If oats, millet and Co. are not for you, or you simply want a bit of a change to your morning breakfast routine, try out some amaranth porridge for breakfast. It’s light and dry nature makes it an ideal grain for the Kapha dosha.
Amaranth ‘s astringent taste helps to dry up excess dampness and mucus in Kapha’s system. This benefits the lungs and respiratory system. Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata’s should avoid Amaranth as it’s too light for already light and airy Vata.
Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth’s astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata’s can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and salt for example.
Feeling Vata: you can try if this recipee works for you by adding coconut oil or olive oil, adding more salt and adding plenty of soaked raisins, figs or dates, and more of the sweet apple. Or simply cook this recipee but use oats instead of the amaranth.
Feeling Pitta: this is a great breakfast for you as amaranth is pacifying for Pittas. Raisins and sweet apples work well for you too, so it’s a WINNER!
Feeling Kapha: amaranth’s astringent nature is a superb psydo-grain for Kapha’s as it drys up excess mucus and helps remove Kapha’s excess dampness. Apples and raisins are fine for you too.
- 1/2 x cup amaranth, soaked in water over night
- 1 x full apple, diced
- 1/2 x teaspoon cardamom
- 1/4 x cup raisins, soaked over night
- 1/4 x teaspoon salt
- 1 x cup of water
- maple syrup to serve
- fresh figs or other fruit to garnish
- Chop the apple into small pieces.
- Heat 1-2 tablespoons of water in a medium sized sauce pan.
- Add the cardamom and cinnamom and mix well with the water.
- Then add all remaining ingredients (apart from the water) and mix well, whilst still heating on a medium heat.
- Then add the water and bring to the boil. Turn down heat and simmer for 15-20 minutes, until the amaranth becomes light and fluffy. Keep stirring every now and then, as amaranth can stick and burn quickly at the bottom of the pan!
- Serve with extra cinnamon, maple syrup, and garnish with fresh figs or other stewed or fresh fruit.