I am extending my cooking repertoire, I want to break some routines of my kitchen so I am trying to incorporate new ingredients in the familiar menu with the purpose of to find more nutrients in new sites. The amaranth, as quinoa, is a full old seed of protein that was used much in the Americas of the Mayans and the Aztecs. It tastes that remembers to the nuts but it is necessary to have well-taken care of when cooking it because if you are not to the parrot becomes puree, I have used it inflation in plan successfully popcorn, to thicken soups, to rebozar and in combination with other cereals but already I will share those findings…
We begin with this breakfast that is perfect for the fresh autumnal mornings, controls those fire residues pitta that can be after a warm summer. The nutritious qualities of the amaranth in combination with the milk of almonds will cause that you begin the day with the Earth feet, thanks to the honey and the cinnamon you will not have problems in digesting this simple but powerful breakfast, in addition to their protein content, the amaranth has much fiber, iron and calcium.
In Ayurveda it is not recommended to mix the fruit with cereals, so it holds the desire to throw fresh fruit to him raises (and it waits for hour and a half before taking fruit), but you can add small pieces of date, raisins or dust some other dry fruit toasted in small pieces to give a crujientito touch.
1/2 cup of grain amaranth
1 1/2 water cups
1/2 milk cup of almonds
2 spoonfuls of honey
1/2 cinnamon teaspoon
It combines the water with the amaranth in a dipper.
Ponlo to high fire.
When it boils, low the fire and leaves boils to untimed fire during about 20 minutes until the water has been absorbed. Eye during the final phase of the baking: taken care of not burning it nor that pass and one becomes puree!
It combines the amaranth cooked in an earthen bowl with the milk of almonds, the honey and the cinnamon.
It serves immediately.