Amaranth Porridge - Breakfast days 1-3
Makes 3 servings. Reheat each morning in a saucepan. No microwave, this takes the Pana out of the food.
Ingredients
3 cups amaranth grain, soaked overnight
12 cups water
3 tbsp ghee
1 ½ tsp cumin
1 ½ tsp mustard seeds (omit if Pitta is high)
1 ½ inches fresh ginger, minced (omit if Pitta is high)
1 ½ tsp salt
1 ½ tsp lemon juice
3 tsp dry turmeric
3 tbsp ghee (to finish)
3 handfuls of pumpkin seeds
Optional shredded coconut flakes or soaked golden raisins.
Method
Heat 3 tbsp ghee in a large pot over medium heat.
Add cumin, mustard seeds, and ginger. Sauté until fragrant and the mustard seeds begin to pop.
Add the water, soaked amaranth, and salt.
Bring to a boil, then reduce heat and simmer 25–30 minutes, stirring occasionally, until creamy and thick.
Stir in 3 tbsp ghee to finish.
Top each serving with a handful of pumpkin seeds and a splash of lemon juice.
*or optional coconut flakes or soaked golden raisins.
