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Gluten-Free Quinoa Shake

There’s a magical Costa Rican restaurant in Chicago named Irazu and before I stopped drinking dairy, I used to get the Oatmeal Shake there as often as possible. It was delicious—creamy, cool and textured with a hint of cinnamon and vanilla. This shake is my dairy-free, protein-rich version. Nowhere near the original inspiration, but delicious in its own right.

Tools:
Pot with lid
Blender

Ingredients:
Try to buy everything organic. Here’s why.
1 cup ice
1/4 cup dry quinoa
1 tbsp almond butter
1 cup pure water
2 tsp wild-harvested honey
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
Pinch fine ground sea salt

Let’s get started.
Cook quinoa according to these instructions.

Allow to cool, or place in the fridge for about an hour. TIP: On Saturdays, I start preparing for the week by soaking legumes, quinoa and buckwheat. On Sundays, I cook ’em up and store them in the fridge to make it easier to whip up meals on the fly. Give it a try. Rhyming. Cute.

Place the ingredients in the blender and mix for about 10 seconds, or until desired texture is achieved—I like a bit of chunkiness because it’s like Irazu that way. Sweeten more or less to taste.

Enjoy!

 
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  1. Julia

    After you’ve cooked the legumes, quinoa and buckwheat, how long will they keep in mason jars in the fridge?

    Also, if you have a family and want to prepare for the week, what else could you make to minimize cooking time and have snacks on hand? 2 soups, a dip, muffins etc?

    I want to get a sense of how to stay on this lifestyle easily. Thanks for your lovely work!

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