Organic Living magazine
Organic Living Magazine

Here’s an easy breakfast that I especially like to prepare during the summer season. When pressed for time, I serve this breakfast with some fresh blueberries. When I have more time (on the week-ends) I like to add a side dish of scrambled tofu and toast.

4 cups water
cup organic Organic Chef Tom Amaranth
3/4 cup Organic Chef Tom Yellow  Corn Grits
1 pinch SI Sea Salt
Place amaranth, water and salt in medium size pot. Bring to a boil, reduce heat and simmer 15 minutes. Add grits and simmer 15 minutes more. Serve with scrambled tofu and toast or just with fresh organic blueberries.


Organic Chef Tom’s
Good Morning Grits



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