Last week I posted a photo of a Amaranth breakfast Congee on Instagram. Lots of folks were keen for a recipe as these ancient grains can be tricky to prepare. As many of my recipes are in the moment, I went back and did a fresh one just for you guys.
The thing with these ancient grains such as Amaranth, Quinoa, Buckwheat, Millet, Brown Rice + even wild rice varieties is that they are served by a nice long soak in filtered water with a nice splash of ACV (apple cider vinegar) or Kefir water, or even whey to help them ferment.
If you can’t do that, at the very least pour boiling water over them and let them sit for an hour, but really a bit of planning is so much better. The end result tastes better, cooks more quickly and will be easier on the digestion.
The other goodness that I have worked with for a while is cooking the grains in a herbal tea base. Here I have used our own ‘Alchemy 36 Soothing Tisane’ as the base, as it has so much good medicine, though you can use what ever suits you or just plain water. Steep the tea well before you start.
This amaranth breakfast congee will freeze well in portions, just add more liquid when you reheat.
3/4 cup amaranth
1/4 cup quinoa
1-2 tsp of ghee or coconut oil
1/8-1/4 tsp cinnamon
1/4 tsp sea salt or himalayan salt
1/8-1/4 tsp turmeric
900 ml herbal tea of choice, strong brew or water (approx)
splash of apple cider vinegar
1 cup mandarin or orange juice
2 Tlb coconut sugar or syrup
1 Pear chopped in nice chunks
sprinkle of turmeric
sprinkle of pepper
1 tsp heaped of ghee or coconut oil