HAVE YOU TRIED AMARANTH?
A complete protein! this amazing Gluten-free grain is suitable for those with Celiac disease.
Amaranth grain has a long and colorful history in Mexico and is considered a native crop in Peru. It was a major food crop of the Aztec’s.In many South American countries, you can find it sold on the streets, most often having been popped like corn. In India, Mexico, Nepal, and Peru, it’s a traditional ingredient for breakfast porridge. In Mexico, a favorite treat is dulce de alegria (“alegria” is the Spanish word for joy), a sweet candy-like confection made from popped amaranth mixed with sugar or honey.
Strictly called a “pseudocereal” since it comes from different plant lineage than true cereals, this South American native contains as much as 18% protein—in comparison, quinoa has about 14%—plus lysine, calcium and iron. It also contains lunasin, a peptide said to help block cancer, and it’s naturally gluten-free. If you can find it fresh, the leaves taste spinachy in salads or stir-fries. And the grains have a crispy crunch, even when cooked.
- Contains proteins capable of eradicating colon cancer.
- The diet, the extracts are used to produce light mayonnaise and dressings.
- Has the amino acids your body needs.
- It has been discovered that the extract of its seeds oil, this could help treat diabetes.
- It has twice the protein of rice.
- Useful in altered psychological states and situations of fear.
- Serves as dietary and laxative.
- Does not contain cholesterol.
- 100% digestible.
- Good for memory, since this super cereal helps by balancing calcium, phosphorus and magnesium levels, it can keep your brain in a good condition.
- By containing lysine (amino acid of high biological value) it helps memory, high intelligence and learning, so it is recommended that children bring a stick of amaranth to school as a snack.
- Amaranth (natural) can combat osteoporosis and anemia.
AMARANTH’S HEALTH BENEFITS
- 1 cup (275 g / 6 oz) amaranth
- 2 cups (475 ml / 16 fl oz) water
- ½ onion, finely diced
- 3 cloves garlic, finely minced
- 1 teaspoon lemon zest
- 2 tablespoons Madras-style curry powder
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- 2 cups (115 g / 4 oz) any gluten-free bread crumbs*
- 2 Tbs of Nutritional Yeast Flakes
- ½ cup flat-leaf parsley (20 g), finely chopped
- oil for frying, either Olive oil, peanut, or Coconut oil
- Bring 2 cups of water to a boil in a medium pot. Add the amaranth in a steady stream, stirring well. Return to a boil and once reached, quickly lower the heat until the water reaches a gentle simmer. Cook covered for 20 to 25 minutes.
- In a small pan, sauté onion and garlic in olive oil until fragrant, about 1 to 2 minutes. Add the lemon zest and curry powder to the pan and toast, stirring continuously for about 1 minute. Remove from heat and set aside.
- When the amaranth is cooked, pour the curry powder mixture to the amaranth and stir until combined. Season with sea salt and freshly ground pepper. Let cool until easily handled.
- Slightly whisk one large egg and add to the cooled amaranth mixture.
- In a breading bowl, mix together crumbs, Nutritional flakes, and parsley. Get your wet and dry hands ready for breading.
- With the one you will use as your wet hand, take about a tablespoon or so of amaranth (it will be quite sticky) and drop it into the breadcrumb mixture (it doesn’t have to be a perfect ball at this point). Cover the amaranth in breadcrumb mixture with your dry hands.
- Shape into a small ball in the palm of your (dry) hands, then lay it gently on a tray lined with parchment paper. Slightly flatten the ball into a patty.
- Continue this process until all the amaranth is breaded.
- Heat Oil (or your choice of) oil in a pan to 375 F (190 C). Make sure you have enough oil to cover at least half the height of your patties.
- Fry one side of the patties until golden, about 45 seconds. Flip the patties and cook the other side for another 45 seconds. Make sure the patties are not too soft. If they are, cook longer, another 10 to 15 seconds per side. Do not overcrowd the pan.
- Remove and transfer to a plate lined with paper towels to drain excess oil.
- Serve immediately. Can be kept for later, can be reheated.