We've had a few non-recipe posts recently.... so here I am re-addressing the balance!
This is my new favourite thing. Ever. Maybe.... well, at least for now! I've been making this all summer and I feel guilty for not sharing the love with you until today.
Secret ingredient = quinoa!!
For those of you who love smoothies, shakes and homemade 'milks' this is most definitely for you!
The three best things about this quinoa 'milk' are:
- It is super duper simple
- it doesn't contain soy or nuts (great for allergies)
- It is very versatile- blend it up thick or thin for a milk, cream or a shake.
Today i'll share the basic version... the 'plain' blend. The most versatile addition to your fridge, but it goes without saying you could add other flavours in their too. This milk will keep for 2-3 days in the fridge (I haven't tried for longer but would probably suggest up 3 days to keep it freshest!)
This is a thin milk, most reminiscent in viscosity to regular dairy milk but that really depends on water quantity- add more of less to your own preference. The 'nuttiness' of the quinoa comes through in this milk, which is to be expected given the ratios. I love the flavour, but I also like to add a touch of vanilla, cinnamon or in this case Organic Burst baobab powder for a tasty energy boost.
I have been experimenting with Organic Burst products for a while now. I have been using their maca powder for a couple of years but hasn't tried their other products- so they kindly sent me some to play with- yay! More recipes using their products coming soon (did you see my green face on Instagram recently!?). I love this baobab powder- a subtle sweet, light zingy flavour, the perfect compliment in this milk.
If you haven't come across baobab before, here's a little bit of info taken from their website:
"Its unique nutritional profile offers more Vitamin C than oranges, more iron than red meat and a source of alkalising minerals: calcium, potassium and magnesium. Organic Burst Baobab powder is from the pure, raw fruit of the majestic baobab tree found in certified organic reserves in Malawi."
You can find more info on the benefits here. There are also plenty more recipe ideas on their website.
Recipe: Quinoa milk
Makes approx. 1 ltr
- 1/2 cup cooked quinoa*
- 2 cups water (plus extra water to thin out as desired after blending)
- 1-2 baobab powder (optional- or vanilla, cinnamon or a few dates to taste)
- 8 drops stevia or sweetener of choice (to taste)
Blend all together well until think and creamy. If you have a high powered blender you won’t need to strain at all. If the milk is not totally smooth you may prefer to strain through a nut milk bag or cheesecloth.
Chill before serving for best flavour. Store for up to 2-3 days in the fridge.
*ideally soak the quinoa overnight and rinse well before cooking to minimise any bitterness. At the very least soak for 5 minutes and rinse well.
Note: I was sent a little bundle of Organic Burst products- Maca, Baobab and Chlorella- to experiment with in my recipes, but all thoughts recipes and reviews are entirely my own!
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