Ragi Breakfast Smoothie
Serves 1
Directions
- 1Add 1.5 tablespoons of sprouted ragi flour into a small bowl.
- 2Add 1/4 cup of water to the ragi flour.
- 3Mix the ragi flour and water really well with a spoon until no lumps remain.
- 4Add 1 cup of water into a saucepan and turn on the flame to warm the water.
- 5Once the water is warm, add the ragi mixture to the saucepan.
- 6Reduce the flame to the lowest and mix well, slowly increasing the flame.
- 7Add a small piece of cinnamon (or cinnamon powder) for added flavor.
- 8Once it boils, reduce the flame to the lowest and cook for another couple of minutes, stirring to prevent sticking.
- 9Turn off the flame and allow the ragi mixture to cool down completely.
- 10Peel 7-8 overnight soaked almonds.
- 11Roughly chop one medium-sized apple.
- 12Add the peeled almonds into the blender jar.
- 13Add the roughly chopped apple to the blender jar.
- 14Add 1 tablespoon of flax seeds to the blender jar.
- 15Add 1 tablespoon of chia seeds to the blender jar.
- 16Add 1/4 cup of water to the blender jar.
- 17Add the cooled ragi mixture along with the cinnamon stick to the blender jar.
- 18Add one soft Medjool date (pitted) to the blender jar.
- 19Blend all ingredients really well until smooth.
- 20Pour the thick and creamy ragi breakfast smoothie into a serving glass.
- 21Top with finely chopped overnight soaked almonds for added crunch.
Ingredients
- 1.5 tablespoons Sprouted Ragi Flour
- 1.25 cup Water
- small piece Cinnamon
- 7 to 8 Almonds (overnight soaked and peeled)
- 1 medium-sized Apple, peeled and chopped
- 1 tablespoon Flax seeds
- 1 tablespoon Chia seeds
- 1 Soft Medjool dates
- Sliced almonds
Equipment
Small bowlSpoonSaucepanBlenderServing glass
Tips
- Using sprouted ragi flour increases vitamin C levels and leads to easier absorption of iron into the bloodstream.
- Ragi is one of the very few natural sources of vitamin D.
- Soak almonds overnight to release phytic acid and help with better nutrient absorption.
- A good source of healthy fat like almonds is important for vitamin D assimilation.
- Medjool dates are preferred for their softness and easy blendability.
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