Amaranth and Polenta Porridge

Prep Time
5 minutes

Cooking Time
40 minutes

Yields
4 servings

Ingredients
3 cups water
1/2 tsp sea salt
1/2 cup polenta
1/2 cup amaranth
1/2 cup dried cranberries
1/2 cup pine nuts
1-2 tbsps honey
1/4 cup milk (or non-dairy milk)


Directions
  • Put the water into a pot with the salt.
  • Bring saltwater to a boil.
  • Add the polenta and amaranth.
  • Reduce heat and simmer, cover for about 30 minutes, and stir occasionally.
  • After 20 minutes, add in cranberries and stir.
  • When porridge is soft and creamy, remove from heat.
  • Add pine nuts, honey, and milk and enjoy!

Black Eyed Pea Salad

Prep Time
10 minutes

Prep Notes
Bean Soaking Time: 4-8 hours

Cooking Time
40 minutes

Yields
4 servings

Ingredients
1 cup black-eyed peas
2-3 cups water
1 tbsp whole grain or dijon mustard
juice of 1/2 lime
1 tbsp apple cider vinegar
2 tbsps extra virgin olive oil
1/3 cup sun-dried tomatoes, finely chopped
1/4 cup parsley, diced
1/2 tsp sea salt, or more to taste
lettuce, arugula or spinach leaves (optional)


Directions
  • If using dried peas, pour the black-eyed peas into a bowl and cover with fresh water. Leave to soak for at least 4 hours, preferably overnight.
  • Rinse and drain beans. Add beans and water in a pot with a lid and bring to a boil. The water should be about one inch higher than the beans. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape and leave to cook for about 40 minutes or until tender. Add more water, if necessary, until beans are tender.
  • Drain beans. To make the dressing, whisk together the mustard, lime juice, vinegar, salt and oil in a bowl.
  • In a large bowl, combine the beans, sun-dried tomatoes, and parsley. Pour some of the dressing over the beans (about half) and mix well. Add more dressing and/or sea salt to taste. This salad is delicious on its own or served over lettuce, arugula or spinach leaves. You can toss the greens with any leftover dressing, or with a little more olive oil.