New Year, new breakfast

For two bowls;

  • 1 cup amaranth seeds
  • 2 cups of water
  • 1/2 cup plant-based milk
  • 1 banana, mashed (optional)
  • A handful of raisins
  • A pinch of cinnamon

For the buckwheat crunchies

  • 2 Tbsp of buckwheat groats
  • 1 Tbsp of sesame seeds
  • 1 Tbsp of liquid sweetener (honey, agave or maple syrup)

Have you set any resolutions for the New Year? Each year around New Year’s Day we like to make a list that sets out some intentions for the year. Some are big and some are small, some are very practical (fixing that wobbly chair!) and some are just fun. We never accomplish all the points and sometimes we even add things to the list at a later date. The list is not too serious, and it is more about taking the time to think about what we want to focus on in the coming period.

Each new year, many people make resolutions to eat more healthy or conscious, unfortunately that often doesn’t last. And looking at all the green salads or juice recipes might feel like it’s more a chore than something fun. I suggest looking at it a bit differently. Instead of naming it a resolution (implying there is some problem that needs to be ‘resolved’), let’s talk about an intention. And let us add a bit of lightness and fun, by making it an intention to try a new breakfast every now and then. Shaking up your routine but also exploring different flavors and combinations. A new breakfast that is good for you like this delicious porridge. Food can be fun and experimental:)!

Amaranth seeds are as small as poppy seeds and typically beige colored. The plant is actually a weed with bright dark-pink colored flowers. It was a sacred grain of the Aztecs and for good reason; a cup of amaranth contains much higher level of protein and calcium than a cup of animal milk. Indeed, one cup of amaranth provides over half your daily protein needs. It is also a great source of magnesium, phosphorus, iron and zinc.

Amaranth does have a slightly grassy flavor (which I personally like), which is smoothened by the (plant-based) milk and mashed banana. It creates a lovely sticky warming porridge that is perfect for winter mornings. New year, new breakfast!

Porridge– Soak the amaranth seeds in cold water for at least 30 minutes or up to 8 hours. Then rinse and drain. Place the amaranth and water in a pot, cover and bring to a boil. Immediately reduce the heat and cook gently for 20 minutes or until creamy.
Remove the amaranth porridge from the heat and let it sit for a few minutes.  When it has set a bit, stir in the milk until creamy. Add the raisins, cinnamon and  the mashed banana (if using) and stir until well combined.

Buckwheat Crunchies- Add the buckwheat and sesame seeds to a skillet on medium heat. Stir occasionally and wait for the seeds to become fragrant and golden-brown. Then add the sweetener and quickly stir until well combined. Do not let the mixture burn. Put the mixture on a piece of parchment paper and let it cool completely before using. I usually make this the night before.

Serve in bowls and decorate with some dried raspberries for bold color (optional) or other fresh fruit.


Anna AJ