News and Notes from The Johnson Center
Family and Food: Amaranth - the “Pseudo Cereal”
JCCHD | Thu, September 06, 2012 | [Family and Food]
The name amaranth comes from the Greek word amarantos, meaning “never fading” or “one that does not wither.” This is evident in the bright purple, red, or gold flowers of amaranth, which remain vibrant even after harvesting and drying. Amaranth originated in North and South America, but is known to have been grown in areas such as China, Nepal, Eastern Africa, India, and Mexico. Today, a few thousand acres are grown in the United States for commercial use.
Amaranth is considered a “pseudo” cereal, since it is similar to cereals nutritionally and is also used similarly. It is high in fiber and protein. Amaranth is especially high in the essential amino acid lysine, which is not common for most cereals. It is low in saturated fats and has been shown in recent studies to help reduce cholesterol in laboratory animals.
Amaranth can be used as a flour in pancakes, breads, cookies, or as noodles, cereal, or granola, or popped into popcorn. You can also just cook the grain itself.
Additional resources:
http://www.hort.purdue.edu/newcrop/afcm/amaranth.html
http://www.wholegrainscouncil.org/whole-grains-101/amaranth-may-grain-of-the-month-0
Here are some interesting ways to try amaranth:
Quinoa or Amaranth Tabouli
Ingredients:
1 cup quinoa or amaranth
1 cup parsley, chopped
½ cup scallions, chopped
2 tbsp. fresh mint
½ cup lemon juice
¼ cup olive oil
2 garlic cloves, pressed
¼ cup olives, sliced
Lettuce leaves, whole
Directions:
1. Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Allow to cool.
2. Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly.
3. Chill for an hour or more to allow flavors to blend.
4. Wash and dry lettuce leaves and use them to line a salad bowl.
5. Add tabouli and garnish with olives.
http://www.saltspringseeds.com/recipe/powerfoods.htm
Amaranth or Quinoa Pudding
Ingredients:
2 cups amaranth or quinoa, cooked
1 cup apple juice
½ cup raisins
½ cup almonds, chopped fine
1 ½ tsp vanilla
juice of ½ lemon
Grated rind of one lemon
Dash of cinnamon
Directions:
1. Combine ingredients in a large sauce pan, cover and bring to a boil.
2. Reduce heat and simmer for 15 minutes.
3. Pour pudding into individual dessert bowls.
4. Top with a few grapes or strawberries and chill.
http://www.saltspringseeds.com/recipe/powerfoods.htm
Popped Amaranth Cereal
Ingredients:
¼ cup organic amaranth seeds
½ cup warm almond or other milk substitute
½ teaspoon cinnamon
½ teaspoon ground ginger
1 tablespoon raw honey
¼ cup chopped dates
2 tablespoons chopped pecans
Directions:
Popping the amaranth:
1. Bring a skillet to heat over high heat.
2. When the skillet is so hot that beads of water can dance across it, toss in the amaranth seeds.
3. As soon as the seeds begin popping—like miniature popcorn kernels—stir them continuously with a wooden spoon for about 5 minutes.
4. When most of the seeds have turned darker brown and plump, just before they burn, take the skillet off the heat and put the popped amaranth into a bowl.
Making the cereal:
5. Pour the warm milk over the popped amaranth.
6. Add the cinnamon, ginger, and honey, and stir.
7. Top with the chopped dates and pecans.
http://www.myrecipes.com/recipe/popped-amaranth-cereal-10000001724955/
