Amaranth Sweet Potato Breakfast Mush

Now that school is back in full swing and my calendar begins to fill up, I like to make a heartier breakfast before we head off to work, school and volleyball.  With only a leftover sweet potato, some homemade almond milk and cabinet full of various grains, we created our Amaranth Sweet Potato Breakfast Mush.  I typically try planning my meals for the week over the weekend, but when that doesn’t happen, it’s always fun to see what comes out of this vegan kitchen.  

Amaranth is a power-house of nutrition, easy to prepare, and makes a beautiful bowl of porridge.  

Amaranth Facts:

• Amaranth is tiny seed, not a grain
• Gluten-free
• High quality source of plant protein, including the amino acid lysine
• Rich in iron
• Great source of fiber
• Highly sustainable

According to Mother Earth News: “If you surveyed gardeners and asked them to pick a few crops they would plant in order to survive on a deserted island, you would hear answers such as the three sisters: corn, beans and squash, or other garden favorites such as tomatoes and peppers. But there’s a less familiar choice that deserves a place of honor on any list of foods for self-sufficiency. Amaranth is one of the most nutritious, easy-to-grow and well-adapted — not to mention visually spectacular — plants on the planet.”

Sustainability in action:  Check out how Puente à la Salud Comunitaria promotes agro-ecological production of amaranth through their Eco Amaranth program in Mexico.  Good stuff!