“I was able to bring the souls from the past back to life.” Amaranth
Amaranth is a great alternative to oats in the morning. It is packed with protein, releases energy slowly and is packed full of minerals and vitamins. Similar to quinoa, amaranth contains anti-infammatory and antioxidant phytochemical that have the potential to reduce the risk of cancer, cardiovascular disease, diabetes, and obesity.
It only takes 15-20 minutes to cook and can be made into many sweet or savoury preparations. It is an ancient grain, used as far back as the Aztecs. Today it is still a staple in India and Africa.
From an ayurvedic perspective, Amaranth is a strengthening, nutritive and satiating grain. It is predominantly made up of air and earth, Kapha and Pitta pacifying. It’s dry and light qualities dry up excess mucus and congestion in the respiratory system. It is also a diuretic and due to the relatively high iron content, a blood strengthener.
Ingredients
Serving: 12-18 cookies
- 1 cup amaranth
- 2 cups water
- ¼ tsp. salt (soma if you have it)
- ½-1 cup almond milk (optional)
- ½-1 cup baked walnuts (optional)
- ¼ cup cacao nibs (optional)
- 1-3 tbsp. maple syrup or sweetener of choice (optional)
Method
- Bring the water to a boil
- Add the amaranth, scrapping down any seeds into the water
- Bring down to a simmer
- Cook for 15-20 minutes or until the water is absorbed
- Serve here and hot, or add some almond milk and continue to cook
