As I started to think about weaning off of breastfeeding, I began to explore my different milk options. It turns out that Olive is incredibly allergic to all forms of dairy (cow, goat and sheep), which made this transition even harder than it already was! I was really worried that she was missing out on all of the incredible benefits of this important food group, and was desperate for alternatives that would yield the same health benefits.
I turned to my favourite nutritionist for help which was really a huge help. Here are a few of the things that she taught me and that we are now using on a daily basis.
First of all I needed to find a sugar free, carageenan free (seriously have you heard of this dirty ingredient that is found in most almond milks?!) almond milk that Olive would actually like. I had tried original flavour with no luck, but was successful with Silk brand unsweetened vanilla flavoured almond milk. This has proven hard to find – Whole Foods is the only local store that seems to carry it.
It was also suggested that I add full fat coconut milk into Olive’s diet to make up for the fat loss that she is missing out on from regular animal milks. The trick to this stuff is to warm a whole can under hot water. Like coconut oil, coconut milk hardens into a thick paste. By warming it under water you melt the milk and turn it into a useable liquid. I then pour the milk into ice cube trays and freeze for easy access. I add these cubes to Olive’s morning smoothie or her bottle of milk.
- Warm up almond milk and frozen cube of coconut milk on stove top
- Add a dash of rice milk to thin milk and to cool down the mixture.
Bottle by Comotomo
A few other tricks that I was taught:
- Tahini is a calcium powerhouse, so add this to a smoothie.
- Chicken stock is incredibly gut healing, so get this into them any way possible (in smoothies, soups, baby purees, etc).