Summer, sun & sweet berry season!
We’re in the midst of summer & that means red, blue & purple berries are growing all around us. My personal food heaven. And because most of them find their way into my mouth without ever seeing a recipe, I’m super thrilled that I’m actually ready to share a summer berry recipe with you. Poured over a humble bowl of creamy porridge the stewed berries are actually the star of this dish. They add sweetness as well as a sour touch & they counter the grainy nuttiness of the porridge.
Juicy summer berries that leave my hands stained in dark blue and red instantly take me back to those carefree days. When all that mattered was who won the cherry pit spitting contest or who could stay longer under waters of our local lake. Just yesterday I went back to said lake with my little M and it took me right there again. Now I’m looking at the kids around me and can see how easy those days were, yet how little I realised. And I sometimes wish I could go back and tell myself to soak in every moment, just like I’m now soaking in the smell of this breakfast bowl.
When I was young porridge, porridge was not on our daily menu but as I moved into adulthood I was looking for breakfast options that would keep me full longer and omit sugar, yet satisfied my sweet tooth. My love for porridge grew and it’s now a recurring item on my weekly food plan.
This version is a bit more sophisticated than my usual go-to porridge recipe. The amaranth adds some lovely, chewy texture, nutty taste and interest to the dish and my kid loves the black speckles it makes in his little bowl. (That’s, of course, only if you use the black amaranth variant and not the yellow one.)
By the way, did you know that amaranth is actually not a grain but a seed? That’s why it’s naturally gluten-free. But what really blew my mind is that this tiny little thing is a real power-horse nutrition wise. It’s rich in proteins and iron and contains all essential amino-acids. And especially when you follow a vegan diet it can help you to counter a lysin deficiency. But even if you’re not eating plant-based only amaranth should become part of our regular diet.
So, now that I’ve layed all my internet dietary knowledge out in front of you I’ll let you go on with your day. And I really hope you give this recipe a try.
If you do so, drop me a comment or message on instagram @themellowkitchn. I always love to hear from you!
Lots of sunshine & summer vibes,