Protein-packed and ahead of the grain gang.
I am a creature of habit when it comes to breakfast, but I often force myself to break the cycle for the sake of an exciting ingredient. Amaranth is a new find on my part, and it completely defied my expectations with its uber-light, yet creamy texture. This recipe turned out delicious and is definitely going to be repeated for a high-protein and high-fiber start to my day!
Amaranth is one-of-a-kind. Although it acts very much like a grain, it is actually the fruit of a plant. It boasts a nutritional profile that tallies off both the protein and fiber boxes – it is packed with 5 grams of fiber and 9 grams of protein per cup. It contains up to 30% more protein than wheat flour, rice, and oats do. Amaranth is also free of gluten, which is inherent in many other grains, and it is a great source of the essential amino acid lysine, which is rather limited in other grains or plant sources. Cooked amaranth is 90% digestible, is high in vitamins and minerals and prevents disease, supports the immune system, prevents grey hair, and lowers blood pressure.
It is an unusually healthy food that you should experiment with, and why not for breakfast?
Amaranth Cereal Breakfast
- 1 cup amaranth
- 2 cups almond milk
- 1 cup water
- 1 teaspoon cinnamon
- Dash of sea salt
- Fresh fruit for garnish
- Dash of cinnamon for garnish
In a medium saucepan, mix amaranth, almond milk, water, cinnamon, and salt. Bring to a boil and then reduce heat to a simmer and let cook for 25 minutes or until all the water is absorbed.
Serve with fruit. I chose fresh figs and bananas. I also added a teaspoon of no-sugar-added strawberry preserves for some extra sweetness and a sprig of mint for an aromatic touch.
Perfect way to start the day!