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Korean Seaweed Soup

In Korea, Mothers take Myeokguuk or seaweed soup up to 3 times a day after she gives birth. Not just that seaweed helps to promote lactation, they also support hormones and calm the nervous system. On an energetic level, seaweed reminds us that everything is tidal and constantly changing. It invites us too surrender to the waves and let feelings wash over us. Use any kind of seaweed you like and sip the soup straight up. Add with beef, rice and egg to make it a more substantial bowl.

Korean Seaweed Soup

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Cuisine Korean
Servings 6 people

Ingredients
  

  • 1/2 pc white or yellow onion peeled and finely chopped
  • 2 tablespoons sesame oil
  • 115 g beef sirlooin cubed ( omit for vegetarian version)
  • 1 cup anchovies either add beef sirloin or anchovies
  • 1 clove garlic finely chopped
  • 1 teaspoon sea salt
  • 2 L water or broth of your choice
  • 2 cups dried seaweed dules, wakame,hijiki,arame, or help, rinsed
  • 6 shiitake mushroooms dried or fresh
  • 1 tablespoon Soya Sauce
  • 445 g beef or pork stew optional ; for heartier stew

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Oats & Chia Congee

This version of congee requires no translation: It’s oat porridge with a twist. Everyone in the family can enjoy. Oats deliver excellent  nutrition  and energy and fortify mom’s lactation/ Chia adds an extra protein kiick. To make it extra easy to digest and to cut a few minutes off the cooking time, soak the oats in water for a few hours.

Oats & Chia Congee

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Snacks
Servings 2 people

Ingredients
  

  • 5 tablespoon rolled oats
  • 1 tablespoon chia seed organic
  • 2 cups water
  • 1.5 tablespoon condensed milk

Instructions
 

  • Boil 2 cups ( 1 L) water to a boil.
  • Add rolled oats
  • Reduce the heat to medium and let cook. Cover 3/4 of the top of the pot for 10 mins
  • Reduce heat and simmer for another 15 mins; add more water if needed
  • Add the chia seeds and condensed milk, stirring occasionally so the seeds separate and incorporate into the mixture. Once the grains are soft and creamy, and most of the liquid are absorbed, remove from heat
  • When ready to eat, serve warm with milk.
  • Add Singapore Lactation Bakes's Lactation granola and fresh fruits to add the extra crunch and flavours.

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Steam Cod Fish With D.O.M Recipe

Steam Cod Fish With DOM

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2 Pax

Ingredients
  

  • 200g cod fish Pick those Fillet kind
  • 2 thumb-size ginger
  • 4 red dates
  • 1 tablespoon wolfberries
  • 2 tablespoon sesame oil
  • 1 tablespoon D.O.M
  • 1 tablespoon light soya sauce
  • Coriander leaves Garnishing

Instructions
 

  • Steam cod fillet with D.O.M recipe 1. Place fillet on a plate. 2. Place red dates, wolfberries, and 1/2 of the ginger on top of fillet. 3. Pour ALL sesame oil, light soya sauce and D.O.M onto the fillet. 4. Steam for 15 minutes or until cooked. 5. In another pan or wok, heat enough oil to deep-fry the remaining ginger until fragrant and crispy. 6. Once fillet is cooked, add the deep fried ginger on the fillet. 7. Garnish with coriander and serve hot.
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Carrot Cake Lactation Overnight Oats

Carrot Cake Lactation Overnight Oats

Booster : carrot, flaxseed, brewer's yeast, oats
Prep Time 5 mins
Total Time 2 hrs 5 mins
Course Breakfast
Servings 1 Serving

Ingredients
  

  • 1/2 cup rolled oats
  • 3/4 cup almond milk or any of your preference
  • 1/4 cup carrots shredded
  • 1 teaaspoon cinnamon
  • 1 tablespoon pecans crushed
  • 1 tablespoon coconut shredded
  • 1 teaspoon brewer's yeast
  • 1 teaspoon flaxseed
  • 1 teaspoon chia seed

Instructions
 

  • Mix all ingredients together (except for the pecans and coconut) in a bowl or mason jar.
  • Add the pecans and coconut on top, cover with a lid, and set in refrigerator overnight. Enjoy in the morning!
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Peanut Butter Banana Overnight Oats

Peanut Butter Banana Overnight Oats

Boosters: Oats, Flaxseed, Brewer's Yeast
Prep Time 5 mins
Total Time 2 hrs 5 mins
Course Breakfast
Servings 2 people

Ingredients
  

  • 1/2 banana medium
  • 2 tablespoon peanut butter creamy
  • 1/4 cup non fat greek yogurt plain
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 3/4 cup almond milk or any milk of your preference
  • 1 cup rolled oats gluten free
  • 1 tablespoon chia seeds
  • 1 teaspoon flaxseed meal
  • 1 teaspoon Brewer's Yeast

Instructions
 

  • 1. First, mash 1/2 banana in a large bowl. Then add the rest of the wet ingredients and mix until smooth.
  • 2. Add in dry ingredients and mix again.
  • 3. Place in the refrigerator, covered, for at least 2 hours or overnight. Serve cold.

Notes

Feel free to double this recipe.
**It should stay good refrigerated for up to 3-4 days.
**Depending on how thick you like your overnight oats, you may add a splash of almond milk before serving.
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Ginger Garlic Baked Salmon

Ginger Garlic Baked Salmon

Boosters: Salmon, Garlic
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Main Dish
Servings 2 People

Ingredients
  

  • 2-3 pieces salmon
  • 1 piece ginger peeled and chopped
  • 5 cloves garlic peeled and choped
  • 11/2 tablespoon Soya Sauce
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 3 dashes white pepper

Instructions
 

  • Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.
  • Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
  • Pre-heat the oven to 190D. Line the salmon on a cookie sheet line with greased aluminum foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred. Serve warm with rice.
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Avocado Bacon with Egg

Avocado Bacon with Egg

Booster: Avocado
Prep Time 15 mins
Total Time 15 mins
Course Side Dishes
Servings 2 People

Ingredients
  

  • 1 Whole avocados Organic
  • 2 Whole eggs free range
  • 1 piece bacon crumbled
  • 1 Piece cheese
  • 1 pinch salt and pepper

Instructions
 

  • preheat oven to 200d
  • With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  • Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  • Cook for 14-16 minutes. sprinkle salt and pepper to taste. Serve warm.

Notes

TIPS FOR BAKED EGGS IN AVOCADO

  • Make sure your avocados are room temperature and not refrigerated.
 
  • Scoop out about 1-1.5 tablespoons of avocado to create enough room for your egg. But scoop wide versus deep. If you scoop deep, it will take longer for the egg to cook.
 
  • Use large eggs. Extra large or jumbo will be too big for the avocado.
 
  • Keep the avocados upright and level by using a small baking dish, ramekins, or even a muffin tray.
 
  • There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works.
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Fenugreek Soup

confinement recipe chicken soup fenugreek

 

confinement recipe chicken soup fenugreek

Fenugreek Soup

Singapore Lactation Bakes (SLB)
Booster: fenugreek,
Fenugreek is a galactagogue herb used to help increase breastmilk supply in some nursing mothers across the globe.
But this soothing soup isn’t just for new mamas. Fenugreek, or methi as it’s known in India, is one of the oldest medicinal plants and has been used to treat everything from fevers, memory loss, edema, ulcers, Inflammatory Bowel Disease and other digestive issues. Fenugreek does however may cause babies to feel gassy and decrease milk supply for some mothers. Drink with discretion.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Soup

Ingredients
  

1 cup sliced carrots

1 cup fresh green peas

2 skinless chicken breasts, cut into 1 inch pieces

7 cups vegetable broth

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh dill

3 tablespoons ghee

2 cloves garlic minced

2 teaspoons fenugreek seeds

1 teaspoon fresh grated ginger

1 teaspoon ground black pepper

¼ teaspoon turmeric powder

½ lemon, juiced

salt to taste

    Instructions
     

    Heat ​the ​ghee in a ​large, heavy saucepan over medium heat. Add garlic and fry until golden brown. The​n​ add ginger and fry for another 30 seconds.

    • Stir in Fenugreek seed, coating the seeds with the ghee mixture.
    • ​Add the chicken broth and bring to a simmer​.
    • Add the chicken, reduce the heat to a low simmer, and poach until the chicken is firm and just cooked through, ~ 3-5 minutes. Remove the chicken and set aside.
    • Bring the broth back to a simmer and add the​ turmeric and​ carrots​, cooking until they’re just tender, about 7 minutes.
    • Add the peas​ and​ chicken and simmer until everything is heated through. Add the parsley and ​dill. ( may omit peas if you dont prefer them)
    • Season with salt and pepper.
    • To serve, top with a squeeze of lemon and enjoy warm.

    Notes

    • Be sure to SIMMER the soup, not boil. You want to bring your soup up to a simmer, not a rapid boil. The slow simmering will help the chicken soup stay clear and really develop a flavorful broth as the chicken cooks.
    • As the soup simmers, use a spoon or a strainer spoon to scoop out scum as the soup comes to a simmer. Scum is the name given to the cloudy material that floats to the top of the broth as the soup simmer. Removing it will help your broth be much more clear.
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    Lactation Spinach Muffins

    Lactation Spinach Muffins

    booster: Spinach
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Dish
    Servings 12 Muffins

    Ingredients
      

    • 2 eggs Medium
    • 150 ml milk almond/ full cream
    • 75 g butter melted
    • 1 spring onion chopped
    • 75 g baby spinach organic, chopped
    • 1/2 red pepper diced
    • 250 g self raising flour unbleached, organic
    • 1/2 cube vegetable stock organic, low or no sodium cube
    • 1 pinch salt and pepper optional
    • 150 g cheddar cheese optional

    Instructions
     

    • Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
    • Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese(optional), spring onion, baby spinach and diced pepper.
    • Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
    • Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
    • These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.
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    Milk Boosting Papaya Soup With Fish Recipe

    Milk Boosting Papaya Soup With Fish Recipe

    Booster: Green Papaya, Ginger, Fish
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Main Dish
    Servings 1 people

    Ingredients
      

    • 400 g Green Papaya must be green payaya (unripe papaya)
    • 500 g fish head or fillet fresh Kurau/Grouper, seabass, cod fish, sole fish
    • 1 pinch salt
    • 60 g ginger old
    • 1 tablespoon sesame oil
    • 5 cups water
    • 5 dried red dates big ones
    • 1 tablespoon woolfberries good quailty

    Instructions
     

    • Peel, remove seeds and cut papaya into small chunks
    • Wash fish and cut into pieces. Drain off excess water and rub on salt. Set aside.
    • Wash ginger. Do not peel the ginger. Cut into slices.
    • In a pan, heat sesame oil on medium fire. Fry half of the ginger slices till fragrant. Fry both sides of the fish head or fillet till golden brown. Put aside.
    • Use a claypot to heat sesame oil again on medium fire. Fry remaining ginger slices till fragrant. Add water and bring to a boil.
    • Add red dates and wolfberries, followed by papaya. Bring to a boil again for about 5 minutes.
    • Add fish and simmer on low heat for about 30 minutes. Avoid stirring to prevent the fish from breaking apart.
    • Taste to adjust seasoning. If needed, add salt, ginger powder and sesame oil. Serve hot.