Have You Tried The Royal Ancient Grain Amaranth?
Amaranth Seeds Porridge – A Wholesome Breakfast Delight
Ingredients
- 1 cup amaranth seeds
- 2 tbsp mixed nuts, almonds, walnuts, and pistachios
- 1 tsp raw and unpasteurized honey
- 2 cups water
- 1 cup A2 milk, coconut milk as per suitability
Instructions
- Place a pan on medium flame and add amaranth seeds in it.
- Dry roast the seeds until they get aromatic for 2 to 3 minutes.
- Take a deep-bottomed pan and add water to it.
- Transfer the roasted amaranth to the pan and cook the mixture for 8 to 10 minutes.
- Now gently pour milk into the amaranth mixture and let it come to a boil.
- Allow the mixture to cook for 10 minutes stirring the mixture simultaneously.
- Turn off the gas.
- Once it cools a little, add 1 teaspoon of honey and mix well.
- Top it up with mixed nuts. Serve and enjoy.
Power tips and variations
- You can alternate amaranth with little millet or barnyard millet, as per the availability.
- You can also use pumpkin seeds and coconut flakes as additional garnish.
Notes
- Protein-rich amaranth grains have lysine, an essential amino acid that is needed for the absorption of calcium.
- Amaranth seeds are high in soluble fiber and antioxidants including gallic acid and vanillic acid which help fight free radicals, and in turn, help to reduce the risk of inflammatory conditions.
- Consuming amaranth is an effective way to meet our daily needs for calcium and other minerals like zinc and iron.
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Nutrition
Amaranth Seed Bites – A Savoury Delight
Ingredients
- 1 cup amaranth, Rajgira/ chaulai seeds
- 2 cups water
- 1/2 tbsp cold pressed coconut oil
- 3 cloves garlic, finely minced
- 1 onion, finely chopped
- 1/2 cup cucumber, finely chopped
- 1/2 cup red bell pepper, finely chopped
- Salt to taste
- 1/4 tsp chili powder
- 1/2 tbsp garam masala
- 1/2 tsp coriander powder
- 1/2 tsp lemon juice
- 1/2 tsp black pepper, freshly ground
- Amaranth flour for dusting
Instructions
- Start by boiling 2 cups of water and add the amaranth seeds. Stir well.
- Next, cover the bowl and cook it on low heat for 20 minutes until the liquid is absorbed.
- Once amaranth is cooked, add salt and freshly ground pepper. Set aside.
- Take a small pan, add a few drops of oil, and sauté garlic and onion on medium flame.
- Then add the cucumber and red bell pepper, and stir-fry for 2 to 3 minutes.
- Next, add the lemon juice, garam masala, coriander powder, red chili, and black pepper and stir fry. Once done, remove from heat and set aside.
- Add this mixture to the boiled amaranth.
- Roll them into tikkis of the desired shape.
- Coat them in amaranth flour.
- Pan-fry them in a tawa using a few drops of oil until golden brown.
- Serve hot with chutney or dip of your choice.
Power tips and variations
- You can alternate amaranth with jowar grains too.
- Use seasonal vegetables and greens as per availability.
Notes
- Manganese present in the amaranth grains helps with the proper production of digestive enzymes responsible for gluconeogenesis which involves the conversion of amino acids into sugar within the bloodstream.
- The soluble fiber present in amaranth is important for proper digestion because it dissolves into a gluey mass aiding the digestive system and helping manage conditions like leaky gut syndrome.
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Nutrition
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