I’ve been reading one of Juliette de Bairacli Levy‘s books (Nature’s children) in the past few days and I wanted to make a few notes to myself and others interested in this topic.
Milk promoting foods
Juliette states that certain foods/herbs are proven to increase human milk production. Among those are cereals, especially oats, barley, corn – these may be taken raw; rolled oats may be taken with milk; barley should be soaked in water to soften and then eaten with a little salt, honey or maple syrup, corn may be eaten when newly ripe and milky, direct from the cob.
Legumes (broad beans, peas, lima beans) can be eaten raw when fresh and tender, otherwise cook them in very little water with a teaspoon of lemon juice and pinch of salt to every large cup of pulses. Lentils and chickpeas may be eaten raw when soaked overnight and then minced.
Raw fruits, especially apples, pears, grapes, peaches and bananas.
Citrus fruits will decrease milk forming so stay away from those.
Root vegetables, especially carrots and sweet potatoes.
Nuts are also beneficial for milk production, especially walnut, almond, pistachio and chestnut.
From seeds sunflower, fenugreek, flax, celery, carrot, anise and poppy seeds are recommended.
Milk promoting herbs
Green herbs eaten in a salad, like wild garlic leaves, spring onions, milk thistle hearts, comfrey leaves, chicory, mallows, dill and coriander. Borage (flowers and young leaves) is one of the best milk producers and all the clovers are also very good, along with dandelion leaves, watercress, landress, alfalfa, melilot and milkwort.