This recipe is more of an addendum to my split pea milk recipe. I have had many more questions about it coming from Ripple drinkers. Some of the struggles were: separation, strong pea taste, watery taste and thickened texture. My original recipe was written for g-tube feedings and oral eaters with limited taste experiences. After fielding many of your questions, I set out to make a recipe that would work for Ripple drinkers. Please keep in mind, nothing we make at home can match the process that Ripple can produce in the lab. This recipe is creamier than my original recipe and does not separate. Hopefully my adjustments will make it more palatable. Please take note of the pictures above. The picture in the top right corner show 2 mason jars. The jar on the left is Ripple. The jar on the right is the DIY Ripple. Even after sitting overnight, it had not separated.
As always, my goal is not to just create and share new recipes but to educate: To give information not opinions. The pictures and notes are here to help you make the best choice for you.
1 cup of dry split peas (cooked in 3 cups of water)
4 large Medjool dates (3oz)
2-4 teaspoons of vanilla
10 teaspoons of Sunflower oil (or oil of choice)
7-10 cups of water
Cooking the split peas:
Place 1 cup of dried peas into a bowl and cover with 3 cups of water. Let sit for 8 hours or overnight. Transfer the peas into a pot or into the pressure cooker. If cooking on the stove, cook peas about 1-1 1/2 hours or until the peas are completely soft and all of the water has been absorbed. Stir. If using an electric pressure cooker, select “beans/lentils” and adjust the time setting to 15 minutes. Once the timer goes off, allow the pressure to release naturally. This may take up to 15 minutes. Remove lid and stir. Note, if using the pressure cooker it is important NOT to use the quick release. The starch in peas is very light. Using the quick release up and out of the pressure cooker through the valve making a mess:
Making the milk:
Place 1 1/2 cups of cooked peas into the large (64oz) Vitamix container. Add 3 1/2-5 cups of water, dates, 1/2 of the oil (5 teaspoons) and vanilla and let stand (to soften the dates) for 30 minutes. Blend on High for 1 minute or use the “Smoothie” setting. Transfer first batch to mason jars and ice cube trays. Repeat the process with the remaining ingredients. If If the texture is not to your liking, you may want to run the milk through a nut milk bag to remove the starchy component of the peas.
Please keep in mind that, if you need it to have a higher caloric content, you will lose quite a few calories this way. The milk will keep fresh for about 4 days in the refrigerator. How quickly you use the milk will help you decide how much to freeze. After I use what is in the refrigerator, I take out only what I will use the next day and let it thaw overnight.
Food tips: Although sunflower oil is listed, I used regular vegetable oil because I didn’t have any and couldn’t find any. I put it in the recipe because that is the oil listed on the Ripple label. I don’t know if it would taste any different since vegetable oil is pretty tasteless. I’m sure it’s better for you so use it if you can find it and afford it. Calories/cup are 141.5. The breakdown is in the Cronometer picture below. Because Ripple is making it’s milk from extracted pea protein and not whole peas, their protein content will be higher. Other than that, my DIY version of vanilla Ripple is pretty close it is consumed unfiltered:
Time tip: If you have a pressure cooker, use it. Time and clean up can be cut in half that way. Freezing the extra milk in ice cube trays makes it easy to defrost exactly what you want. Each standard ice cube is 1 once.
Money Tip: Buying your peas from a bulk food store like Winco Foods is the best money saver. Most of their bulk food items are 1/3 to 1/2 the cost of those bought prepackaged. It also saves on waste because you only buy what you need.
“HELP! My DYI Ripple doesn’t taste, look or feel like the store bought one!” And, it won’t. Ripple is made in a lab where they are able to isolate the pea protein from split peas while our home versions are, well, made in our kitchens. We do not have machines that can do that. Also they add oil and different gums that keep it homogenized and smooth. Last time I checked I could not just walk into the grocery store and buy guar gum. Don’t get me wrong. I have nothing against Ripple. In fact, now that I have tried it, I think it’s pretty good.
So why bother making my own? Certainly going to the store and buying a bottle is far more convenient and less time consuming. I’ll be honest. It’s the cost. In fact that’s why I choose to make my own hemp , coconut and almond milks. When the doctor says Matthew’s calories need to increase by 200 calories a day, the cash register goes off in my head. Let’s do the math. Each 48oz bottle of Ripple costs $4.99. That’s 6 cups. If each cup is 70 calories, I am going to need to add almost 3 cups a day to his current diet. So the bottle will only last about 2 days. Lets’ say I buy 3 bottles a week. That’s $15 a week or $60 a month just on Ripple! Since that is not an option for me (and I’m guessing not for you either) getting as close to taste, consistency and texture is my goal. I have made a new batch that is much closer and it does not separate. That post is coming soon.
In the mean time, if you are interested in seeing how Ripple is made, I found an interview sheds some light on how it’s made. Obviously the cost is somewhat justifiable with all that they have to do to make it taste the way it does. Personally, I’d rather adjust my taste buds a bit and spend the money elsewhere. But, if I’m in a pinch, I will not feel guilty about buying a bottle now and then.
This was an unexpected surprise! I was originally trying to add more fiber to the Poopinator Plus because we are still waiting on a referral to UCLA Children’s Hospital for a more in depth motility. I also thought it would help his weight loss issue due his currently very limited diet. Sadly the fig gave him too much gas so I had to pull it out. But, as always, I try all of his blends to make sure they taste good and this was amazing! So far, with only 2 calorie dense ingredients an zero prep time this is by far the easiest, highest fiber calorie booster I have made to date.
Place the ingredients to the 32oz Vitamix container in the order listed and secure lid.
Let sit for 20 minutes to soften the figs.
Select Variable 1.
Turn machine on and quickly increase speed to Variable 10, then to High.
Blend until completely smooth (approximately 1-2 minutes), using the tamper to press the ingredients into the blades.
Frozen Fig Butter
Food Tips: This recipe packs 56.8 calories per 1 ounce serving. That makes it a good calorie booster without added sugars and/or syrup. Because it’s important for oral eaters, I always taste my recipes. This tastes amazing on toast (as seen in the picture). By itself it’s pretty sweet but added to other pureed dessert or snack recipes, I think it would tastes great.
Time tip: Freeze this butter in ice cube trays then pop them out into freezer bags for easy storage and quick defrost.
Money Tip: As with most of my ingredients, the figs and hemp seed are best purchased at a bulk food store like Winco. The prices are always much lower and you can by just what you need so there’s no waste.