Ingredients: for 1 person

5 table spoons of amaranth
1 big table spoon of almond butter
a handful of finely chopped watercress/broccoli sprouts or parsley


Pour a mug of hot water over amaranth and cook on medium heat for 5 min. Then, lower the heat and cook for another 10 minutes. Just before the amaranth is ready, mix almond butter with half a mug of hot water, add dissolved butter and chopped sprouts and mix everything well. Then, pour a little bit of boiling water so that the amaranth has semi-liquid consistency and put it in a thermos. It tastes best after 3 – 4 hours when it’s still warm and it already absorbed all of the water with butter. A raw vegetable salad with a strained carrot and half of a kohlrabi is an excellent addition to this lunch dish.