• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Coconut Hemp Milk

January 30, 2015 By Sarah

  • Facebook
  • Twitter
  • Pinterest

cover

I’ve mentioned before that Jonathan has been struggling with eczema.  Our pediatrician suspected food allergies, although he was not old enough to test.  Then in the last few months Jonathan has had several incidents with severe hives and welts, mostly after eating, but not always.  At his 9 month well-check last week our pediatrician said it was time to get him tested.  Then 2 hours later he had another episode of hives and welts after eating—so scary.  Thank goodness for Benadryl.

Jonathan2^^^ He’s just the sweetest.

Off to the allergist we went. Jonathan tested positive for allergies to not 1, not 2, but 5 major allergens.  Wheat, Soy, Tree nuts (tested for Macadamia and Almonds), Peanuts, and Egg (even though we don’t eat eggs they tested to check).  The allergist said to stop feeding him all of these foods (we hadn’t yet given him any nuts), and that I also needed to stop eating all of these foods because I am still nursing Jonathan.  Pretty much anything said after that went straight out the window.  I was so overwhelmed.  Jonathan’s tiredness + major hives and welts all over his back = a total meltdown.  The doctor left (she said I looked like I had my hands full—um, yes but…), and I just stood there and cried.  Yikes!

jonathan^^^ I would do anything to trade places with this sweet boy.

Now that I’ve had a few days to collect myself and talk with friends whose kids also suffer from allergies I’m feeling a little bit better.  It’s still totally overwhelming and also completely unknown.  We have an appointment with a different doctor/practice next week and Irving is coming to the appointment with us.  We hope to get a lot of answers—I’ll come prepared with questions this time!—and hopefully can get a sense of which of these allergies are severe and which might just be sensitivities (and maybe even which ones he can grow out of, fingers crossed). I’ll keep you posted.

In the meantime I’ve been going back to the drawing board to come up with foods that check all the right boxes.  I feel like I did when I first became vegan, learning the ropes again.  Thankfully I live near a Whole Foods and a natural foods co-op so “free” foods are a lot easier to come by—I’m looking at you delicious cupcakes!  I’m trying to eat a lot of whole foods—veggies, rice, fruits—and also being mindful of protein.  This is the first time as a vegan I’ve ever been concerned about protein intake—c’mon—no tofu, nuts, or seitan?—although I know with a balance of whole foods it will be fine.

milk2

In the absence of my BFFs Almond and Soy Milk, one of my newest allergen free creations is this creamy dreamy Coconut Hemp Milk.  And no, I will never spell it “mylk.”  Just no.  The sweetness of the coconut plus the nuttiness of the hemp blend together to make a rich, creamy milk that is great for drinking straight out of the glass, for baking, morning smoothies, and in my Hippie Breakfast Bowl.  So good—I might actually like it better (don’t tell Soy and Almond).  Plus homemade milk means no gross stabilizers or “bonus” ingredients.  Just good-for-you whole foods.  I’ll be making a fresh batch tomorrow—you should too!

milk

Coconut Hemp Milk
½ c hemp hearts
½ c shredded coconut
5-6 c water, depending on how creamy you want the final product
3 dates, pitted —OR— 2-3T maple syrup
½ t vanilla extract
½ t cinnamon
dash of salt

Place all ingredients into your blender (I have a Vitamix, although I believe a lower powered blender would work just fine).  Blend, turning the speed up to high, for a few minutes, watching as the milk gets whiter and creamier, with no obvious chunks of date remaining.  Once it is creamy, strain it into a nut milk bag or a strainer lined with a piece of cheesecloth over a pitcher (I’ve got a recipe for the leftover pulp coming up!).  Store milk in the refrigerator for a few days, shaking before each serving as the milk will settles.  Enjoy!

jar^^^ You know you’re a hippie when…

milk4

 

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.  You can follow me on Instagram, via email (subscribe on the right of the screen), Twitter, Pinterest, or Bloglovin’ to make sure you don’t miss a post! Facebook is not as reliable these days, but the more you interact with the page the more posts you’ll see!

Filed Under: Beverage, Recipe Tagged With: allergenfree, allergies, eczema, Jonathan, milk, nutfree

Previous Post: « Seahawks Super Nacho BOWL
Next Post: Pasta Fazool »

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2021 Fried Dandelions · CONTACT · ABOUT

  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor