Making Amaranth "Oatmeal"

Amaranth is an ancient grain, originally cultivated by the Aztecs in peru. Now we grow this grain in Africa, China, most of South America, and now emerging in North America.

Amaranth is a great source of lysine, an important amino acid with protein content compared to milk, and is easily digested. It's higher in minerals, such as iron and calcium, compared to most vegetables. It has a remarkable amount of protein: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice.

Ther are plenty of different ways to cook Amaranth. Many use this as a thickener for sauces, soups, and stews. I personally love eating it as a "hot cereal" or an "oatmeal" for breakfast.

My recipe:

1.) One cup of Amaranth

2.) Two cups of Water

3.) Date Sugar

4.) Grade A Maple Syrup (Dark Color)

5.) One cup of Almond Milk or Hemp Milk (I make my own milk buying it may be an easier and faster option)

Cooking Instructions:

Grab a small to medium sized pot; Pour your Amaranth and water in, accoridingly; Place the pot on stove at HI temperarture; Once boiling, lower to medium and place cover over pot; Let the water and grain create a thick and creamy formula; Pour 3 tablespoons over maple syrup; Pour almond milk and stir for about one minute. ALL DONE!

Serving Instructions:

Serving size should be good for 4 people. Once served, sprinkle 2 teaspoons on top, and 1 tablespoon of maple syrup; And WALA! Enjoy!

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