AMARANTH MILK

Amaranth is a tiny Aztec ‘pseudograin’ (it looks and can be used like a grain but is actually a seed).
It’s a complete protein (contains the amino acid Lysine which most grains are short on), is gluten-free, high in iron & calcium AND a great source of fibre. It’s a bit of a pain to rinse, as the seeds are so small they wash through most sieves, but if you line your sieve with a large piece of cheesecloth, problem solved!
I’ve been experimenting with plant milks & I often make this one because it’s light & so nutritious.
 
Recipe:
  • ½ cup dried amaranth (soaked & sprouted)
  • 2 cups water
  • pinch Himalayan salt
  • ¼ teaspoon vanilla extract powder
  • 1 Medjool date
 
How to:
  1. Soak the amaranth overnight or for 6-8 hours.
  2. Rinse the seeds & throw away the soaking water.
  3. Sprout the amaranth for 12 hours. (optional)
  4. Blend with 2 cups of pure water in a high-powered blender for 1-2 minutes.
  5. Strain through a nut milk bag or a large piece of cheesecloth.
  6. Squeeze as much of the milk as possible through the cloth.
  7. Store in an airtight bottle in the fridge.
Consume within 2-3 days.