This recipe is from my upcoming book Cleanse and Detoxify Your Body – 28 days to better health using nutrient-dense whole foods. I started working with amaranth because it is a seed, not a grain. It makes a great side dish but I’ve found I love it as a quick and easy breakfast dish. Soak it over night and you have an “instant” healthy breakfast in the morning.
Amaranth Porridge Notes:
It is best to allow amaranth to soak at least overnight, but 24 hours is better. This will help you have a quick amaranth cereal when you are ready. If you don’t like the taste of lemon juice, apple cider vinegar works well too. Remember to grind your flaxseeds just before you use them for best absorption. Feel free to add any optional ingredients you like. In this picture I added fresh strawberries and chopped cashews.
Amaranth Porridge Ingredients:
- ½ cup amaranth
- ½ cup warm filtered water
- 1 Tbs. fresh lemon juice
- ¼ tsp sea salt
- ½ cup raw milk or milk alternative (such as almond milk, brown rice milk, cashew milk, coconut milk, hazelnut milk, hemp milk, or oat milk)
- ½ Tbs. fresh ground flaxseeds
Amaranth Porridge Optional Ingredients:
- natural sweetener (such as maple syrup, coconut sugar, raw local honey)
- dried fruit
- fresh fruit
Amaranth Porridge Directions:
- Heat skillet over high heat. Add amaranth and toast, stirring constantly until fragrant. It will smell like popcorn.
- Place amaranth in a small pot. Add water and lemon juice. Stir and cover. Allow to soak for at least overnight, but 24 hours is better.
- Bring milk alternative to almost boiling. Add amaranth, reduce heat, cover and simmer 3-5 minutes.
- Grind flaxseed.
- Remove amaranth from heat, stir in flaxseed and let stand for a few minutes.
- Serve. You can add additional milk alternatives, butter, natural sweetener, nuts, dried fruit, and/or coconut.