All about Amaranth

I love amaranth! This is actually a tiny seed that cooks up like a grain.

Now I realize quinoa has got the limelight ?and it is worthy! but Amaranth is it?s very unassuming protein rich cousin from pre-Hispanic?Mexico. Interestingly, it is also a part of traditional Nepali and Ecuadorian diets too, and it is no accident that it is linked to what is sacred in all the places it shows up. I say this?shouldn’t?be surprising since in most cultures where a connection to the earth intact, the fundamental elements like whole foods that give us life, sustain our bodies and keep us energized is the ?stuff? that is revered. The original Apple without apps.

This time last year I spent some time in the culinary paradise of Oaxaca, Mexico and in it?s legendary Jardin Etnobotanico. Amongst all the forest of the MAGUEY–agave cacti, (the mother of tequila and agave syrup alike) I learned all about this nutritional powerhouse plant. It is higher in calcium than cow?s milk, has more iron than spinach, and is high in lysine *an essential amino acid which helps our immune system, energy production and metabolism of fats. These last 2 functions are especially important for vegetarians/vegans to take note of. The reason being that lysine helps to manufacture carnitine. Carnitine is another amino acid (non-essential) that people on diets which avoid animal protein (meat, eggs, dairy) are often low in. Carnitine has an important role to play in heart health, making energy and metabolizing fats. So by chewing on some amaranth for breakfast you can start your day giving your body the condensed nutrition spirit of the seed this spring?full of stored energy ready to be transformed into power for your MAY day!

 

try out this Creamy Amaranth Breakfast Poridge?recipe

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