But this protein-rich beverage that you can pour into smoothies, over granola, and much, much more, is also incredibly easy to make yourself, says Jocelyn Weiss, PhD, MPH, and author of smart-and-pretty healthy recipe blog, An Unprocessed Life.
Weiss shared her recipe with us, complete with step-by-step photos, as proof. Trickiest thing you’ll need is a re-usable nut-milk bag or a big piece of cheesecloth, which is sold in pretty much every large grocery store—you just have to look for it.
This recipe makes enough quinoa milk for two days, if two people are drinking it (and allows for half the portion of cooked quinoa to be used toward other recipes).
And should you want to put your quinoa milk to more decadent uses, you can add natural sweeteners, spices, and cacao nibs. —Melisse Gelula
1 cup uncooked quinoa
1 tsp vanilla extract
Pinch of salt
Sweetened: Add 2-3 dates or 1 Tbsp coconut nectar or maple syrup
Cinnamon: Add 1 tsp ground cinnamon
Chocolate: Add 1/4 cup cacao nibs or 4 tablespoons raw cacao powder
4. Pour milk into nut milk bag or through cheesecloth while holding over a bowl or large jug. The milk will strain through slowly on its own, but you can gently squeeze and massage the bottom of the bag to speed up the process.
5. Put strained milk back into the blender and add water (about 1 cup at a time) to your desired consistency, blending the mixture after each addition. I like mine a medium consistency so it has body but isn’t too thick with about 2 more cups of added water. Add vanilla extract, salt and any other flavorings, if using. Note: You shouldn’t plan to keep it longer than 3-5 days, so drink up!
For more information and recipes, visit www.anunprocessedlife.com
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