Amaranth, a gluten-free seed known as an Aztecan staple food, makes a great addition to a whole foods-based anti-inflammatory diet in the cold winter months. It makes a great base for breakfast porridge. Combining it with cinnamon and walnuts adds to the anti-inflammatory effect. Try amaranth in place of oatmeal for breakfast as an anti-inflammatory start to your day. This recipe by nutrition student Kelsey Perusse was shared with the audience at her talk in January 2015 with fellow student Mirit Markowitz on "One-Pot Anti-Inflammatory Meals."
In a small sauce pan add amaranth, water and salt. Bring the amaranth to a boil and then cover and reduce to a simmer for 25 minutes. Once the amaranth is cooked add cinnamon, walnuts, currants, maple syrup and ghee.