For the love of Amaranth, and a rocking DIY Chocolate Buckwheat & Amaranth Bonanza!

For the love of Amaranth, and a rocking DIY Chocolate Buckwheat & Amaranth Bonanza!


Carrying on in my converting to a wholefood pantry, I wanted to highlight Amaranth today. Amaranth is my new love. World health workers discovered amaranth when they noticed that areas of Africa and Latin America where it was highly consumed had no malnutrition. It is high in nutrients – in particular protein and calcium. In fact it has more calcium and cofactors for calcium’s absorption (magnesium and silicon) than milk, BAM! It’s also high in iron and is the only grain reported to have Vitamin C – cool!

It is gluten free, high in protein, and it contains all the amino acids, making it a complete protein.

It can be great for convalescence – when you are recovering from an illness, or for pregnant and breastfeeding mums who need that extra nutrition. Also, it’s great for kids in this way.

Think of it as a bit of a supercharger. If you are making something, see if you can add a bit of amaranth to it to boost it’s goods! In this way, you can really stretch it out.

If you can, soak your amaranth overnight first. Rinse, drain, and add to a saucepan with the ratio of about 1 3/4 cups water to a cup of grain. It should be slightly crunchy still, but will be soft inside. Cook over a low heat for 15 – 20 minutes.
Note: rinsing and draining a minuscule grain is a bit tricky! I used a nut milk bag, but if you don’t have one, you need quite a fine strainer, or a very patient nature… I found the strainer from the inside of one of my tea pots worked well too!What do I do with it?
Use amaranth in breads, cakes, soups, stews, in combination with other grains, in porridge, in salads.Did …

Creating a Wholefood Pantry: WHOLEGRAINS – part 1. And a baked porridge.

Creating a Wholefood Pantry: WHOLEGRAINS – part 1. And a baked porridge.

Baked Porridge – awesome!

I forget that it can be a little daunting sometimes, cooking with wholefoods and knowing what to do with half the stuff. There is SO MUCH information out there, some great, some not so much. It may seem easier to stick your head in the sand, or cover your ears and sing a Bowie classic, but can I tell you if you stick with it the results are so worth it! Starting today I am putting together a series on how to convert your pantry, one step at a time, to a wholefood style larder (that just sounds more luscious than pantry doesn’t it?).

So grab a cuppa, and settle in to read all about the first on the agenda, due to popular vote,  WHOLEGRAINS.

Note** I have edited this post about three times now, it is SUCH a big topic, and I want to do it justice, it is really hard to condense this information! Please let me know if you would prefer to hear about it from another angle. I am starting with some general info and three gluten free ‘grains’ – Buckwheat, Quinoa and Oats (controversially). The other grains and how to prepare and cook them all is to follow.

Grains have a bit of a checkered reputation at the moment. There are a lot of people restricting them greatly, or not eating them at all. And then there is the other side of the fence with a lot of people eating mainly grains.

We need to understand also that wholegrains are a whole different ball game to refined grains, and require a completely different set of digestive skills. Remember your mother or grandparents telling you to chew your food 32 times? They were actually onto something! This is what it takes to …