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Herb Oil Recipe, Great for Lactation

Herb Oil Recipe, Great for Lactation

A family member had trouble lactating so I looked up all the ingredients to help her milk production. There were several herbs on the list, so I gathered them all up and threw them in butter (I've since edited the recipe to use olive oil instead of butter). She swears it helped her with lactation; she didn't make any other changes besides using the butter with food. 

*Note: To encourage lactation, avoid potato, pulses, raw mango, raw banana, thyme, parsley, peppermint and cabbage leaves

Fenugreek is said to help with lactation but since you need consume large amounts for it to be effective, a better choice might be to supplement with capsules. Because of its bitter taste, I prefer this recipe without it. 

For the garlic, I like to use elephant garlic because each clove is much larger than regular garlic. The size makes it more convenient to peel and chop. Another great option is to get those packages of garlic already peeled. One resealable bag contains several small packets of garlic, about a dozen cloves in each.

This recipe calls for olive oil, but I use empty jars from Organic Valley ghee. They're a good size and the wide mouth makes it easier to use.. Just be sure to remove the round paper lining found wedged up in the lid. Otherwise, water will get lodged in there and it won't be clean!

HERB OIL RECIPE

Makes: 13 ounces

SUPPLIES

3 cup processor
measuring scale
small pot
1-13oz ghee jar or wide-mouthed glass jar

INGREDIENTS

44 grams = ½ cup scallions
28 grams = 1/2 cup basil, fresh

70 grams = 1/2 cup garlic (about 2 bulbs elephant garlic)
15 grams = 2 tablespoons fennel seeds
6 grams = 1 tablespoon ground cumin
2 grams = 2 teaspoon dried dill
14 grams = 2 1/2 teaspoon sea salt
2 grams = 1 teaspoon = black pepper

7 fluid ounces olive oil

DIRECTIONS

  1. Thinly slice scallions and chiffonade basil. Set aside.

  2. Place a food processor cup with blade inside, on a scale. Weight out the garlic and the rest of the seasonings: fennel seeds, fenugreek seeds, cumin, dill, salt, pepper.

  3. Process into a fine chop.

  4. In a pot, weight the olive oil and heat to 300F. Turn off heat, immediately stir garlic mix into the pot, then stir in scallions and basil.

  5. Cool to room temperature and store in a glass jar in the refrigerator. Slater on toast or use as a sauce on roasted vegetables or meat.


 

Extra Virgin Olive Oil
This is my favorite olive oil; found at Sprouts and Whole Foods.

 

Organic Ghee
Once the jar of ghee is empty, remove the plastic lining under the lid and wash to reuse. The plastic lid and glass jar are ideal for storing sauces or on-the-go smoothies.

 
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