Wednesday, November 26, 2014

Vegetarian Guinness Chili

Recently, I got in touch with the first friend that I ever had ... The one that I was inseparable from as kids. It was so good to hear from her just to find out that we are living parallel lives. We are both on child #3 and they kids are all the same ages. We are planning to get together soon to really catch up and to finally meet each other's kids ... I'm so excited. This past weekend, the craziest thing happened. I was in the grocery store and I ran into her parents too! It was so fun to chat with them. Her mom made a comment about Beamish, my old nickname from them. It flew right over my head like it was just yesterday that they were calling me that.


Vegetarian Guinness Chili

When I got home, I was ear to ear smiles about my run in. As I was unpacking my groceries, I had to laugh because I went to the grocery store to get ingredients for my chili. When I started making it, the only beer that I would ever use was Beamish because of my old nickname. Over the past few years, I have switched to Guinness when making the chili just because you can't get Beamish at the grocery store or even every liquor store. I usually don't want to make an extra stop and unload the kids just for the Beamish. Regardless of which one you choose, Beamish or Guinness their flavor is perfect! That's actually the best thing about this chili ... the ONLY liquid I use is the beer. I drain all of the tomatoes and beans so the roasted barley flavor is the major highlight of the dish!

Vegetarian Guinness Chili

As I was making my chili with my can of Guinness, I almost felt guilty about the switch. I know, silly right? But, then I tasted the chili when it was all done and even though I use Guinness, taking a bite still reminds me of being a little girl, playing with my best friend and being called Beamish!

There's nothing better than enjoying food that brings back great memories as all food should!


Vegetarian Guinness Chili

Makes about 5 quarts

1/2 c olive oil
1 large onion, diced
4 cloves garlic, minced
1 T cumin
1 T chili powder
1/2 t crushed red pepper
1 1/2 t salt
1 t pepper
8 oz tomato paste
4 lg carrots, diced
4 lg green peppers, diced
3 stalks celery, diced
1 jalapeno pepper, minced
2 chipotle pepper in juices, minced
2-28 oz can whole peeled tomatoes, drained then chopped
2-15 oz black beans, drained and rinsed
15 oz pinto beans, drained and rinsed
1 can Guinness
1/4 c cilantro, chopped


Heat oil in a large pot over high heat. Add onions, garlic, cumin, red pepper, salt and pepper. Saute until onions are transparent.

Stir in tomato paste. Then mix in celery, carrots, peppers, jalapeno, and chipotle pepper. Cook about 5 minutes while stirring to incorporate the flavors. Stir in tomatoes, beans cilantro and Guinness. Bring mixture to boil.

Reduce heat and simmer 2-3 hours or move to a crockpot and keep on warm.

Vegetarian Guinness Chili

Monday, November 24, 2014

Tempeh Croutons

I wish I were more of a salad person. Don't get me wrong, I love a great salad, but I'm never that inclined to make one for dinner. Lately, I've been trying to be more conscious of this salad need and have been making a salad for dinner once a week. Okay, let's face it ... I run out of time in my day and decide to take 10 minutes to chop vegetables, make a dressing and call it a day! Regardless of the reason, we are getting more salads in our diet.

Years ago, I got a small recipe book on tempeh. Over the past three moves it has gone missing, probably never to be found (by me) again. I don't remember much from the book, but I always think about seeing a recipe for tempeh croutons. Since I am a total carb freak, I love croutons on my salad, but never got the push to make them out of tempeh. Curiosity finally got the best of me and I decided to make them for last weeks salad.

Not only were they really easy to make, but they made me want to eat salad again the next night! The kids even munched on one or two and I never can seem to get them to eat tempeh!

I wonder if my recipe was close to the one in the tempeh recipe book ...


Tempeh Croutons

Baked Tempeh Croutons


8 oz tempeh
2 T olive oil
2 T Mrs. Braggs Amino Acids
2 T white wine
2 cloves garlic, minced
1/2 t ground mustard
1/2 t salt
1/2 t oregano


Cut tempeh into 1/2 inch cubes. In a bowl, mix remaining ingredients to make your marinade. Marinate tempeh for at least 1 1/2 hours, but the longer you do it the better flavor it will have.

Remove tempeh from marinade, reserving the marinade. Place them on a sheet tray and bake at 375º for 40 minutes, tossing every 10 minutes. Once done, give one last toss in the marinade to get even more flavor.

Top on your favorite salad.

Friday, November 21, 2014

Butternut Squash & Rosemary Tahini Dip

I have realized that I have a love hate relationship with rosemary. As it may be one of my favorite fresh herbs to use, at the same time it can be so overpowering that I think can ruin many dishes.

When I started making this dip, I reached for the sage since I love sage and squash together, but I decided to take a different route and add just a touch of rosemary instead. I loved the outcome ... change is good! The tahini in the dip gives a smooth and nutty taste and there is just a hint of rosemary in the background. Now, if you like more rosemary ... have at it and add a little more, but for me, the subtle taste was perfect.


Vegan Butternut Squash & Rosemary Tahini Dip

We had this as an appetizer before dinner one night and we didn't eat it all since we didn't want to ruin our appetite. The little I had left over, I used as a dressing the next day for my lunch. I simply added more olive oil and a bit of apple cider vinegar and lemon juice and it was a perfect fall dressing!

Butternut Squash & Rosemary Tahini Dip

Makes 2 cups

2 c butternut squash, roasted
1/4 c olive oil
2 T tahini
1 t lemon juice
1/2 t rosemary, chopped
1/2 t garlic powder
1/4 t salt


Cut squash in half and remove the seeds. Lay it face down in a pan filled with 1/2 in of water. Roast it at 375º for 40-45 minutes or until very tender.

Once done, scoop out the squash into your food processor. Add remaining ingredients. Puree until smooth. Add more olive oil if needed.


Vegan Butternut Squash & Rosemary Tahini Dip

I like it best served right away when it's still warm (or you can reheat it), but it does taste good cold too.

Vegan Butternut Squash & Rosemary Tahini Dip

Wednesday, November 19, 2014

Squashin' Macaroni & Cheese

Since I have given up dairy and soy to see if that makes a difference in Simon's comfort level I have been craving cheese in the worst way! Big surprise ... right?!? The kids aren't helping at all. For two nights in a row they have been asking for macaroni and cheese. Usually, not a problem for me, but even my Vegan Mac & Cheese recipe has soy in it. After two days of asking, I realized it was time for a new macaroni and cheese recipe. Kids, make a note: Persistence pays off!

Right now, I have about 10 squash in the basement (all different styles). Since I just used acorn squash for my Vegan Alfredo Sauce, I decided to go with the humble butternut squash. I used a lot of the same ingredients as my Vegan Mac & Cheese because I love the flavor and let's face it, if it's not broken, why fix it? But, because the squash is so creamy, there isn't a need for tofu.

The outcome was perfect ... well, almost. I added turmeric, which I absolutely love and the health benefits are great! It's an anti-inflammatory, it increases your antioxidants, it is said to help prevent and possibly treat cancer, it's thought to delay aging and this is just naming a few benefits, there are so many more! I'll just tell you that I try to sneak turmeric in wherever I can! Sorry, back to the pasta! So, I added turmeric, but the added spice made it too zesty for the kids. After two nights of asking for macaroni and cheese and finally getting it, they couldn't handle more than about five bites! They got a quick tortilla pizza instead. Sorry kids, but mommy and daddy loved the turmeric!

By the way, the lack of dairy and soy doesn't seem to be making a difference just yet but I'm giving it a bit longer. The chiropractor visits seem to be doing wonders though ... yeah!!!!


Vegan Butternut Squash Macaroni & Cheese

Squashin' Macaroni & Cheese

Serves 4

1 butternut squash
1 med onion, diced
2-3 cloves of garlic, minced
1 cups almond milk
1/3 c nutritional yeast
1 T dijon mustard
1 T lemon juice
1/2 t turmeric (optional)
1/2 t salt
1/2 t pepper
1 packed cup spinach, julienned
16 oz noodles


Cut butternut squash in half and remove the seeds. Lay face down in a pan filled with 1/2 in of water. Roast them at 375º for 40-45 minutes or until very tender.

Cook pasta according to directions.

In a pot, heat a little oil and add in onion and garlic. Once tender and fragrant, turn off heat.

Scoop your squash into the pot with your onions and add in milk, nutritional yeast, mustard, lemon, salt, pepper and turmeric. Remember, the turmeric gives a little bite which I absolutely love, but the kids wouldn't eat it so know your audience before adding it in.

Using your immersion blender, mix all ingredients. I didn't go crazy with the mixing so there were still a few chunks of onion that you could see. Next, add in your spinach. The heat of the sauce will wilt your greens just a little bit.

Mix in your noodles and serve.

Vegan Butternut Squash Macaroni & Cheese


Monday, November 17, 2014

Homemade Gripe Water

Simon, the newest addition to the family has been an amazing blessing. He laughs, he's silly, he's so much fun to watch play around ... but lately, he's been getting more and more uncomfortable. I have tried quite a few changes to help him along from changing my diet, his eating habits, holding him upright longer after he feeds, etc. All things have helped little by little, but usually just for a short while. Sometimes he gets in such a crazy tizzy that he can't seem to calm himself enough to eat or sleep when that's all he really wants to do.

Gripe water has been a big game changer for us. When he's having a little fit and needs to settle down, a little gripe water in his belly instantly calms him. It's seriously amazing! I bought a bottle at the store when I was in desperate need, trying anything to help his discomfort. I wasn't looking at price tags, I was just trying to find a light at the end of the tunnel. Since it was helping so much, we went through the bottle pretty quickly.

I went back to the store to get another bottle just to realize that the bottle of miracle juice was $10! I knew it is worth its weight in gold, but I also knew that the best things in life are homemade. So, I set down the bottle and went home to do some research.

There are a lot of different recipes out there. I checked what each herb did and thought if it was important for Simon's symptoms. He's more gassy and not that much of a spitter so I wanted to go with ingredients that were super calming to his belly.

Chamomile: Helps calm your baby. Promotes relaxation and sleep

Ginger: Calms bellies and helps relieve nausea.

Fennel: Helps settle their tummies and stimulates appetite. Helps get rid of gas and bloating.

Dill: Helps settle their tummies and stimulates appetite.

Cinnamon: Helps digestion.

For us, the gripe water has not been a cure all, but it does help him when he needs to eat and sleep. I am still trying different experiments with foods that I eat to see if there are more ways to calm him down. Another savior for us has been a weekly trip to the chiropractor. Every baby is different and what works for one doesn't always work for another. Keep your spirits up and keep on keeping on! Eventually, your baby will be comfortable!


Homemade Gripe Water

Makes 1 cup

1 c water
1 chamomile tea bag
1 ginger tea bag
1 t fennel seed
1 t dill seed
1/2 t vegetable glycerin (or another sweetener, just NEVER honey for infants!)
1/8 t ground cinnamon


Heat water in a pot. Once it is just getting ready to boil take it off. Put your loose spices on a tea ball or tea bag. Add all of your ingredients to the hot water and let steep for 8 minutes.

Once it is cooled, let your little one try it out.

Dosage: 1 teaspoon / 5 mL


Keep it in the refrigerator for up to two week.s


Friday, November 14, 2014

Pumpkin Bread Bars with Candied Pepitas

Now that I am skilled in making my own pumpkin purée, and I have plenty in stock, I am ready to start making pumpkin treats! I'm not a huge sweets fan. It's rare that I indulge and make a whole pan of anything, however, I was having a few girls over recently, so I figured it was perfect time to make a pumpkin dessert.

The place that I used to work had the best pumpkin bread in the whole world, so I initially wanted to make that. As I thought about it more, I knew that the girls deserved a sweeter treat, so my mind went to work. I wanted them to be gluten free for one friend and that was the only caveat that I had to focus on (I wish I would've remembered that she is going dairy-free while nursing right now, but it was too late, sorry Ang!).


Pumpkin Bread Bars with Candied Pepitas

I got through the recipe, waited until the bars cooled to frost them and finally got to taste them ... YUM! They are super ooey-gooey and the frosting was scrumptious with that little vanilla extract that I added at the end. One small issue, I wanted more of something ... it took me a minute or two to figure it out. They melted in my mouth a little too much. They needed a crunch! I scanned the pantry for nuts and seeds and I found a cup of raw pepitas (pumpkin seeds). It was a small baking jackpot. I may have even jumped or made a squeal I was so excited. Okay, I'm exaggerating just a bit, but let me run with it.

I quick candied them, which literally took minutes and voila! My pumpkin bread bars were done and the little added crunch finished them off perfectly. Gotta love when last minute experiments go right! I didn't end up using the entire cup of candied pepitas which was okay in my book because the kids and I got to snack on those instead of snacking on the bars before the girls came over!


Pumpkin Bread Bars with Candied Pepitas


1/2 c pumpkin puree
1/4 c almond butter
1/4 c applesauce
1/2 c plain greek yogurt
1/2 c brown sugar
1 t vanilla extract
1 1/2 c oats, divided
1 t baking soda
1 1/2 t cinnamon
1/2 t allspice
1/2 t ginger
1/2 t cloves


Frosting
1/4 c cream cheese
2 T maple syrup
1/2 t vanilla extract


Preheat oven for 350º.

Mix together pumpkin puree, almond butter, applesauce, yogurt, brown sugar and vanilla.

Take 1 cup of oats and blend them in your blender until they are like flour. In a bowl, mix in baking soda, cinnamon, allspice, ginger, cloves and the remaining 1/2 c of whole oats. Add to your wet mix and mix until everything is well incorporated.

Pour ingredients in a greased 8x8 baking dish. Bake for 35 minutes or until you can stick a toothpick in the middle and it comes out clear.

While your bars are baking, mix together your frosting ingredients. Let the bars completely cool before topping them with frosting and candied pepitas.


Pumpkin Bread Bars with Candied Pepitas

Candied Pepitas

1 c pepitas
1 T coconut oil
1/4 c maple syrup
1 T brown sugar
1 t cinnamon
Pinch of salt


In a saute pan, heat coconut oil. Add in pepitas and toss so they don't burn. Saute until they begin turning brown. I liked them still a little green. When they start popping out of the pan, it's a good indication that they're ready!


Candied Pepitas

Turn off heat, add in remaining ingredients. Let cool on a piece of parchment paper.

Candied Pepitas


Wednesday, November 12, 2014

How to Freeze Pumpkins

Just because Halloween is now over doesn't mean it's time to forget about pumpkins. Actually, this is the perfect time for them. It's nearing the end of the season, where I live anyways, and farmers are clearing the fields and pumpkins are one of the last things to go. You can get them for next to nothing! With Thanksgiving just around the corner, there's not a better time to get your pumpkin puree out of the way.



I am a person that loves pumpkin all year round. I'm not crazy about pumpkin pie, but I love a hint of pumpkin in other desserts and I LOVE LOVE LOVE savory pumpkin dishes ... you can't go wrong with Pumpkin Burgers or Savory Pumpkin Quinoa). So, I like to have a few jars of puree in the freezer for whenever my pumpkin craving sparks.


A little pumpkin goes a long way too and this process is very simple for the output that you get, you can't go wrong! I can't necessarily say 1 pumpkin = 4 cups, because even with the weight of pumpkin, the seed weight vs flesh can vary. This year, I did 3 smaller pumpkins and one medium size this year and I got 14 jelly jars. I like using jelly jars for pumpkin because most of the recipes that I use it for call for 1 cup. If you need more at a time, use pint jars and of course, you can use freezer bags too.

The USDA has said that it's unsafe to can your pumpkin puree because it is so dense that the heat can't penetrate the inside, that is why many home canners will cut theirs in cubes and then can it. You can use this to your discretion, I still know canners that do it, but the information is out there so take it how you will. Other people will cube there pumpkin, add water and then can it. It's easy to do, but if I can avoid a few extra steps and I have the freezer space, I'm going to do it!


How to Freeze Pumpkins

  1. Cut your pumpkins in half and scoop out the seeds.
  2. Preheat your oven for 375º. Place your pumpkins downward with a 1/2 inch of water in the pan. Depending on the size and thickness of your pumpkin the time that it takes them to cook will vary, start checking after 30 minutes. You want the insides to be completely soft.
  3. How to Freeze Your Pumpkins
  4. The outer skin becomes very hard so it's easy to scoop the flesh right out.
  5. Next, pour into your jars or freezer bags. If you are using freezer bags, make sure you write how much you are putting in each bag so that you don't thaw too much.
  6. How to Freeze Your PumpkinsHow to Freeze Your Pumpkins
  7. Finally, put them in the freezer. It's always best to thaw items in the refrigerator rather than leaving them on the counter!

How to Freeze Your Pumpkins

Monday, November 10, 2014

Smoky Black Bean Burgers

Black Bean Burgers and Portobella Sandwiches are the 'vegetarians choice' at most restaurants nowadays. Every restaurant seems to have at least one of those options, if not both, so I have had my fair share of Black Bean Burgers. However, I always have to ask if they're homemade ... no use paying restaurant prices for a frozen burger, I'll take a salad then, thank you very much!


Smokey Black Bean & Corn Burgers

Even though this is the most common burger to find on a menu, it's been my most challenging burger to nail down (and frankly, most restaurants don't seem to get it right). Is it because I've had so many vegetarian burgers that I am uber picky or because it's a difficult burger to get the consistency just right without compromising flavor?

Whatever the answer may be, I finally did it! I have a black bean burger that I am proud to share with you! It is crispy on the outside, soft on the inside and bursting with flavor! I have some wonderful corn from the summer that I have processed and is now in my freezer so the corn actually adds a lot of flavor and is not just a filler. If you can find fresh corn, I highly recommend it. Frozen corn from the store works just find, but let's face it ... it doesn't have the flavor!

Lately, this has been my new favorite burger. If you aren't a fan of the smoke, simply leave it out and use regular paprika. I'm not a huge smoky fan favorite, but there is something about this burger that it just works so well with. Give it a try!


Smokey Black Bean & Corn Burgers

Smoky Black Bean & Corn Burgers

Makes 7

1-15 oz can black beans, drained and rinsed
4 oz mushrooms, chopped
1 onion, diced
2 cloves garlic, minced
1 egg
1 c panko or rice chips to make gluten free
1/4 c cilantro
2 t cumin
2 t chili powder
1 1/2 t lime juice
1 t coriander
1 t smoked paprika
1 t liquid smoke
1 t salt
1 t pepper
1 c corn, frozen
1 c monterey jack cheese, shredded


In a pan, heat a little oil. Sauté your onion and garlic until the onion becomes translucent. Add mushrooms and cook until all the liquid has evaporated.

In your food processor. Add remaining ingredients except for the corn and cheese and mix until the ingredients have broken down but not completely puréed.

Sauté the corn in the pan that you sautéed your onions, mushrooms and garlic in to get the extra juices out of it. If you cook the corn as is, the burger will get watery.

In a bowl, mix in the corn and cheese to the bean purée.

Divide into 1/2 c burgers and lay on a sprayed sheet pan. Bake at 375º for 15 minutes, flip and bake for another 5 minutes.

Smokey Black Bean & Corn Burgers

Friday, November 7, 2014

Sparkling Ginger & Apple Cider Sangria

My friend was having a 40th birthday party for his husband. Of course, I jumped at the opportunity to bring some food and also offered to make some sangria since she was doing a taco bar for dinner.

I started grabbing the supplies that I use to make sangria ... they always have to have brandy and triple sec. I quickly realized the only juice that I had in the house was the apple cider that I made earlier in the week. I contemplated changing it up though ... using apple cider wouldn't be very Mexican, but it is the fall season and who can say no to fresh apple cider (and brandy)?!?

Sparkling Ginger & Apple Cider Sangria

So, I switched gears and went with the apple cider. I switched out the triple sec for ginger beer to give it a little more fall flavor. You could use ginger ale but ginger beer gives it much more of a gingery zing which in my book is the best!


Sparkling Ginger & Apple Cider Sangria


1 bottle white wine, I prefer chardonnay but use what you love
2 c fresh apple cider
12 oz ginger beer
1/2 c ginger brandy
2 apples, cut in chunks
2 pears, cut in chunks
2 cinnamon sticks


Put all ingredients in a container. Mix it up well to let the cinnamon release some flavor. Let sit for an hour before serving.

Sparkling Ginger & Apple Cider Sangria

Sparkling Ginger & Apple Cider SangriaSparkling Ginger & Apple Cider Sangria

Wednesday, November 5, 2014

Mango Cabbage Salsa

I feel like we have been blessed with cabbage this year. There always seems to be a head in the fridge but frankly, even I'm getting tired of coming up with endless types of coleslaw to make. I've done cabbage soups, braised cabbage ... I feel like you name it, I've made it.

I was making an appetizer for a party and of course, a head of cabbage was staring at me from the fridge. In my short cooking career, I've learned that you can make almost anything into a salsa and I quickly learned that cabbage salsa is a real appetizer that people make so I'm not all together crazy (please, no comments!).

Since my first cabbage salsa experience (only two weeks ago), I have gone through three cabbages, both purple and green, making it for every get together I can. It has not only gone over very well at every party, but it's a little of a conversation piece since it's not your normal salsa. It's even great as a leftover on tacos! I will warn you though, with every day it gets a little more soupy.

I've been tweaking the recipe here and there. The first time I made it, it was good but didn't have that pop of flavor that it needed. The second time it wasn't juicy enough. The third time was just right!! I mango gives it the crazy fun pop of flavor and the juicy tomatoes make the salsa come together.


Mango Cabbage Salsa

Mango Cabbage Salsa

Makes 5 cups

1 head of cabbage, shredded
1 mango, mashed
2 large beefsteak tomatoes, chopped
1 poblano pepper, small diced
1/2 onion, diced
1/2 c scallions, chopped
juice of 1 lime
1 jalapeno, minced
1/4 c cilantro, chopped
1/2 t salt
1/2 t pepper
1/8 t roasted red pepper flakes


Mix all ingredients in a bowl. If you want more heat, add a little more roasted red pepper flakes. Let it sit for at least two hours to let the flavors come together.


Mango Cabbage Salsa

Notes: 

If you have one, use the shredder attachment to your food processor to shred your cabbage. The smaller it is, the better all the ingredients mesh together.

Use beefsteak tomatoes or another juicy tomato, otherwise your salsa can be a little dry.

After a day, the cabbage starts to release a lot of it's natural juices, so I like to serve mine the day that I made it.

Mango Cabbage Salsa

Monday, November 3, 2014

Mastitis: How to Prevent and Treat it Naturally

"Mastitis.", "Ooo...say it again.", "Mastitis...Mastitis, Mastitis", "OOO! It tingles!"

How to Prevent and Treat Mastitis Naturally

Anyone catch where that's from? For me, just hearing the word 'mastitis' is like the hyenas in The Lion King hearing Mufasa. The thought of it sends shivers down my spine and makes me kringe thinking that I might get it ... again! However, without fail, I always seem to. This past week, I had my first scare with Simon. I could tell a milk duct was clogged, so I went on extreme treatment as to not let mastitis set in and it worked!

I haven't always been so lucky or have had a warning. I still remember with Gabriel, my first, when I got mastitis. I spiked a huge fever, I was sweating and shivering cold at the same time, but the pain of nursing was excruciating! I knew nursing was the best thing to help get rid of the infection, but every time I got ready to nurse, I kringed as I picked him up because the pain is like no other! Okay, I may be exaggerating ... how quickly we forget childbirth, right?! But just like childbirth, it will be over and your world will be normal again and nursing will be a wonderful calming experience.

I'm a firm believer that when I get mastitis, it's my bodies way of saying, "Take it easy!". The times that I have gotten it is when I'm trying to balance too many things and I've been running around like crazy. This throws my milk supply off and then my feeding aren't as regular ... all a recipe for mastitis!



Clogged Duct + No Rest = Mastitis

Prevention

  1. Stay regular: Your body gets used to when and how much your baby wants to eat. It you start changing it up too much, there can be milk leftover and 
  2. Make sure you have a good latch: If you're baby doesn't latch well, they will think they are finished on that side because they can't get anymore out when really there is milk waiting to be had!
  3. Drink plenty of water: This is good advice for life but when you're in charge of hydrating yourself as well as another person, it takes a lot of water!
  4. Wear comfortable, well-fitting bras: Bras and clothing that is too tight can but off flow.
  5. Lecithin: It helps thin out your milk so that your milk ducts won't clog. I have a friend that has had recurring clogged ducts and she takes this daily as a prevention and has been free from clogged ducts ever since! You can take it in pill form, as a dietary supplement. If you're not a fan of supplements, there is natural lechithin in egg yolks so start having more eggs.  

Treatment

  1. Rest, rest rest and nurse, nurse, nurse! Throw all rules aside of only feeding your baby every few hours or start with one side than the other side, etc. For a day or two, just lay around and nurse whenever your baby will let you.  
  2. Vitamin C: Whenever you are fighting an infection, an extra boost of Vitamin C is needed to keep up your immune system.
  3. Fresh garlic: Helps kick the infection. Garlic pills are not the same as raw garlic! Luckily, I love garlic, but if it's a bit much for you, slice it instead of mincing it ... it won't have as much of a 'bite'. Put your garlic slices on some bread and cream cheese or a tomato slice and take it down! 
  4. Massage: When I am nursing, I will always rub the spot where my lump is to help flow.
  5. Hot showers: This helps relieve the pain as well as helps your milk flow.
  6. Cabbage leaves: USE WITH CAUTION! This is one that I have never done because too much cabbage leaves can dry up your milk supply. However, many will put cold cabbage leaves on to help relieve the pain and help your milk flow. They say to do this for only 30 minutes at a time and not longer than 4 times a day.
In my cases, I usually have a rough 2 days and the last day is a painful lump that will go away the next day. However, this is me and everyone is different. Mastitis is very serious and can lead to more serious problems. Natural remedies do not work for everyone so consult your physician for any concerns. I am far from a doctor but these are things that have worked for me and I hope they work for you!