Amaranth was once one of the main crops among the Slavs. Amaranth grains were used not only for making porridges, but when ground into flour, they were intended for baking bread. Yes, amaranth grains began to be used much earlier than wheat or rye. Why? This remains a mystery to scientists. After all, amaranth is considered a southern heat-loving plant for our climate. Perhaps our climate itself was once not the harshest. Let's leave this mystery for scientists, and let's talk about the benefits of amaranth grains.
Amaranth is considered a weed almost all over the world. But the Aztecs of South America used it for food and for treatment long before Europeans learned about it. They called small amaranth seeds food of the gods.
Today, when this plant has become well studied, doctors and nutritionists all over the world talk about it as a useful nutritious plant. Thanks to this, amaranth and its cereals, or rather seeds, are becoming increasingly popular. And the other components of the plant are not far behind in this regard. They are also used for food. There are special vegetable varieties.
In terms of its nutritional value, amaranth grains are not inferior to such recognized grains as rice or buckwheat.
Amaranth description
Amaranth is a heat-loving plant native to South America. This plant was the main food of the local tribes living in this territory. Since the colonization of America by Europeans, amaranth first came to North America and then to Europe.
In Europe, it was more popular as an ornamental plant with beautiful leaves and tall inflorescences. But having realized how quickly it spreads and clogs areas, amaranth began to be considered a malicious weed. But they still found a use for it. It was used to feed livestock.
Today, beautiful amaranth flowers, translated from Greek as “denying death,” are specially cultivated in botanical gardens and turn heads of florists. Although, it is necessary to somewhat limit and control the reproduction of an annual or perennial cereal plant from the Amaranth family, which preferably chooses a warmer climate for its life, in the temperate zone.
Ancient Rus' was also not spared this plant with small bright red flowers collected in dense inflorescences. Only the Russians took a closer look at him and noticed a number of useful qualities. Therefore, until the time of Peter the Great, shiritsa (or cockscombs, velvet, cat's tail, axamite) was used in cooking along with legumes, millet and corn.
Due to the fact that amaranth is still best known as an original, unusually attractive flower, breeders do not stop developing more and more new amaranth varieties. There are at least a hundred of them in total, among which the most popular are bluish, upturned, paniculate (or crimson), tailed, Aztec, Giant, Helios, Valentina, Lera, Kizlyarets, Voronezh, Shuntuk, Rosaceous, Krepysh, Memory Kvasov, tricolor. The latter is characterized by elongated red-yellow leaves and bright inflorescences located on the stem tops.
Wild varieties can be found in China, Australia and Russia. The fact is that they grow widely in wastelands, along roadsides and on embankments. 
Often, the flowering period of amaranth (almost all varieties) occurs in July. Flowers, leaves and seeds are also collected in July.
We must not forget the fact that amaranth was recognized by the UN Food Commission as the best food crop of the 21st century. It is not for nothing that in its homeland the Aztecs assigned this plant the status of bread.
Useful properties of amaranth cereal
Amaranth grains are recognized worldwide as a health food and as an alternative to gluten-rich grains. This grain has been known for over 7,000 years. Unfortunately, it is not yet on mass sale. Basically, cereals can only be bought in stores healthy eating. It's a shame. It can be used not only for preparing porridges, but added to other cereals, muesli and other dishes.
The main wealth of cereals is its high protein content. 100 grams of grain contains:
Protein – almost 14 grams
Carbohydrates – 65 grams
Fiber – 7 grams.
Amaranth seeds are rich in minerals. Calcium, iron, magnesium, manganese, phosphorus, zinc - all this is in the cereal.
In addition, it contains a number of B vitamins that are useful and necessary for a person to maintain health: folic acid, riboflavin, thiamine, pantothenic acid, vitamin B 6. Vitamins A, C, E, K - all this is also found in these small seeds. The cereal contains a lot of the amino acid lysine, which is not often found in other cereals.
Like many other cereals, amaranth contains a number of beneficial unsaturated fatty acids: oleic linoleic, linoleic.
The total calorie content in 100 grams of product reaches up to 375 kilocalories.
Small amaranth seeds can be boiled and roasted, sprouted or ground into flour. Healthy and nutritious oil is obtained from them.
Many nutrients act as antioxidants, increase energy levels and therefore stamina, and control hormone and blood sugar levels. 
The benefits of amaranth cereal
The benefits of amaranth cereal for the body are great and varied. And all this thanks to the high nutritional composition of the seeds. They are also very versatile and can be used in different ways to get more benefits. The leaves of the plant, which are used to prepare salads and soups, are also useful. Cosmetology has not ignored this plant either.
Amaranth grain is great for weight loss. As rich in plant protein and complex structure carbohydrates, it becomes one of the most useful cereals in the diet of those who want to lose weight.
Amaranth seeds do not contain gluten, which is present in many other grains such as wheat, barley, and rye. It is ideal for feeding people with celiac disease, who can use it to thicken soups, sauces, baked goods and many other dishes.
Amaranth oils and phytosterols may lower blood cholesterol levels.
The anti-inflammatory properties of amaranth peptides can reduce inflammation in the body and relieve pain. This property is especially important for chronic diseases, heart disease, diabetes and others.
The same peptide compounds in amaranth protect against the development of cancer cells. Antioxidants can protect the body from many harmful effects that can lead to the development of cancer.
Amaranth phytonutrients can influence the reduction blood pressure.
Many vegetables and fruits often lack the amino acid lysine. It is this that helps the body better absorb calcium and increase muscle mass and produce more energy for the body.
Dietary fiber helps improve digestion, lower cholesterol and blood sugar, and lower blood pressure, without reducing the body's energy production.
Thanks to its rich composition of vitamins and minerals, antioxidants and flavonoids, amaranth helps strengthen the immune system.
Amaranth grains are good for people with diabetes. Due to its high fiber content, it has a low glycemic index and helps control blood glucose levels.
Studies have shown that amaranth leaves can prevent premature graying of hair. 
Use of amaranth seeds in cooking
Many historians claim that cereals, or rather amaranth seeds, were used for food for a very long time by the Slavic peoples living in most of the then Kievan Rus. Only Peter the Great, who strove for everything Western, banned this food. Gradually, this tradition of using amaranth as a food product was forgotten. Now not only scientists, but also farmers have remembered it. It’s just a pity that there aren’t so many yet. Indeed, in amaranth, almost the entire plant can be used as food, except for the roots and stem. That's why amaranth grains are still not as accessible as rice or millet. But you can still buy it. What to cook from it?
The first thing that comes to mind is, of course, porridge. Today, such porridge can be found on the menu of some restaurants, where chefs prepare it from “amaranth grain.” The result is porridge with a characteristic nutty taste. You can add it to the finished dish fresh fruits, dried fruits, cinnamon, nuts, honey.
This porridge is prepared like any other more familiar to us. Just cook it over low heat for at least 40 minutes.
You can add the seeds in their pure form to vegetable salads.
Amaranth leaves
Leaves blanched for three minutes or pickled are usually used as an ingredient in salads, as an appetizer, or separately as an addition to any side dish.
A good flavor combination is obtained with butter, feta cheese or grated hard cheese, or a boiled egg.
The leaves are often chopped as a substitute for beet tops or to add a natural, bright purple color to soups.
Amaranth meal
They call it the cake from the production of shiritsa oil. Some chefs classify this “waste” product as flour and actively use it in the preparation of various products, replacing wheat and corn with amaranth meal.
Amaranth oil
To obtain amaranth fatty oil, it is necessary to undergo a labor-intensive cold-pressing process, which allows you to keep all the main vitamins and minerals intact.
In cooking, oil is usually used for dressing salads and cereal dishes, as well as when creating various types sauces.
Amaranth grain is a cereal used for cooking for about eight centuries, has many beneficial properties, and does not contain gluten. For constant consumption, it is better to learn how to prepare the product in order to preserve and use its healing properties and not harm the body.
History of origin
The roots of the ancient plant amaranth go back several thousand years. Facts and evidence about grain are found in archaeological excavations on the territory of the Latin American continent, dating back to the fourth millennium BC. In translation, “amaranth” means “immortal” plant. Initially, the crop was used for food purposes, as it was characterized by high yields. In the sixteenth century, amaranth was introduced to other regions of the planet. During this period, its cultivation began to decline and move into the category of ornamental, garden plants.
This cereal appeared in Russia at the beginning of the twentieth century, after N.I. Vavilov visited Mexico. This prompted the scientist and breeder to study the properties of amaranth seeds and come closer to spreading them as an agricultural crop. Before this, everyone knew a wild variety of the plant - amaranth, which has no value for humans. Currently, there are more than sixty types of amaranth: cultivated, wild, fodder and other varieties used in various fields.
Beneficial features
Amaranth is a source of magnesium, potassium, iron, calcium, vitamins, macro- and microelements. Benefits from use in food and medicinal purposes Nutritious seeds for the body are great.
- The content of a large amount of soluble and insoluble fiber has a good effect on the functioning of the gastrointestinal tract: it improves peristalsis, activates microflora, nourishes the walls of intestinal vessels, and neutralizes inflammatory processes.
- The amino acids tryptophan, lysine, rutin, magnesium, and vitamin E present in the seeds improve the functioning of the cardiovascular and circulatory systems. Such microelements have a positive effect on blood clotting, the quality of blood vessels, work to normalize blood pressure, and protect against varicose veins.
- The content of the amino acid lysine in cereals promotes better absorption of calcium necessary for humans, and this affects the condition of the musculoskeletal system, the condition of hair and nails, and prevents osteoporosis.
- Amaranth seeds can be consumed during diets and during weight loss. Fiber, which slows down the digestion of food, reduces appetite and accelerates food saturation. The high percentage of protein present in cereals reduces the hunger hormone and prevents sudden jumps in blood sugar.
- Groups of vitamins act as antioxidants, have a positive effect on hormonal balance, strengthen immune system, protect from viral diseases, reduce existing inflammatory processes in the body.
- People with autoimmune diseases can easily replace grains and grain products that contain gluten with amaranth seeds.
Amaranth grain has also found its application in cosmetology. The element squalene contained in it keeps the skin in good condition, makes it tightened, moisturized, its antibacterial property relieves inflammation and wounds, as herbal product has a healing effect. Face masks are used for eczema, dermatitis, and age-related pigmentation.
Possible harm
The value of culture is difficult to overestimate, but with constant use it is necessary to take into account possible negative aspects.
- Elementary individual intolerance to the components will spoil the impression of amaranth: side symptoms are possible in the form of bloating and discomfort in the stomach, diarrhea, nausea.
- It is better for people with exacerbations of gastric and intestinal diseases to refrain from frequent use, since amaranth is difficult to digest. To facilitate this process, cereals can be soaked or sprouted before use: this will reduce or greatly neutralize the amount of phytic acid in the product.
- People suffering from cholelithiasis, pancreatic disease, pancreatitis should consult a specialist before consuming an amaranth product.
Recipes and cooking rules
Dishes made from amaranth seeds can rarely be found on restaurant menus, although the cereal can bring many nutrients and benefits to our health. It is used in the form of cereals, sweets, cutlets, side dishes, bread, muffins, salads, soups and other dishes.
Various cooking technologies make it possible to prepare and preserve the maximum amount of useful substances in the product, but these properties are best manifested when cereals are consumed raw. The most accessible way to prepare amaranth is to germinate the seeds. To do this, you need to soak the cereal for several hours (up to 5 hours), after which the water is drained and the seeds are washed several times. It is best to germinate at room temperature, moist (not in water), sometimes irrigated for two or three days. The finished product is added to salads, soups, smoothies or consumed with seasonings, sauces, and olive oil.
Breakfast porridge will be tastier if you add dried fruits, candied fruits, jam, fresh berries or fruits, and other tasty ingredients. Honey or cinnamon also improves the taste of porridge. You need to cook the cereal in a ratio of one to five. If you boil one glass of cereal in two glasses of water, then after cooking the finished porridge will need to be rinsed to remove any viscosity. Pour the seeds into boiling salted or sweet water and cook for twenty minutes while stirring. The dish should have a delicate structure.
It's good to start the day with a light milk soup. Add four tablespoons of amaranth seeds and salt (to taste) to boiled milk (one liter). Boil everything for thirty minutes. You can make the dish sweet with raisins, your favorite jam or sugar. When serving, place a piece of butter on a plate.
Our body is always happy to receive a vitamin complex. A smoothie will quickly fill him with energy, vigor, and health. The combination of two kiwi pulp, two aromatic pears, two teaspoons of amaranth seeds and one hundred milliliters in one glass clean water will replace a full, low-calorie, nutritious breakfast.
Unusual vegetable soup with acorn seeds will surprise you with its exquisite taste. One carrot, a bunch of celery and one onion are thinly sliced and fried until soft in olive oil. Next, add two hundred grams of finely chopped pumpkin pulp and boiled chicken to these vegetables. Fry everything for another five minutes and transfer it to the broth. Cook for another fifteen minutes. After cooling the soup, grind it in a blender. Add separately boiled amaranth seeds to each plate with a few drops olive oil.
Healthy gluten-free bread made from amaranth and nuts will give you energy for the whole day. The baking recipe includes one glass of cooked cereal, two glasses of any gluten-free flour (buckwheat, millet, millet, almond, corn, quinoa), one level tablespoon of baking powder, one hundred grams walnuts(crushed), three tablespoons of honey, two eggs, two tablespoons of vegetable oil. Mix all the ingredients well, pour into the mold and bake for about forty minutes at a temperature of one hundred and eighty degrees.
You can make tasty and nutritious cutlets from boiled amaranth and carrot seeds (one hundred grams each), boiled peas and potatoes (three hundred grams each), and two eggs. Mix all ingredients, add salt and pepper. Roll the formed cutlets in chopped oatmeal and fry on vegetable oil.
For a snack, simply prepare chips and bread. The recipe includes two glasses of dry cereal, four glasses of water, olive oil, pepper, salt, and spices. Boiled and cooled amaranth porridge is laid out in a thin layer on parchment paper, sprinkled with salt, pepper, and aromatic herbs to taste. Bread products are dried for ten hours at a temperature of forty-five degrees. After cooling, the bread is cut or broken into pieces.
Sometimes you want to pamper yourself and your family with delicious and healthy cookies with a nutty flavor. To a mixture of sifted amaranth flour (two hundred grams) and corn starch (one hundred and fifty grams), add soda (one teaspoon), citric acid (half a teaspoon), butter(one hundred grams), vanilla sugar. Separately, beat two eggs with two hundred grams of sugar and pour into the dry mixture (crumbs). Wrap the resulting dough in film and leave it in the room for thirty minutes, after which we roll it out half a centimeter thick and cut out the cookies into shapes. It is baked for all seven minutes at a temperature of one hundred and eighty degrees. The cooled treat goes well with lemon or orange glaze.
Fans of natural healthy products know and consume amaranth cereals, use it in their regular diet in parallel with health and treatment programs. In some cases, natural foods are more effective than medications. Often, with long-term consumption of amaranth cereals, the immune system is strengthened and colds recede.
Thankful reviews can be seen from people who get rid of excess weight. On the recommendation of nutritionists, amaranth seeds were introduced into the diet. Together with physical activity an excellent result in weight was obtained, skin cleanliness and elasticity, hair strength were preserved, good mood.
To learn how to prepare amaranth porridge, watch the following video.
Amaranth porridge is a great option for breakfast. This grain has been cooked for thousands of years in South America and Mexico, India, Nepal and China. Amaranth contains a huge amount of vitamins (A, B1, B2, B3, B4, B5, B6, B9, C, E), macro and microelements (potassium, calcium, magnesium, sodium, phosphorus, iron, manganese, copper, selenium, zinc ). Amaranth grains are rich in protein and insoluble fiber, which is responsible for removing toxins from the body. Well, in addition, amaranth does not contain gluten and has a pleasant nutty flavor. Let's figure out how to cook this valuable cereal so that the whole family likes it.
Ingredients:
- 1 glass of water (or coconut milk)
- 1/2 cup amaranth
- 1-2 tablespoons nut milk or coconut cream
- 1 tablespoon maple or coconut syrup
- 1/2 vanilla pod
- a pinch of salt
- optional goji berries, pumpkin seeds, coconut flakes for decoration
Cooking method
Soaking amaranth in water overnight will help reduce the phytic acid content in the grains.
Rinse the seeds in water, place in a saucepan, add a glass of water or coconut milk, vanilla, salt and bring to a boil. Then reduce the heat and cook the porridge for 10-15 minutes to allow the seeds to swell. The finished porridge can be left to brew under the lid for 5-10 minutes or served immediately.
Place the porridge in a bowl, top with 1-2 tablespoons of coconut milk or cream, add a couple of spoons of syrup, garnish with pumpkin seeds and goji berries and sprinkle with fluffy coconut flakes.
After you try the classic version of porridge and feel the taste of the grains, you can safely add various fruits and vegetables. For example, pumpkin, grated apple or berries can be an excellent addition. Use your imagination and follow your own taste preferences. Experimenting in the kitchen is always fun and interesting!
In our country, everyone knows semolina porridge. Everyone ate it, and many continue to eat it, considering it one of the best dietary products. But few people have heard about amaranth porridge, which is made from a plant that was once well known among the people as “royal millet,” especially revered by our grandparents for its unique and healing properties. It is not surprising, because many people know amaranth exclusively in its garden forms or as a malicious weed - amaranth.
But some of the types of amaranth are among the oldest grain crops, which have been cultivated for more than 6,000 years. The leaves, stems and roots of amaranth are eaten, not to mention the seeds. Amaranth oil is widely used in cosmetology and medicine. Amaranth flour is used to prepare porridge, flatbreads, cakes, refreshing drinks, and also eat it as flakes, which taste like corn flakes.
It is very difficult to boil ordinary amaranth grains for porridge; this requires several hours, but preparing porridge from semolina (amaranth flour) takes only 20-30 minutes, which became possible thanks to the use of modern technology. The resulting porridge is very similar to semolina, but only in appearance and only in consistency. And in terms of content, it’s the same as comparing rye yeast-free bread with a white loaf made from refined flour.
What is semolina?
Semolina and couscous made from it are one of the big gastronomic misconceptions about their usefulness and dietary content. They do not contain any vitamins, minerals, or sufficient fiber useful for digestion, but consist of pure starch and a small amount of protein. Semolina can be compared to refined premium wheat flour.
Essentially, semolina is a by-product produced during the production of wheat flour. After grinding wheat, small fragments of grain always remain, which are only slightly larger than flour dust - this is semolina.
In addition to the fact that semolina has negligible benefits, it can also be harmful. Doctor of Medical Sciences, Honored Scientist of the Russian Federation, member of the Committee of Advisors of the WHO European Bureau for the Expanded Program on Immunization Tatochenko V.K. in the magazine “Health” No. 2, 2001, he writes that semolina “eats” calcium and contains the protein gluten, which is intolerable to many.
“...Semolina contains phytin, and phytin contains phosphorus, which binds calcium salts and prevents them from entering the blood. The level of calcium salts in a person’s blood should be constant - approximately 10 mg per 100 ml of blood serum. As soon as there are fewer salts, the parathyroid glands “remove” them from the bones and send them into the blood. But children don’t have that much calcium in their bones, and besides, children grow quickly and they really need it. It turns out that semolina porridge deprives them of calcium. If there is little calcium in the body, the muscles and heart work poorly, and the blood clots worse. A striking example of calcium deficiency is increased excitability of nerve cells and the appearance of seizures. Therefore, children who are heavily fed semolina porridge (2-3 servings per day) often develop rickets and spasmophilia. We, adults, do not eat so much porridge relative to our weight, and our need for calcium is much less than that of children. But if you eat only semolina, the lack of calcium will also affect an adult: osteoporosis will occur - increased fragility of bones...
In addition, semolina contains a lot of gluten. This protein is also called gluten. It is gluten that gives elasticity to dough and soft fluffiness to bread. But many people cannot tolerate gluten, which causes them to develop celiac disease, a severe hereditary disease that affects approximately one in 800 Europeans. Gluten and similar proteins are found in five grains: wheat, rye, oats, millet and barley. Under the influence of gluten in patients with celiac disease, the intestinal mucosa becomes thinner and the absorption of all nutrients, especially fats, is impaired. The disease appears when to a small child They start giving semolina porridge. The stool becomes copious, pasty or liquid, light-colored, with a shiny (fatty) surface. The child stops gaining weight, his stomach increases, and his muscles, on the contrary, decrease. If the disease manifests itself at an older age, the child complains of abdominal pain and intestinal dysfunction, but the disease does not manifest itself as violently as in infancy.
It must be said that gluten can cause another disease - allergies. It also manifests itself as stool disorder. The diagnosis of celiac disease is not difficult to make - you need to do a biopsy of the intestinal mucosa. And then - the diet: all products with gluten are excluded for life. You will have to give up bread and flour products, cereals (except buckwheat and rice) and all products that contain flour. After all, even 200–500 mg of gluten per day is enough to disrupt intestinal absorption. Parents are usually shocked by such a verdict. But in vain. If a child under one or two years of age has never eaten white bread, buns and semolina, then he will not be drawn to them.”
Rediscovered amaranth
The healing properties of amaranth, known since ancient times, for some reason were completely forgotten for many years. In the 20s of the 20th century, scientists from the US National Academy of Sciences actually rediscovered ancient culture, having discovered preserved amaranth in the highlands of the Andes. In 1972, Australian scientist and plant physiologist John Downton discovered that amaranth grains contain much more protein than grains of wheat, corn, rice and other grains. Thus, the time of oblivion ended and humanity remembered this culture, which has a unique composition that makes it a culture of universal use.
In 1977, Science magazine named amaranth “the crop of the future.”
Amaranth is grown in almost all 50 US states. The American Amaranth Institute and 23 research institutes in the USA and Canada are studying this crop and introducing it into the food industry. US government funded special programs according to amaranth. All this made it possible by the end of the 80s to begin industrial production of amaranth products. Now on the shelves of US diet stores you can see up to 30 types of products with the addition of amaranth, from bread and sweets to meat grown on amaranth feed, and such meat costs 25% more than usual. Work with amaranth is also carried out in other countries, such as China, India, and Australia.
Russian scientific centers also began to actively conduct work in the field of studying and introducing amaranth into industry. Today, the practical application of the results obtained is especially relevant in the baking and confectionery industries, in the production of dietary products, therapeutic and prophylactic purposes, in the production of baby food products, in the chemical-pharmaceutical, perfumery and cosmetics, oil and fat and feed industries. Such a wide range of uses of amaranth is explained by the presence in all parts of the plant of a huge amount of biologically active substances: amino acids, microelements, vitamins, proteins, etc., while their highest concentration is observed in the seeds, from which amaranth oil is extracted using new conversion technologies. Amaranth oil has a pleasant smell and nutty taste.
Unique chemical composition amaranth explains the wide range of its uses as a remedy. Being a real natural pharmacy, amaranth was used in Rus' to treat many ailments.
The UN Food Commission has recognized amaranth as a 21st century crop for its nutritional and healing properties.
Currently, amaranth is successfully used in different countries during treatment:
- diseases of the cardiovascular system (atherosclerosis, arterial hypertension, heart failure, ischemic disease heart disease, angina pectoris, thrombophlebitis, varicose veins, heart attack, stroke). Vitamin E, squalene, phospholipids, choline, magnesium and phytosterols contained in amaranth flour help reduce the level of “bad” cholesterol in the blood, thereby preventing the formation of dangerous atheromatous plaques on the walls of blood vessels. Vitamin E in combination with magnesium and squalene also normalizes blood clotting, increases the elasticity of blood vessels, and also has a vasodilating effect (helping reduce high blood pressure) and prevents the development of inflammatory processes in the circulatory system. Potassium, calcium and phosphorus, which amaranth flour is especially rich in, play an important role in regulating the rhythm, strength and speed of contractions of the myocardium (heart muscle);
- anemia (anemia). Amaranth flour is a rich source of substances that are actively involved in the synthesis of the blood protein hemoglobin, the main function of which is to transport oxygen from the lungs to the heart, brain and other organs human body;
- oncological diseases (amaranth flour is a source of the strongest immunostimulating natural antioxidants (squalene, vitamins E), neutralizing free radicals and carcinogens - substances that can cause the development of malignant cancer tumors (as shown Scientific research squalene, which is part of amaranth flour, exhibits the greatest antitumor activity in cancer of the skin, breast and intestines). Cancer patients undergoing antitumor chemotherapy are recommended to include amaranth flour and products based on it in their daily diet;
- diseases of food allergies, in particular celiac disease - an allergy to the gluten group of proteins;
- diseases of the central nervous system.
Also, regular consumption of amaranth flour and products based on it is useful for people suffering from frequent headaches, insomnia, diseases of the nervous system, inflammatory diseases kidneys and other organs of the urinary system, diseases of the oral cavity (stomatitis, periodontitis), hemorrhoids, tuberculosis, diseases of bones and joints (rickets, osteoporosis, articular rheumatism, polyarthritis, etc.), diseases of the organs of vision (conjunctivitis, night blindness, cataracts, diabetic retinopathy, etc.).
The rejuvenating effect of this culture is reduced to improving the condition of the skin: it strengthens capillaries, increases blood circulation, and slows down the appearance of deep wrinkles. In addition, amaranth manifests itself as a fighter against skin infections and destroys acne, redness, fights dermatitis, fungi and herpes.
Amaranth seeds enrich the body with microelements such as copper, iron, potassium, calcium and magnesium and are a source of plant hormones. In the complex treatment of hormonal disorders, thyroid diseases, prostatitis, and gynecological disorders, culture can provide significant assistance and speed up recovery.
Krupchatka is also useful for young children who are developmentally delayed and have been diagnosed with rickets, metabolic disorders and other diseases. You can safely use it even one-year-old babies in the form of complementary foods, cereals and soups containing many useful substances.
Amaranth flour differs significantly in its properties from traditional wheat flour. This is mainly due to the fact that ordinary flour is a source of fast carbohydrates, which, accordingly, are quickly absorbed and just as quickly deposited in all places we don’t like in the form of fatty deposits.
Amaranth flour contains complex fiber, which is practically not absorbed by the body. Coming out of it, she sweeps away, like a broom, all the toxic “debris” that poisons it. Moreover, amaranth products can be consumed in large quantities without fear of excess weight.
Amaranth porridge
– a source of nutrients and the basis of a healthy diet, an excellent alternative to your traditional breakfast.
You can prepare such porridge from amaranth seeds. They are small, light - Brown. You can buy them in eco-shops, vegetarian shops, various health stores, and also order them online.
Porridge can be prepared either directly from amaranth seeds or from amaranth flour. When using flour, the porridge has a more delicate consistency; children like this option more.
To prepare porridge with water, take amaranth and water in a ratio of 1: 2. Pour the water into a saucepan, bring to a boil and add amaranth in a thin stream, stirring. Then add salt, then cover the pan with a lid and cook for 10 minutes. After the amaranth porridge has been cooked, it is important to let it brew, and only after that it can be served. When ready, add a little butter (butter or vegetable), and if you want to sweeten the porridge, you can use honey or jam.
You can also prepare raw porridge from amaranth seeds. To do this, pour clean water over the seeds in the evening and leave overnight. In the morning, rinse the seeds and place them on a plate, add your favorite fruit puree. It can be apple, pear, pumpkin, banana, or puree from any seasonal berries. Add honey and cinnamon if desired. Remember that only amaranth seeds are suitable for this recipe, not flour.
Recipes with amaranth
Amaranth is added to breakfast cereals, pancake mixes and pasta. Amaranth flour is suitable for baking cookies. If you roast amaranth in a frying pan, you get something similar to small popcorn.
Fresh amaranth leaf salad
Ingredients: For 200 g of amaranth leaves – 30 g. green onions, 20 gr. parsley, 1 tbsp. l. vegetable oil, salt - to taste.
Preparation: Cut young amaranth leaves into strips, put in a salad bowl, add finely chopped green onions and parsley, season with vegetable oil.
Spring salad
200 gr. amaranth leaves and 200 gr. nettle leaves, 50 gr. pour boiling water over wild garlic leaves (can be replaced with leaves of young winter garlic), chop, salt, season with vegetable oil or sour cream, add spices to taste.
Stewed amaranth with garlic
Place the amaranth greens in boiling water and keep covered for 10 minutes. Drain the water and chop the greens. Separately, melt the butter in a frying pan, crumble chopped garlic into it, add peeled sunflower or pumpkin seeds, fry lightly, add amaranth, tomato paste, and herbs. Simmer until done, add salt.
Amaranth leaf cutlets
Boiled amaranth, chopped or finely crushed (200 gr.), 2 eggs, 1 medium-chopped onion, 2 cloves of garlic, grated in a mortar or grater, 2 tbsp. spoons of grated cheese, 2 spoons of crushed bread, 2 tbsp. spoons of sifted wheat flour. Black pepper and salt to taste are added to the mixture prepared from these components. Everything is mixed. If the mass is very thick, add a little milk. Form cutlets, roll in bread crumbs and fry in vegetable oil. Serve with lemon juice.
Cutlets made from amaranth flour
Ingredients: 50 gr. lightly roasted seeds or amaranth flour, 30 gr. finely grated carrots, 30 gr. cooked or fresh green peas(in the form of puree), 30 gr. boiled potatoes (mashed), 2 eggs, salt.
Method of preparation: Mix all ingredients thoroughly, form cutlets, roll in amaranth flour and fry in oil.
Amaranth with vegetables:
Ingredients: Half a cup of amaranth seeds, 1.5 cups of water, 2 tablespoons of olive oil, bell pepper, 3 baby zucchini, a third of a head of broccoli, a small onion, a small carrot and any other vegetables you like, salt and pepper.
Preparation: Add amaranth to boiling water, bring to a boil and reduce heat, cover and cook for 15–20 minutes, stirring occasionally. While the amaranth is boiling, chop all the vegetables, pour oil into a frying pan, heat and fry the vegetables, starting with the onion. Vegetables must be stirred constantly to prevent them from burning. When the amaranth is cooked (it will absorb all the water), transfer it to a frying pan and mix with the vegetables. The dish is ready! Before serving, you can sprinkle it with fresh herbs.
