Studies have shown that moringa can act as a galactagogue, a natural substance to support lactation, for postpartum mothers. Another study conducted in the Philippines found that breastfeeding mothers who consumed moringa daily saw significant increases in both their breast milk. Below is a yummy recipe for all of YOU!
1 cup (about 15 to 16 large) pitted Medjool dates
1 cup unsalted dry toasted pecans (or pecan pieces)
1/4 cup organic, virgin coconut oil
1/4 teaspoon pure vanilla extract
1/4 cup moringa leaf powder
2 Tablespoons cocoa powder
1/8 teaspoon cinnamon powder
pinch finely ground sea salt
1/4 cup unsweetened, shredded coconut
1/2 cup unsweetened, shredded coconut, toasted (for rolling)
Begin by placing the pitted dates, pecans, coconut oil, vanilla, moringa, cocoa powder, cinnamon, and sea salt in the bowl of a food processor fitted with the chopping blade.
Pulse until chopped and a chunky paste is formed. Next, add the 1/4 cup of coconut and pulse a couple of times until incorporated.
Remove moringa mixture to a bowl and set aside. Line a baking sheet with parchment paper, wax paper or a Silpat .
Next grab the remaining 1/2 cup shredded coconut and quickly toast in a non-stick skillet over medium heat. If you need a tutorial on how to toast coconut - click here. Transfer toasted coconut to a shallow bowl and allow to cool for a few minutes.
Using a teaspoon, scoop the moringa mixture and gently roll into balls. Dip each ball into the toasted coconut until well coated and transfer to baking sheet. Repeat until all of the mixture is used up.
Finally... Place tray in fridge or freezer to set. Once set, transfer bites into a container and keep in the fridge or freezer (depending on which texture you prefer). Eat as desired and Enjoy!
Natasha has 18 years of experience working with birthing and postpartum mothers. She is well versed and rounded with experience in holistic wellness and integrative medicine. Natasha focus is to treat the body as whole instead of a symptom.