DIY: Gluten Free Rice Milk

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Rice milk is killing my bank account. I love it, I drink it everyday, and when i don't have it it's all i think about. It's my addiction and since it's a healthy one I thought it was about time to start making my own - (like when a meth head realizes they can make their own meth lab! Except that is not healthy and they have to condemn tha' house after.)

* Since I found videos easier then the recipes online, I made a lil' vid showing my first attempt at making rice milk at home!
* This probably cost me around $5-10 dollars, to make 1.5 gallons of my own rice milk... when buying amazake 2-3 small drinks would cost me as much! I have no idea why companies charge huge amounts of $$$ for rice milk since making it actually doesn't cost much and a big part of the recipe is just water.

SUPPLIES YOU NEED ::::
*rice (brown is healthier)
*water
*Sweet Options: sweetener like honey, maple syrup or rice syrup, etc...
*Flavor options: vanilla, almonds, and/or other grains you can tolerate
*Pot, Spoon, Blender, Strainer (cheese cloth or stainless steal)



Do ya'll have any non dairy milk recipes? I would love to hear them! Almond, soy, and gang!

xoxoxox

Gluten Free & Organic Chickpea Burgers

Here is a recipe I made up a few years ago using chickpeas to make a nice yummy bean burger patty free of gluten, dairy, meat, and most any common food allergen! Each time I make it they come out a little bit different so I will share the basic recipe and you can make it your own with your favorite herbs, beans or spices. :)

What You'll Need:

• Eden Organic Canned Chickpeas (or other gluten free brand) - 2 cans
• Lundberg Organic Brown Rice -1/2 a cup
• Organic Herbs- rosemary, parsley, oregano or basil (whichever you like best, in amounts you like)
• Organic Red Onion - 1/3 chopped up
• Organic Olive Oil - couple teaspoons
• Ume Vinegar or Sea Salt- shake to personal salt preference

STEP 1: Cook the chickpeas and rice. I cooked mine with bay leaf, rosemary and ume plum for salt.

STEP 2: Smash the rice and chickpeas with a fork till textured. I made more rice then normal for this batch - a helpful hint is not too much rice and make sure all water is drained out, the burger will stick together better this way. Wet burgers will taste good but will fall apart.
STEP 3: Add chopped onion and herbs to the smooshed up chickpeas.

STEP 4: For pazzazz I added some grated carrot, then threw in the ume vinegar (salt source) & 3 teaspoons of olive oil.
STEP 5: Mix it all up and then form patties in your pan. You can cook them without oil, fry them with oil, or bake them to get an outside crunchy layer!!! I topped mine with baked shittake mushrooms and ate it straight out the pan with a fork. :) Mmmmmm. Goooood.
XoXOoo