How to cook Amaranth
If you decide to include amaranth in your diet, you will enjoy its light and nutty flavor.
Some whole grains can be eaten raw. It is not the case with amaranth.
Let us take a look at the basics!
THE COOKING RATIO.
First, the ratio of liquid to amaranth is critical: for ½ cup of raw amaranth, you need 1 ½ cups of liquid, which can be water, bone broth, or milk of your choice.
Fifteen minutes or until the water has evaporated.
THE SOAKING PROCESS
I always soak the amaranth 24 hours before cooking. Let us take a look at the steps that follow.
Before soaking, I rinse it with a fine mesh strainer because the amaranth seeds are tiny.
- Place the amaranth and water in a large bowl. Add a teaspoon of vinegar or one tablespoon of lemon juice. Stir well, cover the bowl with a lid, and let it sit at room temperature.
- Rinse the amaranth after soaking and pour off the liquid before cooking.
- Place the soaked amaranth in a saucepan, add the water and bring to a boil. Switch to low heat and simmer without a lid for about 15 minutes, or until the water has evaporated. Stir with a spoon from time to time to prevent the grains from sticking to the bottom.
- Turn off the heat, cover the pot and let it stand for 5 to 10 minutes.
Cooked amaranth will keep in the refrigerator for 3 to 5 days.
You can also cook amaranth with coconut milk instead of water for a hearty breakfast but using the same cooking ratio.
Note: Count the 15 minutes of cooking when the water begins to boil.
WHY SOAK AMARANTH?
Soaking makes the amaranth seeds easier to digest and maximizes the absorption of nutrients. It helps eliminate antinutrient compounds that all grains and seeds contain. These antinutrients act as a natural pesticide and sprout inhibitor. They “protect” the health of the plants.
There are so many delicious ways to incorporate amaranth into your diet. Here is one of my favorites: Amaranth Caviar. When the amaranth grains swell with water, they look like caviar pearls. So why not make delicious amaranth caviar? It is so easy to make. The fiber and rich nutritional content of amaranth will keep you full for hours.
How do you make amaranth caviar?
The Amaranth Caviar is a delicious and nutritious meal that I highly recommend for lunch as it will keep you full until dinner. Incorporating healthy foods into your diet that curb your appetite is key to healthy weight loss if you are trying to lose or maintain weight.
Lemon juice, olive oil, green onions, cooked amaranth, and salt to taste are the ingredients for your amaranth caviar.
Green onions add a tangy, fresh, and crunchy flavor to this vegan caviar. The white part adds a subtle onion flavor without overpowering the amaranth caviar. Lemon juice has the power to enhance all the flavors and bring them to life. Lemon juice is the secret ingredient that makes everything taste better. Olive oil is perhaps one of the healthiest oils you can add to your dishes to maintain a healthy heart. It is rich in antioxidants and healthy monounsaturated fats. The good thing is that olive oil is not associated with weight gain. Make sure you do not buy fake olive oil! Choose the extra virgin olive oil.
Let us get back to our AMARANTH CAVIAR recipe:
- 120 grams of cooked amaranth
- 3 TBSP olive oil
- 4 TBSP Milk – can be almond milk, organic cow’s milk, or any other milk of your choice. However, choose one with a subtle flavor. The milk will help thin the mixture.
- 2 to 3 green onions.
- 1 to 2 TBSP lemon juice; lemon juice changes the flavor of the amaranth and makes it more palatable.
- Salt to taste
- Cook the amaranth and let it cool.
- Add the olive oil to the cooked amaranth and mix with a spoon.
- Add the milk to thin the mixture and stir. The consistency of the amaranth caviar should be that of a pate that you can spread on bread.
- Chop the green onions and add them to the amaranth mixture, season.
- You can eat this amaranth caviar on a whole wheat bread toast. It goes well with sliced tomatoes with olive oil and basil drizzle.
AMARANTH RECOVERY SNACK
Since amaranth is very nutritious and a complete protein, I eat an amaranth snack within 40 minutes of my workout. It helps me replenish my muscles and recover. Amaranth is a good source of carbohydrates and helps muscles recover. One cup (246 grams) of cooked amaranth contains about 40 grams of carbohydrates.
My recipe is delicious and rich in vitamins, amino acids, protein, and good carbohydrates. Sometimes I prefer a thinner texture, adding more liquid to the mixture.
- ½ banana
- Two heaping TBSP cooked amaranth
- Coconut milk or any other milk you like
- One teaspoon shelled hemp
- a squeeze of lemon zest
- a pinch of cinnamon
- 1 TBSP of homemade fir buds syrup. You can use any healthy sweetener you like. You add it if the combination is not sweet enough.
- Mix avocado, banana, amaranth, and milk
- Add the cinnamon, lemon zest, and sweetener when you reach the desired consistency. Sprinkle the shelled hemp on top and the fir buds syrup (or maple syrup or your favorite sweetener). And that’s it. Your muscles will thank you for it.
Amaranth is great in porridge. From time to time, you can substitute amaranth for your porridge. It combines well with cinnamon, vanilla, and lemon.
Why not try this tasty, filling, and nutritious grain. Adding amaranth to your diet can have significant health benefits.
Please let me know if you try my recipe for Amaranth Caviar by leaving a comment below. I would love to hear from you.
HUGS for now,
No content on this blog should ever be used to substitute for medical advice from your practitioner or other qualified doctors.