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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