The Incas knew about this magical grain…. have you tried it yet?
If you haven’t already added quinoa to your diet, you probably should. This grain-like gluten-free seed is so versatile and absolutely delish.
You can make quinoa milk much like you make rice milk or almond milk and add it to smoothies, soups or chocolate — YUM! Of course, I like to take it one step farther.
I’ve been known to ferment just about anything I get my hands on, and why not? Fermented foods are the most powerful of all super foods because they are predigested.
When you ferment quinoa milk you add living bacteria and enzymes to it. These bacteria live in your digestive system and create your immunity.
Make your own fermented quinoa milk
- High speed blender
- 2 quart sized sterile glass jars with lids
- nut milk bag or strainer
2 cups raw quinoa ( I buy mine in bulk)
1 quart pure water
pinch sea salt
1/4 cup coconut kefir, home-made kefir or strong probiotic powder.
vanilla, stevia or agave, mesquite, maca
- Soak your quinoa overnight in quart-sized glass container with a pinch of sea salt ( in fridge or on the counter)
- Rinse quinoa and add to blender with 1 quart pure water
- Blend for 30 seconds
- Drain quinoa pulp by using a nut-milk bag (found at natural grocers) or a strainer
- Pour the liquid into a sterile glass jar
- add 1/4 cup kefir or tbsp probiotic powder and seal jar
- Make sure jar is sealed and clean
- Set out to ferment at 70-80 degrees for 18-24 hours
- Drink as is or add sweetener and flavors listed above
This is so much healthier than the store-bought pasteurized probiotic drinks, because it doesn’t contain added sugars, colors or preservatives. It’s raw, its delicious and I hope you love it.
photo credit: “Hand in Quinoa” by:FranUlloa