By Irene Hayton and Carol Song
Toasting the amaranth seeds before cooking gives off a nutty aroma and produces a cereal that is less glutinous than if they are not toasted. Putting some oil in the water and making sure the water is boiling before adding the amaranth also helps to keep the amaranth from being “gummy.”
- 1 cup (250 ml) amaranth
- 2 cups (500 ml) filtered water
- ½ teaspoon (2 ml) coconut oil
- 2 pinches sea salt
- 2 tablespoons (30 ml) Udo’s Choice Ultimate Oil Blend®
- milk, soy milk, or rice milk
- freshly ground flax seeds
- stevia/Chicolin™ mixture (see Eating Alive II)
Heat a skillet over medium-high heat. Add the amaranth and toast it, stirring constantly, for about 5 minutes. Meanwhile, place the water, coconut oil, and sea salt in a medium saucepan and bring to a rolling boil. Stir in the toasted amaranth and turn the heat down to low. Cover with the lid slightly ajar and simmer for 20 to 25 minutes, or until all the water has been absorbed. Turn off the heat, cover tightly, and let it sit for 5 more minutes before serving. Top each serving with ½ tablespoon (7 ml) Udo’s Oil, your choice of milk, and freshly ground flax seeds and stevia/Chicolin™ mixture to taste. Additional toppings include: fruit such as raisins, dried cranberries (unsweetened), or fresh or frozen berries; cinnamon; nut butter; applesauce. Makes 4 servings.
Variation: Omit the milk, flax seeds, and stevia/Chicolin™ mixture and serve the amaranth as a side dish for lunch or dinner.
