Coconut Oats with Apricots (and galactagogues!!)

One of the perks (?) of lactation is that you are pretty much always eating.
The question is, are you eating things that are good for making milk and nurishing mom and baby? My Naturopath says eat an avocado and/or coconut milk EVERY DAY. You'd be amazed how fast that gets old. Whats the point of guac without chips or garlic?? The trick is finding how to work things in.

Which brings us to my breakfast most mornings, steel cut oats made with coconut milk and finished (in this case) with fresh apricots and a drizzle of maple syrup.

Coconut milk gets a lovely floral sweet flavor when cooked, and loses a lot of its tropical coconut flavor (which I don't really appreciate anyway). The fats in coconut milk are incredibly good for moms and babies, helping to build hormone supplies, add body mass and promote breast health.
Who knew??
Meanwhile oats are terribly good for you and are on the list of galatagogue foods which bring up milk supply. The maple syrup adds a mineral note that keeps the whole thing from becoming too rich or sweet.

You will need:
1/3 Cup steel cut oats. Get the real thing, don't use instant or rolled, it will be gross.
1/2 Can unsweetened organic full fat coconut milk. (About 6.5 oz.)
1/4 Cup water
Fresh fruit and syrup to taste.

Combine the coconut milk, water and oats in a sauce pan and put on medium low heat to simmer. Allow to cook gently for about 30-45 minutes while you take a shower, get dressed, feed and change the baby, and do anything else you might need to accomplish so you can eat breakfast in peace for a few minutes. Stir it when you remember, but I usually only get there once or twice. Add more water if you prefer your oats more tender. It's done when (surprisingly) it has cooked down to the consistancy of oatmeal.

Put in bowl, add fruit and syrup. Super YUM.

xoxo

Immigrant Onion Soup

Its my version of French Onion Soup- and though it does have wine in it, as any respectable French soup should, I am sure the chefs at the Cordon Bleu would not appreciate my attempt to hijack such a prestigious soup tradition. And I'm Irish.

This is a robust onion soup that veers closer to a stew. Warm and savory to a point that borders on medicinal, it is the only way to survive the cold evenings of November here is the Northwest. Instead of the classic bread and cheese on top- which is also incredibly tasty, I serve mine in a bowl with mashed potatoes and carrots. It fills out the meal and can make it vegan friendly if you like.

This recipe serves 4. Keep in mind that it takes about 2 hours to prepare. It's totally worth it.


You Will Need:
5 Large onions, cut in half and sliced
1 Clove garlic, grated or minced.
1Tbs Sugar
3 cups beef or vegetable stock.
2ish Cups extra hot water
Splash white wine
Tbs Butter
Pinch each of Rosemary, Ginger, Smoked Paprika, Sage. This is one recipe where dry herbs consistently work better.
Salt (Maybe, depending on our stock)

For the Potatoes:
6 Yukon Gold or other Yellow Potato
2 Large Carrots
2+ Tbs Butter
Scant 1/4 Cup Cream
OR
Vegan Potato melding fat of your choice.
Salt

To Make:
Place all the sliced onions in a big soup pot with the butter and sugar. Let them cook down over medium high heat, regularly stirring and being sure to scrape the bottom of the pot very thoroughly. You want to do this until its really, really brown. Keep stirring, more often as things get browner. It is done when it reaches a dark mahogany  or coffee color. Add your beef or veggie stock, white wine, herbs and garlic. Let simmer while the flavors get to know each other and you cook your potatoes and carrots.

Quarter your potatoes into chunks, place in a pot and cover with water. Add salt and bring to a boil. while you wait for it to boil clean and chop your carrots into large chunks. When the potatoes are just beginning to get tender add the carrots in and allow both to cook to mashable consistency. Drain, return to pot and mash. Add your diary or vegan fat of choice and salt/pepper to taste.

Check your soup, adding water or seasonings as needed- I often add a dash of Cayenne just at the end.
Settle a good spoonful of potatoes into a bowl and ladle soup on top, Salt and pepper to taste.
SUPER YUM