Food Is Not Your Enemy


When Was the Last Time You Ate “Porridge”?

Or have you ever? You may eat oatmeal, farina, and cream of wheat, but something you might call “porridge”? That’s a word we associate with fairy tales.

But in her book “Nourishing Traditions,” Sally Fallon Morell posits that the boxed cold cereals we eat today are basically no better than eating cardboard, and that we need to return to the nourishing, warm, truly whole-grain cereals, i.e. porridge, that previous generations in countries all over the globe consumed on a regular basis. I’ll get into the “traditional breakfast” more in my June newsletter (sign up here, it’s free), but I wanted to share here her recipe (with some minor tweaks from me) for amaranth porridge, which I’ve been cooking up every week lately. I serve it mixed with milk, raisins, walnuts, and maple syrup.

Amaranth Porridge

1 cup of amaranth (a tiny grain available in health food stores or the organic section of your supermarket)

1 cup of warm water plus 2 tablespoons plain yogurt, whey, kefir, or buttermilk (I’ve been using kefir)

1/2 teaspoon sea salt

Mix the amaranth with the warm water mixture in a pot, cover, and leave in a warm place for at least 7 hours and as long as 24 hours. After it’s soaked, add the salt and an additional 1/2 cup of water to the pot and bring to a boil. Reduce heat, cover, and simmer until the water is absorbed, about 10-15 minutes. Serve with any combination of milk/cream, butter, syrup, honey, nuts, ground flaxseeds, and dried fruit.

Serves 3-4.

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