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Lactation Nut Butter Balls

When I was newly postpartum, a lovely friend brought me these amazing lactation friendly peanut butter balls that were so nice to have around and just grab when I needed a snack.  I scoured the web looking for the recipe that matched.  I found this one at TheBabyGoat.com and it is amazing!

lactation recipe for oatmeal nut butter balls
The tiny ones are for the toddler 🙂

I have changed it A LOT though over the past year a a half, and have added even more nutritional yumminess!  I have also doubled the recipe (sorta).
edited version:
In stand mixer mix: 

  • 2 cups dry rolled oats + 2 cups finely ground dry rolled oats
  • 1 cup ground flaxseed and chia seed (in whatever ratio you like)
  • 1 cup unsweetened coconut flakes
  • 1 tsp sea salt
  • 1/2 cup sunflower seeds, and/or hemp hearts
  • 4-8 tablespoons brewer’s yeast (optional – though a GREAT source of nutrients and protein)
  • 1-2 tbsp turmeric and/or cacao powder. (optional)

Add, while mixer is running: 

  • 1-2 tbsp vanilla or almond (or both) extract
  • 2/3 cup honey – mix well

mix in:

  • 1/2 cup coconut oil
  • 1/4-1/2 cup room temp butter (depending on how okay you are with eating lots of butter 😉

At this point add nut butter (peanut, cashew, sunflower seed, almond, etc) until it holds together to be able to form balls.
I then add:

  • 1/2-1 cup mini chocolate chips
  • 1/2-1 cup chopped nuts

Roll into balls, put into bowl, eat all the time! (or as I all too often do, don’t make into balls, eat with spoon out of mixing bowl every time you walk by the kitchen…)
These are so yummy and addictive.  They are chock-full of healthy ingredients, so you can snack guilt free.  Enjoy!

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Friday Food Post-Garlicky Kale Salad

In the midsummer of 2011 I had a life changing experience.  Seriously! Life changing. Huge…
I was introduced to a big bowl of Garlicky Kale salad.  I know, I know. Anything involving kale isn’t generally what most people would describe as life changing. In fact, the general response I get from mentioning any recipe involving kale is “bleh.”  I want you to hear me out though.  When this salad is busted out at a gathering, you can find a group of my friends flocking around it–similarly to those seagulls in the movie Finding Nemo,  “Mine! Mine!”  (You know what I’m talking about, right?)
This salad is the perfect amount of sweet and savory, heavenly deliciousness..oh…and it’s healthy.
Kale is one of the most healthy vegetables on earth.  It has a high content of fiber, calcium, vitamin B6, and an even higher concentration of vitamins K, C and A.
It’s not just the kale that makes this recipe so healthful, the garlic, raw honey, nutritional yeast all are packed with nutrients.
I am happy that this dish is so healthy, because when I got pregnant with my second child it’s pretty much the only thing I wanted to eat. I knew that I was growing a healthy baby every time I took a bite.
Now that I have you on the edge of your seat, let me share the recipe with you!

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Garlicky Kale Salad (adapted from a Whole Foods original recipe)

1 Bunch of kale–Any variety, my favorite is the curly type because it drinks up the delicious dressing
2 Tablespoons tahini or peanut butter or a combination of both
2 Tablespoons lemon juice
2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too)
4 Tablespoons nutritional yeast– you can find this at most health food stores in the bulk section.
Several cloves of garlic (as much as you desire)
1 Tablespoon of raw honey

Place all of the ingredients (except the kale) in a blender or food processor and blend until smooth, add water a teaspoon at a time to reach your desired consistency. 
I like mine on the thick side, especially when using freshly washed kale, because the residual water on the kale makes it thin out quite a bit after you apply the dressing.

I also like to make this dressing in large batches and use it as I would hummus.

Pour dressing over the kale and use your hands to massage it into the leaves until the kale is fully coated. If you are patient enough, let it sit in the fridge for an hour to let the flavors absorb. If not, eat it and enjoy!  

You’re Welcome!

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Cool Creamy Oats and Quinoa

Quinoa and Oats are good for you

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.
Enjoy!

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

http://mamamandy.com/2012/06/09/cool-creamy-oats-quinoa/

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Balsamic, Quinoa, and Chard Salad

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!
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.
Enjoy!

 
 
Ingredients:
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)
balsamic vinegar
olive oil
butter
crushed red pepper
salt
pepper
 
Directions:
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.
Enjoy!