EntranceAmaranth porridge. Amaranth, its medicinal properties and recipes
1. Carefully sort out amaranth seeds from debris and possible stones.2. Pour the product into a bowl and add water.
3. Soak for 3 hours.
4. Put 2 layers of gauze on the bottom of the colander and pour amaranth.
5. Rinse the seeds cold water and let it drain.
6. Pour 3 cups of water into a saucepan and bring to a boil.
7. When the water boils, add 1 cup of amaranth seeds. They should pop up right away.
8. Add salt with the expectation of 1 cup of grains half a teaspoon of salt.
9. Cover the pan with a lid, because during cooking, the amaranth bursts and shoots up.
10. Cook for 35 minutes. Ready grains should sink to the bottom of the container.
11. Stir the contents of the pan every 5 minutes. In order not to burn yourself, use a spoon with a long handle.
Shchi with amaranth
ProductsChicken meat - 200 grams
Potatoes - 3 medium-sized tubers
Eggs - 2 pieces
Amaranth leaves - 400 grams (25 leaves)
Sorrel - 100 grams (10 leaves)
Water - 500 milliliters
Salt - half a teaspoon
Food preparation
1. Rinse chicken meat with cold water, dry and cut into equal pieces.
2. Rinse 3 potatoes with water, dry and peel with a vegetable cutter and cut into cubes.
3. Pour water into a saucepan and bring to a boil.
4. Wash and dry amaranth leaves and sorrel.
5. Place vegetable leaves in a colander, dip in a container of boiling water, hold for 3 minutes and remove.
6. Water is no longer needed, remove it from the stove.
7. 2 raw eggs break, pour into a container and beat lightly.
How to cook cabbage soup from amaranth
1. Pour 500 milliliters of water into a saucepan, put on fire and bring to a boil.
2. When the water boils, add pieces of meat, 0.5 teaspoon of salt to the water and cook for 15 minutes.
3. Add to chicken bouillon chopped potatoes and cook for another 15 minutes.
4. Pour the blanched leaves of amaranth, sorrel and cook for 10 minutes.
5. Remove cabbage soup from the fire, pour beaten eggs into it, constantly stirring the broth.
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 glass of 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 classic version 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 its own way 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 Rus', 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. In total there are at least a hundred of them, among which the 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 groats are recognized all over the world healthy food and as an alternative to cereals 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 stores healthy eating. 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 beneficial 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 healthy 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 influence the reduction 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 food product 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. Add to ready meal can fresh fruits, dried fruits, cinnamon, nuts, honey.
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 get 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 when creating various kinds sauces.
About 70 species of amaranth are known, some of which are the oldest grain crops. The botanical name of the plant comes from the Greek "amaranthos" - "unfading flower" ("a" - not, "maraino" - to fade, "anthos" - flower).
In the Slavic world, references to this wonderful plant have been found since ancient times. Our ancestors knew about it useful properties and actively consumed it. Only he had a different name before - royal millet.
Amaranth porridge - a truly healthy breakfast
Everyone in our country knows semolina. Everyone ate it, and many continue to eat it, considering it one of the best dietary products. But few people have heard about amaranth porridge, which is made from a plant that was once well known among the people as “royal millet”, which was especially revered by our grandparents for its unique and healing properties. It is not surprising, because many people know amaranth exclusively in its garden forms or as a malicious weed - amaranth.
But some of the types of amaranth belong to the oldest crops that have been cultivated for more than 6,000 years. The leaves, stems and roots of amaranth are eaten, not to mention the seeds. Amaranth oil is widely used in cosmetology and medicine. Porridge, cakes, cakes, refreshing drinks are prepared from amaranth flour, and they are also eaten as flakes, which taste like corn flakes.
It is very difficult to boil ordinary amaranth grains for porridge, it takes several hours, but it takes only 20-30 minutes to cook porridge from grits (amaranth flour), which became possible thanks to the use modern technology. The resulting porridge is very similar to semolina, but only in appearance and only in consistency. And in terms of content, it's like comparing yeast-free rye bread with a white loaf made from refined flour.
What is a manka?
Semolina and couscous made from it is one of the big gastronomic misconceptions about their usefulness and dietary value. They do not contain any vitamins or minerals, nor enough fiber useful for digestion, but consist of pure starch and a small amount of protein. Semolina can be compared to refined wheat flour of the highest grade.
In fact, semolina is a by-product formed during the production wheat flour . After grinding wheat, small fragments of grain always remain, which are only slightly larger than flour dust - this is semolina.
In addition to the fact that there is negligible benefit in semolina, it can also be harmful. Doctor of Medical Sciences, Honored Scientist of the Russian Federation, member of the Committee of Advisors of the WHO European Bureau for the Expanded Program on Immunization Tatochenko V.K. in the journal "Health" No. 2 for 2001, he writes that semolina "eats" calcium and contains gluten protein intolerable to many.
“... There is phytin in semolina, and phytin contains phosphorus, which binds calcium salts and prevents them from entering the bloodstream. The level of calcium salts in the blood of a person should be constant - about 10 mg per 100 ml of blood serum. As soon as there are fewer salts, the parathyroid glands "withdraw" them from the bones and send them into the blood. Only here in children there is not so much calcium in the bones, besides, children grow quickly, they really need it. It turns out that semolina deprives them of calcium. If there is little calcium in the body, muscles and the heart do not work well, blood coagulates worse. A striking example of a lack of calcium is the increased excitability of nerve cells and the appearance of convulsions. Therefore, children who are heavily fed semolina (2-3 portions a day) often develop rickets and spasmophilia. We, adults, do not eat so much porridge relative to our weight, and our need for calcium is much less than that of children. But if you eat only semolina, a lack of calcium will also affect an adult: osteoporosis will occur - increased bone fragility ...
In addition, there is a lot of gluten in semolina. This protein is also called gluten. It is gluten that gives elasticity to dough and soft splendor to bread. But many people do not tolerate gluten, it causes celiac disease in them - a severe hereditary disease that occurs in about one in 800 Europeans. Gluten and proteins similar to it are found in five cereals: wheat, rye, oats, millet (millet) and barley. Under the influence of gluten in patients with celiac disease, the intestinal mucosa becomes thinner and the absorption of all nutrients, especially fats, is impaired. The disease appears when to a small child start giving semolina. The chair becomes plentiful, mushy or liquid, light, with a shiny (fatty) surface. The child stops gaining weight, his stomach increases, and the muscles, on the contrary, decrease. If the disease manifests itself at an older age, the child complains of abdominal pain, intestinal dysfunction, but the disease does not manifest itself as rapidly as in infancy.
I must say that gluten can cause another disease - allergies. It also manifests itself as a disorder of the stool. The diagnosis of celiac disease is not difficult to make - it is necessary to do a biopsy of the intestinal mucosa. And then - a diet: all products with gluten are excluded for life. I'll have to give up bread and flour products, from cereals (except buckwheat and rice) and all products that include flour. After all, even 200 - 500 mg of gluten per day is enough to disrupt intestinal absorption. Parents are usually shocked by such a verdict. But in vain. If a child up to a year or two has never eaten white bread, buns and semolina porridge, then he will not be drawn to them.
A rediscovered amaranth
The healing properties of amaranth, known since ancient times, for some reason have been tightly forgotten for many years. In the 20s of the 20th century, scientists from the US National Academy of Sciences actually rediscovered the ancient culture, discovering preserved amaranth in the highlands of the Andes. In 1972, Australian plant physiologist John Downton discovered that amaranth grains contain much more protein than wheat, corn, rice and other grains. Thus ended the time of oblivion and humanity remembered this culture, which has a unique composition, making it a culture of universal use.
In 1977, Science magazine called amaranth "the culture of the future."
Amaranth is grown in almost all 50 US states. The American Amaranth Institute and 23 research institutes in the United States and Canada are studying this crop and introducing it into food industry. The US government funds special programs for amaranth. All this made it possible by the end of the 1980s to begin industrial production amaranth products. Now on the shelves of US diet stores you can see up to 30 types of products with the addition of amaranth, from bread and sweets to meat grown on amaranth feed, and such meat is 25% more expensive than usual. Works with amaranth are also carried out in other countries, such as China, India, Australia.
The scientific centers of Russia also began to actively work in the field of studying and introducing amaranth into industry. Today, the practical application of the results obtained in the bakery, confectionery industry, in the production of products for dietary, therapeutic and prophylactic purposes, in the production of products baby food, in chemical-pharmaceutical, perfumery-cosmetic, fat-and-oil and feed industries. Such a wide range of uses of amaranth is explained the presence in all parts of the plant of a huge amount of biologically active substances: amino acids, microelements, vitamins, proteins, etc., while their highest concentration is observed in seeds, from which, using new conversion technologies, Amaranth oil. Amaranth oil has a pleasant smell and nutty taste.
Unique chemical composition amaranth explains its wide range of uses as a remedy. Being a real natural pharmacy, in Rus' amaranth was used to treat many ailments.
The UN Food Commission for Nutritional and Healing Properties recognized amaranth as a culture of the 21st century.
Currently, amaranth is successfully used in different countries during treatment:
- diseases of the cardiovascular system (atherosclerosis, arterial hypertension, heart failure, coronary heart disease, angina pectoris, thrombophlebitis, varicose veins, heart attack, stroke). Vitamin E, squalene, phospholipids, choline, magnesium and phytosterols contained in amaranth flour help to reduce the level of “bad” cholesterol in the blood, thereby preventing the formation of dangerous atheromatous plaques on the walls of blood vessels. Vitamin E in combination with magnesium and squalene also normalizes blood clotting, increases the elasticity of blood vessels, and also has a vasodilating effect (helping to reduce high blood pressure) and prevents the development of inflammatory processes in the circulatory system. Potassium, calcium and phosphorus, which are especially rich in amaranth flour, play an important role in regulating the rhythm, strength and speed of myocardial contractions (heart muscle);
- anemia (anemia). Amaranth flour is a rich source of substances that are actively involved in the synthesis of hemoglobin blood protein, the main function of which is to transport oxygen from the lungs to the heart, brain and other organs of the human body;
- oncological diseases (amaranth flour is a source of the strongest immune-stimulating natural antioxidants (squalene, vitamins E), neutralizing free radicals and carcinogens - substances that can cause the development of malignant cancerous tumors (as scientific studies show, squalene, which is part of amaranth flour, exhibits the greatest antitumor activity in skin cancer , breast and intestines.) Cancer patients undergoing antitumor chemotherapy are recommended to introduce amaranth flour and products based on it into the daily diet;
- food allergies, in particular celiac disease - allergy to the gluten group of proteins;
- diseases of the central nervous system.
Also, regular consumption of amaranth flour and products based on it is useful for people suffering from frequent headaches, insomnia, diseases of the nervous system, inflammatory diseases of the kidneys and other organs of the urinary system, diseases of the oral cavity (stomatitis, periodontitis), hemorrhoids, tuberculosis, bone diseases. and joints (rickets, osteoporosis, articular rheumatism, polyarthritis, etc.), diseases of the organs of vision (conjunctivitis, night blindness, cataracts, diabetic retinopathy, etc.).
The rejuvenating effect of the grains of this culture is reduced to improving the condition of the skin: it strengthens capillaries, increases blood circulation, and slows down the appearance of deep wrinkles. In addition, amaranth manifests itself as a fighter against skin infections and destroys acne, redness, fights dermatitis, fungi and herpes.
Amaranth seeds enrich the body with microelements such as copper, iron, potassium, calcium and magnesium and are a source of plant hormones. In the complex therapy of hormonal disorders, thyroid diseases, prostatitis, gynecological disorders, culture can provide significant assistance and speed up recovery.
Krupchatka is also useful for young children who are lagging behind in development, diagnosed with rickets, metabolic disorders and other diseases. It can be safely used even by one-year-old babies in the form of complementary foods, cereals and soups containing many useful substances.
Amaranth flour differs significantly from traditional wheat flour in its properties. This is mainly due to the fact that ordinary flour is a source of fast carbohydrates, which, accordingly, are quickly absorbed and just as quickly deposited in all places that are not pleasing to us in the form of body fat.
The composition of amaranth flour contains complex fiber, which is practically not absorbed by the body. Coming out of it, she sweeps, like a broom, all the toxic “blockages” that poison his substances. Moreover, amaranth products can be consumed in large quantities without fear of excess weight.
Amaranth porridge
Amaranth porridge is a source of nutrients and the basis of a healthy diet, great alternative your traditional breakfast.
You can prepare such porridge from amaranth seeds. They are small and light brown in color. You can buy them in eco-shops, vegetarian shops, in all kinds of health shops, as well as order on the Internet.
Porridge can be cooked both directly from amaranth seeds, and from amaranth flour "grains". When using flour, porridge turns out to be more delicate in texture, which is more like children.
For cooking porridge on the water, take amaranth and water in a ratio of 1: 2. Pour water into a saucepan, bring to a boil and pour in amaranth, in a thin stream, stirring. Then add salt, then cover the pan with a lid and cook for 10 minutes. After the amaranth porridge has been cooked, it is important to let it brew, and only after that it can be served at the table. When ready, add a little butter (butter or vegetable), and if you want to sweeten the porridge, you can use honey or jam.
You can also cook raw porridge from amaranth seeds. To do this, fill the seeds with clean water in the evening and leave overnight. In the morning, rinse the seeds and put them on a plate, add your favorite fruit puree to them. It can be apple, pear, pumpkin, banana, or puree from any seasonal berries. Add honey and cinnamon if desired. Remember that only amaranth seeds are suitable for this recipe, not flour.
Recipes with amaranth or amaranth flour
Amaranth is added to breakfast cereals, pancake mixes and pasta. Amaranth flour is suitable for baking cookies. If you roast amaranth in a pan, you get something similar to small popcorn.
Salad from fresh leaves amaranth
Ingredients: For 200 g of amaranth leaves - 30 gr. green onions, 20 gr. parsley, 1 tbsp. l. vegetable oil, salt - to taste.
Cooking: Cut young amaranth leaves into strips, put in a salad bowl, add finely chopped green onion and parsley, season with vegetable oil.
spring salad
200 gr. amaranth leaves and 200 gr. nettle leaves, 50 gr. leaves of wild garlic (can be replaced with leaves of young winter garlic), pour boiling water over, chop, salt, season with vegetable oil or sour cream, add spices to taste.
Braised amaranth with garlic
Dip amaranth greens in boiling water, hold for 10 minutes under the lid. Drain the water, chop the greens. Separately, dissolve the oil in a frying pan, crumble chopped garlic into it, add sunflower or pumpkin seeds peeled from the husk, fry slightly, add amaranth greens, tomato paste, spices. Simmer until done, season with salt.
Cutlets from amaranth leaves
Boiled amaranth, chopped or finely crushed (200 gr.), 2 eggs, 1 medium-chopped onion, 2 cloves of garlic rubbed in a mortar or on a grater, 2 tbsp. spoons of grated cheese, 2 tablespoons of chopped bread, 2 tbsp. spoons of sifted wheat flour. Black pepper is added to the mass prepared from these components, salt to taste. Everything is mixed. If the mass is very thick, add a little milk. Cutlets are formed, rolled in breadcrumbs and fried on vegetable oil. Served with lemon juice.
Cutlets from amaranth flour
Ingredients: 50 gr. lightly toasted seeds or amaranth grain flour, 30 gr. finely grated carrots, 30 gr. cooked or fresh green peas(in the form of puree), 30 gr. boiled potatoes (make mashed potatoes), 2 eggs, salt.
Cooking method: Mix all the ingredients thoroughly, form cutlets, roll in amaranth flour and fry in oil.
Amaranth with vegetables:
Ingredients: Half a cup of amaranth seeds, 1.5 cups of water, 2 tablespoons olive oil, bell pepper, 3 baby zucchini, a third of a head of broccoli, a small onion, a small carrot and any other vegetables of your choice, salt and pepper.
Cooking: Add amaranth to boiling water, bring to a boil and reduce heat, cover and cook for 15-20 minutes, stirring occasionally. While the amaranth is cooking, cut all the vegetables, pour oil into the pan, heat and fry the vegetables, starting with the onion. Vegetables must be constantly stirred so that they do not burn. When the amaranth is cooked (it will absorb all the water), transfer it to the pan and mix with the vegetables. The dish is ready! Before serving, you can sprinkle it with fresh herbs.
Peppers stuffed with amaranth
Stew carrots, onions, parsley and dill in vegetable oil, add amaranth seeds. When everything is stewed for 15 minutes - stuff the pepper and put it on the bottom of the pan, pour the sauce on top. Simmer until the peppers are cooked - usually about 20 minutes.
Diet amaranth sauce
Ingredients: 3 tbsp (without top) amaranth flour, 1 tbsp. hot water, salt to taste.
Cooking method: Lightly heat the flour, add salt, pour water in a thin stream, constantly stirring the mixture, bring to a boil. The sauce is ready. Can be used for meatballs, meat, liver, mushrooms, etc. On this basis, any options are possible: with sour cream, onions, carrots.
Amaranth fritters
Ingredients: 1 st. amaranth flour, 1 tsp cinnamon, 1-1.5 tbsp. water, 2 tbsp. spoons of lemon juice, 2 tbsp. tablespoons of oil, 1-2 tbsp. spoons of honey (sugar).
Cooking method: In a medium bowl, mix flour, nuts, baking soda and cinnamon. In a small bowl, mix water, cinnamon, lemon juice, butter, honey, maple sap or sugar. Mix well the resulting liquid with flour, until smooth. Fry in a pre-heated pan, putting the dough with a tablespoon. When bubbles form on top, flip quickly. If the pancakes become too thick, then the dough can be diluted with a little water.
Banana amaranth bread
Ingredients: 1 st. wheat flour, ½ tbsp. amaranth flour, 1 tsp soda, 2 beaten eggs, ½ tbsp. melted butter, ½ st. honey, 1 tsp vanillin, 1 tbsp. banana puree, 1 tbsp. nuts
Cooking method: Combine amaranth and wheat flour, add soda, mix. Add honey and butter to beaten eggs. Whisk again. Combine with flour, add vanilla and banana puree. Mix everything thoroughly until a uniform mass is obtained. After that, add nuts to the mass. Bake in a mold or in a pan for 1 hour at a temperature of 175C.
Amaranth-oatmeal sourdough bread
Additional Amaranth Recipes
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 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 extraordinary a large number of expensive medicines. Squalene increases the body's resistance to various viruses and diseases, improves immunity, improves metabolism in the body.