Buckwheat, Blueberry, Cashew Smoothie with Chia Seeds , is a good choice when you don’t want to have huge breakfast, but you still desire something well-balanced, filling and healthy. If you are pressed for time or don’t have the energy to prepare big breakfasts you’ll have time to prepare this smoothie as this is a straight forward recipe. This creamy and power packed smoothie will leave you feeling happy, energised and help curb your appetite and keep hunger locked up for longer, just because this smoothie is real food and packed with good-for-you ingredients! This protein and the fibre loaded smoothie can boost the metabolism while controlling a craving for sweets.
I have always believed that just because a drink is labeled smoothie, does not mean it is good for you. Smoothies made out of only fruits or fruit juices can spike your sugar levels which can give a burst of energy but leave you tired and sluggish afterward. We love our smoothie packed with fibre, protein and good fats as protein and fat slow the absorption of glucose (sugar) into the bloodstream.
A couple of years back, we tried raw buckwheat and mango smoothie, I read family members mind and never made raw buckwheat smoothie again, well I wasn’t disheartened as much because, after a week Buckwheat, Banana, Cashew and Cinnamon Smoothie was approved, because I used dry roasted buckwheat flakes in this smoothie. So got inspired by this recipe, I prepared today’s smoothie where I have used cooked buckwheat, cashew butter, blueberries, and to sweeten the smoothie I’ve used banana and to pump up the protein included soaked chia seeds.
Chia is a very healthy fat containing 50% omega 3 fatty acids and 20% protein. All juices and smoothies contain a certain amount of sugar from fruits which are used to make juice or smoothie. By adding chia you can slow down the metabolism of any of these sugars thus preventing an insulin spike in your blood. Also by adding chia, you will turn this short burst of energy into a slow burning fuel, which provides you energy all day long!
So hey guys, take out your buckwheat and chia! Let’s look at the recipe.
Buckwheat, Blueberry, Cashew Smoothie with Chia Seeds
ingredients:
- 1/4 cup cooked buckwheat
- 1/2 cup fresh or frozen blueberries
- 3 tbsp. Cashew Butter or cashews soaked overnight
- 4 tbsp. chia seeds soaked overnight
- 1/2 banana fresh or frozen
- 1/4 cup plain yogurt
- 1/4 cup skimmed milk
- 1 tbsp. linseed or hemp seeds
instructions:
How to cook Buckwheat, Blueberry, Cashew Smoothie with Chia Seeds
- Place everything in a blender and blend till you get a smooth mixture.
- Serve straight away.
NOTES:
Did you make this recipe?
Rajasthani Bajra Raabdi – Bajra flour Porridge. This is an easy and fuss-free recipe, healthy thick gruel prepared with pearl millet flour, yogurt, and salt, that’s fermented overnight to make Raabdi.
Rajasthani Bajre Ki Khatti Raabdi might well be for times like these when brutal heat shows no mercy. Then answer it with this mildly savoury, healthy, cooling and refreshing raabdi, a thick gruel prepared with basic ingredients – Bajra flour ( Pearl millet flour ) plain yogurt and salt. Raabdi, a common and traditional dish which is very dear to folks of the state of Rajasthan. This easy, quick and simple recipe is good for summer months and piping hot in winter months
My Grandma used to prepare this raabdi quite often during summer months. Her step Mum was Marwari from Rajasthan, so my grandma had done Marwari cooking and it’s colourful culture influenced in her life.
On a previous night, my grandma would mix bajra flour, buttermilk ( Chaas ) and salt in a black clay pot ( an earthenware pot ) and let it simmer on a very low flame until the mixture thickened she would leave it a whole night to ferment. Next day mid-morning after finishing mundane chores she would serve this raabdi with buttermilk.
While I was young, I wasn’t keen for this Raabdi but as I grew up I really started enjoying it.
Mum used to say that Bajra Raabdi is a best breakfast or brunch to stay cool and hydrate during scorching summers. This feel-good raabdi is great for digestion as Bajra is rich in insoluble fibre. Bajra flour is filled with multiple health benefits that are important for our body and paired with wonder food Buttermilk ( chaas ) this Bajra raabdi, certainly will become your first preference to cool you down during these scorching temperatures.
More Rajasthani recipes from Jagruti’s Cooking Odyssey
Dal Bati
→ Malpua
→ Gatte Ki Kadhi
RAJASTHANI BAJRA RAABDI
ingredients:
- 1/2 cup fine pearl millet flour ( Bajra / Bajri aata -Lot )
- 2 cup plain beaten yogurt
- Salt to taste
- Water
- Roasted cumin seeds, Freshly ground black pepper or Chia Seeds to garnish
instructions:
How to cook RAJASTHANI BAJRA RAABDI
- Add one cup water in a one cup yogurt and whisk well. This mixture is your buttermilk.
- In a thick bottom saucepan or clay pot combine buttermilk, flour and salt and whisk well.
- Cook this mixture on a very low heat for 8-10 minutes, keep stirring while it cooks.
- You will see mixture getting thicker and thicker.
- Turn off the heat.
- Cover the pan or pot with the lid and leave it a whole night to ferment.
- In the morning add 1 cup water in remaining yogurt and whisk it.
- Add yogurt mixture into fermented raabdi, mix well.
- Serve in a glass and garnish it with either cumin seeds, black pepper powder or chia seeds.
- Enjoy !
