This super simple recipe doesn’t require much effort, apart from the 20 minute cooking time which is slightly reduced if you soak the amaranth overnight. Amaranth is a pseudograin and glutenfree. Experiment by topping your fluffy Amaranth with stewed or cooked fruit such a blueberries, apples and pears.
Feeling Vata: Amaranth can aggravate Vata’s so this breakfast is probably not for you, however you can experiment with adding some nice oils such as olive or coconut, to make it’s energy more heavy and lubricating. Adding chopped fresh ginger can also help to add a bit of wamth to the mix.
Feeling Pitta & Kapha: Amaranth’s light, acidifying nature is very good for Pitta and Kapha types.
- 1 x cup soaked Amaranth (best soaked overnight)
- 2 and a half cups of water
- 1 pinch of salt
- 1 tablespoon date or maple syrup
- 1/4 teaspoon coconut aminos (leave out if doing a cleanse)
- fresh ground black pepper to taste
- Bring one part amaranth to two and a half parts water to the boil then reduce the heat and simmer for around 20 minutes or until all the water is absorbed and the grain is fluffy.
- Turn off the heat, then add the remaining ingredients.
- Top your Amaranth bowl with cooked berries or stewed fruits, or have it on its own with a bit of olive or coconut oil (No oils if you're doing a cleanse).
Oher topping ideas could be superfoods such as gooji-berries, organic chocolate powder, roasted nuts and seeds, etc.