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Our Charis Family
Jackie Clemons
Jake, Jackie and little
Sophia Quincy Clemons
My name is Jackie Clemons. I’m a wife to an
amazing husband, and a mama to a vivacious 2 ½ year old, Sophia Quincy. We just recently moved from Brooklyn, NY
to a suburb on the South Shore of Boston called,
Stoughton, MA. I recently started the Charis Doula
Program and am loving it.
If you asked me what my biggest fear in life was, I
would tell you, childbirth. I had my mind set at a very
young age that I was adopting, because I never wanted to
physically give birth. Childbirth was absolutely
terrifying to me (I guess I watched too many Hollywood
movies). That is until I met and married my husband, it
was then my heart started to change and soon I had a
desire to be a mother, but still wasn’t too keen on
giving birth. When I became pregnant, Jake and I started
doing our research right away, we decided that all
natural was the way to go, from the food I ate to labor
and delivery. I was so unbelievably blessed to have
Christi Jones and Kristin Schuchmann as my doulas. My
birth experience was so amazing, just like the word
says, God gives us more than we could ever imagine or
ask for. When people ask me about my birth experience, I
tell them I loved giving birth and would do it again in
a heartbeat, as long as I didn’t have to raise the baby!
I often get a weird look and a, “are you insane?”
response from people!
My passion in life was born out of my biggest fear. I’ve
realized that labor and delivery doesn’t have to be a
scary and chaotic experience, it can be joyful, peaceful
and worshipful. I have an overwhelming desire to help
facilitate women in having that same peaceful and joyful
labor and delivery.
Blessings and Love,
Jackie Clemons
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Charis Cuisine
Christmas No-Bake Surprise
Ingredients
* 1/2 pound almonds
* 1/2 pound cashews
* 4 cloves cardamom or cardamom powder (to taste)
* 1 tbsp agave nectar
* 1/2 tsp salt
* cacoa powder (optional)
Directions
Using a food processor, grind down the almonds and cashews until
they are as close to a powder as you can get them. Shell the
cardamom cloves, and grind down the seeds to a fine powder using a
mortar and pestle. In a large bowl, place the almond powder, cashew
powder, cardamom powder, salt, and agave nectar. Mash everything
together with your hands until all ingredients are evenly
distributed and nothing is sticking to the bowl. Lay the mixture out
on a large cutting board and flatten in down to about 1/2 inch
thickness. Cut in whatever shape desired. (Optional) Roll individual
pieces in cacao powder. Top each piece with whatever you’d like. I
suggest cashews, almond, walnuts, pecans, dates, bananas and
sprinkle with pomegranate kernels.
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