Ryza is nice-a

I recently participated in an interactive cooking class at Loblaws Maple Leaf Gardens, lead by Chef Patricia Muzzi of Mood Food Culinary. The class featured Ryza brand rice milk.

In the first part of the evening, Chef Muzzi introduced us to the recipes we’d be using, discussed their affects on the brain and gave suggestions for incorporating them into everyday cooking. Her company’s mission is to bring awareness to the vital connection between food and the brain and how it impacts overall health and well-being. That’s my language.

The rest of this post has moved over here to the Finding Health & Wellness website. Feel free to click around both sites, but I’m migrating a lot of my posts from this site over to that one.


4 Responses to “Ryza is nice-a”

  1. October 24, 2012 at 2:57 am #

    Sigh. We use rice milk all the time. I’ve never thought of it as particularly nutritious, but Michael’s not a huge fan of almond milk, and had to limit soy at one time, too.

    • Andrea
      October 24, 2012 at 9:22 am #

      I don’t think that rice milk is bad. I avoid the ones with oil because the idea of oil as an additive creeps me out. I’m also not concerned about phytates in milk because of the processing & how little I drink and think that people who eat healthy don’t need to worry about phytates in general.

      Does Michael like other nut milks? You could make your own. It’s really the best and easy. You’ve got a family of 4 so you could easily use it all before it spoils. My sister makes hemp milk because she wants to skip the step of straining. You could do cashews or brazil nuts (I’ve never seen that, but Brazil nuts are high in selenium). I’d suggest macadamia nuts except those are expensive. I’ve heard of pumpkin seed milk. Basically, any seed or grown. Just soak it first.

      I hope my blog post sounded balanced. I really wasn’t advocating for one thing over another.

      It makes me happy when you comment.

      • October 24, 2012 at 4:20 pm #

        Comments are the best part of bloggin, IMO! 🙂

        I have made my own nut milks — I even have a machine just for it (it’s a soy milk machine, in fact, but can be used for all sorts of homemade milk). It’s not difficult, but it’s another one of those things that “just takes a few minutes” that I don’t have time for.

        Halia drinks quite a bit of rice milk. I think your article balanced, absolutely. I didn’t know all that stuff about the phytates. Sometimes learning things is depressing. LOL


  1. More fun with rice - and 5 things learned. - Andrea the Gastronaut | Andrea the Gastronaut - October 30, 2012

    […] 5 things learned. Posted by Andrea on Oct 30, 2012 in Featured Articles, food | 0 comments My previous post about phytic acid and rice would have been appropriate […]

Leave a Reply