Amaranth is a very dear and beloved plant that grows throughout Turtle Island. The seeds and leaves of this plant are abundant and nutritious. Here is a guide to making the porridge.
Rinse the amaranth in cold water.
Boil three parts water to one part amaranth in a covered pot. Add salt and a touch of extra virgin olive oil if desired. The amaranth will be finished cooking in twenty to thirty minutes. Once ready, it will thicken significantly and will begin to stick to the bottom of the pot.
Meanwhile, toast some seeds and spices to accompany the amaranth. Some of my favorites are cacao nibs, sesame seed, sunflower seed, flax seed, poppy seed, cashews, walnuts, and pecans.
Be aware of the size of the seeds and nuts you’re toasting as the smaller seeds like sesame finish significantly faster than larger seeds like pumpkin. Toast these bigger items separately or time the addition of ingredients from large to smalle. You can also try toasting these seeds separately in advance. You’ll develop your own solution and preferences with experience.
You can toast spices such as cinnamon, clove, and anise. Prepare these separately from the seeds since spices don’t take very long to toast. Once you smell the aroma of the spices, they are ready. This should take one to two minutes on a medium low heat. Again, you’ll develop your own unique solution and preferences with experience.
Use a spice grinder, mocajete, or mortar and pestle to make a fine meal out of your seeds and spices.
Now combine the ingredients with the amaranth. Add water or a nut milk to get the desired consistency.
Add any finishing flavors such as vanilla, ground ginger, or nutmeg.
Salt to taste.
Give thanks and enjoy.