Amaranth Porridge Recipe

Ingredients

1 cup amaranth
2 cups water
1/4 cup raisins or currants
2 tsp fresh grated ginger
1/2 tsp cinnamon powder
1/4 tsp cardamom powder
1-2 tsp ghee or coconut oil
maple syrup or honey to taste
garnish: squeeze of lime, mineral salt, pinch of cinnamon, pinch of cardamom

Directions

In a medium saucepan, combine the amaranth, water, raisins, ginger, cinnamon, cardamom, 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 maple syrup or honey 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!

Notes

Amaranth has a sweet and astringent taste. It delivers a cooling action when initially consumed, but its or post-digestive effect is pungent.

This means it may be binding or drying to the stools, despite its high-fiber nature, so add extra ghee if you’re prone to occasional constipation.

It also supports muscle health and balanced energy when consumed in a quantity that doesn’t dampen digestive fire.

Due to its small nature, amaranth has a light quality.

This recipe that is especially nourishing for spring and early summer.

Dosha Type

KP-Vn

This dish is reduces kapha and pitta doshas. It is fairly tridoshic with a neutral effect on vata dosha.

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 ojas.

Kapha: Top with a pinch of dry ginger and ½ teaspoon ground flax to prevent stagnation.

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