From the start

When my friend, Heidi Krupp became pregnant, and asked if I could help with the cooking while she, and her newly enlarged family settled into their new routine, I welcomed to opportunity to alleviate any additional stress during their time of transition. Knowing she was going to breastfeed her new bundle of joy, I immediately started searching for nutritional requirements, recipes, and any information I could find to help support this natural wonder.  I was shocked by the dearth of information regarding what foods to eat when breastfeeding in order to deliver the best nutritionally impacting meal a new mom can give. I have known countless of women during my lifetime who have gotten pregnant and given birth, and knew they all read a small library’s worth about pregnancy, infant development and childcare but it never dawned on me that their was nothing within their growing literature about meal plans and actual recipes that would assist with the act of breastfeeding.

This was rather mind-boggling for according the Center for Disease Control and Prevention three out of four women choose breastfeeding nationally. First Lady, Michelle Obama is an advocate and the IRS as 2010 allows the purchase of breast pumps as a fully deductible expense. Yet, with all this national attention the only products I found available to nursing moms were various teas. Well, that was a first step for they had culinary applications – why sip all day when I could incorporate some of the items into an actual dish. Fenugreek is a common spice used in Indian cooking and milk thistle is found in artichokes so I know I could easily start incorporating these tea elements into meals Heidi could sink her teeth into.

I made sure every meal and snack was chockfull with the nutrients that were vital for both mom and baby. Stocked with a comprehensive nutritional pantry with such items as omega-3 rich walnuts, black cod and kale to magnesium delivering pumpkin seeds, halibut and spinach, which helps with brain development and sleep respectively, I started preparing organic foods, (even before delivery, and after, curtailing or avoiding conventionally grown foods will help minimize the impact of pesticides, herbicides, growth hormones and antibiotics) for the newly arrived gift.

I was well on this adventure in cooking for Heidi and her newborn son, when I kept meeting expectant moms. And, immediately I started my own informal survey – gently inquiring if they were going to breastfeed? What needs did they have? Did they have any clue regarding what foods to make? I was amazed by the utter lack of thought regarding eating for breastfeeding, yet all the women thought about eating for pregnancy. All the expectant moms chastised themselves for not even considering the link between the foods they ate and the milk the baby got. I gave away spice packets, recipes, and tips, whatever, that new mom needed. It also became obvious that the meals produced must be easy to eat (consider a baby on one side and a plate of food on the other), absolutely freezer friendly or have a shelf life beyond a day was essential.

August 1 marks the start of World Breastfeeding Week, but every day should support the growth of a new life with very possible tool available. Lets make a plan to give new moms the empowerment they need to get started and achieve their goals.  Give the gift of cooking so she can nourish the gift of life.