This warm smoothie has a special place in my heart: it reminds me of my grandma Dionisia ‘Mamita’, who not only cooked deliciously, but also cooked from her heart and you could taste that in her dishes, no matter how simple they were.
I love this drink because it brings me back to my childhood in Peru. The smell of cooked oats and the spices bring back memories when I was little, watching and waiting for my grandma in the kitchen before I headed out to school.
This drink is very is similar to the way my grandma used to make oatmeal for breakfast which was more like a warm beverage to drink rather than a porridge to eat. It has 2 superfoods: quinoa and maca. Quinoa and maca, native to the Andes in South America, (abundant in my grandparent’s hometown), contain lots of nutrient and energy boosting properties, perfect as a healthy breakfast option.
Quinoa is a complete plant protein with lots of phytonutrients and amino acids necessary for cell function and healing. Maca is commonly seen in a powder form, but it comes from a root almost resembling a small potato (or more like a small golden beet). It is known for its energy boosting properties, hormone balance, helps with mild depression and even enhances libido (hello sexy!)
The cacao is another superfood from the jungle in Peru (read about the time I went to the jungle to harvest cacao). It is loaded with antioxidants and with benefits like boosting immunity, prevents heart disease, lowers blood pressure naturally, reduces insulin resistance and sensitivity and provides good healthy fats.
So I tried to recreate the recipe Mamita used for the oatmeal and made it into a smoothie version (blended so it is easier to take it on the go, or for kids who resist to eat oatmeal) plus added a few extra ingredients. Feel free to add/adjust to the recipe and make it your own.
- ¼ cup quinoa
- ½ cup rolled oats (soaked overnight or for a few minutes before use in hot water)
- 1 cinnamon stick
- 3 cloves
- 1 tbsp chia seeds
- 1 tbsp maca powder
- 1 tbsp raw cacao nibs
- 1 cup almond milk, or any other nut milk (could also use a handful of soaked almonds)
- dates or honey for sweetener
- 2 cup of water (or more to desired consistency)
I cook the quinoa and oats in water with the cinnamon stick and cloves. Once cooked and cooled a little, transfer to a high-speed blender or Vitamix with the rest of the ingredients and blend until well mixed. It could be served warm or at room temperature.
** To speed up the process, the quinoa could be cooked in advance (if you have left over from quinoa salad).
With Love & Gratitude,
from Mamita and myself 🙂