Posted by Eliza Larson
on May 21, 2015
Look at any "Foods to Increase Milk Supply" list out there, and you'll find the unassuming cumin seed topping the charts every time. Cumin is the star in many cuisines, but I took my inspiration from India for this dish. Literally, from India. Backpacking in Northern India with my husband is where I first encountered aloo jeera, or cumin potatoes. I had cooked with cumin powder loads of times, and like most Midwesterners, I've certainly chowed down my share of potatoes. Yet, this dish of fried potatoes and whole crispy cumin seeds was unlike anything I'd ever had before. I'm pretty sure I ordered it every morning of my trip- with an egg and a lassi. Overlooking the Himalayas? Perfection.
When I started learning about lactogenic foods and saw cumin seeds, my mind went directly to those mornings in Northern India. My dear aloo jeera, oh, how I miss thee! I thought it would be fun to sub out regular ole' white spuds for their jeweled cousins, sweet potatoes. They are rich in Vitamin A. Just one medium sweet potato meets a breastfeeding mama's daily requirement. Plus, they've been used for generations in the Philippines to help with milk supply. Together with the turmeric in curry powder and coconut oil, this dish is a milk-making powerhouse.
You can serve this dish as a side or bulk it up with some tofu or chicken for a main meal. You can also top it with a fried egg, serve it with a lassi... and call it breakfast.
Serves 2-3
Ingedients:
2 large sweet potatoes, peeled and quartered
2-3 tbsp cumin seeds
1/4 cup chopped cilantro
1/2 tsp mild curry powder
2-3 tsp lemon juice
3 tbsp coconut oil sea salt to taste
Directions:
1. Boil potatoes till soft, drain, and cut into 1-inch cubes
2. Heat coconut oil in pan.
3. Sprinkle cumin seeds in oil and let sizzle, about one minute.
4. Add sweet potatoes, curry powder, and salt to pan. Heat through, 2-3 minutes.
5. Remove from heat. Mix in lemon juice and cilantro.
6. Enjoy hot.
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