I am one of those people that try and not judge at face value. I believe that people can change (if motivated to do so) and I believe for the most part people (and things) deserve a second chance.
I know this can be naive but I prefer more to look at it in an optimistic way. Life is too full of disappointment to potentially pass up something that may have been okay on a second chance. People grow, mature, and taste change- nothing stays stagnant. And if the second time doesn't work out, I feel the saying “you live, you learn” works well. Everything is a learning experience.
Take for example my first experience with amaranth.
I was a wide-eyed girl wanting to eat more unprocessed foods. I stocked up on various bulk bin items and I was determined to cook my way through them. I fell in love with quinoa, cooked up pounds of dried beans, and rekindled a love for oatmeal.
But then there was amaranth.
I had high hopes. The little power packed seed came from such a beautiful herb plant-how could it not be wonderful? I had a whole meal planned out for it but it flopped. Before I knew it, I had a pot full of mush and tiny amaranth seeds all over my kitchen.
One chance and I was done. I had been happy I had tackled so much out of the bulk bin that one "failure" wasn't going to hurt. I moved on and shoved my amaranth to the back of the cupboard.
Then I ran across this pumpkin pie porridge on Sarah's blog (My New Roots). Was I ready to give amaranth a second chance?
I followed Sarah's recipe fairly closely. She recommends you soak the amaranth at least 8 hours (up to 24) to unlock the nutrients and to help it aid in digestion. I simply measured out the amaranth and stuck it in water the night before (I found a small pan with a tight fitting lid worked well to drain and rinse it the next morning.)
With spring just around the corner I'm working on finishing the last of my harvest that I had frozen. I'd been saving these blueberries for something special and sure enough, this worked perfect.
I cooked the amaranth, stirred the blueberries, and snapped away photos. It looked delicious but I still wasn't sold. I needed a taste.
Sure enough, the result was a delicious and extremely healthy breakfast that was truly soul satisfying. I gave amaranth a second chance and I’m glad I did.
Sometimes it pays to be an optimist.
(For more information on Amaranth, I suggest you hop over to Sarah's wonderful blog post!)Print
Blueberries 'n' Cream Amaranth Porridge
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 2 1x
- ½ cup amaranth, uncooked
- 1 cup water (or coconut milk)
- 1 cup blueberries, frozen or fresh
- 1 tablespoon maple syrup
- ½ vanilla bean
- 1-2 tablespoons heavy cream (or coconut milk)
- pinch of salt
- Soak Amaranth over night (if possible.)
- Drain and rinse amaranth. Combine with one cup water and pinch of salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken amaranth.
- In a separate pot add blueberries, maple syrup, and 1 tablespoon of heavy cream. Scrap out vanilla bean and toss both the seeds and the pod into the blueberries. Heat over low until blueberries are heated through (making sure not to boil the heavy cream.)
- Serve by pouring blueberry liquid in the bottom, followed by amaranth, then top with blueberries.
I have to imagine this would work well with any type of berry!
For a couple more great ways to use Amaranth I highly suggest you check out Maria's blog (Scandi Foodie) for a recipe using fresh Amaranth and Ashley's blog (edible perspective) for puffing amaranth and making cereal!
I have amaranth in my cupboard, and really need to give it another try as well. Thanks for sharing!
Never heard of amaranth, but this looks divine. Erin, I really wish I lived close to you. Love all your healthy ideas for food. I love freezing berries too and I only pull them out for special things I make them with.
Thank you! I've really started savory seasonal produce more (and usually end up clinging to summer through my freezer.) I'm really hoping to get canning this summer too!
sweet road says
This looks like such a great combination of ingredients. Simple, but with such depth! I'll have to try this soon.
ps- I still get a ton of views coming from your site from when you made my banana chip recipe... wow, thanks!!
Ha... that still seems to be one of my more popular post and I'm happy traffic still flows to your sight. I love those chips!
Laura @ Gluten Free Pantry says
Now this is one delicious porridge! I haven't cooked with amaranth in quite awhile. I need to change that and make this yummy recipe.
Alyssa @ Everyday Maven says
This is a fantastic use for amaranth. I would love that for breakfast!
Amaranth is one grain that I haven't seemed to try yet! I'm not sure what I'm waiting for but this delicious breakfast sounds like the perfect jumping off point!
I still haven't tried amaranth yet! I need to get on that soon. I'm still using up all my frozen berries from last year too, it's such a nice treat this time of year!
I've been holding on... I can't wait for spring/summer!
I have yet to try amaranth, but it's been on my list since seeing Sarah's recipe, and yours confirms it's a must-try!
Katrina @ Warm Vanilla Sugar says
What a great idea! I need to get myself some amaranth!
K&B N. says
Yum ! My stomach is growling.
I've had similar experiences (not with amaranth, but other things) and I'm starting to believe that it really does pay to be an optimist!
Katherine Hunter says
amaranth is very high in iron / i ate a lot of it simmered in homemade broth when i was on an iron rich diet for anemia / i like the idea of cooking it in coconut milk and having it sweet instead of savory / going to go soak some tonight !
Veggie Wonder says
This looks really good, can't wait to try it! I was not totally sold on amaranth the first time I tried it, but it has been growing on me. Thank you for the idea!
Love this! I too bought amaranth recently, eager to unlock the power of this good grain, but I've been searching around online for ideas of what to do. So excited to try porridge!
Márcia Gonçalves says
I also had a bad experience with amaranth and now I'm trying it again ! Thanks 😉
Don't know how you are with another amaranth recipe...but these are delicious:) it takes a few tries to pop the amaranth just right... But totally worth the effort:)
Preparing this recipe right now, but with a mixed berry that includes some blueberries. Super excited to try amaranth! Thanks for this recipe!
Delicious! I used a lot of berries, and just wanted to update that it was a complete success. Thanks again!
Helen Ingram says
Thanks for your recipe! I'm trying amaranth for the first time today and am slightly daunted by the smell of it cooking. Trying to go Body Ecology Diet and this is one of the four grains allowed. 😉
lupe lopez says
I can't wait to try this
Such a beautiful breakfast!!
I've tried amaranth twice now as a savory dinner side and both times it's tasted a lot like dirt. However neither of my recipes said anything about soaking overnight. Hoping that's the key to keeping this from sucking my will to keep trying!
Lucia Belen Metcalf says
is amaranth wheat? Like the wheat grains they sell right next to the oats? If not, where do I buy it?
It's not wheat but can be found in some stores or online
I made this with nectarines this morning for my 3-year-old and I. Very good! Thanks for the recipe!
First time I tried amaranth is was a difficult grain to like. I gave it a second try with this recipe and I have to say I liked my amaranth...I just had to add 3 tablespoons of brown sugar. I also added blackberries and it made it awesome!!!
Just tried this morning. Have tried with just sweeterner (honey or maple syrup), milk (coconut or cow's) and vanilla or cinnamon. it was ok. THIS however, was awesome. Even the three year old ate it. The blueberries added such a sweet tart taste on top of the creamy amaranth. Thank you!!! Oh, and i did not soak overnight b/c just decided to make this morning
Very yummi! Just tried this morning:-) Thank you
I've been working my way through the various alternative grains, after being forced to completely change my diet due to ill health. Quinoa and Buckwheat I love, have one of those as a porrige near every morning (with a dollop of butter only). Today I tried amaranth, after scouting around looking for cooking and recipe ideas.
I have to say, it was a brown mush (although I was spared having them all over my kitchen) and at first I thought horribly unappetising. however after letting them sit for a bit and a wedge of butter melted on top, they started to look more inviting.
Thanks for the recipe idea, and also the link to Sarah B's blog.
Happily, they were delicious! Sort of nutty and crunchy, and creamy smooth all at the same time (I don't use any sweet stuff whatsoever). I have to say I will be coming back for more.
Whoops, those last two paras got somehow twisted lol.
I keep coming back to this recipe when I need something a bit different, and I always wonder why I don’t make it more (I suppose it’s because of the overnight soaking). It’s very nourishing and feels decadent. The cream really takes it to the next level.
Tasha Huesca says
Mmm.. so good. This was the recipe I used the first time I tried amaranth and I just keep coming back to it. My 16 yo boy child even likes it. Thank you for sharing!