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Sweet, delicious and alkaline. The first time I made this porridge it came out horrible. I didn’t know exactly how to cook it and it came out really bland. I thought to myself, um I’ll stick with another oatmeal because this isn’t working out, lol, but having this still in my kitchen after so many months and having made a lot more alkaline dishes,  I said okay, let me figure this out and whip up something good.

For those that don’t know about this grain, it is LE GOAT! I definitely underestimated this one when Dr. Sebi spoke of it on his Nutritional Guide.


Cultivated by the Aztecs 8,000 years ago and still a native crop in Peru, the ancient history of amaranth can be traced to Mexico and the Yucatan Peninsula. Today, it’s grown in Africa, India, China, Russia, throughout South America, and emerging once again in North America.

Amaranth is similar to quinoa and is considered a seed although it’s cooked like a grain. You can make porridge, put it in veggie burgers, use in buddha bowls and even make popcorn! (I tried the popcorn and completely failed at that, lol. We’ll try again later.) Amaranth shouldn’t be eaten raw, as it contains certain toxic or undesirable components that can be eliminated by boiling and proper preparation.  However, it also has valuable antioxidant compounds, as well as fiber, vitamins, and minerals. It boosts metabolism, prevents heart attacks by lowering cholesterol, improves digestion, helps hair growth, promotes muscle growth, controls diabetes, and more! I’m telling you, this grain is amazing and I’m so grateful I found a way to make it taste goooood.


  • 251 calories
  • 4 grams of fat
  • 21 percent of your daily fiber
  • 9 grams of protein
  • 29 percent of your iron
  • 12 percent of your calcium
  • 14 percent of both vitamin B and folate
  • 40 percent of your magnesium
  • 36 percent of your phosphorus

You can see more of the benefits and nutritional value of amaranth here:

You can purchase amaranth in your local grocery store or amazon:


I made it with flaked quinoa this time since I had a bit of it left over, but the recipe will be for just amaranth.


1 cup of amaranth (rinsed and drained)

4 cups of spring water or nut milk of choice (I find 4 cups makes it nice and creamy)

3 tbsp of date sugar or agave

chopped gala apples

2 tsp of All spice

1/4 tsp of Ginger


  • Bring 4 cups of water to a boil, then add the amaranth. Cover your pot and reduce the heat.
  • About 15 minutes in, add the date sugar, allspice, ginger and apples then stir. Let it marinate and get all creamy with it’s creamy goodness. Be careful, it tends to jump out at you when it’s close to being finished.
  • Simmer for about 20-25 minutes in total, stirring every so often, until all of the water is absorbed.
  • If it’s too liquidy, simmer for a few more minutes until you get to your desired consistency. If it seems too thick, take off heat and stir in a little more water or nut milk.
  • Add chopped apples and drizzle some agave on top for the perfect touch.



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