Me?!

I would have to say, I am perhaps the most unexpected purveyor of foods geared towards nursing mothers and their newborns, but then upon reflection perhaps not. I have spent so many years obsessing about the nutritional value of the foods that I make and the impact those foods have on your bodies, because for me eating has always been a marriage of joyful flavor and life-supporting consumption. I have always said, I create for life and anything I make should satiate a physical and emotional need.

Designing foods that new moms should eat when breastfeeding is just an extension of that basic credo, I have always embraced. There is a double pay-off, for me, for not only am I helping ease the burden of what to eat, I get the satisfaction that a second person is directly benefiting from these foods. Assisting in creating an environment where feeding yourself actually helps feed your baby has left me deeply fulfilled, and cheering as the baby latches on knowing that every sip encourages this new life to grow and flourish. As someone who will never experience lactation, neither as an adult nor due to my bottle-feeding mom, I am blessed to be the one who can aid and abet the beneficial power of breastfeeding as both an emotional and nutritional bonding time. 

A bit of greenery

The crisper weather that has started to creep and the sun descending too early. Wrapping a scarf around our necks and pulling out a fleece one-piece before we dare leave the house has become part of the departing ritual once again. Though, before an icy layer coats the sidewalks until spring take a walk – to a farmer’s market. Autumn might be associated with the iconic pumpkin (delicious and nutritious) but it also marks the return of leafy greens. These stem accessories are chockfull of vital nutrients including iron, calcium, potassium and magnesium, the latter helping with insomnia and the absorption of calcium. They are also loaded with a generous offering of vitamin K, which may help reduce inflammation and regulates blood clotting.

Kale, spinach, arugula, lettuces, collards all thrive in the cooler days of this time of year. The kitchen brilliance of these verdant gems is the quickness in preparation to their willingness to simmer away in a stew. I will love grilling or placing under the broiler a whole, washed head of romaine for about a total of 5-minutes. Just crisped on the outside, and barley wilted within they are a fast and easy vegetables to any plate garnished with simply extra virgin oil, and coarse sea salt. With the edge of summer now part of our storytelling these leaves are tender and sweet, and are more versatile, no longer requiring a long cook, as matter of fact I throw them into salads raw.

Crisped Kale – yields approx. 3-cups

7-cups kale (from about 1 large bunch)

2-tablespoons olive oil

1-tablespoons sesame seeds

½-teaspoons kosher salt

Pre-heat oven to 425-degrees.

Wash the kale and dry well.

In a large bowl, toss the kale with the olive oil. Lay the kale out on a baking tray, making sure it does not overlap too much. You may have to do two batches.

Place the kale in the oven and cook for 10 to 15 minutes until crisped and lightly browned.

Sprinkle with sesame seeds and salt, and store at room temperature.

Sips

 There has always been something about papayas that called to me. Perhaps, since I grew up in the four seasons of the northeast with its extremes, I never saw one until my early twenties. Subsequently, I have had the good fortune to travel to tropical locales and have seen this umbrella-looking tree in jungles, yards and plantations budding with flowers and ripe with fruit. Originally from the area of Caribbean they are now at home throughout the tropical belt of the world, and wherever my kitchen is set-up.

Low on the glycemic index with vitamin A, B and C, which help promote a healthy immune system as well papain, an enzyme that helps with trauma, allergies and digestion. Plus they are high in fiber helping create a satiated feeling. These tropical treasures are low acidity advancing a more neutral PH, which translates to a more neutral milk supply. A bit exotic perhaps for some, but invite them in and this stranger will find a its place right along with apples, oranges and blueberries.

Papaya Smoothie – yields aprox. 3-cup

1-ripe papaya – peeled and seeds discarded

½-inch piece ginger – peeled, and roughly chopped

6 to 8 ice cubes

1-cup water

1/8-teaspoon lavender (optional)

Place ingredients into the blender, and process until smooth.