   Beautiful birth photography by Lindsay Leong.
Being born is important. You who have stood at the bedposts and seen a mother on her high harvest day, the day of the most golden of harvest moons for her. You who have seen the new wet child dried behind the ears, swaddled in soft fresh garments, pursing its lips and sending a groping mouth toward the nipples where white milk is ready You who have seen this love's payday of wild toil and sweet agonizing You know being born is important. You know nothing else was ever so important to you. You understand the payday of love is so old, So involved, so traced with the circles of the moon, So cunning with the secrets of the salts of the blood It must be older than the moon, older than the salt. -Carl Sandburg
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 Who doesn't LOVE milk and cookies??? Every nursing mother can use a boost to her milk supply every once in a while. This recipe for "lactation cookies" will not solve true low-supply issues, but some women are so sensitive to Lactogenic Foods in their diet, that nibbling on some cookies with special ingredients can sometimes offer a littlenudge to the mother's milk supply. At the very least, they are an excuse to indulge in yummy sweets once in awhile! The beauty of this recipe is that the strong sweetness of butterscotch covers up all the bitterness of Brewer's Yeast, a known galactogenic supplement that's loaded with B vitamins. If you like to bake, get creative with the other add-ins and see just how nutrient dense you can make these cookies!
PREHEAT oven to 375° F. COMBINE flour, dry "Lactogenic Add-ins" of your choice, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch pan with coconut oil. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars. Happy Baking and Milk-Making! |
Sarah Eiley CowherdSarah is a mama to 4 wild things and a doula in Charlotte, NC with over 10 years of experience in supporting families of all kinds. With gentle hands and a humble heart, she guides women to experience birth without fear and move forward into motherhood in confidence. Categories  |
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