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.
How?
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 …
