Ripple is built on the truth that even the smallest actions can have far reaching impacts.
Your small actions can have far reaching impacts. These are the real-time effects of Ripple milk being sold.
When you choose Ripple, you are creating positive impacts that ripple through our world. We call it the #rippleeffect and your impacts are pretty enormous... and growing.
These are the real-time effects of Ripple milk being sold.
1 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of all varieties of dairy milk
2LifeCycle Assessment of Non-Dairy Milk, 20173 The weighted average of sugar across all varieties of milk is 13g in 1 cup vs. the weighted average of sugar across all varieties of Ripple milk is 7g in 1 cup. Milk sugar data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018. Milk consumption data from USDA4 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of almond milk
5 1 cup of almond milk contains 1g protein v. 1 cup Ripple milk contains 8g protein. Almond milk data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018
2 large sweet potatoes (about 2.5 lb.) peeled and cut into 1-inch cubes
1 red bell pepper, seeded & diced
4 cups vegetable broth
2 cups Ripple Half & Half
1 cup uncooked golden lentils, rinsed
2 tablespoons lime juice
Optional Toppings:
Cilantro
mint
lime wedges
red pepper flakes
and Ripple Half & Half
Directions
Melt oil in a 5-QT pot or dutch oven placed on a stove set to medium heat. Add shallots. Cook, stirring frequently with a spatula until softened, 3-5 minutes.
Add garlic, ginger, serrano pepper, curry powder, turmeric, and salt. Cook, stirring constantly for 2 more minutes.
Add sweet potatoes and bell pepper. Cook, stirring for 1 more minute.
Add vegetable broth and Ripple Half & Half. Increase heat to medium-high and bring to a boil.
Add lentils and stir. Once the soup comes back to a boil, reduce to low to maintain a simmer.
Let soup cook, uncovered, stirring occasionally until lentils are cooked and potatoes are fork tender, 25-30 minutes.
Stir in lime juice. Taste, and adjust flavors as needed.
Carefully transfer soup to a blender or use an immersion to blend until smooth. (Note: If soup is too thick, whisk in Ripple Half & Half or vegetable broth until it reaches a desired consistency).
Divide soup between bowls. Top with fresh cilantro, mint, red pepper flakes, lime wedges, and a drizzle of Ripple Half & Half.
