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Sitting the Month: Postpartum Recipes for Rest & Recovery
When Clarissa Wei gave birth to her first child, she was living in Taiwan, where the postpartum...
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When Clarissa Wei gave birth to her first child, she was living in Taiwan, where the postpartum period lasts four weeks and is considered one of the most important periods of a woman's life. The practice of "sitting the month" includes therapeutic herbs and warming meals--stir-fried pork liver, chicken simmered with rice wine and sesame oil, or steamed cod with goji berries--believed to help repair the womb and reenergize the new mom. There isn't a lot of information in the English-speaking world about this practice, or its cuisine, and she set out to learn more.
In Sitting the Month, through gorgeous photography, stories, and recipes, Clarissa Wei offers a holistic outlook on food specifically intended to nurture new mothers back to health. Any partner or relative (or a very tired mom) can navigate these 88 recipes. With guidance from Stella Wang, a second-generation owner of a Chinese medicine shop, she introduces three stages of recovery. Start with light, herbal soups such as Salmon Miso Soup and Egg Drop Seaweed Soup to detox the body. Advance to collagen and protein-rich dishes such as Scallion Oil Chicken and Black Vinegar Pork Knuckle Stew to support tissue repair, and build up to Ten Tonic Supreme Soup, packed with fiery herbs intended to combat deep fatigue and lingering weakness. Each recipe is designed for solo meals or for sharing with a partner. Freezing advice and notes on unique herbs make this ancient tradition accessible and doable for modern moms in the United States. There's an old folk saying that sums up the East Asian attitude toward postpartum care: During pregnancy, nurture the baby. After pregnancy, nurture your body.
Author: Clarissa Wei
Publisher: W. W. Norton & Company
Published: 09/15/2026
Pages: 288
Binding Type: Hardcover
Weight: 2.50lbs
Size: 9.10h x 7.20w x 0.90d
ISBN: 9781324116875
About the Author
Wei, Clarissa: - Clarissa Wei is the author of Made in Taiwan, winner of an IACP Award and finalist for a James Beard Award. Her writing has been published in The New Yorker, The New York Times, and Bon Appétit. The cofounder of single-origin soy sauce brand HEYDOH, she lives in Taiwan with her husband and two children.Wang, Stella: - Stella Wang is a second-generation Taiwanese herbalist, mom, and owner of EDD Herbs, a herbal dessert and tea shop that she operates out of her father's Chinese medicine shop in Taipei.
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