Soothing food for body and mind: hot milk, hot soup, freshly baked bread, hot cereals, hot tea…
Cook a lot of « drinking soup », easy to eat in a mug or even in a gourd with a straw. It is possible to eat more often and safely, even while breastfeeding! Be careful though to think of chewing your food to activate the enzymes that saliva produces, and thus facilitate the assimilation of nutrients. Otherwise, it will have the same effect (almost!) as drinking a glass of water and the hunger will soon return.
Squash-coconut soup (4 servings)
1 tablespoon sesame oil or olive or coconut oil
1 clove of garlic
1 small chopped onion
1 teaspoon curry powder
1 teaspoon turmeric
¼ teaspoon cinnamon
1 butternut squash, peeled and cut into cubes
1 canned coconut milk
2 cups of vegetable broth
½ tablespoon fresh ginger, grated (at the supermarket, I buy a small pot of fresh ginger, so I always have it when needed!)
Salt and pepper, to taste
Note: you could add a sweet potato or some carrots, if you have some on hand! Or, make the recipe with sweet potato and carrots only, it’s super good too! The important thing is the flavors!
Prepare the squash and chop the onion.
Put some oil in a big cauldron. Heat over medium-high heat.
Add garlic and onion and brown it for a few minutes, stirring until onion become translucent.
Mix the spices and stir for a few seconds, as they release their aromas.
Add the remaining ingredients and simmer for about 20 minutes over medium heat or until the squash is tender.
At the hand mixer or at the blender, reduce to a smooth and creamy soup.
Adjust seasoning. If necessary, add water for a more liquid texture.