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
4 tablespoons 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, oil 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.
One of the most rewarding parts of being a tubie parent is being able to help others along on the journey. Raiden’s mom and I connected through a group online and now I get to watch him thrive on…You guessed it. Real food. Just look at that smile! I don’t know about you but I think he’s saying, “Thanks, Mom!”
Getting started can be scary and overwhelming. Just remind yourself that, barring any dietary restrictions, tubies are real people who need real food. Think to yourself, if my son, daughter or family member could take in 100% of what their body needs to thrive orally, what would they eat? If the person was able to eat before the tube was placed, what did they like to eat? That is always a good place to start. If your tubie is a baby just starting out, introduce 1 food at a time just as you would any baby, paying special attention to possible allergic reactions. There is also a hidden benefit to the tube. Tubies often get a more balanced diet because you don’t have to battle their taste buds.
Now, the title of this post is Raiden’s Breakfast Blend so let’s get to it.
1/2 cup of old fashion or quick oats
1 cup of Fairlife whole milk
1 cooked scrambled egg
Combine oats and milk and cook according to the directions on the package. Cook the scrambled egg and set aside. Cut apple into quarters and remove the seeds. DO NOT PEEL.
Place apple oatmeal and egg into the Vitamix container (in that order) and secure lid.
Turn machine on and quickly increase speed to Variable 10, the to High.
Blend for 1 minute or until completely smooth.
This blend is about 300 calories. If the blend is too thick, water can be added to reach the desired consistency. Thinner blends can have lots of bubbles so it’s best to let it sit a while before giving it as a bolus feeding.
Ok it’s been a while since I been able to add a new recipe so here goes. I’m dedicating this to 2 young tubie warriors. This ones for you, kiddos!
Three years ago, right before Matt had his hip surgery, his digestive tract started giving him problems again. I was trying to avoid putting him on laxatives so I developed a green smoothie that I had hoped would help him. I originally put fruit in it and offered it to him to drink. He liked it (sort of) but he only drank 2oz. I knew that was not enough to work so I went back to the drawing board. Then it dawned on me. He has a g-tube! He doesn’t need to drink it so I can remove the fruit and add more greens! It worked. The added greens allowed me to add more fiber without fighting with him about the taste. Now when I give him a bolus feeding or hang his bag for his night feeding he smiles and says, “Ooh! Mooie! Yup. You got it. That’s where the name came from.
Since each child and adult that are g-tube dependent have different issues, I caution you to check with your doctor before changing a feeding regimen and, if you get the ok to to try this, add small amounts at first and watch for adverse effects. I do not recommend making this smoothie with anything else but a Vitamix. The Vitamix blends the green so finely that there are little or no leave particles to get caught in the filter of the feeding bag. If the filter gets clogged that feeding stops and the alarm goes off. It’s less of a problem for bolus feeding but, if there is difficulty in breaking down solids, it could cause issues. This is the one that worked for Matt:
1 Cup of peppermint or chamomile tea
2 Tablespoons Organic apple cider vinegar
1oz fresh Aloe Vera (optional)
3 Cups packed greens (your choice)
4 tsp organic olive oil
1/4 cup fresh basil leaves
Makes 2 8oz smoothies. I have also added 1 tsp of fresh pureed ginger when Matthew’s stomach was more upset than usual. Feel free to experiment with different greens. Sometimes I will buy the large bag of Power greens or spinach from Costco along with Romaine lettuce hearts. I also keep a close eye on the local farmer’s market for greens that are on sale. Parsley is great because it helps settle the stomach.
So why is the Vitamix the only blender I will endorse? It is the Vitamix engineering. Vitamix has an extensive history and a warranty that backs their claims. And why not? This company has been going strong since 1921! Mine has been running strong since 2011 and I use it daily. There isn’t another appliance in my house that I can say that about. It is an investment into the health of my family.
When I was a little girl growing up in Massachusetts, one of my favorite memories was making coconut beans and rice with my grandma. It was an old family recipe from Jamaica that was made during the holidays. When we were making it, the wonderfully sweet smell of fresh coconut filled the house. I can remember sitting at the kitchen table with a cheese grater grating the coconut meat by hand and placing it on cheese cloth. I can also remember the stern look I got from her when she caught me sneaking a piece to nibble on. It was my dad’s job to “milk” the coconut. The cheese cloth containing the shredded coconut was tied and placed in a pot of boiling water for 20 minutes then squeezed and measured. My dad was the only one tough enough to handle the job. All of this took lots of time but the final dish was like no other. It was a labor of love so we didn’t mind.
Fast forward to the present. Because of the Vitamix, I can make fresh coconut milk in a fraction of the time, no scraped knuckles from the grater, with less mess and nary a burn from scalding water.
Place coconut meat into the container and secure lid.
Select Variable 1.
Turn machine on and quickly increase speed to Variable 10, then High.
Blend for 30 seconds or until a fine mash is formed using the tamper to press the coconut meat into the blades.
Turn machine off, remove lid, scrape container with a Vitamix spatula, add 2 cups of the water and replace the lid.
Select Variable 1.
Turn machine on and quickly increase speed to Variable 10, then to High.
Blend for 1 minute then pour contents into a Vitamix filtration bag to extract the milk.
Return the mash in the filtration bag to the Vitamix container and add the remaining 2 cups of water.
Repeat steps 6-8.
Food Tip: Save the coconut water extracted prior to removing the meat from the shell to drink separately. Coconut milk is VERY high in fat calories so watch how much you drink (about 256 calories per 4oz serving). It is an excellent way to boost the calories in a blenderized or pureed diet for people with volume intolerance. Raw coconut milk will only stay fresh in the refrigerator for 4-5 days so freeze any unused milk and/or coconut water in ice-cube trays and store in dated labeled freezer bags. Always test for allergies by giving a small amount (1-2 tsp) over the course of 4-7 days.
Time Tip: Coconuts typically contain 12-14 oz of meat. Freeze any unused meat in a dated and labeled freezer bag for future use.
Money tip: Coconuts are less expensive during the holidays so stock up, process and save.
For more information on picking and processing fresh coconuts, please see my blog post on that topic.
Time to toss the grater, folks! This is the fastest and easiest way to process ginger.
3 cups of fresh ginger root
Wash (no need to peel) and cut 2-3 cups of fresh ginger root.
Place into Vitamix container and secure lid.
Select Variable 1 and turn machine on.
Quickly increase speed to variable 10, then High.
Using the tamper, press the ginger into the blades and blend for 1-2 minutes or until completely smooth.
Food Tip: As most of us know, ginger root makes an excellent tea and seasoning for a wide variety of dishes. When using it in tea, make sure to stir occasionally. Mixed in, the particles go unnoticed. But, if you leave it sitting and then drink it, you will find that the particles settle to the bottom making your last sip pretty grainy.
Time Tip: Freeze ginger puree in “mini cube” ice cube trays and store them in labeled freezer bags. Each cube is about 1/2 teaspoon so there no guessing when it comes to measurements. Don’t bother peeling it. The Vitamix is powerful enough to blend the root and the skin so smooth that there are no fibrous strands in the puree. Plan ahead and keep some on hand in the refrigerator for easy mixing.
Money Tip: I looked up Ginger puree on line and it was going for $9 a pound. Fresh ginger root runs about $6-7 . Because of its strong flavor, only a small amount is needed. Keeping it in the freezer means less waste in the refrigerator and the convenient cubes are ready when you are.
ATTENTION: Make sure to get clearance from your doctor before trying any blenderized diet.
1 cup of peppermint or chamomile tea
2 oz of Avocado
2 oz of fresh Aloe Vera (optional)
3 cups of greens
Makes 2 cups
1. Place all ingredients into the Vitamix in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to 10, then to High.
Blend for 1-2 minutes or until very smooth (no visible leaves).
Food Tip: When using this smoothie in the enteral feeding pump, it is vital that there are no leaf particles. Because the bag tubing, extension tubing and g-tube are all small in diameter, small bits of leaves can get caught and cause the pump to alarm and stop the feeding due to “No flow out”. Green smoothies do not work well without some type of fat in them. Outside of the health benefits, that’s why the avocado is added.Also, if formula is normally given, it is best to combine the smoothie with the formula and mix well. It has been my experience that straight green smoothies without the formula mixed in tend to separate. The pureed greens are lighter than the water so the water will go though the pump leaving the greens stuck in the feed bag. If Aloe Vera is used it must be food grade. Do not use fresh Aloe Vera unless you know how to properly prepare it.
Time Tip: How much smoothie to give depends on total volume and tolerance. It is best fresh within 2-3 days so I store the remaining smoothie in a container that allows me to shake it up before pouring.
Money Tip: Since they are going to be blended, buy greens in bulk and freeze any portion you do not use within 3-5 days. That way there is no waste from greens gone bad in the refrigerator. Fresh frozen greens such as kale and spinach break up easily once frozen allowing for easy measuring and blending.
This recipe came from our dear friend, Gary Mirabella. As you can probably tell by his last name he’s Italian so, when he suggested I make this, I had no doubt it was going to taste amazing! And, as with every recipe he has shared with us, it was. So try this tonight for dinner and, for those of you with someone restricted to a pureed diet, don’t forget to save some to puree for them!
1 19oz can of Progresso Lentil soup
1 tablespoon olive oil
1 clove of garlic minced
¼ cup diced onions
1 cup chopped fresh spinach
¼ grated Romano cheese
¼ cup grated Parmesan cheese
1 tsp Italian seasoning
1/8 tsp ground black pepper
8 oz macaroni salad pasta
Directions: In a medium sauce pan sauté the onions until they are translucent. Add in the spinach and garlic and continue to sauté until the spinach is wilted. Over medium heat, add soup, cheeses and seasonings. Stir to combine. When the mixture begins to bubble and the cheeses begin to melt, reduce heat to low and continue to cook stirring occasionally. Meanwhile, cook pasta according to the directions on the package. Drain and add to soup mixture. Top with a sprinkle of Romano and/or Parmesan cheese and serve with a side of fresh steamed vegetables.
Place 1 cup of Pasta Lenticchie and 1 cup of vegetables into the Vitamix and secure lid.
Select Variable 1.
Turn machine on and increase to Variable 4.
Blend for 15-30 seconds using the tamper to press the ingredients into the blades. Increase speed and liquid as needed to reach the desired texture.
Food tip: When preparing dinners, make sure there are no food allergies to the ingredients. Using canned soup is fine but making your own ensures only the freshest ingredients go into it.
Time Tip: Double the recipe and puree the leftovers in the proportions listed above and freeze in ice cube trays covered in plastic wrap. Store in labeled and dated freezer bags.
Money Tip: Making your own soup from dried lentils saves money. Shop in markets that sell beans in bulk bags or bins. Store dried lentils in airtight bins in a cool dry place.
Yesterday felt like Christmas here at the Barton home. My new 32oz Vitamix container was delivered! The story begins like this: Last week my daughter was making almond milk in the Vitamix and she heard a high pitched sound we don’t usually here when running the machine. She let me know and I check it out right away. I heard what she heard so I switched containers to see if it happened again. When the sound didn’t return I turn my attention to the blade assembly on the 32oz container. Sure enough the blade was not turning as freely as it usually does. So we switched to using the 64oz container and called the company to let them know what was going on.
When we purchased the Deluxe Complete Kitchen it came with a 7 year warranty . We added an extra year because we have a large family. That gives us coverage until 2019! I have never had any company back their product like that! I ended up speaking to a very nice customer service representative who not only placed the order for my replacement container but also gave me great tips on nut butters easier to blend and remove from the container. It was like talking to an old friend rather than a rep just trying to get off the phone to get to the next call. This family owned company really knows how to take care of their customers!
Take a moment and click on the “Vitamix Coupon” in my blog roll and check out all they have to offer. There is something for everyone. Remember, if you order through the coupon link in this blog or over the phone with code #06-009912, you get free shipping with machine order.
1 lb dried pinto beans
6 cups of water
2 tsp beef bouillon
Salt (to taste)
Quick soak- Place washed and sorted beans and the water into a 3 quart saucepan. Bring to a boil and cook for 10 minutes. Reduce heat to low for 1 hour. After 1 hour stir in the bouillon. Continue cooking the beans for 1-2 hours or until they are tender. Properly cooked beans should easily mash with the back of a spoon. Stir in salt to taste and let stand for 5 minutes. Drain the beans and reserve 1 cup of the broth.
Place 3 cups of drained beans into the Vitamix.
Select variable 1.
Turn machine on and quickly increase speed to Variable 10.
Blend for 30 seconds using the tamper to press the beans into the beans. Add small amounts of the bean broth to reach the desired consistency.
Repeat steps 1-3 until all the beans are pureed.
Food Tip: Use them as a side dish, to make burritos, tostadas or as a base for 9-layered dip. Add them to soups and stews as a natural thickener with the added benefit of adding extra protein.
Savings Tip: Because they are inexpensive, buy beans in bulk and store in a tightly sealed container in a cool, dry place. Under these conditions, dry beans can last up to a year. Also watch for sales in Mexican or farmer’s markets. These markets often have sales that are better than buying pre-packaged beans.
Time Tip: Cooked and pureed beans can keep for up to 6 months in the freezer. Double the recipe and freeze them in 1-3 cup size containers. When defrosted, use within 3 days. If using them as baby food, freeze them in standard ice cube trays covered in plastic wrap. Once frozen, put them into labeled and dated freezer bags for fast, fresh, individual portions.