It's always exciting to find people who are as genuinely excited by the nurturing potential of food as we are, and imagine, we found someone right here in Berlin! It's called The Modern Physic Garden Kitchen, and if you haven't heard of R.B. Wilder's blog of whole and healing foods, you soon will. Here's the first of three delicious, wholesome, and healing recipes from R.B.
BLACK AMARANTH PORRIDGE WITH MATCHA YOGHURT
by R.B. Wilder at The Modern Physic Garden Kitchen
AMARANTH porridge is a traditional food of South America, usually using a white amaranth but this recipe swaps in the black grain. Amaranth contains all the essential amino acids, including Lysine, which can be deficient if you don't eat animal products. Amino acids play a crucial role in energy production and growth. Amaranth is also high in essential minerals zinc, potassium, magnesium and iron. It's also a seed, not a grain, so therefore gluten free and easy on the digestion.
BLUEBERRIES, as you'll probably know, are also full of antioxidants. I found this pretty bucket of small blueberries here in Berlin, I think grown in Germany. The smaller blueberries pack more antioxidants per spoonful: as the benefits are mostly in the skin, the smaller the berry, the more skin and therefore antioxidants you consume.
Prep time: 5 mins. Cook time: 30 mins
For the amaranth:
- 1/2 cup black amaranth grain
- 250ml water
- pinch himalayan salt
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla powder
- 100ml coconut milk
For the matcha yoghurt
- 1/2 cup coconut yoghurt (dairy yoghurt works fine too)
- 1 tbsp maple syrup, or to taste
- 1 tsp matcha powder
- blueberries to garnish
Make the amaranth porridge by combining amaranth, salt and water over a medium heat and simmering gently for around 25 minutes. If you're using white amaranth it might be a slightly shorter cooking time. Remove from the heat, stir in the cinnamon and vanilla, and leave to stand for at least 5 mins before use.
For the matcha yoghurt, whisk together the yoghurt of your choice, the maple syrup and matcha powder until it's a smooth green colour. Make extra and keep for another day, it's pretty addictive stuff.
To serve, spoon the amaranth porridge into a bowl and drizzle a little coconut milk over the top. Add the matcha yoghurt to taste, and finish with the fresh blueberries. Cacao nibs could work well here, so could chopped almonds and mint.