Daily raw vegetables and fruits is the best thing you can put for your body and your baby: Almost all the delicate ingredients are better preserved this way. The fiber content is much higher than cooked. While you are breastfeeding, rely on mild, low-acid vegetables and culinary herbs. Focus on culinary herbs: they have the highest nutrient density and are usually well tolerated.
Rinse lettuce varieties and dry them in a salad spinner. Clean arugula, perhaps breaking it through once, remove only thick stems from the spinach. Pluck chervil from the stem. Rinse kohlrabi, remove peel and grate coarsely. Remove the crust from the bread, cut into small cubes and toast in olive oil until crispy on all sides. For the dressing, whip the cream until stiff, then add the lemon zest, juice, sugar, salt and pepper and add the sour cream, whisking until smooth. Season the dressing, stir in the chervil. Loosely mix the vegetables with the dressing, arrange on a plate and sprinkle with croutons and cheese.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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