SERVES 3 TO 4 PEOPLE
This amaranth porridge recipe provides a tasty breakfast that is packed with nutrition. The addition of digestive spices helps the body unlock, absorb, and assimilate the nutrients to better nourish your tissues and provide you with quality energy.
- 1 cup amaranth (not rinsed)
- 2 cups water
- ¼ cup raisins or currents
- 3–5 slices fresh ginger
- ½ cinnamon stick or ½ teaspoon cinnamon powder
- 1–2 cardamom pods or ¼ teaspoon cardamom powder
- 1–2 teaspoons desi ghee or coconut oil
- Honey or coconut sugar to taste
- In a medium saucepan, combine the amaranth, water, raisins, ginger, cinnamon stick, cardamom pods, and ghee or coconut oil.
- Bring to a boil and reduce the heat to low. Cover with a tight-fitting lid and simmer for 20–25 minutes.
- Check the consistency every ten minutes or so and give it a quick stir—once it becomes creamy, your amaranth is done! Turn off the heat and leave the pot covered for five more minutes.
Serve your amaranth with a drizzle of honey (or coconut sugar) for sweetness and a dollop of ghee or coconut oil for a delicious creamy texture. Garnish with a squeeze of lime, a pinch of salt, and a touch of ground cinnamon and cardamom. Enjoy!
Additional garnish recommendations for each dosha:
VATA: Top with 10 soaked and peeled almonds or a tablespoon of full-fat yogurt to promote rejuvenation.
Pitta: Top with shredded coconut and a dash of maple syrup to soothe and nourish the system.
Kapha: Top with a pinch of dry ginger and ½ teaspoon ground flax to prevent stagnation.