Ripple Food

Ripple Effect
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The Ripple Effect

Ripple is built on the truth that even the smallest actions can have far reaching impacts.

When you choose Ripple, you are creating positive impacts that ripple through our world. As a Certified B corp, we are dedicated to building our business as a force for good. These are some of the real-time impacts of Ripple to date... or as we like to call it, the Ripple Effect.

Ripple vs. Dairy Milk1
Carbon Saved
 lbs
Pounds less carbon used to produce Ripple milk2
Pounds less carbon used to produce Ripple milk2
Less Sugar
Consumed
 lbs
Pounds less sugar in Ripple milk3
Pounds less sugar in Ripple milk3
Ripple vs. Almond Milk4
Water Saved
 gal
Gallons less water used to produce Ripple milk2
Gallons less water used to produce Ripple milk2
Protein Added
 lbs
Pounds more protein in Ripple milk5
Pounds more protein in Ripple milk5
1 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of all varieties of dairy milk 2Comparisons based on the water used to get the same amount of protein from Ripple and almond milk. LifeCycle Assessment of Non-Dairy Milk, 2022 3 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 USDA 4 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

Hearty Chickpea Curry

Recipe by Lauren Ariza
laurenariza.com

This curry is savory, spicy and super filling. Keep in mind that this dish tastes great the day of but EVEN better the next day.

Ingredients

  • Olive oil
  • 3 Cloves of garlic. Minced
  • 1 Small onion. Chopped (about 1 cup)
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1.5 Tbs Curry powder
  • 3/4 tsp Cayenne pepper (add less if kids are eating)
  • 1 28oz. Can of diced tomatoes
  • 1.5 Tbs Tomato paste
  • 1 tsp Honey or sugar
  • 1 tsp Vinegar (apple cider or red wine work great)
  • 2 15oz. Cans of chickpeas. Drained
  • 1 cup of Original or Unsweetened Ripple milk
  • Fresh chopped cilantro for garnish
  • Cooked white rice

Directions

  1. Coat a large sauté pan with olive oil and place over medium-high heat. Add your garlic, onions and spices (through the cayenne). Sauté on medium-high to soften the garlic and onion as well as cook your spices through. About 3 minutes.
  2. Pour in your can of tomatoes and stir to combine. Be sure to scrape the bottom of the pan to release any spices that have stuck to it.
  3. Add in your tomato paste, vinegar, and honey or sugar (some people aren’t fond of adding sugar to dishes so leave it out if that’s you! It just helps round out the canned tomatoes). Let the sauce cook for about 5 minutes. Add your chickpeas and cook an additional 5 minutes or so.
  4. Reduce to low and add your Ripple milk. Stir to combine and let simmer on low for about 3-5 minutes.
  5. Taste your curry. Adding spice, salt etc where needed. This dish tastes even better the following day, so if you are making the day before you can refrigerate at this point and reheat just before serving. If you are eating the day of you can serve at this moment or continue to let it stew over low heat for as long as you like to develop more flavor. When you are ready to serve- spoon over a bowl of rice and top with cilantro. ENJOY!

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