Natural Nutrition: Amaranth, Walnut, and Pumpkin Porridge

It’s the new year and I am probably not the only one who may have had one treat too many over the festive season! I’ve heard more than one of my clients say ‘I need to detox’ and so do I.

Our bodies detox naturally every night and you can actually help your body do that with certain kinds of foods and/or spices. One of my favourite spices - turmeric, certainly holds the title crown of Mother Nature’s most perfect all-rounder. A deep orange plant displaying glorious golden hues, that was clearly sent to us by the spice gods! Not only does its dramatic colour provide an award-winning status, so does its medicinal properties and health correcting expertise. The colour of turmeric is provided by curcumin, a natural antioxidant that will fight off free radicals and help your body to repair damaged cells. Turmeric is a powerful secret weapon when it comes to good health, and enjoying this supercharged spice frequently in anything from drinks, bakes and main meals is surely something I highly recommend to everyone. So here are my favourite turmeric recipes, that will support your body’s natural detoxing process and hopefully help you to jump back on the health wagon and have a great start into 2017.

Serves 2

This earthy porridge is the perfect morning comfort food. It’s super steamy and deliciously creamy. Delectability aside, this breakfast also boasts a healing hit of medicinal anti-inflammatory spices. You can also swap out amaranth for oats in the same quantity.


2 cups cooked pumpkin
1 cup walnuts
½ cup amaranth, soaked in water overnight
½ cup coconut or almond milk, plus extra, to serve
pinch of Celtic sea salt
½ tsp ground cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp turmeric
½ tsp vanilla extract
1 tsp grated lemon zest
1 tsp rice malt syrup or raw honey to 
sweeten (optional)
? cup unsweetened coconut flakes


Mash the pumpkin, just how you would mash potatoes. Drain the amaranth in a fine sieve and rinse under cold running water. Transfer to a medium size pot and add coconut milk, pumpkin purée, salt, all the spices, vanilla and lemon zest and bring to boil. Reduce the temperature, cover pot with lid and simmer, stirring often, for 8 to 10 minutes. You may need to add more coconut milk if the mixture is looking too dry. Remove from the heat and let it rest for 5 minutes.

To serve, divide between two bowls, drizzle with the extra coconut milk and rice malt syrup. Add walnuts and coconut flakes on top and serve immediately.

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