White foods for babies, ie those without enough brea

[Guest guest]

Dear Jivani;

It is a time consuming process. I have a recipe for " first days

congee " for mothers that is also 16 parts water to 1 part rice, so we

say put it on during labor! Long slow boiling even this becomes a

gelatinous pudding, which for the mothers is then served piping hot

with 2-3 Tablespoons! of ghee and generous amounts of agni enhancing

spices such as ginger, clove, pippali if available, a little cardamon,

cinnamon like that, and generous amounts of an iron rich sugar such as

molasses with some succanat, or the dark jaggery or mexican sugar if

available. No salt the first few days, according to Dr. Shrestha.

 

If making rice milk for a baby is necessary, then it becomes more

effective to season Mom's after Baby's is removed. The small crock

pots may work for smaller amounts, otherwise I agree, the labor

intensive process and the quantity. Seems so convoluted, and one must

give cautions to the many people who think rice milk has any

significant nutrient value compared to real milk, hence the additions

in those recipes.

 

I was interested to see in some of them the use of wheat germ oil,

which a medical intuitive claims helps with the ojas in the heart.

 

so inefficient compared to simply helping Mom with her breast milk

supply with warm oil massage, rest, good foods and special herbs. One

mama I worked with was an opera singer and was having trouble letting

down milk for her baby. The lactation consultant suggested she sing

while using the breast pump...bingo!

 

Thank you for sharing this, I will play with it for the cookbook's

sake, it may turn out better than most options on the market. I don't

believe many have tried this recipe. cooking until a congee is going

to be difficult to strain, so I expect we stop short of that. I too

searched and found the Mexican " Horchata " versions and discovered they

grind the soaked raw rice for their beverage, and add tons of sugar.

Not what we were looking for.

 

Warm Regards;

Ysha

>

> applied what I know of digestibility to create this

> version. This is basically a well-cooked kanjee or

> congee that is then either simply blended or strained.

>

[Guest guest]

Dear Ysha,

 

You are right. Straining gel would not work, so this

would be skipped. I too searched for the horchata

recipe after sending the last message. The one I

found suggested soaking the rice for three hours then

cooking it for 30 minutes, followed by blending and

straining. This is less time consuming, but from

experience understand the power of extra cooking for a

weakened or immature digestive system.

 

I am glad to hear you may include rice milk in your

cookbook. I've also made fresh oat milk the same way,

which was delicious, but I found it could be a bit

mucous producing. Maybe adding the spices would help

here too?

 

In USA, so many are cut off from food's origen. It

can be easy to grab a convenient box or can or bag.

So much is lost in that form. I am happy to see the

inclusion of fresh.

 

Thank you for this wonderful venue to discuss and

share.

 

warm regards,

 

Kim Jivani Luchau

 

 

 

> " It is a time consuming process. I have a recipe

for

> " first days

> congee " for mothers that is also 16 parts water to 1

> part rice, so we

> say put it on during labor! Long slow boiling even

> this becomes a

> gelatinous pudding... "

 

 

 

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[Guest guest]

Dear Jivani;

 

> I've also made fresh oat milk the same way,

> which was delicious, but I found it could be a bit

> mucous producing. Maybe adding the spices would help

> here too?

 

Yes, but some of us just are more sensitive to certain grains too,

such as the gluten in them in this case. I get a slimy throat eating

oats, more than once in a week or two, though well spiced.

 

Including the rice milk recipe in the cookbook is realy just to offer

the two best infant formulas I have found. For a cooling soothe rice

milk can be dressed to enjoy, but it doesn't satisfy in terms of

nutrition. Postpartum mothers need very significant nutrition, even

if it has to be carefully designed to be particularly sattwic and

digestible.

 

Warmly;

Ysha

[Guest guest]

Here are a few recipes from Heaven's Banquet that I thought might be

of interest...

 

Cebada from Central America

 

5 cups water

1-1/2 sticks cinnamon

1 Tablespoon minced fresh ginger

1/3 cup barley flour

3 tablespoons water

1/2 cup sugar

 

Bring water, cinnamon and ginger to a boil.

Meanwhile, mix the barley flour, water and sugar to a smooth paste.

Slowly add the barley paste to the boiling water, vigorously mix it

in with a whisk. Return to a boil, whisking constantly.

Remove from heat. Pour through a fine meshed strainer. Serve hot or

at room temp.

 

Barley's nutrition is much like wheat's. There are a few minor

differences, however. Barley contains twice as many fatty acids as

wheat which accounts for its 10% higher calorie count. And as great

as wheat’s fiber content is, barley contains about 40% more, or over

17%. Barley contains vitamin E; wheat contains none. And barley

contains 68% more thiamin, 250% more riboflavin and 38% more lysine

than wheat, giving barley a more balanced protein. From waltonfeed.com

 

Seed Horchata

 

2/3 cup sunflower, pumpkin or melon seeds (if using melon seeds,

rinse off fruit residue and dry them in a 300 degree oven)

1 stick cinnamon

3 cups water

Raw or dark brown sugar

 

Soak seeds in water overnight. Drain

Puree seeds, cinnamon, and water in blender for 2-3 minutes until

smooth as possible. Strain into a fine meshed trainer. Sweeten to taste.

 

Rice Horchata

 

1/3 cup basmati rice

3 cups boiling water

1 stick cinnamon

Raw or dark brown sugar

Grated nutmeg

 

Soak rice in water overnight. Drain.

Combine rice, boiling water and cinnamon in a blender for 2-3

minutes, until smooth. Strain. Add sugar to taste and nutmeg.

 

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020