Ingredients (serves 1–2):

⅓ cup whole amaranth

1½ to 2 cups water

½ tsp sea salt

~1 cup greens e.g. bok choy, kale, broccoli, beans, Brussels sprouts (choose 1-2)

~½ cup sweet veggies e.g. carrot, pumpkin, parsnip, turnip (choose 1-2)

Optional extras:

1. extra sea salt to taste — add towards end of cooking

2. ginger, a few fine shavings or gratings — add with veg

3. wakame — a few strands of this delicious sea vegetable added with the other veggies (it expands a lot)

4. ½-1 tsp miso paste per bowl to taste — add into bowls

5. shoyu, gomasio, parsley, chives — on table as condiments

Add amaranth grain, water and sea salt to a small pot. Simmer 10 min or more until the grain is tender. Add the veggies and simmer another 10 min or until tender. Take off heat, cover and let it rest for 5–10 min if you have time. Serve and top with condiments, add miso etc to taste.

Notes:

1. Amaranth has more fat, protein and fibre (and therefore less carbohydrate) than wheat and other grains, making it more balanced and sustaining and the best grain choice for leaky/inflamed gut. This dish makes a great, sustaining breakfast that’s quick to prepare. For a smaller single portion, use ¼ cup amaranth and a bit less of everything else.

2. Pure amaranth (no veg) is delicious on its own with some simple condiments, but use less water so that it forms a delicious thickened porridge. Resting it for 10 min will give it time to thicken up.

3. Use more water for a soupier result, less for a stew-like consistency.

4. To keep the dish pure and clean for best digestion, use sea salt, max 2-3 types of veggies (wakame is an excellent choice) and a little ginger. Avoid condiments, miso and little/no raw toppings.

5. Don't boil miso because it's a living probiotic culture. Add miso (and extra hot water, if needed) before serving.