- Milk Substitutes
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- Forwarded by Bernadette Kwarchany
- First Two Recipes Courtesy of Milly C.
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- Brown Rice Milk
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- From Cathe Olson, The Author Of Simply
Natural Baby Food available at www.simplynaturalbooks.com
- Moderator of Mothering's Good Eating!
- Discussion Forum
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- You won't believe how easy it is to make
your own rice milk. This costs just pennies to make too. Try it warm or
cold.
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- 1/2 cup brown rice
- 8 cups water
- 1/2 teaspoon sea salt
- 1/8 teaspoon granulated kelp (optional)
- 1 cup or more cold water
- 3 tablespoons maple syrup or honey
- 1/2 teaspoon ground cinnamon
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- Place rice, 8 cups water, salt, and kelp
in pan. Cover and bring to a boil over high heat, reduce heat to low and
simmer 3 hours, or until rice is very soft. (You can also do this in a
crockpot overnight.)
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- In blender, puree rice mixture with remaining
ingredients. You will have to do it in two batches. Puree each batch at
least 2 or 3 minutes to completely liquefy the rice. Add more water if
a thinner consistency is desired. Keep refrigerated.
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- Yield: About 6 cups
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Brown Rice Milk
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- From Bernadette Kwarchany
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- In a blender, mix until smooth:
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- 1 cup brown rice
- 2 cup warm water
- 1/2 cup cashews (can use half cashews
and half almonds)
- 1/2 tsp salt
- 4 Tbs. honey
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- Add 4 more cups warm water.
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- Strain through a jelly strainer (purchased
at Walmart). Chill. Shake before use, as this settles in the refrigerator.
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- Note: The pulp left over can be used
in your veggie loafs or added into cooked cereals such as oatmeal and cream
of wheat.
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- Oatmeal Milk
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- You can also use cooked oatmeal instead
of the brown rice to make another delicious and economical milk substitute.
For those cold mornings, you can heat this milk and add to your dried cereals.
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- To make a delicious drink, whiz a banana,
1 Tbs carob powder, and about 16 oz of this rice milk. A frozen banana
makes it more like a malt. Enjoy!
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