Quinoa milk. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids. The first time I tried it (just a few weeks ago), I soaked the quinoa overnight but did not sprout it, but today I decided to sprout the seeds for a few hours first. If you don’t know this fact, sprouting seeds, grains, and legumes, usually makes them more digestible. As a bonus, sprouting the quinoa seeds also made them slightly sweet, perfect for this milk. The resulting milk is slightly thick and creamy, and I don´t strain it but stir or shake it before serving instead. But if you strain, use pulp for cookies or eat it with salad etc. Actually, I like quinoa milk pulp to eat with a little maple syrup ;) Or if you dehydrate pulp, you will have yummy raw crackers :) Recipe is simple and takes only 5 minutes to make. Ingredients: 1 cup quinoa soaked (sprouted or not) 3 cups of water ½ teaspoon vanilla beans or extract ½ teaspoon ground cinnamon 1 tbsp maple syrup or other sweetener (dates are the best!) 1 tbsp coconut oil (optional) 1 tsp lecithin (optional)* Instructions: Wash quinoa and put in a bowl. Cover with water and soak for several hours (4-5). Drain the water, place quinoa in a colander and let dry overnight, covered with a kitchen cloth. Put the sprouted quinoa in the blender, add the spiced water and vanilla, and process until smooth. Pour in a jar and keep refrigerated up to two days.To serve sprinkle the top of the milk with ground cinnamon. I love to have a glass of this magic potion in the morning with 1 teaspoon maca or lucuma flour, because it gives me energy to start the day, or as a mid-morning pick me up. :) I bought my organic quinoa in Costco, but you can find it easy online too. Its so good for your health, try it! Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids. *Lecithin is a Emulsion in raw food recipes. Under normal circumstances oil and water separate creating two distinct layers, like awkward strangers at a party but an emulsifier such as lecithin helps to break down these barrier. Be sure to use an organic and NON-genetically modified lecithin.
Posted on: Wed, 15 Oct 2014 13:52:48 +0000
Trending Topics
Recently Viewed Topics
© 2015