Healthy Kitchen Smells Fresh

February 5, 2009

Banana Oat Smoothie

Filed under: Beverages, Desserts, Vegan, Vegetarian — nshahida @ 11:21 am


Need some variation with oatmeal? here is one twisted version if you kinda bored with regular porridge every morning . It is a big plus if we can make smoothie out of it by adding fruits, may be nuts and etc .

This smoothie is open for variation, just be creative with your own favorites! and making sure that all source of fiber, mineral and vitamin are preserved to keep your oatmeal time healthy as possible – from breakfast to supper.

Here is one of my version of oatmeal smoothies whenever I need one full serving of fruits , vegetables and doses for fiber.

Smoothie 2

Banana Oat Smoothie ( Serve 2 people)


  • 3/4 cup rolled oats , soaked in warm water for 15 minutes
  • 3 ripe banana, chunked (frozen would be great)
  • 1 1/2 Cup rice milk ( or cow milk, soy or orange juice)
  • 1 Cup mango nectar ( or more milk or orange juice)
  • 1/2 teaspoon honey ( optional)


Put everything in a blender. Blend thoroughly until smooth and completely blended.

  • If you have a very small blender, add 2 ingredients at a time.

Serve it as breakfast smoothie , snack or dessert.


January 26, 2009

Got Rice Milk?

Filed under: Allergy Free, Beverages, Gluten-Free, Vegan, Vegetarian — nshahida @ 12:29 am

Rice Milk

Rice Milk ( makes 4 Cups)


  • 1 cup long grain brown rice or white rice
  • 1 Tablespoon rolled old fashion oat (optional, See Notes)
  • 1 Tablespoon honey or white sugar
  • Salt , to taste
  • 2 screw pine leaves ( Daun Pandan) ( See Notes)
  • 4 cups water


1- Soaking the rice: In a medium bowl, pour in rice and oats. Add enough water to cover the rice. Let the rice and oat soaked for at least 8 hours.

  • This is important to soften the rice , easy to break up the grain for making the milk.

2- First processing: Add the soaked rice and oat in a blender . Pour in 2 cups of water. Blend them all together until the rice turn into small bite, size of sand.Keep processing to get break up the rice as much as possible.

Prepare a strainer over a large bowl. Pour the blended rice mixture, let it all tiny bits of rice drained on the strainer and the milk into the bowl. Make sure all bits are discarded.

3- Making the milk:In a medium pot, pour the milk, add the remaining 2 cups of water, honey or sugar, salt to salt and knotted screw pine leaves. Stir to combine.  Cook on medium heat. Keep stirring to avoid lumps and burn on the bottom.

Turn the heat to medium low. Let the milk simmer. If the consistency is quite thick , add more water.. let’s say 1/4 cup at a time.

  • The consistency of the milk shouldn’t be too runny because we want to keep the richness of the milk. However, it doesn’t mean the milk suppose to be thick, thicker rice milk tastes a little bitter so adding bit by bit of water may help until you get the right taste of rich rice milk- just as you want.
  • Another tips- once your milk get just slightly starchy. Stop there.. that’s how rice milk should be.

4- Remove from heat. Discard with strainer. Ready to use. If not using immediately, let the milk completely cool. Keep it in a bottle/jar/pitcher and refrigerate for up to a week.

Shida’s Notes:

1- I use rolled oats to enhance the richness flavor and gives hints of creaminess to the milk – it does work for me, alhamdulillah.

2- If you can use tree nuts, replace oat with 1/4 cup of almonds or hazelnuts. You can also play around with sesame seeds or even hemp seeds.

3- Daun pandan can be replaced by vanilla extract for variation. Cocoa powder sounds great too! yumm..

Rich Rice Milk

Create a free website or blog at