Do you eat your grains? I’m not talking about white/brown or wild rice. There is a variety of unrefined grains that you can try.
Be adventurous and go outside your comfort zone and try other grains. Once you do, you won’t look at brown rice or wild rice the same.
Did you know that Harvard University scientists found that women who eat whole grains are less likely to gain extra weight?
Start incorporating grains into your diet. They not only help you lose weight (good fiber source), but they help you maintain your weight and much more.
It is best to eat unrefined grains, because refined grains lack the important nutrients, so make sure you eat unrefined grains. Give these unrefined whole-grains (amaranth, millet, oats, quinoa, spelt) a try.
I bought a bag of amaranth last year, but I had no idea what to do with it. I tried making a salad dressing, and I ended up burning the amaranth.
After that experience and not really knowing how I could use it, I gave up on this grain.
I came across an excellent article that piqued my curiosity about amaranth and I’ll give amaranth another try.
While reading the latest issue of Natural Health, I came across an article, “Great Grains.” This article written by, Matthew Kadey, M.Sc., RD, has a lot of information about grains and some very interesting recipes. I highly recommend that you get your hands on the April/May issue, especially if you want more recipes using grains.
Amaranth is an ancient grain, meaning that it has been in existence for a thousands of years. Amaranth has been around for 8,000 years.
The Aztecs used amaranth as their staple food and in religious ceremonies.
Raw amaranth is not edible and cannot be digested. Prepare and cook amaranth like other grains.
Amaranth has a high quality of protein (14 g). It is high in the amino acid lysine, which is low in other grains.
Amaranth lacks the essential amino acids, leucine and threonine. It is gluten-free, this is especially important for those who are allergic to gluten.
Popped Amaranth, Nut and Fruit Cereal
Preparation Time: 15 minutes
Cooking Time: 10 minutes
1. Heat a medium-sized saucepan over medium-heat. When a drop of water sizzles in the pan, add in 1 tablespoon amaranth, cover with a lid and shake the pan as soon as the grains begin to pop vigorously.
Keep the pan on the burner until most of the amaranth has popped, about 10-15 seconds. (If amaranth burns, shake the pan about 1 inch above the burner when the popping begins.) Place popped amaranth in a large bowl. Repeat steps with remaining grains.
2. In a small bowl, combine cinnamon, nutmeg, ginger and salt. Divide the popped amaranth among serving bowls and top with equal amounts of spice mixture, pecans, cherries, blueberries and apple. Pour in milk and top each bowl with maple syrup and coconut.
Per Serving: 388 calories, 14 g fat (3 g saturated fat), 6 mg cholesterol, 9.5 g protein, 61 g carbohydrates, 6 g fiber, 215 g sodium
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Discussion: Have tried amaranth and how do you use it?