Why I Pursued an Unmedicated, Intervention-Free Birth

A note from Mama Bird: This is the first post in a series on why and how I pursued an “all-natural” or medication- and intervention-free birth. I had an amazing experience and am now passionate about birth education and choices. I believe that all kinds of births are awe-inspiring miracles and life-changing experiences. I don’t believe that one kind of birth is necessarily better than any other. But I do believe that the current American medical system does not educate women and families on all the options that are available. Please check back for new installments in this ongoing series, including our birth story. Use the subscription box to the right if you would like an email notification when new posts are published.

Inspirational Birth Quote Ina May Gaskin

Baby Bird’s Birth Part One: Why I Pursued an Unmedicated, Intervention-Free Birth

If you have read the story of Baby Bird #1’s Birth, then you may know that we had, in my opinion, a fairly typical American birth. My baby was full-term, I delivered vaginally in a hospital, labor was augmented with the medication Pitocin, and pain was managed with an epidural analgesia. I did not need a Caesarean section. It was the most intense and wonderful day to date, eclipsing my wedding, graduations and engagement.

As I shared in a contribution to The Boob Group, I believe the standard medications and interventions I received contributed to a delay in my milk coming in. Even a seemingly benign intervention as IV fluid may have contributed to excess newborn weight loss, a major stumbling block to breastfeeding. So, my commitment to exclusively breastfeeding my babies was making me reconsider my birth plan.

To be clear, I was not at all unhappy with my first birth experience. Second time around, I believed intellectually that an unmedicated, intervention-free birth was best for the baby and possibly the mother, but child birth education and preparation were not a priority. I was busy with caring for a toddler, managing morning sickness and working.

So 35 weeks of pregnancy came and went without a second thought about classes. On my hospital’s birth preferences form I marked “I would prefer not to take medication to manage pain, but would accept it for a long or painful labor.”

Then two things happened. My husband and I attended a hospital tour. (The second birth was in a different hospital from our first because we changed insurance.)  On the tour we viewed a video. Two ridiculously attractive anesthesiologists explained epidurals. The video was terrible quality. The sound did not sync with the picture and the doctors were stiff. I told my husband how much I hated the epidural the first time and how I really hoped I wouldn’t have to get one again. “Oh, you’re going to get one,” he said.

“What!?!”

“You are going to get an epidural. I know you.”

Sure my pride was hurt a little, and his conviction of the inevitability was depressing. But I mostly took it as a challenge.

Two days later I took a prenatal yoga class. I had previously taken prenatal yoga with 6 or 7 different instructors, some better than others, at 4 or 5 different studios around town. This was my first prenatal yoga “Hot Mama” class with Jolie Cash at Nature’s Whisper. Best prenatal yoga class in San Diego, hands down.

At the beginning of the class, I pulled an “affirmation” or positive saying on a card. Mine said:

“My body and my baby know exactly what to do.”

One exercise during class was a deep plié in second position, (a standing squat with legs turned out and a foot and a half apart). Jolie had us hold the position, feeling the intensity in our thighs for about a minute and then release. “This is about as long as a surge. You only have to withstand the intensity for that long and then you will have a break.”

A light bulb went off. I have been practicing the Bar Method for exercise for over three years. The entire class is comprised of intervals of intensity and then a quick break and stretch. I had been preparing for childbirth for over three years, three times a week!

Using Bar Method to prepare for unmedicated, intervention-free birth

From that point on, I knew I could do it. Women have delivered babies unmedicated for hundreds of thousands of years. They have delivered with less physical and mental preparation than what I already possessed. So, why not me?

Why not me?

THE BABY BIRDS BIRTH SERIES

Part One: Why I Pursued an Unmedicated, Intervention-Free Birth
Part Two: The Surprising Birth Story of Baby Bird #2
Part Three: The Birth of Baby Bird #2 from the Eyes of Our Doula
Part Four: How My Mama Tribe Helped My Pregnancy
Part Five: How I Used the Bar Method to Prepare for Birth

Bourbon Pear Cider

It’s beginning to look a lot like Christmas! Last night we put our tree up and Papa Bird offered me a cocktail. I was wanting something warm and cozy. This hot cocktail with spiced pear cider and Bourbon was the perfect boozy treat for decorating a Christmas tree (or for just sitting there admiring one.)

20131215-170150.jpg

Bourbon Pear Cider Recipe
(Makes one drink)

1 cup of spiced pear cider
1 shot of Bourbon (or to taste)

Heat cider and Bourbon until hot. Enjoy!

Variations: Add a little vanilla extract, or serve with a cinnamon stick. You can try apple cider with rum or Applejack, but I think nothing is quite so cozy as Bourbon.

20131216-085032.jpg

Brussels Sprouts and Sweet Potato Latkes

This year as Hanukkah approached, I craved matzo ball soup (usually associated with Passover.) My husband did not complain about having to eat matzo ball soup and proclaimed my soup to be one of his top ten favorite dishes. (Recipe is here.) But as we came to the final night of Hanukkah, I couldn’t resist making latkes. This year I tried a variation with Brussels Sprouts, based on a recipe from foodwanderings.

Brussels Sprouts and Sweet Potato Latkes

I substituted our sweet potatoes from the garden instead of regular potatoes. Our sweet potatoes are only slightly sweet, almost a cross between a regular potato and a sweet potato and are very tasty. I didn’t have fresh mint or dill but used fresh parsley and fresh cilantro. I loved her suggestion of cumin seeds and used both the seeds and ground cumin. The cumin worked really nicely!

Click here for the original Brussels Sprouts and Potato Latkes recipe. I served it with leftover cranberry clementine compote (acknowledging Thanksgivikkuh) and a puree of parsnips and winter vegetables. I think it would also be lovely with the traditional applesauce and sour cream. Since there was a lot of batter after making enough small latkes for the three of us, I made one large “hash brown” with the remaining batter and baked it in the toaster oven at 400°F for 20 minutes. It was easy to reheat in a pan the next day.

Brussels Sprouts and Sweet Potato Latkes

 

Little Bird LOVED Hanukkah. At 26 months, this is technically her third Hanukkah, but this is the first year she really got to experience it. With all the counting candles, it is the perfect holiday for a toddler!

hanukkah

All Your Thanksgiving Dessert Recipes in One Place

Happy Thanksgiving week! Here is a round up of all of my favorite Thanksgiving dessert recipes: pies, pie crust and toppings, holiday cakes and cheesecake, all in one place.

pumpkin pie with spicy pepita brittle

Tip: pie crust can be made ahead and refrigerated for three days, or frozen a month, before using. You could make a double recipe now and be set for pies and quiches through Christmas.

First the Pumpkin Pie Recipes:

“Real pumpkin” made with a roasted sugar pie pumpkin, eggs, cream, milk, fresh ginger and spices.

All Butter Crust.

Spicy Pepita (pumpkin seed) Brittle.

Maple Whipped Cream.

Crust “cookies” (kid-cook friendly.)

Gluten-Free pumpkin pie options.

Gluten Free Chestnut Bundt Cake on BabyBirdsFarm

Chestnut Dessert Recipes:

Chestnut Bundt Cake (Also gluten-free.)

Caramel Torte Recipe with Chocolate and Pecans

Pecan Recipes:

Chocolate Espresso Pecan Pie.

Caramel Torte with Chocolate and Pecans.

Apple Pie:

Alton Brown’s Apple Pie.

Oh wait, there’s more pumpkin?

Pumpkin New York Cheesecake with Cranberry Gelee Topping.

What is YOUR favorite Thanksgiving dessert?? Feel free to include a link in the comments. Happy feasting!

Pumpkin Pie with Spicy Pepita Brittle

We loved this refreshing variation on pumpkin pie. I topped it with a spicy pepita (shelled pumpkin seed) brittle. The brittle is pretty easy, as far as candy making goes. I adapted a recipe from sophistimom by making it spicier with a lot more cayenne. It really compliments my real pumpkin pie recipe.

Real Pumpkin Pie with Spicy Pepita Brittle

Spicy Pepita (Pumpkin Seed) Brittle Recipe

Adapted from sophistimom

  • 3 tablespoons butter
  • 1 cup (200g) brown sugar
  • 1/2 cup (150g) honey
  • 1 teaspoon cinnamon
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup (65g) raw, hulled, pepitas or pumpkin seeds
  • 1/2 teaspoon baking soda

1. Butter a large cookie sheet or line it with a silicone mat. Melt butter in a heavy bottomed saucepan set over low heat. Stir in sugar, honey, spices and salt. Stir ingredients together until the sugar starts to dissolve.

2. Raise heat to medium and let the sugar come to a boil. When it reaches 280°  on a candy thermometer, stir in pumpkin seeds. Bring the mixture up to 300°  (hard crack stage). Remove from heat and stir in baking soda. Pour onto prepared cookie sheet and allow to cool.

 Pumpkin Pie Recipe – click here

All Butter Crust Recipe – click here

Need a Gluten Free variation?

Bake individual sized pumpkin custards and then top with the brittle. Your gluten free friends will enjoy the crunch and texture of the brittle and how it contrasts with the creamy custard.

pumpkin pie with spicy pepita brittle - gluten free option

Enjoy and Happy Thanksgiving!