Recipe: My Anti-Alzheimer’s, Gluten And Dairy-Free Breakfast
One thing is for sure–I am going to do whatever I can to delay or prevent getting Alzheimer’s Disease or any other early onset dementia. It runs in my family. During my week-long Delicious Detox with Cook! SF, I was introduced to a power grain called amaranth that has a very long list of health benefits that I keep meaning to write about (stay tuned). Not to mention, it’s gluten-free, can be dairy-free and I like it better than oatmeal. Plus, I’ve figured out how to doctor it up to be something I really look forward to in the morning.
The ingredients are easy. I buy amaranth in bulk at Whole Foods Market La Jolla. It’s $2.99/lb., which goes a long way. I cook it exactly how Cook! SF does, in bulk, but use either almond milk or coconut milk depending on what’s in the refrigerator. Once it’s cooked, I keep it in the refrigerator as a pre-made breakfast. I take out a scoop for and add a dollop of coconut oil prior to microwaving for one minute. The coconut oil melts to give it a buttery flavor.
Why coconut oil? There have been no scientific studies, but some people have reported that consuming coconut oil has helped reverse symptoms of Alzheimer’s Disease. The most famous example is by a doctor documenting successful use of coconut oil in reversing some of her husband’s symptoms–majorly. You’ll see similar references all over the internet of just two teaspoons of coconut oil per day reducing Alzheimer’s symptoms. I figure, coconut oil is good for you anyway and I don’t have a weight problem so it can’t hurt.
After the coconut oil is melted, I add a heaping spoonful of chia seeds. Chia seeds are one of the best sources of Omega-3, of which DHA is a component. DHA is used by the brain and nervous system to keep us on our toes, simply put. The seeds also add a nice crunch to the amaranth.
Berries are thought to slow age-related dementias, so I toss a handful of blueberries on top. I splash some unsweetened coconut or almond milk on top. You could use regular milk, but I find that I feel better when eliminating dairy. If I think it needs to be sweeter, I sprinkle a little bit of organic cane sugar on top.
You know those end bits of a cereal box that you hate to waste? Toss them in the amaranth. If it happens to be granola–yum.
Would I rather be eating huevos rancheros? Sure, but I wouldn’t be able to head straight to bootcamp afterward. I’ve been eating this long enough to notice that my energy levels are much higher than after eating other breakfasts. And, you can adjust the toppings up or down, to your personal taste. Just keep the ratio of amaranth to liquid at 1:3.
Using the 1:3 ratio of amaranth to liquid, you can adjust the recipe to make this tasty breakfast for just a morning, or prep it ahead of time for the entire week.
- 1 cup of amaranth
- 1 1/2 cup almond or coconut milk
- 1 1/2 cup water (frankly, you can just use 3 cups of water, if you like)
Toppings per 1 cooked cup of amaranth (adjust to your taste):
- 1 tablespoon coconut oil, melted
- 1 heaping spoonful of chia seeds, more if you like
- 1/2-1 cup of blueberries
- organic cane sugar, to taste
- coconut or almond milk, to taste
- Measure and rinse the amaranth. Drain water.
- Combine amaranth, water and coconut or almond milk in a pot.
- Cook over medium heat until water is absorbed, sort of like how you'd cook oatmeal.
- Let cool and add coconut or almond milk until the desired consistency is achieved.
- Add toppings.
If you're making in advance. Add the coconut oil in prior to reheating (or melt it in advance), then the rest of the toppings after that.
There’s no scientific evidence that eating this will prevent anything, but I can say with confidence that this is an uber-healthy breakfast option.