Amaranth

By reading about amaranth I have found that it was a staple for the Aztecs and is considered an ancient grain.   It is high in good quality protein and has Vitamin B1, B2, B3, C, Calcium, Phosphorus, iron ...  The seeds and leaves can be eaten, the leaves an alternative to spinache and the seeds similar to maizeAmaranth is high in good quality protein as well as being high in dietry fibre, iron, magnesium, copper and manganese. has high nutritional value and really easy to digest. often refered to as an ancient grain.  

Amaranth is my second mystery (to me) item that I will learn about, cook and hopefully love...

Amaranth is:  ...

Purchased from:  my friendly new farm friend

Cost: $5 for 375g

(millet - $5 for 1kg)

First Recipe:

Breakfast

Breakfast

amaranth porriage

1/4 cup amaranth 

3/4 cup water

1 med size apple diced in small pieces

cook until consistancy is thick

serve with milk and honey or just honey.

Lunch

Ingredients

1 cup	amaranth seed
2-1/2 cups	water
1 tbsp	olive oil
1 bunch	spinach (or young amaranth leaves if available)
2	ripe tomatoes, skinned and coarsely chopped
1/2 lb	mushrooms, sliced
1-1/2 tsp	basil
1-1/2 tsp	oregano
1 clove	garlic minced
1 tbsp	onion, minced
	Sea salt and pepper to taste

Directions

Add amaranth to boiling water, bring back to boil, reduce heat, cover and simmer for 18-20 minutes. While amaranth is cooking, stem and wash spinach, then simmer until tender. Dip tomatoes into boiling water to loosen skin, then peel and chop. Heat oil in a skillet over medium heat and add garlic an onion. Saute approximately 2 minutes. Add tomato, mushrooms, basil, oregano, salt, pepper and 1 Tablespoon of water. Drain and chop spinach and add to tomato mixture. Cook an addition 10 to 15 minutes, stirring occasionally. Lightly mash tomato as it is cooking. Stir the sauce into the amaranth or spoon it on top.

Dinner