This is one of my favorite healthy breakfast recipes. Amaranth is an ancient grain that cooks up much like a cream of wheat (throwback to being a kid in the ’90’s). It’s high in fiber and protein as well as micronutrients such as magnesium and iron. There’s really no reason not to put this on your breakfast rotation! Enjoy this with a dandy blend latte and you’re in for a treat!
From an Ayurvedic perspective, Amaranth is light and dry making it the ideal swap for oatmeal during the spring and summer or great for those with kapha constitution all year round. If you want to learn more about foods for your unique constitution book a free Ayurvedic Health Coaching Discovery call with me here.
1 cup amaranth
3 cups of water
Handful of fresh seasonal berries (I love strawberries in this!)
Pinch of himalayan pink salt
Optional toppings: 1 tsp coconut oil or vanilla bean ghee, shaved coconut flakes and/or raw cacao nibs.
Bring the water to a boil. Add amaranth and pinch of salt. Reduce heat to low, cover and simmer for about 20 minutes or until most of the water is absorbed. The amaranth has a porridge-like consistency so be certain to remove it from the heat before all the water has evaporated. Once removed from the heat add the fresh strawberries and stir well. Cover and let sit for about 5 minutes so the berries warm up and break down in the porridge. Add any optional toppings.
- Prep Time: 5
- Cook Time: 20
Keywords: Ayurvedic recipes, spring recipes, summer recipes, amaranth