Mochi for More Milk

Mochi is a heavy rice cake made from cooked, pounded sweet brown rice. It is especially good for lactating mothers, as it promotes the production of breast milk. Mochi is found in the refrigerated section of your local organic and whole food stores.

Mochi should be thawed (if purchased frozen) and cut into 1-2 inch squares before baking at 450 degrees for about 10 minutes. I’ve been told that eating 3 squares twice daily can help increase supply within 48 hours, and that can be reduced once you reach a level you want to maintain. You may also take more if you need to return to work and pump more often. There are different varieties, such as cinnamon raisin or original, so experiment and see what you like best. If it’s too gooey for you, just bake it a little longer. Eat it straight, or try it sprinkled on frozen yogurt – there are many ways to enjoy mochi.

Ingredients

• 2 cups natural old-fashioned oats unflavored
• 1 6oz cup Lowfat Vanilla Yogurt
• 1 cup Organic Lowfat 1% Milk
• 1/2 cup water
• 1 sheet of cashew & dates or plain mochi, cut into 1-2 inch squares, or substitute
• 1/2 cup fresh blueberries
• Topping: 1 tablespoon brown rice syrup, maple syrup or honey drizzled

Directions

Using a blender, blend yogurt, milk and water together for 2 seconds. Add yogurt mixture to oats, bring to a boil, stirring constantly. Reduce heat, and cook for about 3 to 4 minutes, or until desired consistency. Preheat oven to 450°F. Place mochi squares at least 1\” apart on a baking sheet. Bake for approximately 8-10 minutes, or as recommended on the package. Keep a close eye on the mochi. Once they puff up and brown remove them immediately. Make a slit on one side of each piece and fill it with yogurt creamy oatmeal. Serve filled mochi puffs with fresh blueberries and drizzle brown rice syrup on top.

4 servings