What's for breakfast? Millet Amaranth Porridge!

Millet & amaranth porridge, topped with red pears, cinnamon, raisins and a little honey for sweetness.

Ah the simplicity of cooked cereal for breakfast! A typical breakfast in our house: a hearty cooked grain cereal, non-dairy milk, topped with fresh or dried fruit, and a splash of sweetner. Ways to add a nutritional punch to your cereal: stir in 1 TBS. flaxseed meal or toss in a small handful of nuts such as walnuts, pecans, almonds. You can also stir in yogurt (my kid's favorite is Whole Soy Co.) or a nut butter.

Breakfast really should be a low-key affair on most days. Most of us are just lucky to put anything in our stomachs before we rush out the door or simply begin the daily routine at home. I don't just eat cooked cereal for breakfast. Some days I have a green smoothie (I usually have this for one of my meals each day, or as a snack), fresh juice, or a few pieces of fruit if I feel I need to give my body a break from heavier foods. Smoothies and fresh juices are cleansing and detoxifying for the body. These are always good options for breakfast. I tend to have more smoothies during the warmer months and cooked cerals during the colder months. I've found my body likes it this way. Once a week or so, usually weekends, we make waffles, tofu scramble, tempeh bacon, muffins, pancakes, crepes, hashbrowns, ect.

Cold cereal isn't a bad option either. There are a lot more healthy options than ever. Although beware! There are many cereals that market themselves as "healthy" and they are really just low in calorie because of the portion size (Like Special K). Additionally, many of these cereals contain large amounts of sugars (usually in the form of high fructose corn syrup--eek!) refined flours, oils (especially granola), and many times milk derivatives, such as whey. These cereals will leave you hungry and craving for something more substantial 10 minutes after you eat (or you'll just end up eating 5 bowls of the stuff). Not only that, but cold cereal is soo much more expensive than cooked. Especially if you buy in bulk, you can eat your bowl of oatmeal for around 3 cents a serving. Sure beats the 50 cents a serving for Kashi cereal.

Cooked grains are a snap to make, especially if you have a rice cooker. I try to put mine in the night before, set the delay timer, and in the morning I wake up to a nearly ready made breakfast. Letting your grains soak is an important process, as it makes the grains more easy to digest and the process of absorption and assimilation is made more effective. However, don't let this process overwhelm you. It takes a little planning, but you know you're going to eat breakfast tomorrow so why not plan ahead and throw your grains in some water before you go to bed? Cooking your grains on low heat is also beneficial, and thought to preserve more vitamins and nutrients. I have to admit, I usually end up cooking them in my rice cooker for time's sake, but hey, do what works for you.

Prior to this recipe, I had never used amaranth. The benefits of amaranth are many. I'd qualifty it as a super grain: gluten-free, protein rich, this complex carbohydrate is versital and makes it's other grain counterparts look like weaklings in comparison. I bought a good amount in bulk from my local whole foods store, and I'll be looking for more recipes to incorporate it into our diet.

Here's the recipe from Vive le Vegan, by Dreena Burton, a cookbook I highly recommend, especially if you have kids because there's an entire section on what to feed infants, toddlers, and kids. Very helpful, to say the least.

Millet & Amaranth Porridge

• 2 1/2 c. water


• 3/4 c. millet, rinsed


• 1/4 c. amaranth


• 1/2 tsp. cinnamon (plus more for sprinkling on top)


• 1/8 tsp. sea salt


• few pinches allspice


• 1 cup plain or vanilla non-dairy milk


• 1/3 c. raisin or choped dried fruit (such as dates or dried apricots)

Combine water, millet, amaranth, cinnamon, sea salt, spices in saucepan on medium-high heat. Stir constantly, bring to boil. Reduce heat to low, cover, and cook for 20 minutes. Stir in non-dairy milk and raisins/dried fruit. Increase heat to medium-low, and cook for 5-10 more minutes. To further thicken, cook without lid for a few more minutes. Top with any fresh fruit if desired: bananas, berries, pear slices, chopped apples.