I’m this person who loves variation. I simply cannot imagine eating every day the same thing.
Breakfast is kind of my favorite meal of the day and during these Corona days I usually make myself a platter of all kind of (mostly) healthy goodies.
My latest (breakfast) discovery is amaranth porridge. Amaranth is related to quinoa, glutenfree, full of protein & minerals and as I discovered most importantly it’s yummie.
My favorite recipe for amaranth porridge for the moment:
You need:
1/2 cup amaranth
water to soak the amaranth
1 1/2 to 2 cups of plantbased milk
cinnamon to taste
turmeric to taste
a pinch of pepper & salt
How?
Soak the amaranth overnight.
Drain and rinse the amaranth and put it in a saucer with the mylk (quantity depends on how liquid you want it – I used 2 cups), cinnamon, turmeric, pepper & salt.
Bring it to boil and then let it simmer for another 20 minutes.
Let it sit covered for about 15 minutes
On top:
Whatever you love:
I used chopped almonds, coconut shreds, sunflower seeds
Poached pears (in the oven with 2 crushed cardamom pods and enough water to lay the sliced pears in)