This post was written by Courtney Blake, a local Placenta Encapsulator, mother, student, and friend. Thank you so much for contributing to the Sacred Roots Community!
My older Sister is a personal chef and birth enthusiast. Her name is Mandy Unruh and her blog Mama Mandy is an amazing resource for current and future Mamas and Papas.
I am truly excited to share this recipe for Cool Creamy Oats and Quinoa with the Sacred Roots Services LLC family. The ingredients in this recipe are known to be excellent in helping mamas milk supply. That being said, you don’t have to be a Mama to indulge in this amazing hot or cold treat.
Recipe adapted from The Kitchn
Makes 8 servings
1 cup steel-cut oats
1 cup quinoa (rinsed in a strainer for one minute and drained)
2 tablespoons coconut oil, divided
2 cups unsweetened vanilla almond milk
1 cup water
1 tsp pumpkin pie spice or cinnamon
1/2 tsp salt
1/3 cup maple syrup
2 droppers full liquid vanilla stevia (I prefer Whole Foods 365 brand)
1 cup Greek yogurt
1 cup roasted mixed nuts, chopped
1 cup blueberries
In a medium saucepan, melt 1 tablespoon of oil, then add the oats and quinoa and cook until grains smell toasty. Add almond milk and water. Add salt and spices. Bring to a boil, then reduce heat to low, cover and let simmer for 20 minutes. Liquid should be absorbed. Take off heat, let rest for five minutes, then uncover and fluff with a fork. Turn mixture out onto a baking sheet and let cool for 30 minutes.
Whisk together the remaining tablespoon of coconut oil, maple syrup, stevia, and yogurt. Mix in chopped nuts.
Combine grains and yogurt mixture. Gently fold in blueberries. Serve room temperature or cold. Tastes even better the next day
Quinoa is a miracle grain. I love this little seed! It is high in protein and folate (1), so very beneficial to pregnancy and fetal development. Did you know that 2013 will be officially be “”The International Year of the Quinoa?” (2) Because of it’s nutritive value and superb biodiversity it is considered a Super Grain!
1 bunch swiss chard (10-12 good sized stalks)
1 small sweet (or red) onion chopped
1-2 cloves garlic minced
1 cup quinoa (2-3 cups cooked quinoa)
crushed red pepper
Cook quinoa according to package directions (usually: Rinse grain in cold water. Place 1 part grain to 2 parts water/broth in sauce pan, bring to low boil for 10-15 minutes or until desired tenderness)
Wash chard and remove stalks from leaves. (the stalks take longer to cook) set leaves aside.
Chop stalks into 1/2 in. pieces.
Coat bottom of skillet with equal parts oil and butter.
Saute onions and chard stalks on med-low for 8-10 minutes, or until cooked to desired tenderness. While sautéing, cut leaves into ~2 by 2 inch pieces. Add minced garlic cook for one minute. Add chard leaves and red pepper, salt and pepper to taste and mix well. The leafy greens will cook down quickly, so keep an eye on them. They have A LOT of water stored in them, so they will start to lose their water and lubricate everything.
Sauté everything for 5 minutes or so, then add balsamic, usually I do about 1 turn of the pan, and mix well.
Pour chard mixture and quinoa into a serving bowl and mix well. Top with Olive oil and Balsamic to taste.
I have WAY too much Rainbow Chard in my garden this year and so have been trying to find ways to use it, I LOVE this salad and make it very regularly.