Amaranth Greens: Mesoamerican Spinach

I was lucky to find amaranth greens at the local farmers market. They are similar to spinach, but have a lighter taste.Amaranth greens, are a great source of vitamins A, B6, C, riboflavin, folate, calcium, iron and magnesium. 1 cup of cooked amaranth leaves contain just 28 calories and 0.2 grams of fat. About 3 cups cook down into about 1 cup. 


For the recipe I used and a picture of the results go to
http://blog.kitchentherapy.us/2009/07/asian-amaranth-greens/

Amaranth Carrot Cookies: Energy for a Marathon

So with my grain of the Aztec Gods I had to make something special. I love cookies so I tried the recipe on the package of amaranth flour. 


I used the following ingredients:
6 tablespoons vegetable oil
1/2 cup agave syrup
6 tablespoons water
2 cups amaranth flour
2/3 cup corn or arrowroot starch
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
2 teaspoons vanilla
2/3 cup grated carrots
2/3 cup raisins


I preheated the oven to 350 and lightly greased a cookie sheet. I then combined all of the wet ingredients and set them aside. In another bowl I mixed the dry ingredients. The recipe calls for sifting, but I didn't do that. It would probably make the cookies better, but I thought they were good without sifting.  I then added the wet and dry ingredients and mixed them well. Then I added the carrots and raisins. This recipe makes about 1 dozen cookies, so I divided the dough into 12 balls. I flattened the balls and placed them on the cookie sheet. I baked the cookies for about 12 to 15 minutes. They should be lightly brown when finished. I cooled them on a wire rack when they were done.


The cookies are quite filling and provide the body with a lot of energy. They have a touch of sweetness from the agave syrup and make a great healthy snack. And of course they have the grain of the Gods!

Ancient Grains:Amaranth

Amaranth, relative to the familiar garden flower cockscomb, cultivated in Mexico for about 4000 years, was considered sacred to the Aztecs. They mixed it with honey or sacrificial blood to form a paste that was molded into statues of Gods. The statues were used in ceremonies then divided and eaten by the people. 


Amaranth is technically not a grain like wheat, corn, and barley which are in the grass family.  It is a broad-leafed plant, and the seeds are used like grains.

Because the Aztecs revered amaranth and the Spanish conquerors considered these rituals barbaric, amaranth was forbidden and slowly disappeared into obscurity. Before the Spanish had arrived, amaranth had spread to the Inca Empire. People in remote mountain villages in Mexico and the Andes continued to grow amaranth.

Also, amaranth is quite hardy and grows wild in Mexico. It was rediscovered by the health food movement and became popular in health food stores in the 1970s. 

Amaranth is stuffed full of nutrition! It is gluten free and low in fat and high in fiber, protein, calcium, iron, magnesium, manganese, vitamin E, vitamin B6, riboflavin, niacin, pantothenic acid, folate, potassium, zinc, copper, selenium and phosphorus.  It has a low glycemic load, which means that it does not raise blood sugar significantly, making it a good food for people living with diabetes. The cholesterol lowering characteristics of amaranth also make it healthy. 

The picture on the left is amaranth. It can be cooked as a cereal, ground into flour, sprouted, popped like popcorn, or toasted. The seeds can be cooked with other whole grains, added to stir-fry, soups and stews as a nutrient rich thickening agent. The leaves of amaranth have a taste similar to that of spinach and can be boiled or stir-fried. 


Because amaranth plants withstand harsh conditions and sprout easily, they have spread around the world. In both Mexico and Peru the amaranth leaves are still gathered to use as a vegetable. 


In India amaranth is known as the King's grain, rajeera, and is popped then used in confections called laddoos. These are similar to a Mexican confection called alegria. In Nepal, amaranth seeds are eaten in a gruel called sattoo or ground into flour to make chappatis. In Ecuador, the flowers are boiled then the colored boiling water is added to rum to create a drink that purifies the blood.