I’m quite new to cooking whole foods like ancient and gluten free grains so a lot of the stuff I make is experimental. Like the sultana cake which has 4 ingredients, is super yummy but doesn’t hold together. I’ve made it 5 times now. I’m not posting it till its fabulous!
Today I made amaranth porridge. On the likability scale I’d give it a 5. I like it because its good for me but its not porridge in the sense of what I’m used to. I’m used to the creamy goodness of oats and this is nothing like that. Its more like quinoa..a little bubbly seed that has texture. Like most of these ancient grains, dressing them up with flavours and textures is important. However take a geez at its profile…high protein and low carb. Bucket loads of nutrition!
But I’m on a mission at the moment…theres a pair of jeans draped over my mirror that I fitted a year ago and damn it – I WILL fit them again!
One reason amaranth is emerging into the forefront among grains is because of its remarkable nutrition. It’s higher in minerals, such as calcium, iron, phosphorous, and carotenoids, than most vegetables. It has truly remarkable protein content: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice.
Amaranth is a great source of lysine, an important amino acid with protein content comparable to that of milk, more easily digested; neither can be said of other grains. To support this positive aspect of amaranth, it also contains primary proteins called albumin and globulins, which, in comparison with the prolamins in wheat, are more soluble and digestible.
One cup of raw amaranth contains 15 milligrams of iron, while white rice contains only 1.5 milligrams. One cup of raw amaranth also contains 18 milligrams of fiber; in comparison, white rice contains 2.4 grams.
At 105% of the daily value per serving, the manganese in amaranth is off the charts, yet it contains fewer carbohydrates. Amaranth contains more than three times the amount of calcium and it’s also high in magnesium, phosphorus, and potassium. Amaranth contains 6 to 10% oil, predominantly unsaturated, or around 77% unsaturated fatty acids, including linoleic acid, required for optimum nutrition. Not least in this list, amaranth is the only grain with documented vitamin C content.
1/2 cup amaranth (rinsed)
1 cup water (add extra 1/2 cup if needed)
1 tsp cinnamon
Simmer until porridge thickens and threatens to stick to the bottom of the pot.
Serve with your choice of milk and chopped stonefruit and pineapple…or whatever fruit you like.
Stay tuned: Next time I’ll sprout the amaranth for 24 hours for better digestion.