July 31, 2021
From almond milk to soy and rice options, it’s no secret that the supermarket shelves are becoming crowded with non-dairy beverages. While you may be familiar with these alternatives, there is one in particular that’s taken the health world by storm – Ripple, a pea protein-based milk. Honestly, it was only a matter of time until this mighty green veggie would become available in liquid form too (peas have definitely had their moment), but before you turn up your noses thinking this choice would be smelly and oddly colored, think again. It has a creamy texture that’s similar to cow’s milk – which is just one of the many positive perks of this milk alternative.
- Allergen Friendly: You guessed it – it’s a safe and an appropriate option for those with a dairy allergy or a lactose intolerance. With a nutritional profile that closely represents cow’s milk, you and your gut can feel good about pouring a glass alongside any meal or snack.
- Protein Packed: The con to most nut milks just so happens to be the pro to this pea milk pick – protein. One cup of Ripple contains 8 grams of this muscle-building nutrient, which you’ll find in an equal serving of cow’s milk. For an additional comparison, conventional almond milk varieties have just 1 gram of protein per cup. Cheers to that!
- Convenient Calcium: Got milk and calcium? With Ripple, that’s not a problem! The Ripple Unsweetened variety contains a hefty dose of 465 mg of calcium per cup, compared to 295 in 2% cow’s milk. Our bodies need it, and our bones depend on this nutrient, especially as we age, therefore, don’t fall short when living a dairy-free lifestyle.
There you have it – an unsweetened dairy alternative that’s simply satisfying. Grab a glass and see for yourself. It’s pea-leasantly delicious.
Creamy Panzanella with Summer Vegetables
Serves 1
All You Need:
3 tbsp Ripple Unsweetened Original milk
1/4 cup plain Hy-Vee Greek yogurt
3 tbsp red wine vinegar
3 garlic cloves, minced
1/2 tsp Dijon mustard
Few sprigs fresh parsley, minced
Salt and pepper to taste
1/2 red onion, thinly sliced
Kernels from 2 ears of fresh corn
1 cucumber, thickly diced
4 cups crusty bread, cubed
Olive oil for drizzling
2 heirloom tomatoes, sliced into wedges
1 cup cherry tomatoes, halved
All you do:
- Whisk together the milk, yogurt, red wine vinegar, garlic, Dijon mustard and parsley.
- Taste and season with salt and pepper to your liking.
- Toss in the red onion, corn and cucumbers and let sit.
- Preheat oven to 425 degrees.
- Toss the bread cubes in olive oil and roast for about 10 minutes or until golden brown.
- Add the tomatoes and cooled bread cubes to the dressing bowl and toss to coat. Serve immediately.
Recipe from: www.ripplefoods.com. The information is not intended as medical advice. Please consult a medical professional for individual advice.
