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(Optional Reading)
It’s not new news, but I recently bought a Vitamix blender. I got it because I’ve never had a blender that I liked. My sister got one and assured me that they are the schiznit of blenders. I’m aware that there are other brands that get similar results. There are, of course, a plethora of videos on the internet comparing the three top brands. In the end, unless you’re just looking to throw money at the problem, you have to choose one. So I chose to throw money at the Vitamix 5300.

A word of advice on ordering a Vitamix product: DON’T order it directly from Vitamix. Their processing and shipping departments are lame, at best. The blender that I ordered took almost three weeks to receive. Amazon Prime would have gotten it to me the next day for $3.99. Vitamix’s website received the order and immediately sent an email to me saying that the order was processing. The next day, I got an email that said the order was processed and was shipping. After 16 days, I called them and asked how long it takes to put a label on the box. The CS told me that my initial email said that it could take as long as 18 business days to ship. I asked if I could cancel the order; then she offered me free expedited shipping, which I initially declined because it was $35 extra. Lesson learned: get it at Amazon or get it at Costco.

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So, almond milk and rice milk are almost the same except for almond milk you soak RAW almonds “overnight,” which means about 12 hours or more, and for rice milk, you use cooled (not necessarily cold) brown rice – and you don’t need to soak it.

After preparation of the main ingredients above, use the following proportions in a 64oz “megablender” type blender. Your mom’s Hamilton Beach won’t cut it here.

You will also need a Nut Milk Bag [ insert joke in comments below ].

Note: Don’t Double-Batch! If you do, it will overflow and it doesn’t grind as well.

In your “megablender 64oz,” use:
1 cup of rice or almonds
4 cups of water
1 pinch of salt

Optional ingredients:
1-3 dried dates for sweetness
-or-
1 tsp sugar or any other sweetener
1 tsp of vanilla if you want that taste

I make it with salt and only a tsp sugar, but I’ve made it with dates and it’s VERY tasty like that.

BLEND: Starting on low and slowly moving up to the highest speed. Run for 1 to 1-1/2 minutes. You’re looking for it to appear completely blended with no flakes of hull. The mixture will get hot as these blenders heat things up through friction. It doesn’t seem to effect the taste.

Pour the mixture through the nut milk bag and let drip. It may take a while, so if you have another batch, do it. Most nut milk bags are about 12×12″, so they’ll take 2 batches easily. When the majority of the dripping is done, pour off your fresh milk and store it in a covered container.  Enjoy it cold!

BBQ version:  you will need a grill
Meat: 1 pound or more, Chicken Thighs – Boneless, Skinless are best

Marinade:
1/2 cup(s) , Soy Sauce 
1/2 teaspoon(s) , Garlic Powder 
1 teaspoon(s) , Ground Ginger 
2 tablespoon(s) , Dried Onion Powder or Granulated Onion
1/2 cup(s) , Bourbon Whiskey 
2 tablespoon(s) , White Wine

Sauce:
1/2 cup(s) , Soy Sauce 
1/2 cup(s) , Brown Sugar 
1/2 teaspoon(s) , Garlic Powder 
1 teaspoon(s) , Ground Ginger 
2 tablespoon(s) , Dried Minced Onion 
1/2 cup(s) , Bourbon Whiskey 
2 tablespoon(s) , White Wine
2 tablespoons, Olive Oil

In a large bowl, combine soy sauce, garlic powder, ginger, onion powder and bourbon and stir until ingredients are combined. Add chicken and stir to coat. Cover and refrigerate for several hours or overnight. 

In a saucepan, combine sauce ingredients and cook on low heat until the sauce thickens.

Remove chicken from marinade and pour remaining marinade liquid into the cooking sauce – REMEMBER THAT THE MARINADE REMNANTS MUST BE BOILED WITH THE SAUCE!

Grill the chicken on direct heat – high and DO NOT overcook the meat. Immediately cut the chicken into small pieces and put in a large bowl. Add about 1/2 of the sauce to e chicken and mix.  Serve over rice or on a toothpick like they do in the mall. Use the extra sauce to top off the dish if desired.

Ingredients

6 Cups Chicken broth
3 Tbs Olive oil
1 Pound Portobello Mushrooms, thinly sliced
1 Pound White Mushrooms, thinly sliced
2 Shallots, diced
1.5 Cups Arborio Rice
.5 Cup Dry White Wine
sea salt to taste
freshly ground black pepper to taste
4 Tbs Butter
Fresh Chives chopped finely
.3 cup parm cheese grated

Warm the broth in a saucepan or the microwave and hold aside for cooking later

Sautee mushrooms in 2 Tbs of olive oil for about 3 minutes and hold aside for later

Sautee the shallots in the remaining tablespoon of olive oil for 1 minute and then add the dry Arborio rice.  Stir constantly until the rice is a light golden color

Add the .5 cup of white wine and stir constantly until it is absorbed by the rice.  Continue adding .5 cup of the warm chicken broth at a time, stirring constantly and waiting until it has been absorbed by the rice until the rice is al-dente – about 20 minutes.

Remove from heat and add mushrooms (liquid and all), add butter, chives, salt (to taste), pepper (to taste), and parmesan cheese.