Amaranth Porridge

PorridgeAma­ranth seeds may be tiny but they are nutri­tion pow­er­hous­es.  These tiny lit­tle seeds are a great source of pro­tein ( 9g per 1 cooked cup) as well as con­tain iron, mag­ne­sium, zinc and fiber.  Unlike oth­er grains, they also pro­vide the essen­tial amino acid, lysine.  Most peo­ple get enough lysine from meats, cheese, fish and eggs but if you are veg­an or an ath­lete you should make sure you get suf­fi­cient amounts of this pro­tein builder.

It’s also gluten free, for those sen­si­tive or intol­er­ant to gluten.

Instead of the same cere­al or oat­meal for break­fast, try this great nour­ish­ing break­fast.

Makes 2 Serv­ings

Ingre­di­ents:

12 cup Ama­ranth

12 cup water

14 cup skim milk, unsweet­ened soy milk or unsweet­ened almond milk

1 Tbsp of hon­ey or agave syrup

14 cup dried cran­ber­ries or raisins

14 cup chopped wal­nuts

Direc­tions:

1. Add water and ama­ranth into a small saucepan and bring to a boil. Reduce heat to sim­mer and cook for about 20–30 min­utes, stir­ring occa­sion­al­ly.

2.  Add milk, hon­ey, dried fruit and nuts.  Serve.

 

 



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