Amaranth-Porridge
Due to its dry, light properties, amaranth is the ideal grain for those with slow digestion. Kapha digestive types have low protein requirements. In addition, this recipe is a great alternative to oat porridge. Amaranth helps to get rid of mucus and is diuretic.
FOR 1 SERVING
1tbsp ghee or coconut oil
½ tsp fresh ginger (peeled and chopped)
½ tsp vanilla powder
5 tbsp amaranth (washed thoroughly in a sieve)
¾ cup rice drink
½ ripe mango (sliced)
1/4 cardamom powder
1 pinch of salt
1 splash of lemon juice
PREPARATION
1. Heat the ghee in a small pot and sauté the ginger and vanilla.
2. Add the amaranth and rice drink and bring to a boil.
3. Cover and simmer the porridge over low heat for about 30 minutes until it reaches the desired consistency
4. Meanwhile, soak the mango pieces with 1 tablespoon of water and the cardamom in a pot. Simmer over low heat for 5 minutes.
5. Season the porridge with a pinch of salt and lemon juice. Serve with the mango slices.
VATA types
Add some more ghee. Cook the porridge with a little more liquid as this counteracts the dryness. You can even take coconut milk. Don’t consume this breakfast on a regular basis.
KAPHA types
Replace half of the rice drink with water.
PITTA types
Replace the mango by a sweet apple or a pear. Take lime instead of lemon juice.
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