Chocolate amaranth pudding, red pear and walnut cream and sweet black cherries

A simple, very nutrient dense pudding — a healthy dessert or a rich breakfast.


For the amaranth
1 1/2 cups water
1/4t coarse sea salt
1/2 cup dried white amaranth
1/4 cup cocoa (I use a fair-trade, Dutch-processed brand)
1/4 cup agave (or to taste)
1T cashew butter
Coarse sea salt to taste

For the garnish
1 red pear
2T chopped walnuts
1T lemon juice
1T agave nectar
1 cup dark cherries
1/4t coarse sea salt


In a small sauce pan with a lid, bring the water and sea salt to a light boil.
Add the amaranth, cover and simmer on low approximately 25 minutes, until the amaranth is thick, stirring occasionally.
Remove from head, add the cocoa, agave, and cashew butter.
Whisk to combine, season to taste and transfer to small glasses.
Chill uncovered for 20 minutes, cover with plastic wrap, and chill for 2 hours.
Core and chop the pear.
Puree the pear with the walnuts, lemon juice, and agave until thickened.
Spoon the pear and walnut sauce over the top of the amaranth.
Garnish each with 1/2 cup of cherries tossed in the remaining sea salt.



Tamari and masala-spiced French lentils and amaranth

Served with with roasted kale, cabbage and red onion this make a light lunch or a good savoury breakfast.


1 cup water
1/4 cup amaranth
3T French lentils
1 ‘sprig’ dried kombu, about 2″
1T tamari
1T cooking oil
1T garam masala
2T nutritional yeast
Sea salt and black pepper to taste

For the vegetables
1T cooking oil
1/4t coarse sea salt
1 scallion, minced
1 cup green cabbaged, shredded (I use coleslaw mix)
1/2 cup red onion, thinly sliced
1/2 cup green kale, coarsely chopped
Sea salt and black pepper to taste


Start the amaranth and lentils, then make the vegetables. In a small pan with a lid, bring the water to a boil. Add the amaranth, lentils and kombu. Cover, reduce heat to low and simmer 30 minutes or until the lentils are soft, stirring occasionally.

While the amaranth cooks, make the vegetables. Preheat the oven to 450F. Toss the vegetables in the oil and sea salt. In a lightly oiled roasting pan, roast for 20-30 minutes turning occasionally, until the vegetables are lightly browned. Ovens vary; use the colour and texture of the vegetables as a guide.

When the lentils are soft, remove the kombu. Add the tamari, cooking oil and masala to the amaranth and cook another 5 minutes. Remove from heat, add the nutritional yeast and stir to combine. Let stand 10 minutes to cool.

When the vegetables are done, season both the amaranth and the vegetables to taste. Plate the amaranth and lentils in a small even circle. Add the vegetables to the middle and enjoy!

Amaranth with sun-dried tomatoes, kale and chick peas


A rich breakfast dish or a light lunch with lots of colour and flavour.


For the amaranth
1/4 cup amaranth
3/4 cup water
2T sun-dried tomatoes, finely chopped (dehydrated, not
the jarred kind)
1/2T fresh garlic, minced
1/4t turmeric (or more to taste — I use 1/2t)
1T nutritional yeast
1T cashew butter

For the chick peas
1/2 cup cooked chick peas
1/2T curry powder
1/4t red Thai chili (or similar and/or to taste)
1/2T tamari
2t cooking oil
Sea salt and red or black pepper to taste

For the kale
1t cooking oil
1/4t coarse sea salt
1 cup green kale, stemmed and chopped
1 scallion, minced (2″-3″ green reserved for garnish)
1T nutritional yeast
Sea salt to taste


First, start the amaranth, then roast the chick peas and kale. In a small sauce pan with a lid, bring the water to a boil. Add the amaranth, cover, reduce heat to low and simmer for approximately 20 minutes, or until the amaranth has formed a sticky consistency. Stir frequently

Add the remainder of the ingredients except the cashew butter and nutritional yeast and stir to combine. Cook another 3 minutes and remove from heat. Add the cashew butter and yeast. Stir to combine. Let cool a few minutes.

At about the 10 minute mark, start the chick peas and the kale. Preheat the oven to 450F. Whisk the curry, tamari, and red chili, and toss the chick peas to fully coat. Toss the chopped kale in the oil, sea salt and scallions.

Add both the chick peas and the kale (separately) to a roasting pan or baking sheet and roast for about 8-10 minutes — until the chick peas are lightly dry but not chalky and the kale is a vibrant green. Be careful not to overcook; remove either if it becomes ready. When done, toss the kale with the nutritional yeast. Season the chick peas, kale and amaranth to taste.

To plate make a small circle of amaranth, add the kale, the chick peas, garnish with the scallions, and serve.

Carrot cake amaranth porridge with ginger and cinnamon

A breakfast dish lightly sweetened with roasted carrots and dates, garnished with walnuts

1/2 cup amaranth
1 cup water
1t fresh ginger, grated and minced
1/4t dried, ground cinnamon
A pinch dried, ground cloves
3 cups carrots, chopped

1/2t vanilla extract
1T plant only margarine
1T white pickling vinegar
1 cup unsweetened soy milk
1/2 cup dried, soft dates, pitted and chopped (4 reserved for garnish)
2t chopped walnuts
A pinch coarse sea salt

Optional: Add a pinch of saffron if you have some. Trade the margarine for cashew butter for something a little healthier (noting that it will change the colour and flavour a little). Add 1T sweet white miso for some additional salty, fermented flavour and nutrition. Replace the unsweetened soy milk, double the margarine, and sweeten with unbleached sugar for more of a dessert.


In a medium sauce pan with a lid, toast the amaranth with the ginger and dried spices for 2-3 minutes. Add the water, bring the pan to a simmer, cover, reduce heat to low and simmer for about 15-18 minutes. Stir frequently at the end, as the amaranth will become quite thick.

While the amaranth simmers, roast the carrots. Preheat the oven to 450F. Add the carrots to a roasting pan or baking sheet and roast for about 15 minutes, or until they are tender but not mushy. Remove from heat when done.

When the carrots are ready, reserve a few for garnish if you like. Puree the rest with the vanilla, white vinegar and margarine until smooth. Add the soy milk, and stir to combine. Add the mixture and the chopped dates to the amaranth and stir to combine. Simmer for another 5 minutes covered on low.

When done, remove from heat. Let stand for 5 minutes to cool. To serve, spoon out and garnish with dates and walnuts.