Pumpkin Pie Porridge

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Guest Post by Krista A. Parr

This delicious breakfast is perfect for a cool Autumn morning, and contains plenty of protein, quality fats, and low-glycemic carbohydrates to keep you satisfied until lunchtime. Amaranth, a gluten-free whole grain similar to quinoa, is exceptionally high in protein, calcium, magnesium, iron, zinc, selenium, phosphorus, manganese, and vitamin B6, which are all important for optimal health and fertility. The zinc in the maple syrup and pumpkin seeds gives both men and women an added fertility boost, since zinc is found in high concentrations in the sperm, and assists in the body’s utilization of estrogen and progesterone.

Serves 2

1/2 cup amaranth
1/2 cup coconut milk
1/2 cup water
1/3 cup pumpkin puree (canned, or roast your ownJ)
1 teaspoon cinnamon
1/8 teaspoon each: ground ginger, nutmeg, clove (or substitute all with pumpkin pie spice)
Pinch of unrefined sea salt
1 teaspoon pure vanilla extract (optional)
Pure, organic, grade B or C (dark) maple syrup to taste
2 Tablespoon pumpkin seeds seeds

Rinse and drain amaranth in a fine mesh sieve.
Place amaranth, water, coconut milk, pumpkin puree, sea salt, spices, and vanilla in a pot.
Bring to a boil, and then reduce to a simmer, stirring often.
Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water)
Turn heat off, and let sit for 5-10 minutes with the lid on to thicken.
Stir in maple syrup to taste (1-2 Tablespoons).
Serve with pumpkin seeds sprinkled on top.

Krista A. Parr is a Vancouver Registered Holistic Nutritionist and founder of Root to Fruit Nutrition, specializing in fertility and women’s health. www.RootToFruitNutrition.ca

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