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 1.5 tablespoons of sprouted ragi flour into a small bowl.
  3. 3Add 1.5 tablespoons of sprouted ragi flour into a small bowl.
  4. 4Add 1/4 cup of water to the ragi flour.
  5. 5Add 1/4 cup of water to the ragi flour.
  6. 6Add 1/4 cup of water to the ragi flour.
  7. 7Mix the ragi flour and water really well with a spoon until no lumps remain.
  8. 8Mix the ragi flour and water really well with a spoon until no lumps remain.
  9. 9Mix the ragi flour and water really well with a spoon until no lumps remain.
  10. 10Add 1 cup of water into a saucepan and turn on the flame to warm the water.
  11. 11Add 1 cup of water into a saucepan and turn on the flame to warm the water.
  12. 12Add 1 cup of water into a saucepan and turn on the flame to warm the water.
  13. 13Once the water is warm, add the ragi mixture to the saucepan.
  14. 14Once the water is warm, add the ragi mixture to the saucepan.
  15. 15Once the water is warm, add the ragi mixture to the saucepan.
  16. 16Reduce the flame to the lowest and mix well, slowly increasing the flame.
  17. 17Reduce the flame to the lowest and mix well, slowly increasing the flame.
  18. 18Reduce the flame to the lowest and mix well, slowly increasing the flame.
  19. 19Add a small piece of cinnamon (or cinnamon powder) for added flavor.
  20. 20Add a small piece of cinnamon (or cinnamon powder) for added flavor.
  21. 21Add a small piece of cinnamon (or cinnamon powder) for added flavor.
  22. 22Once it boils, reduce the flame to the lowest and cook for another couple of minutes, stirring to prevent sticking.
  23. 23Once it boils, reduce the flame to the lowest and cook for another couple of minutes, stirring to prevent sticking.
  24. 24Once it boils, reduce the flame to the lowest and cook for another couple of minutes, stirring to prevent sticking.
  25. 25Turn off the flame and allow the ragi mixture to cool down completely.
  26. 26Turn off the flame and allow the ragi mixture to cool down completely.
  27. 27Turn off the flame and allow the ragi mixture to cool down completely.
  28. 28Peel 7-8 overnight soaked almonds.
  29. 29Peel 7-8 overnight soaked almonds.
  30. 30Peel 7-8 overnight soaked almonds.
  31. 31Roughly chop one medium-sized apple.
  32. 32Roughly chop one medium-sized apple.
  33. 33Roughly chop one medium-sized apple.
  34. 34Add the peeled almonds into the blender jar.
  35. 35Add the peeled almonds into the blender jar.
  36. 36Add the peeled almonds into the blender jar.
  37. 37Add the roughly chopped apple to the blender jar.
  38. 38Add the roughly chopped apple to the blender jar.
  39. 39Add the roughly chopped apple to the blender jar.
  40. 40Add 1 tablespoon of flax seeds to the blender jar.
  41. 41Add 1 tablespoon of flax seeds to the blender jar.
  42. 42Add 1 tablespoon of flax seeds to the blender jar.
  43. 43Add 1 tablespoon of chia seeds to the blender jar.
  44. 44Add 1 tablespoon of chia seeds to the blender jar.
  45. 45Add 1 tablespoon of chia seeds to the blender jar.
  46. 46Add 1/4 cup of water to the blender jar.
  47. 47Add 1/4 cup of water to the blender jar.
  48. 48Add 1/4 cup of water to the blender jar.
  49. 49Add the cooled ragi mixture along with the cinnamon stick to the blender jar.
  50. 50Add the cooled ragi mixture along with the cinnamon stick to the blender jar.
  51. 51Add the cooled ragi mixture along with the cinnamon stick to the blender jar.
  52. 52Add one soft Medjool date (pitted) to the blender jar.
  53. 53Add one soft Medjool date (pitted) to the blender jar.
  54. 54Add one soft Medjool date (pitted) to the blender jar.
  55. 55Blend all ingredients really well until smooth.
  56. 56Blend all ingredients really well until smooth.
  57. 57Blend all ingredients really well until smooth.
  58. 58Pour the thick and creamy ragi breakfast smoothie into a serving glass.
  59. 59Pour the thick and creamy ragi breakfast smoothie into a serving glass.
  60. 60Pour the thick and creamy ragi breakfast smoothie into a serving glass.
  61. 61Top with finely chopped overnight soaked almonds for added crunch.
  62. 62Top with finely chopped overnight soaked almonds for added crunch.
  63. 63Top with finely chopped overnight soaked almonds for added crunch.

Ingredients

  • 1.5 tablespoons Sprouted Ragi Flour
  • 1.5 tablespoons Sprouted Ragi Flour
  • 1.5 tablespoons Sprouted Ragi Flour
  • 1.25 cup Water
  • 1.25 cup Water
  • 1.25 cup Water
  • small piece Cinnamon
  • small piece Cinnamon
  • small piece Cinnamon
  • 7 to 8 Almonds (overnight soaked and peeled)
  • 7 to 8 Almonds (overnight soaked and peeled)
  • 7 to 8 Almonds (overnight soaked and peeled)
  • 1 medium-sized Apple, peeled and chopped
  • 1 medium-sized Apple, peeled and chopped
  • 1 medium-sized Apple, peeled and chopped
  • 1 tablespoon Flax seeds
  • 1 tablespoon Flax seeds
  • 1 tablespoon Flax seeds
  • 1 tablespoon Chia seeds
  • 1 tablespoon Chia seeds
  • 1 tablespoon Chia seeds
  • 1 Soft Medjool dates
  • 1 Soft Medjool dates
  • 1 Soft Medjool dates
  • Sliced almonds
  • Sliced almonds
  • 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.