Ana Lerma

Inspiration

I love supporting moms and their families during the birth process.  For my nephew Dusty’s pregnancy and birth, I researched and prepared foods that support pregnancy, created an oil blend for massage and diffusing during labor, and was there supporting alongside the midwife and our family during his marathon labor.  That was when I thought, “One day I want to be a doula!”

Something that brings fulfillment and joy to me is when we have guests in our home – making them feel comfortable and refreshed, cooking them nourishing food, having good conversations.  To me, being a doula is kind of like that – helping mamas feel cared for as they welcome new life into their family.

Training and Philosophy

I am studying with Birth Arts International to complete my labor doula certification.  Multiple midwives have also mentored me throughout my training, and I am so grateful for their personalized guidance.  I love learning about the fascinating process of birth!

I value a holistic approach to birth.  When possible, I use natural methods like herbs and physical movement to support moms, but I also appreciate medical procedures that trained providers use when necessary.  My goal is to work with the natural design of birth.  I support mamas and their families at the birth place of their choosing whether home, birth center, or hospital.

A specialty that I offer as I doula is my enjoyment of cooking.  I make a wide variety of foods specifically for your preferences and dietary needs, sourced from local, clean, sustainable ingredients.  Some client favorites are my signature gluten-free almond maple muffins toasted to perfection in a cast iron skillet, slow-cooked carne guisada in a sourdough tortilla topped with Oaxaca cheese and avocado, or classic grilled cheese on homemade sourdough.  I think food can do more than just fuel our bodies – it can nourish the entire person when served in love.