking and how it can help postpartum women. Arora is among a handful of medical practitioners who refer clients to Chiyo.
“After you carry a baby, your body needs a lot of support, and Qi-forming foods, or anti-inflammatory foods, in Western medicine, provide an environment where you can heal after delivery," Arora said.