Amaranth or amaranth. Methods of cooking dishes from amaranth
A long time ago, amaranth flour lies in my pantry and is waiting in the wings. Flour of two types - ordinary (very fine) and "grain". I began to add fine grains to pastries and bread, and from the “cereals” I got used to cooking a very tasty, nutritious porridge, which, among other things, is very useful and even healing. You can read a lot about the benefits of amaranth (flour, seeds, oil, leaves) on the Internet. I started adding amaranth leaves (which I grow in a flower bed) to green smoothies. Today I will share with you the simplest recipe for delicious porridge from amaranth. It can be cooked from whole seeds, and from slightly crushed ones, like mine.
Ingredients:
- amaranth seeds 1 cup
- water 3 cups
- salt 1 teaspoon
- bananas for decoration 1-2 pcs.
Amaranth porridge - step by step recipe with photo
First, bring to a boil, reduce the heat to very slow so that the contents of the pan puff slightly, cook for 15-20 minutes. Whole amaranth, as far as I remember, needs to be cooked a little longer - 25-30 minutes. Add oil. Serve garnished with banana slices.
This amount of porridge is enough for a very nutritious breakfast for three adult servings. Amaranth porridge turns out to be very pleasant, cozy and satisfying.
Amaranth can be bought in health food stores, in online stores, I hope it will soon be available at least in large supermarkets.
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Ingredients
- amaranth seeds 1 cup
- water 3 cups
- salt 1 teaspoon
- cane sugar 1 tablespoon (optional)
- butter (or coconut) 20-30 gr.
- bananas for decoration 1-2 pcs.
Cooking
- Boil amaranth in a saucepan in water, immediately adding salt and sugar.
- First, bring to a boil, reduce the heat to very slow so that the contents of the pan puff slightly, cook for 15-20 minutes. Whole amaranth, as far as I remember, needs to be cooked a little longer - 25-30 minutes.
- Add oil.
- Serve garnished with banana slices.
Amaranth porridge is a great option for breakfast. This cereal has been prepared for thousands of years in South America and Mexico, India, Nepal and China. Amaranth contains a huge amount of vitamins (A, B1, B2, B3, B4, B5, B6, B9, C, E), macro and microelements (potassium, calcium, magnesium, sodium, phosphorus, iron, manganese, copper, selenium, zinc ). Amaranth grains are rich in protein and insoluble fiber, which is responsible for removing toxins from the body. Well, in addition, amaranth does not contain gluten and has a pleasant nutty flavor. We figure out how to cook this valuable cereal so that the whole family will like it.
Ingredients:
- 1 cup water (or coconut milk)
- 1/2 cup amaranth
- 1-2 tablespoons nut milk or coconut cream
- 1 tablespoon maple or coconut syrup
- 1/2 vanilla pod
- a pinch of salt
- optional for garnish goji berries, pumpkin seeds, coconut flakes
Cooking method
Soak amaranth in water overnight to help reduce the phytic acid content of the grains.
Rinse the seeds in water, put in a saucepan, add a glass of water or coconut milk, vanilla, salt and bring to a boil. Then reduce the heat and simmer the porridge for 10-15 minutes to swell the seeds. Ready porridge can be left to brew under the lid for 5-10 minutes or serve immediately.
Put the porridge in a bowl, pour 1-2 tablespoons of coconut milk or cream on top, add a couple of tablespoons of syrup, garnish with pumpkin seeds and goji berries and sprinkle with fluffy coconut flakes.
After you try the classic version of porridge and feel the taste of grains, you can safely add various fruits and vegetables. For example, pumpkin, grated apple or berries can serve as a great addition. Show your imagination and focus on your own taste preferences. Experimenting in the kitchen is always fun and exciting!
Amaranth was once one of the main crops among the Slavs. Amaranth grits were used not only for making cereals, but ground into flour, they were intended for baking bread. Yes, amaranth groats began to be used much earlier than wheat or rye. Why? It remains a mystery to scientists. After all, amaranth is considered a southern heat-loving plant for our climate. Perhaps the climate itself was once not the most severe. Let's leave this riddle for scientists, and let's talk about the benefits of amaranth groats.
Amaranth is considered a weed almost all over the world. But the Aztecs of South America used it for food and for treatment long before the Europeans knew about it. They called small amaranth seeds the food of the gods.
Today, when this plant has become well studied, doctors and nutritionists around the world talk about it as a useful nutritious plant. Thanks to this, amaranth and its cereals, or rather seeds, are becoming more and more popular. And the rest of the components of the plant are not far behind in this regard. They are also used for food. There are special vegetable varieties.
In terms of its nutritional value, amaranth groats are not inferior to such recognized grains as rice or buckwheat.
Amaranth description
The heat-loving plant amaranth comes from South America. This plant was the main food of the local tribes living in this area. Since the colonization of America by Europeans, amaranth first came to North America, and then to Europe.
In Europe, he was more liked as an ornamental plant with beautiful leaves and tall inflorescences. But realizing how quickly it spreads and litters the plots, amaranth began to be considered a malicious weed. But they still found a use for it. It was used to feed livestock.
Today, beautiful amaranth flowers, translated from Greek meaning "denying death", are specially cultivated in botanical gardens and turn the heads of florists. Although, it is necessary to somewhat limit and control the reproduction of a one- or perennial cereal plant from the Amaranth family, which prefers a warmer climate for its life, in a temperate zone.
Ancient Russia, this plant with small bright red flowers, collected in dense inflorescences, also did not pass by. Only the Russians treated him more closely and noticed a number of useful qualities. Therefore, until the time of Peter the Great, amaranth (or cockscombs, velvet, cat's tail, axamitnik) was used in cooking along with legumes, millet and corn.
Due to the fact that amaranth is still best known as the original unusually attractive flower, breeders do not stop breeding more and more amaranth varieties. There are at least a hundred of them in total, among which bluish, thrown back, panicled (or crimson), tailed, Aztec, Giant, Helios, Valentina, Lera, Kizlyarets, Voronezh, Shuntuk, Rosotsvetny, Krepysh, In memory of Kvasov, tricolor are especially popular. The latter is characterized by elongated red-yellow leaves and bright inflorescences located on the stem tops.
Wild varieties can be found in China, Australia and Russia. The fact is that they grow widely in wastelands, along roadsides and on embankments. 
Often, the flowering period of amaranth (almost all varieties) falls on the month of July. Collect flowers, leaves and seeds also in July.
We must not forget the fact that amaranth was recognized by the UN Food Commission as the best food crop of the 21st century. Not without reason, in his homeland, the Aztecs assigned this plant the status of bread.
Useful properties of amaranth groats
Amaranth grits are recognized throughout the world as a healthy food and as an alternative to grains with a high gluten content. This grain has been known for over 7000 years. Unfortunately, it is not yet available for mass sale. Basically, cereals can only be bought in health food stores. And very sorry. It can be used not only for making cereals, but added to other cereals, muesli and other dishes.
The main wealth of cereals is a high protein content. 100 grams of grain contains:
Protein - almost 14 grams
Carbohydrates - 65 grams
Fiber - 7 grams.
Amaranth seeds are rich in minerals. Calcium, iron, magnesium, manganese, phosphorus, zinc - all this is in cereals.
In addition, it contains a number of B vitamins that are useful and necessary for a person to maintain health: folic acid, riboflavin, thiamine, pantothenic acid, vitamin B 6. Vitamins A, C, E, K - all this is also in these small seeds . There is a lot of the amino acid lysine in cereals, which is not often found in other cereals.
Like many other cereals, amaranth contains a number of useful unsaturated fatty acids: oleic linoleic, linoleic.
The total calorie content in 100 grams of the product reaches up to 375 kilocalories.
Small amaranth seeds can be boiled and roasted, germinated or ground into flour. Useful and nutritious oil is obtained from them.
Many nutrients act as antioxidants, increase energy levels and therefore stamina, control hormone levels and blood sugar. 
The benefits of amaranth groats
The benefits of amaranth for the body are large and varied. And all this is due to the high nutritional composition of the seeds. In addition, they are very versatile in application and can be used in different ways to get the most benefit. Useful and leaves of the plant, which are used to prepare salads, soups. This plant has not bypassed cosmetology.
Amaranth grain is great for weight loss. As rich in vegetable protein and a complex carbohydrate structure, it becomes one of the most useful cereals in the diet of those who want to lose weight.
Amaranth seeds do not contain gluten, which is present in many other grains such as wheat, barley, rye. It is ideal for people with celiac disease who can use it to thicken soups, sauces, baked goods and many other dishes.
Amaranth oils and phytosterols can lower blood cholesterol levels.
The anti-inflammatory properties of amaranth peptides can reduce inflammation in the body and relieve pain. This property is especially important in chronic diseases, heart disease, diabetes and others.
The same amaranth peptide compounds protect against the development of cancer cells. Antioxidants can protect the body from many of the harmful effects that can lead to cancer.
Amaranth phytonutrients can have an effect on lowering blood pressure.
Many vegetables and fruits in their composition often lack the amino acid lysine. It helps the body absorb calcium better, build muscle mass and produce more energy for the body.
Dietary fiber helps improve digestion, lower cholesterol and blood sugar, lower blood pressure, while at the same time not reducing energy production by the body.
Due to the rich composition of vitamins and minerals, antioxidants and flavonoids, amaranth helps to strengthen the immune system.
Amaranth groats are useful for people with diabetes. Due to its high fiber content, it has a low glycemic index and helps control blood glucose levels.
Studies have shown that amaranth leaves can prevent the appearance of premature gray hair. 
The use of amaranth seeds in cooking
Many historians argue that cereals, or rather amaranth seeds, have long been used by the Slavic peoples for food, living in most of the then Kievan Rus. Only Peter the Great, who aspired to everything Western, forbade this food. Gradually, this tradition of using amaranth as a food product was forgotten. Now it is remembered not only by scientists, but also by farmers. The only pity is that not so much yet. Indeed, in amaranth, almost the entire plant can be used as food, except for the roots and stem. Therefore, amaranth groats are still not as accessible as rice or millet. But you can still buy it. What to cook from it?
The first thing that comes to mind is, of course, porridge. To date, such porridge can be found on the menu of some restaurants, where chefs cook from "amaranth grain". It turns out porridge with a characteristic nutty taste. You can add fresh fruits, dried fruits, cinnamon, nuts, honey to the finished dish.
Such porridge is being prepared, like any other more familiar to us. Only cook it on low heat for at least 40 minutes.
You can add the seeds in their pure form to vegetable salads.
amaranth leaves
Blanched for three minutes or pickled, it is customary to use the leaves as an ingredient in salads, as an appetizer, or separately as an addition to any side dish.
A good flavor combination is obtained with butter, cheese or grated hard cheese, boiled egg.
Often, the leaves are cut as a substitute for beetroot leaves or to give a natural bright crimson color to soups.
Amaranth meal
They call them cake from the production of amaranth oil. Some chefs classify this “waste” product as flour and actively use it in the preparation of various products, replacing wheat and corn with amaranth meal.
Amaranth oil
To obtain amaranth fatty oil, it is necessary to go through a laborious process of cold pressing, which allows you to keep all the main vitamin and mineral substances intact and safe.
In cooking, it is customary to use oil for salad dressings and cereal dishes, as well as for creating various types of sauces.
1 cup amaranth seeds1 small garlic clove, peeled and minced
1 medium onion, peeled and chopped
3 cups water or vegetable broth
sea salt or tamari soy sauce to taste
hot sauce to taste (optimal);
garnish: 2 plum tomatoes and 1 large fleshy tomato.
Amaranth seeds are very small, shiny, as if varnished. They are characterized by a low sugar content and at the same time an increased level of vegetable proteins (18%). Dishes from amaranth seeds are a good source of vegetable fiber (14%), potassium, phosphorus, calcium, magnesium, boron, iron, zinc, manganese, titanium, vitamins B, D, E.
In addition, amaranth seeds contain squalene, which saturates the tissues and organs of the body with oxygen through the usual interaction with water. The same substance, which is a natural antioxidant, is found in shark liver, on the basis of which an unusually large number of expensive medicinal preparations are produced. Squalene increases the body's resistance to various viruses and diseases, improves immunity, improves metabolism in the body.
Good afternoon, our dear subscribers and readers!
The cooking technology of which is in front of you is offered by me not only for those who fast, but especially for those of you who wish health to themselves and their loved ones.
You can talk about the beneficial properties of amaranth and its oil for a long time and endlessly. You can verify this on the Internet. For example, on YouTube by following this link: https://www.youtube.com/watch?v=0Xi4GIMcKRE
Therefore, I will not describe this “ordinary miracle”. Let's act right now in the direction of health and longevity in youth, if you are really ready for this, starting to cook this healing porridge, which not only saturates and nourishes the body, but also does not add extra calories, also actively cleanses our digestive tract and organism as a whole.
How to cook delicious amaranth porridge
Ingredients:
- Amaranth seeds - a little over ½ cup
- Drinking water - 1.5 cups
- Sea salt - to taste
- Amaranth oil or any other cold-pressed vegetable oil for serving
The output of the finished porridge: 370 - 400g
Cooking technology: very simple!
My cooking method:
1. We take amaranth seeds (preferably yellow ones, since red ones boil worse and take longer)
2. We wash the seeds in running water, using the smallest strainer to prevent loss of seeds
3. Pour hot water, bring to a boil and reduce the heat to a minimum
4. Cook for 30 minutes, stirring occasionally (at about 20 minutes, the porridge begins to thicken)
5. Salt to taste, mix
6. Remove from heat, wrap in a towel and leave for another 15 - 20 minutes
Everything! Delicious and healthier amaranth porridge ready! It is like caviar in consistency, very interesting! Before serving, season the porridge with amaranth or any vegetable oil.
You can add cane sugar or honey when the dish has cooled down a bit. But it's super sweet tooth. I didn’t add sweets to this already wonderful porridge, but I couldn’t refuse raspberry berries :))
Amaranth seeds can be added to any dish. Cook healthy food with JOY, making it tasty and rich, and be healthy!
At the end of cooking, you can add turmeric or cinnamon, any dried fruits. But for starters, I advise you to try to cook porridge without any additives, fully feeling the true taste of the finished porridge. The very first time I cooked it without salt at all.
Good luck with your cooking! I look forward to your comments.
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