Two quick and easy recipes for breastfeeding mamas. Nutrient dense and quick to prepare, these two meals well boost your energy and nourish your supply.
SOAKED SUPERGRAIN PORRIDGE
Ingredients:
1 cup steel-cut oats
1/2 cup chia seeds
1/2 cup millet
1/4 cup flaxseeds
1 cup medjool dates
1 cup Turkish apricots
1/2 cup raw almonds
1/2 tsp Himalayan sea salt
1 apple (Pink Lady or Honey Crisp)
4 cups whole milk or milk alternative (almond or cashew milk), plus extra to loosen
1 tbsp maple syrup or agave
1 tsp blackstrap molasses
1/4 tsp vanilla extract
Fresh seasonal berries
A sealable container, like Glasslock
*Try and select organic and local produce.
Directions:
Mix steel-cut oats, chia, millet, flaxseed, and salt. Roughly chop dates, apricots, and almonds and mix in with grains. Grate apple and mix in with grains and other fruit. Pour over milk to cover. Stir in maple syrup, molasses, and vanilla extract. The next morning the grains will have swelled and might be a little thick, so make sure to loosen it with a little milk. Serve up a portion, top with fresh berries, and eat.
This recipe makes 4 meals. For leftover porridge, cover with enough milk to top and leave to continue soaking until your next meal.
AVOCADO TOAST
Ingredients:
2 slices of sprouted bread, toasted
1 Hass avocado, mashed
1/2 cup of sunflower sprouts
1/3 cup of radish sprouts
1 watermelon radish
2 tbsp freshly squeezed lemon juice
Salt and pepper to taste
Olive oil for drizzling over bread
Directions:
Halve and slice avocado. Mash with back of a fork, add lemon juice, and salt and pepper to taste. Rinse and portion out radish and sunflower sprouts. Grate the watermelon radish and put aside.
Place bread in toaster. Then spread avocado over the bread, and sprinkle it with the radish, followed by the radish, and sunflower seed sprouts. Drizzle with a bit of olive oil, season to taste, and serve. Makes 2 servings.
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