Fancy rice milk

Rice milk is a good substitute for cow's milk.

1. 2/3 c. hot rice
2. 3 c. hot water
3. 1/3 c. cashews
4. 1 tsp. vanilla
5. 1/2 tsp. salt
6. 2 tbsp. honey

Blend all ingredients, chill and serve. Servings: 4.

Basic rice milk

A good way to make rice milk is to use fresh rice that is still hot.

• 1 cup rice, brown is okay, short grain is best.
• 4 cups hot water- cold water and cold rice won't work.
• 1 tsp vanilla

Put all in blender, puree for about 5 minutes (until smooth) let sit for 30 minutes or longer, then without shaking pour into container being careful not to let the sediments at the bottom pour into the new container. Alternatively, if you are in a hurry strain through cheesecloth.

To complicate things and get a smoother milk, re-cook the rice with part of the water until it's very soft. Add salt and sweetners, soaked, blanched almonds or nuts and flavorings. Then run it through a blender, food processor, or juicer.

Teriyaki meatballs

This recipe can be made with beef or turkey. Serve the meatballs with additional teriyaki sauce or prepared Thai peanut sauce.

Serves 6 as a snack (double recipe to make enough for a meal for 6 with leftovers)

• 1 pound ground turkey
• 6 scallions, thinly sliced (optional, but tastier with)
  
• 1 large carrot, shredded
• prepared teriyaki sauce (see recipe below)
  
• 1 cup bread crumbs, fresh (or I use nuts ground up in the blender or food processor, flax seed flour, or ground up oats)
• 1/4 cup sesame seeds
• dash garlic
• dash salt
• dash pepper
• dash crushed red peppers
• Cooked rice
  

Make teriyaki sauce (recipe below). Preheat oven to 375°F. In a large bowl, combine the turkey, scallions, carrot, 1/3 of prepared teriyaki sauce, bread crumbs, and spices. Blend well. Using a 2-ounce scoop (or large spoon), form meatballs with wet hands and place in a shallow glass baking dish (or on a baking pan lined with parchment paper or aluminum foil). Sprinkle meatballs with sesame seeds. Pour remaining teriyaki sauce over meatballs. Roast in a oven for 20 minutes or until golden brown on the outside, cooked through, and sauce has thickened. Serve over rice. I served this with steamed broccoli, but it's also good with any stir-fried vegetables.

Teriyaki sauce:

• 6 T brown or white sugar (you can use less if desired)
  
• 4 T organic catsup (no high fructose corn syrup)
  
• 6 T soy sauce
• dash garlic (or 1 tsp minced garlic)
  

Combine until mixed thoroughly.