Mornings are a tricky thing. They hold so much promise when you’re making plans for them from the comfort of your bed the night before, but then they arrive and…chaos. If, like me, you’re not a morning person, the thought of sitting down to a formal, well-balanced breakfast is the last thing running through your mind. But make time for it. A good meal in the a.m. can yield better concentration, healthier eating habits throughout the day, and the overall sense of contentment that comes from not hearing your stomach grumble through a staff meeting. So I asked Lonny’s go-to recipe guru, Diana Yen, to show me how to do breakfast right.
Her advice: make a bowl of this warm super-grain porridge, top it with jewel-toned fruit, and you’ve got a powerhouse breakfast that gives you the energy you need to beat those chilly mid-season mornings into submission. Quinoa-like amaranth grains make the dish naturally gluten-free and provide tons of health-boosting nutrients, including protein, calcium, magnesium, potassium, and phosphorus. Plus, one cup of uncooked amaranth contains a whopping 82 percent of your daily requirement of iron. Make a batch on Sunday and eat well for the rest of the week. Here’s to a good morning.
AMARANTH PORRIDGE WITH FALL FRUIT
½ cup amaranth
2 cups almond milk
2 tablespoons honey, plus more for drizzling
Pinch of salt
Toasted coconut flakes, for topping
Pomegranate seeds, for topping
Figs, for topping
In a small saucepan, combine amaranth with almond milk and bring to a
boil over medium-high heat. Reduce to a simmer, cover, and cook for
25–30 minutes, until tender. Remove from heat and let sit covered for
5 minutes to thicken.
Stir in the honey and pinch of salt. Adjust consistency and sweetness
to taste. Top with coconut flakes, pomegranate, and figs. Serve warm.
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