After a night of dancing in a cloud of herb smoke and shooting several shots of scorpion honey, I woke up dizzy and ravenous. I needed something with sustenance. Complex protein, amino acids and calcium (more than milk) all to make up for the havoc I caused in my system. Amaranth, the stuff an Aztec goddess would eat, gave me the strength to wash my hair finally. Give this “new girl” grain a chance, she’s been around, just looked over for her sexier sister Quinoa. It’s nutty and satisfying and tastes so sweet with honey and fig. The texture is unique, like nothing you’ve tried before it. You can find this grain at any natural food store.
½ cup amaranth, soaked if possible (minimum 8 hours)
1 cup almond milk or water (1 1/2 cup if using un-soaked grains)
pinch of cinnamon
raw honey to taste
cut dried figs
chopped soaked pecans (minimum 8 hours)
1. Soak amaranth for 8 to 24 hours. (Prevents you from bloating and makes the grain easier to digest)
2. Drain and rinse amaranth. Combine with almond milk or water. Bring to a boil, reduce to simmer, stirring often. Simmer on low heat for 15 minutes with the lid on. Add a little extra almond milk or water if needed to not burn. Turn heat off, and let sit for 10 minutes with the lid on to thicken.
3. Sweeten with raw honey to taste. Serve. Pour some almond milk over, sprinkle with cinnamon, figs and pecans.