Published: 07/30/2012 - Updated: 11/17/2013
Did you know that the amaranth is not only rich in protein, but now has taken the place of the milk, as the food containing the highest percentage of calcium. According to many nutritionists, 100 grams of amaranth contain twice as much calcium as the same volume of milk.
This is good news for people with allergy and lactose intolerance as amaranth is a great substitute for cow's milk. Also among the properties of this cereal is highlighted lysine, an essential amino acid responsible for the synthesis of all proteins during the absorption of calcium in the organism and production of antibodies.
The amaranth can be eaten as a sweet preparation or roasted form, even the leaves are cooked as a vegetable. You should cook it for too long, the amaranth may lose its nutritional power, calcium, phosphorus, iron, potassium, zinc, vitamin E and vitamin B complex.
The curious fact is that its energy is really valued by NASA for what is included in the diet of astronauts.
Also cooking its root is used against diarrhea. The cooked leaves for inflammation of the bladder, rheumatic pain and irritation of mouth and throat. For these two last cases, it's recommended to gargle. Another of its properties is that it is used as a natural laxative with its fresh stems in infusions.
Here's some recipes with amaranth, so you can check by yourself all of its benefits, while confirming its delicious taste.
- 6 eggs, separate the yolks from the white part
- 1 cup of milk
- 3 tablespoons of flour
- 1 tablespoon of butter or margarine, softened
- 1 tablespoon of carob or honey (to flavor)
- 1 teaspoon of vanilla extract
- 1 1/2 cup of grain amaranth
- Pour the egg yolks with the milk, flour, butter, honey, carob, vanilla and amaranth in the blender. Blend until slightly thick liquid. If it becomes too thick add more milk. Pour into a container.
- Beat white parts of the egg until stiff. Add this, gradually, into the blended mixture with stirring motion. Grease a microwave bowl and pour the entire mixture. Cover with plastic wrap and microwave bake for 20 minutes. Let it 10 minutes in the oven once it is turned off.
- Test if its ready by inserting a probe or the tip of a knife. The consistency should be like a pudding.
- Serve cold.
Preparation time: 40 minutes
Cooking time: 5 to 10 minutes
- 1 onion cut into squares
- 3 crushed garlic
- Special chili
- 1/2 cup of Amaranth
- 1/4kg grounded beef to taste
- 1 seasoning cube
- 1/4kg of fresh cheese
- 2 potatoes cut into small cubes.
- 1 finely chopped parsley.
- Fry the seasoning, add the meat, let sweat, add the potatoes and a splash of water.
- Once you have boiled potatoes and are cooked, remove the pan from heat and add the Amaranth moving to dissolve lumps and get the consistency of a stew.
- Bring to fire for 5 to 10 minutes to cook, add the cheese.
- Turn off and add the chopped parsley.
- 2 tablespoons of powdered gelatine
- ½ cup of cold water
- 1 ¾ cup (1 can) of evaporated milk
- 1 can of condensed milk (400 g)
- 2 cups of water
- 3 cups of pop Amarath
- Hydrate the gelatine in ½ cup of cold water and heat one minute in a water bath until dissolved, without boiling.
- Pour condensed milk, evaporated milk and water in a saucepan and heat over medium heat.
- Incorporate amaranth and diluted gelatine. Mix well. Pour into individual molds for gelatin and bring to cool until set.
- Serve sprinkling pop Amaranth.
Makes 6 to 8 servings.