Written & Photographed by A Wild Dove
In honor of Allergy Awareness Week, we asked Jamie Graber, wellness coach and founder of Organically Jamie, to come up with some allergy-proof recipes for kids and mama’s that are as delicious as they are healthy. We’re talking the perfect concoctions for breakfast time, inside school lunchboxes, as well as for afternoon snacks. We guarantee that all children and adults, alike, will be begging for seconds.
Homemade Hemp Milk is a great alternative to dairy, soy, nuts and processed boxed milks. You do not have to soak the seeds like you do for man nut milks. This recipe can be adjusted, you can switch out the hemp seeds to sunflower or sesame seeds, or to nuts like Brazil nuts and almonds (for those without nut allergies). For the nuts, I like to soak them the night before, then rinse and ready. This helps to remove the enzyme inhibitors that make it difficult to digest the almonds.
Blender or Nutri Bullet
Nut Milk Bag Pure Joy Planet Nut Milk Bag)
Dates or Coconut Palm Sugar
In a blender, pour 1 cup of Hemp Seeds and blend with 3 cups of filtered water. If you want to make a smaller batch in a NutriBullet, half the recipe.
Blend the water and seeds for about 1 minute.
Drape the nut milk bag around a glass jar and pour the contents of the blender through the bag.
Once the liquid has been separated from the seeds, you are finished.
If you want to make it sweet pour the separated liquid back into the blender. The amount of sweetener can be adjusted for your taste preference.
A pinch of Himalayan Sea Salt
A teaspoon of Vanilla Extract
Pitted Dates OR
A tablespoon of Coconut Palm Sugar .
Blend all the above, then pour back into your glass jar and done. The milk should stay fresh for 3 to 4 days.
This milk can be used for cereals, overnight oats, chia pudding, smoothies and coffee! You can also lightly heat it up (so it's warm to the touch, but not hot) and blend in some of your favorite adaptogens to make a nice elixir.
2 cups fresh Hemp Milk
Take 2 cups of freshly made hemp milk
Pour over 1/2 cup of Chia Seeds
Add a pinch of cinnamon to taste (optional)
Whisk all of the above and let sit for about an hour, until it becomes gelatinous (or let them soak overnight)
These are a great gluten free option (and also an alternative to processed chips that often contain unhealthy oils).
Himalayan Sea Salt
Thin Baking Sheet
A mandolin - (I use a Benriner Japanese Mandolin Vegetable Slicer)
Cooking spray, either Coconut oil
or Avocado Oil
Non Slip Silicone Baking Mat -
(I prefer A Silpat)
You can use Beets, Potatoes, Yucca, Yams etc... (For a sweet version use Sweet Potatoes, Coconut Oil and Cinnamon)
Preheat your oven to bake at 300 degrees
Wash and peel vegetable of choice (I personally leave the skin on my potatoes)
Carefully, thinly slice your vegetable on the mandolin
Place your baking mat on your baking sheet
Lightly spray the sheet with coconut or avocado oil
Carefully lay the sliced vegetables on the sheet not overlapping
Sprinkle a bit of Himalayan sea salt on top
Place in the oven for about 20-30 minute and start checking on them in 10 minutes