This one is really easy…
You can use oats if you’d like, in theory they are gluten free. Why in theory? that’s because most of the commercial brands you’ll find are susceptible to contamination. They share assembly lines with gluten rich products such as wheat etc and the result is you get oats with traces of gluten from other sources. So if it’s just a diet thing, no worries. But if you or your child is really sensitive you should seek pure organic oats only for this recipe!
Ingredients for yummy almond rice mil oatmeal:
1/2 cup oats *
1 cup Vitariz rice almond milk
1 tablespoon date honey or maple syrup (or both for extra rich sweet flavour!)
dash of cinnamon
Teaspoon of almond paste
Extras for energy and nutrition boost – Chia seeds, Maca root powder and any other ingredient that seems to blend in nicely.
I like to first add 1/2 of the Vitariz almond rice milk and and slowly stir the oats and the rest of the recipe. By letting it simmer but not fully boil you get the desired emulsion effect that will make the texture perfect.
Overall process shouldn’t take more than 2 minutes! This makes it the perfect breakfast winter meal.
You can reheat leftovers after storing them in the fridge up ’till Two days by simply adding a few more spoons of Vitariz rice milk and cooking it again.
* I recommend also trying this with Millet though cooking time is longer.
Okay not technically Ice cream but somewhere between a Sorbet and A smoothie, without all of the guilt and trash that goes into the original grown up baby food.
1 cup Vitariz rice almond milk
1/2 cup coconut cream
1 subject flavor – can be a cup of fresh/frozen tropical fruit like Mango/Pineapple or you can go a different route with a wholesome spread such as natural organic peanut butter (4 table spoons) or Tahini (3 table spoons) or even organic quality cocoa powder (4 tea spoons, you’ll need to sweeten a bit more for this to work).
Something to sweeten it (just a bit) – Maple (real, not syrup!), Date honey. Also works great with Agave syrup. When using a liquid sweetener it is advised to subtract the amount from the other liquids (rice milk).
1 table spoon of surprises and extras – depending on flavor can add chopped slightly roasted peanuts, coconut flakes, berries, Chia seeds etc.
Use blender to mix everything until smooth, except for the extras (stir them in later)
Place in freezer and take it out to be mixed again twice more in the next 24 hours. You can use a muffin silicone tray or ice cube trays.
Obviously an Ice cream machine would get the best results in terms of texture but even without one you can let it thaw for a few minutes before serving.
This one is courtesy of the “First Mess” one of the most incredible blogs I’ve ever encountered (you should check it out!)
- 4 teaspoons loose leaf earl grey tea (or 2 full teabags)
- 12 ounces boiling water
- sweetener, to taste (maple, honey, stevia, coconut sugar)
- 12 ounces Vitariz rice almond milk
- 1 ½ teaspoons coconut oil
- ¼ teaspoon vanilla powder (optional)
- ½ teaspoon vanilla extract
- 1 drop essential oil (could be Bergamot or something else you like and is safe to drink)
Select 2 large cups. Divide the tea in half and place in tea strainers/DIY tea bags. Set the tea strainers/bags in the cups and pour 6 ounces of the boiling water into each one. Let the tea steep for about 4 minutes. Discard the bags and sweeten the tea if you’d like.
Gently bring the milk to a simmer in a small saucepan over medium heat. While it’s coming up to a simmer, add the following to an upright blender: the coconut oil, vanilla powder, vanilla extract, and essential oil (Make sure you only put 1 drop as it’s not advisable to ingest more than that). This recipe works great with other Vitariz rice milk flavors as well!
Pour the warm milk into the blender. Put the lid on and slowly bring the speed of the blender up to high for about 15 seconds. Divide the frothy, fragrant milk among the two cups and enjoy immediately.
I’m a big pancake eater. Growing up with an American mom it’s just inevitable.Over the years I’ve experimented with different methods and recipes, here’s one that me and my little girls really like. This is the vegan version, of course they are fluffier with Eggs but who cares? still delicious.
1 cup Vitariz rice almond milk
1/2 cup Soy yogurt
Up to 1 cup of baked and mashed sweet potato or cooked pumpkin (only if it’s sweet) – this is a great way of sneaking in stuff my girls otherwise won’t try. Can also use a Banana or Apple puree.
1 cup flower – I try to mix a few kinds – wholewheat/spelt/rice/tapioca for nutrition value
1 tablespoon baking powder
A sprinkle of salt
1 tablespoon vanilla extract
1 teaspoon Almond spread
A little cinnamon powder
Some lemon zest (careful with that)
Sweeten with either 3 tablespoons or more of coconut sugar/date honey syrup/maple syrup – remember it’s very important to taste now and get the right level of sweetness.
Mix all up you should get nice texture avoid lumps (kids hate that) and make them whichever size you like on a hot pan (ideally about a half of a soup ladle). You can apply a very fine coat of coconut oil to the pan if it does not have the smoothest surface. Flip each one over when you see a good amount of pores on it’s upper surface. Avoid doing so too soon as it might fall apart. Keep the pan surface as clean as possible in between.
The idea for this shake was given to me by the excellent nutrition Mrs. Amanda Fine.
It usually keeps me pretty full and energetic for at least 4 hours.
1/2 cup Vitariz rice almond milk
1/2 Green/Yellow Apple
10 Goji berries
1 table spoon Chia seeds
2 celery stalks (with the leaves)
2 dates or 1 Tablespoon of date honey syrup
1 table spoon coconut flakes (or fresh if you got one)
A dash of high quality Coco or Maca powder
Blender everything until you’ve reached your desired texture.
Some of you might feel it’s too sweet, and I guess you can add stuff like Spirulina and more greens to make it even healthier, but I look at it as a treat also and not just a dietary thing.