Breakfast with Kirsten Kemp
Kirsten Kemp, YouTube ballerina behind Twin Talks Ballet shares a unique cold – weather breakfast. At Kirsten’s YouTube channel you’ll hear more of her thoughts on healthy eating and the importance of nutrient dense food for dancers. She also shares tricks of the trade and some intimate experiences from her dance journey. Kirsten is currently dancing with Oklahoma City Ballet as a member of their Studio Company.
Ingredients :
1/2 cup of dry amaranth
1 cup of water
1/4 – 1/2 cup of plant based milk
1 spoonful of natural peanut butter
1 tbsp of maple syrup
cinnamon to taste
a pinch of salt
Toppings :
1 sliced banana
peanuts
Method :
Place amaranth and water in a small pot and bring to a boil, cover, then turn down the heat to medium-low and let it simmer for about 15 minutes. Take off the lid during the last few minutes if you desire a thicker consistency. Turn off the heat and stir in your desired amount of plant based milk, peanut butter, maple syrup, cinnamon, and salt. Place in a bowl, and top with a sliced banana and peanuts. Enjoy!
Amaranth is an ancient grain that is rich in minerals, fiber, and protein – great for muscle repair, reducing inflammation, digestion, and bone health.
It is often overlooked, but I have found it to be affordable and available at most grocery stores. It is possible to make porridge out of most any grain, but I love amaranth for its unique, nutty flavor and creamy texture that somehow also offers a little bit of a crunch when you bite into the tiny grains!
In my experience, it is also more filling than oats or quinoa, which is excellent for sustained energy. I usually enjoy this on a weekend and make a little extra to reheat for a weekday breakfast. If you don’t have as much of an appetite (like me on weekday mornings) try reducing the amount of amaranth to 1/4 or 1/3 cup per serving. I hope that you will enjoy this unique and delicious porridge option as much as I do!
