Bluebird Farm is currently selling AMARANTH which is a very high protein grain. Like quinoa, amaranth has Aztec roots but is now being cultivated in the United States. Last night at IN THE KITCHEN we dined on a pre-Sunday night movie dinner of amaranth, turnips, greens, sweet potatoes, squash and celery…..ALL GROWN WITHIN 5 MILES of where it was eaten!

Amaranth has a slightly sweet, nutty (no nuts added) toasty flavor to a more robust, full-bodied whole grain characteristic, depending on the form it is in

Here is what Wikipedia has to say about amaranth.

A traditional food plant in Africa, this vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable land care.

Several species are raised for amaranth grain in Asia and the Americas. Ancient amaranth grains still used to this day include the three species, Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus. Although amaranth was (and still is) cultivated on a small scale in parts of Mexico, Guatemala, Peru, India, and Nepal, there is potential for further cultivation in the U.S and tropical countries and is often referred to as “the crop of the future.” It has been proposed as an inexpensive native crop that could be cultivated by indigenous people in rural areas for several reasons: 1) easily harvested, 2) produces a lot of fruits (and thus seeds) which are used as grain, 3) highly tolerant of arid environments which are typical of most subtropical and some tropical regions, and 4) large amounts of protein and essential amino acids, such as lysine. Due to its weedy life history, amaranth grains grow very rapidly and their large seedheads can weigh up to 1 kilogram and contain a half-million seeds. Amaranthus species are reported to have a 30% higher protein value than other cereals, such as rice, wheat flour, oats and rye.

Another benefit of amaranth is that it is considered a gluten-free food. Many people have a gluten and/or wheat allergy or are even diagnosed with Celiac disease.

Celiac Disease, also known as gluten-intolerance, is a genetic disease that causes damage to the villi in the lamina propria and crypt regions of the intestines. Gluten is a protein found in wheat (also called semolina, durum, spelt), barley, rye and sometimes oats (due to cross-contamination). It is also found in triticale and kamut.

When people with Celiac Disease consume gluten, the damage that occurs prevents the absorption of many important nutrients. Long-term, untreated Celiac Disease can be life threatening. However, maintaining a completely gluten-free diet will allow the intestinal lining to heal completely and most people will remain symptom free as long as they stay on the diet.

Finding out to how cook and eat gluten-free can be a challenge to many people. Here is a recipe to try if you have never cooked with amaranth before.

Amaranth Grits

1 cup  Amaranth
1 small clove garlic, peeled and finely chopped
1 medium onion, peeled and finely chopped
3 cups water or vegetable stock
Sea salt or tamari soy sauce to taste
Hot sauce to taste (optional)
Garnish: 2 plum tomatoes or 1 large beef stock tomato

1. Combine the  Amaranth, garlic, onion, and stock in a 2-quart saucepan. Boil; reduce heat and simmer, covered until most of the liquid has been absorbed, about 20 to 25 minutes.

2. Stir well. If the mixture is too thin or the Nu-World Foods Amaranth not quite tender (it should be crunchy, but not gritty hard), boil gently while stirring constantly until thickened, about 30 seconds. Add salt or tamari to taste.

3. Stir in a few drops of hot sauce, if desired, and garnish with chopped tomatoes.

Yum!

For more information about amaranth, click here

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Uncategorized by Wendy Van Wagner