This low-fat fermented amaranth smoothie will keep you full and energized for 2-3 hours. So, it’s good for breakfast or lunch, or before / after workout.
The smoothie is high in protein, fiber, and good bacteria (and thus countless things that good bacteria provide!).
It’s also high in iron, and has good amount of calcium – the two minerals that vegans are thought to be in risk for (but I don’t think so).
I just learned that amaranth is the only existing “grain” that contains vitamin C! Remember, amaranth is a pseudo grain.
The smoothie’s sour taste goes especially well with dried mullberies. For some reason white mulberries taste like candy to me.
If you never fermented anything then it worth learning how to do it because fermented foods are simply divine foods!
- 1 cup amaranth flour
- 2 tbsp coconut flour
- 3 tbsp rye starter
- dried white mulberries
- goji berries (or any other orange / red berries on hand)
1. In the glass or stainless steel bowl, combine amaranth flour, coconut flour, and add enough warm filtered water until the mixture is moderately runny.
2. Put rye starter and stir. Then cover the bowl, and leave in warm place for 8 hours. The warming center on the stovetop works good – you just need to turn it ‘on’ once. ***To make a rye starter you need at least 36 hours. Here I describe how to make it***
3. The next day, transfer half of the mixture into the blender, add goji berries, and blend until smooth.
4. In the glass, pour the white part first, then the coloured.
5. Put mulberries and goji on top, and enjoy your morning!