Anyone else been losing sleep lately? Seen a werewolf or two?...

...have your blog and your ankle break in the space of 24 hours?

My ankle didn't really break, but I did twist it, and the blog has been on the fritz long enough to significantly stress me out and shorten my life span.

This last week in particular, Sammy and I have both been sleeping horribly, and wouldn't you know it, last night I peered out the window and saw the full moon's fat face staring right back at me...taunting me, really.

Me and full moons...we don't get along so well.

Most notably, the hubs and I are more likely to argue and my sleep is virtually nonexistent.

What's powering me through this post right now is sheer delight that the blog (seems) to be up and working again!

If you've had any trouble, I'm really sorry. Things should be running much smoother now thanks to my new handy-dandy host buddy.

One thing that has suffered during the whole process, however, is the loss of a few recipes. In a feeble attempt to correct my issues, my previous host lost some of the blog's content, so if you're not finding an old recipe, that could be why. Boooo!

Now that I've unloaded all my personal drama, let's get to the recipe!

A simple recipe for a mid-August Friday, but it is one that I enjoy immensely and make on average 2-3 times a week.

I know there are a ton of dairy-free milk ideas and recipes amid the big web, but there are a few things that set hemp milk apart for me:

NO soaking needed!
NO straining needed!...though with this one, you can if you want.
NO nuts = allergy-friendly.
HIGH in natural protein! 10 grams in three tablespoons, yo! (An egg has about six, for reference.)

This particular recipe has been adapted by myself over the last few years, tweaking it to rich and creamy perfection (I HATE watery milks!). The addition of dates and salt make for a lovely lightly sweetened milk that pairs well with many recipes from smoothies to Ice Berry Milk to oatmeal and overnight oats.