Ragi Breakfast Smoothie

Serves 1
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Directions

  1. 1Add 1.5 tablespoons of sprouted ragi flour into a small bowl.
  2. 2Add 1/4 cup of water to the ragi flour.
  3. 3Mix the ragi flour and water really well with a spoon until no lumps remain.
  4. 4Add 1 cup of water into a saucepan and turn on the flame to warm the water.
  5. 5Once the water is warm, add the ragi mixture to the saucepan.
  6. 6Reduce the flame to the lowest and mix well, slowly increasing the flame.
  7. 7Add a small piece of cinnamon (or cinnamon powder) for added flavor.
  8. 8Once it boils, reduce the flame to the lowest and cook for another couple of minutes, stirring to prevent sticking.
  9. 9Turn off the flame and allow the ragi mixture to cool down completely.
  10. 10Peel 7-8 overnight soaked almonds.
  11. 11Roughly chop one medium-sized apple.
  12. 12Add the peeled almonds into the blender jar.
  13. 13Add the roughly chopped apple to the blender jar.
  14. 14Add 1 tablespoon of flax seeds to the blender jar.
  15. 15Add 1 tablespoon of chia seeds to the blender jar.
  16. 16Add 1/4 cup of water to the blender jar.
  17. 17Add the cooled ragi mixture along with the cinnamon stick to the blender jar.
  18. 18Add one soft Medjool date (pitted) to the blender jar.
  19. 19Blend all ingredients really well until smooth.
  20. 20Pour the thick and creamy ragi breakfast smoothie into a serving glass.
  21. 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.