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Our Charis Family
Nikki Zizak
Nikki and her children,
Anabelle and Gavin
Hi! My name is Nikki Zizak, I live in Sarasota,
Florida and am married to my awesome husband Chris. We
have two kids, Gavin (4 years old) and Anabelle (2 years
old). I just started the Charis program in April
and am super excited to learn all I can, so I can better
serve the Lord and all the beautiful mamas and babies
that need doulas. I am an aspiring midwife, and
plan to attend midwifery school when I am finished with
the doula/CE program.
I didn’t know what my “calling” was until after the
traumatic cesarean delivery of my son in 2006. I
ended up with postpartum depression and knew there had
to be another way, but didn’t know where to turn.
It had been years since I attended church and I was
truly lost. I began learning about natural
childbirth and was really scared about having to have
another cesarean so I started praying that I would have
the strength to do what I had to do to have a VBAC.
He answered my prayer, and I found my passion.
Now, I feel that it is my duty to give back to women and
babies, so they may never have to go through a bad birth
experience, and have the fulfilling empowering birth
they desire. So, as a “newborn Christian” and
aspiring doula/midwife looking for some direction, I
stumbled onto the Charis website quite by accident, and
knew that it was God telling me what I needed to do.
So here I am!
Outside of childbirth/baby related activities, I love my
church, and am an active participant/volunteer at
Suncoast Community Church here in Sarasota. I also like
to do Capoeira (Brazilian martial arts), and knit, sew,
read, camp, hike, hang out with my kids, go to the
beach, and am attempting a vegetable garden (not going
too well I might add!)
Thanks for the opportunity to get to know me!
~Nikk
My husband Chris and our kids Gavin and Anabelle
Me and my daughter Anabelle, at Chimney Rock State Park,
NC.
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Charis Cuisine
Moringa
Ben Tree, Benzolive, Horseradish Tree,
Malunggay, Drumstick Tree
Moringa
has a variety of uses. Its leaves, flowers, and pods are a
food source for humans and animals. The flowers are a good
nectar source for honey, and the seeds are a rich oil source for
cooking and lubricant uses. The roots are a source of a spice
resembling horseradish, and many parts of the plant have been used
in medicinal preparations. Whole plants have been used as
living hedges, fences, and windbreaks.
Attracting attention in recent decades is the use of the dried,
crushed seeds as a coagulant similar to the chemical alum.
Even very muddy water can be cleared when crushed seeds are added.
Solid matter and some bacteria will coagulate and then sink to the
bottom of a container. The cleaned water can then be poured
off and boiled. Use 100 milligrams (about 1 to 1 ½ seeds) of
crushed seed to clean 1 liter (1 quart) of muddy water.
Moringa Recipes
used with permission from
ECHO
Patalbog
Ingredients:
1 c. sliced papaya 4 c. water
1 c. moringa leaves
1 tsp. salt
1 c. winged beans ginger and seasoning to taste
1 c. pigeon or Congo peas
Preparation:
Wash peas and papaya (which have been sliced into
elongated pieces). Remove young moringa leaves from
stems, and place in a cup. Slice winged beans to
desired size, and wash. Pare ginger, and pound.
Place all ingredients in a casserole accordingly.
Cook for 15 minutes or until all vegetables are tender.
Serve hot. Serves 4.
Lawot-Lowot (Vegetable Stew)
Ingredients:
½ c. pigeon pea
1 c. moringa leaves
1 c. calabasa (yellow squash)
1 c. bitter melon
1 c. spinach (purple)
2 red sweet peppers
½ c. winged beans
2 stalks green onions
1 t. sliced ginger
1 t. salt
1 stalk lemon grass
1 c. thick coconut milk
2 c. thin coconut milk
Preparation: Select fresh tender vegetables that are
free from blemishes. Wash whole and slice to
desired sizes; set aside. Bring to boil 1 c. thin
coconut milk. Add pre-cooked pigeon pea and
squash. Boil 5 minutes. Add remaining 1 c.
thin coconut milk, winged beans bitter melon and spices.
Boil 2 minutes. Add thick coconut milk and leafy
vegetables. Allow to boil. Remove from heat.
Serve hot.
Vegetable Delight
Ingredients:
1 c. pure coconut milk
1 small piece ginger
1/3 c. pure coconut milk
3 pieces bell pepper, green & red, quartered
1/2 c. moringa leaves
1 onion bulb, sliced
1-2 T. cooking oil
1 head garlic, crushed
1 t. crushed black pepper
3 tomatoes, quartered
1/2 c. pigeon or Congo peas
8-10 winged beans or string
1 c. cubed yellow sweet potato
beans, quartered
Preparation: Sauté garlic in oil until brown. Add
onion. Transfer to unglazed cooking pot, then add
1 c. pure coconut milk, winged beans, pigeon or Congo
peas, yellow sweet potato, and ginger. Let it boil
until half done. Add bell peppers and tomatoes.
Season with salt and crushed pepper. Add the rest
of the coconut milk and moringa. Boil for 5
minutes, and serve.
HOW MUCH
MORINGA SHOULD YOU EAT?
• One half cup of cooked leaves will meet your daily recommendation
for Vitamins A and C.
• One half cup of pods (raw) will supply your Vitamin C quota for
the day.
Moringa has:
9 times the protein of Yogurt
7 times the Vitamin C of Oranges
10 times the Vitamin A of carrots
17 times the Calcium of milk
15 times the Potassium of bananas
25 times the Iron of Spinach
Learn more about Moringa:
Moringa ECHO
Plant Information Sheet |
