Volume 6

~ News From "Your Birthing Family" ~

Issue 11





Our Charis Family

Nancy Prevatt

Thank you so much for the opportunity to share my journey into the field of birthing work!  I am Help Meet to Todd, for 15 years come February 14th, he is my best friend and the most wonderful man I have ever known.  I'm also mother to three amazing children; Ethan 13, Kiley 10 1/2, and Gavin 4, and two in Jesus’ arms.  I am so thankful to be able to teach them at home and experience everyday with them!  I graduated from Edison College in 2000 receiving my Associates in Science degree for Nursing.  Let me go back and explain how God lead me to Charis!

As a little girl being raised in a rural township southeast of Cincinnati, Ohio I always loved to get to go with my mother to work.  If it was a sick day, snow day, or any other school closure day she would take me to the office with her.  She worked for an OB/GYN and she would let me stuff envelopes and then as I grew older they would let me setup the exam rooms and even do the urine checks.  I knew from that time that I wanted to be a Midwife.  My family & I moved to south Florida in 1994 and I continued to take college preparatory classes working towards my goal.  I met my soon-to-be husband in high school and we were married in the middle of my senior year in 1997.  I had friends and family who thought I would never graduate because of getting married.  This made me even more determined to prove them all wrong.  Thanks to a very generous elderly man in our community that established a scholarship program for my school district I was able to enroll in college and began prerequisites for my nursing degree.  I thought this would be the appropriate course of action.  Labor & delivery then midwifery following were in the back of my mind.  In 1998 we welcomed the news that we would be starting our own family.  Again, I faced opposition that I would never be able to complete my college education because I was pregnant and going to now be a wife and mother. One day, while I was pregnant, I was doing volunteer hours at my father’s work helping with the free food distribution when the Sheriff came up to speak with me. We discussed my goals of becoming a midwife, he felt the need to offer me some words of advice…he told me that I needed to decide whether I wanted to have my own babies or deliver other people’s babies.  I do think that statement halted my plans for a while nonetheless.  When it came time to enroll into the 2 year nursing program I was tutoring our evangelist’s daughter and the church was offering to pay my way to go to Texas for special training to teach homeschoolers.  I prayed long and hard about my options.  I had to submit an essay and references with my application to the nursing program.  I prayed that God would help me to make the right decision by not allowing me to get accepted to the program if He didn’t want me to be a nurse.  Long story short, I was granted a few hours a day up from bed rest to go to classes and had our first son via cesarean right before my first semester finals. I completed nursing school through a pregnancy, a newborn, breastfeeding,  and a toddler.  It is something I look back on and I cannot believe I did it!

I knew shortly in the first semester that nursing was not what I wanted to do.  I did not agree in my spirit with the medical model and hated the idea of relying so heavily on prescription medications.  I always had a heart to help people and that was not actually what nursing was all about.  When our eldest was in first grade and our daughter a preschooler, I resigned from my position as a hospice nurse and began homeschooling our children.  I knew that receiving my RN license was something God had helped me to do and I knew he would use it for His glory somewhere.  I just didn’t know how, when, or where!  About 6 months ago I decided to help supplement our family finances by doing agency work, in doing so I would have to be an independent contractor.  My very dear friend suggested to me that I offer my own services to new mothers and their babies.  Through research I discovered the world of birthing work.  This made sense to me. I could begin right away offering myself as a doula and continue my education.  I began watching everything I could online and via home delivered movies, I dug out old college books, read everything I could get my hands on, and started ordering new books on the topic.  I researched certifying organizations and believed I had made my choice after discussing it with my husband (even though I really wanted a Christ-centered training).  I was ready to click that button to pay when I received a message from Doran Richards regarding a booklet I had ordered from Blessings God’s Way.  We began talking about my desires and long term goals of midwifery.  She recommended I contact her friend Kristin Schuchmann, the director of Charis Childbirth.  I am so glad I did!  I started with Charis in October and look forward to meeting you all!

God bless~~Nancy F. Prevatt

Charis Cuisine

Autumn Harvest Soup

Submitted by Heather Jones, who made some of her delicious Autumn Harvest Soup for her family and thought we would enjoy it, too!

4-6 servings


2 tablespoons vegetable broth, or olive oil
1 ˝ cups chopped (about 2) leeks
1 ˝ cups quartered brussels sprouts
1 large carrot, chopped
1 celery stalk, chopped
1 large potato, chopped
1 cup acorn squash, peeled, chopped
          (or butternut, pumpkin, sweet potato)
3/4 teaspoon salt, to taste
fresh ground black pepper, to taste
cayenne pepper or red pepper flakes, to taste
2 cloves minced garlic
3 cups vegetable broth, or water
1 cup (packed) chopped swiss chard or collard greens
1 firm, peeled and chopped large tomato
1 chopped sweet red or green bell pepper
1 ˝ teaspoons dried dill weed
˝ teaspoon marjoram
˝ teaspoon dried basil
2 teaspoons soy sauce, or to taste
1 tablespoon fresh lemon juice
˝ cup almond or soy milk
sunflower seeds, for garnish
fresh parsley, minced for garnish


In a dutch oven or stockpot, cook the first 11 ingredients (everything through the garlic) over medium heat, covered, for 10 to 15 minutes; stirring intermittently.

Add stock or water. Bring to a boil, lower to a simmer. Cover and let it cook slowly until everything is tender, another 15 to 20 minutes.

Add swiss chard or greens, tomato chunks, and chopped bell pepper.  Simmer about 5 more minutes.

Add herbs, soy sauce, and lemon juice and continue to simmer another 3 to 5 minutes. Stir in the almond or soy milk just before serving or add separately by tablespoon to each bowl.

Garnish each bowlful with a sprinkle of sunflower seeds and parsley.  (I haven't tried it with the garnish yet.)

About leeks:
Choose those with crisp, brightly colored leaves and an unblemished white portion.  Avoid any with withered or yellow‑spotted leaves.   The smaller the leek, the more tender it will be.   Refrigerate leeks in a plastic bag up to 5 days.  Before using, trim rootlets and the darkest portion of the green tops (the whole leek is edible, but the darker green portions have a stronger, less pleasant flavor).   Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers.

Enjoy!  Blessings, Heather Jones

Wishing you and yours a warm, loving,
family-filled, blessed Thanksgiving!


 'Behold, I will bring them from the north country, And gather them from the ends of the earth,
 Among  them the blind and the lame, The woman with child and The one who labors with child,  together,
 A great throng shall return there...And My people shall be satisfied with My goodness, says the LORD.'
 Jeremiah 31:8, 14
©2011 Charis Childbirth Services, All Rights Reserved
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November 2011