Amaranth porridge with stewed plums

Ingredients

1 cup amaranth

2½ cups water

1 ripe plum, sliced

A handful of pecans (or swap for almonds, walnuts, or any kind of seeds)

1–2 tsp maple syrup or honey

Dash of cinnamon

Dash of pumpkin spice

1 tsp butter or ghee

Optional: 1 tbsp peanut butter for extra protein

Method

1. Rinse and cook the amaranth:
   Add butter and amaranth, stir for a bit then add water to the saucepan. Bring to a boil, then reduce to a simmer. Add a drizzle of maple syrup or honey, dash of cinnamon, dash of pumpkin spice. Cook uncovered for about 15–20 minutes, stirring occasionally, until creamy and most of the water is absorbed.
2. Prepare the stewed plums:
   In a small pan, melt butter or ghee. Add sliced plum, Cook gently for 3–5 minutes until the fruit softens and releases its juices. Add the nuts to this to lightly toast it.
3. Assemble:
   Spoon the cooked amaranth into a bowl, top with stewed plums, sprinkle pecans or seeds, and finish with peanut butter if desired. Serve warm.

Nutritional Breakdown (Approx. per serving)

This recipe is where modern nutrition meets Ayurveda — a reminder that balance isn’t about choosing one or the other, but letting both guide how we eat and live.