If you don't know her by now, you should! Summer Sanders is owner & curator of Local Juciery, a Sedona based juice bar. She is a certified raw food chef, author, blogger and graciously runs her own business & blog while simultaneously caring for her beautiful little boy and husband.
Today, Summer is sharing her sweet amaranth porridge with us. Amaranth is an ancient Aztec dietary staple that is also used during worship & spiritual ceremony. It's high in fiber, full of calcium and high in both iron & magnesium. Try this recipe as a fun deviation from your ordinary oatmeal and you won't be disappointed. Play around with it & have some fun. I love the idea of adding a baked yam! Enjoy
S | This recipe is vegan, gluten free, processed sugar free and totally nourishing. This bowl is a typical breakfast at my house in the cooler months. There are many ways to play with it and make it your own. You can make it hot with just cooked amaranth or make it a cold bowl with leftovers. I sometimes even add a 1/2 of a baked yam or steamed carrots to this recipe and it makes it even heartier.
Amaranth is a tiny little seed that has pretty much replaced oats for me. I find it easier to digest and much more filing. I use it in both savory and sweet recipes. I think you'll be just as in love with it as me once you try this fun recipe!
1.5 cups cooked amaranth
2 tablespoon almond butter
4 dates, pitted
2 small thumbs fresh turmeric root
1/2 teaspoon sea salt
1/8 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon turmeric powder
1/8 teaspoon black pepper
1 vanilla bean, scrapped or 1/2 teaspoon vanilla extract
almonds, pomegranate, coconut, bananas, goji berries, raw cacao nibs, granola
In a high-speed blender combine the amaranth, almond butter, pitted dates, turmeric root, salt, cardamon, cinnamon, turmeric powder, pepper and vanilla. Blend on high until incredibly smooth and creamy. Pour into your favorite bowl and top with your most favorite superfoods and fruits.