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.