Amaranth porridge is a great alternative to oats or millet and can be a great substitue for those who can’t digest traditional grains or other psyeudo grains very well.
Amaranth is great for Kapha and Pitta types. Vata’s should try it out and mix with extra oil and sweet tastes to combat the very astringent and dry nature of amaranth. 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 extra salt if needed.
Feeling Vata: try out this breakfast by adding a dollop of coconut oil and a bit more salt to taste before you serve. Sweet pears and soaked dry fruits are all fine for you. If you’re feeling very Vata swap the amaranth with simple and plain porridge oats.
Feeling Pitta: you do well on this breakfast, just ensure that the fruits you add are sweet and avoid all sour fruits.
Feeling Kapha: amaranth is great for you, but you don’t do so well on an overload of sweet fruits. Leave out the dry fruits and simply make this breakfast with pears and raisins. You can also add more ginger and cinnamon if you feel you need that extra kick in the morning,
- 1 x cup amaranth flakes (or whole amaranth soaked over night)
- 1 x cup oat milk (I use oatly's organic as it's the only oat-milk I know that doesn't contain any extra added oils. Most oat-milks contain added sunflower or other fats. Try and find one without, it's better for your health!)
- 1 and a 1/2 x cups of water
- 1/2 x teaspoon nutmeg
- 1/2 x teaspoon turmeric (curcuma)
- seeds of 2 x cardamom pods, ground in pestle and mortar
- 1.5 cm of fresh ginger, minced
- 1 and 1/2 x tablespoons maple syrup to taste
- 1 x pinch of salt
- freh pepper to taste
- 2 x medium sized pears, diced
- 1 x teaspoon vanilla extract (try finding one without alcohol)
- 1 x teaspoon cinnamon
- handful or more of dried fruits of your choice, soaked over night
- Add all ingredients (apart from the pears, the cinnamon, and the vanilla extract) to a medium sized sauce-pan, and simmer for 5 minutes with the lid on.
- Then add the chopped pears and cook slowly on a low to medium heat, whilst stirring every now and then, for about 10-15 minutes. Keep adding water if mixture gets to dry.
- Add the vanilla and the cinnamon and cook for another few minutes.
- Then add the raisins to the pot and slowly mix through.
- Take off the heat, then serve with maple syrup and extra cinnamon.