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Oct 22, 2015

Amaranth Cereal Recipe

Amaranth, a gluten-free seed known as an Aztecan staple food, makes a great addition to a whole foods-based
anti-inflammatory diet in the cold winter months. It makes a great base for breakfast porridge. Combining it with cinnamon and walnuts adds to the anti-inflammatory effect. Try amaranth in place of oatmeal for breakfast as an anti-inflammatory start to your day.

This recipe by nutrition student Kelsey Perusse was shared with the audience at her talk in January 2015 with fellow student Mirit Markowitz on "One-Pot Anti-Inflammatory Meals." Their series continues this fall with a free cooking workshop on "Fall Fermentation" from 10:30 a.m. to noon Saturday, Oct. 24, at Bastyr Center for Natural Health.
Ingredients
1 cup
amaranth
3 cup
water
1⁄2 tsp
salt
2 tsp
cinnamon
1⁄2 cup
walnuts
1⁄2 cup
currants
1 tbsp
maple syrup
4 tsp
ghee (optional)
Instructions
In a small sauce pan add amaranth, water and salt. Bring the amaranth to a boil and then cover and reduce to a simmer for 25 minutes. Once the amaranth is cooked add cinnamon, walnuts, currants, maple syrup and ghee.