I've known about amaranth for years, but I've just recently started to discover the power and versatility of this high vibe superfood. Amaranth is a cereal grain, but amaranth is a cut above all other grains. Amaranth has been cultivated for over 8000 years. The grain was a staple food in the Inca, Mayan, and Aztec civilizations. These civilizations also loved quinoa. They knew how to eat in those days. Amaranth was a symbol of immortality in these civilizations and was also considered sacred by the ancient Greeks. The word amaranth comes from the Greek word amaranthus, which means 'that which does not wither, or everlasting.' The flowers of the amaranth plant contain the seeds and are beautiful red, gold, or purple blooms, which were used in religious ceremonies for appeasing the gods.
Besides being very versatile, amaranth has an impressive list of high vibe attributes. Amaranth has large amounts of fiber, calcium, magnesium, iron, manganese, and phosphorus. Amaranth is the only grain that contains all nine essential amino acids. Amino acids are the building blocks of protein. There are nine of these building blocks that our bodies cannot make. All of these are in amaranth, which makes amaranth a complete protein. Amaranth is also gluten-free and loaded with antioxidants too. These attributes make amaranth powerful against cancer, inflammation, bone degeneration, heart and liver disease, high cholesterol, and autoimmune disorders, to name a few.
Amaranth is a culinary wizard also. The flavor is malty and nutty. A terrific porridge is made by boiling amaranth. Steamed like rice or popped like popcorn and made into candies, cookies, flour for loaves of bread or pastries. Amaranth excels at adding body and creaminess when added to soups or stews. I have been doing all of the above, and the results have been excellent in every application. To encourage you to try amaranth, I will be posting recipes and videos using this chameleon of all grains. Today in this blog, I will showcase amaranth as my first meal of the day, a breakfast porridge.
When simmered, amaranth takes on a creamy consistency and has a sweet malty cereal taste that goes great with any dried or fresh fruit and nuts that you add to it.
Amaranth Porridge 2 - 4 servings
2 cups water
1/2 cup dry amaranth
In a 4 quart pot, bring the water to a boil. Add the amaranth and stir. Lower the heat to medium-low and cover with a lid. The amaranth will take about 20 minutes to cook. The water will be absorbed, and the amaranth will be a creamy soft texture when it's ready. Keep a close eye on it and stir it occasionally. The amaranth gets thick as it gets closer to being ready, and you may want to lower the heat to prevent burning on the bottom.
When it's ready, I like to add a teaspoon of monk fruit extract to sweeten it.
I serve it with dried cherries or raisins, depending on my taste that day. I also like to add toasted nuts or seeds like pumpkin seeds or flax seeds.
I add a splash of milk, maybe almond milk or fresh coconut milk, and I'm ready for breakfast.
I often prepare the amaranth as above and keep it cold in the refrigerator, and it's ready for the next day. I love it cold or hot. They both work for me.
Be sure to look at my video and recipe for Mexican Alegria or popped amaranth candy. That is such a high vibe treat the whole family will love. Try amaranth for healthy and high vibes!
High Vibes!
