Amaranth. Action and use in various diseases

"Golden grain of God" - so called amaranth (amaranth) ancient. Cavemen began to grow amaranth even 4000 years ago. Amaranth is widely cultivated by the Aztecs, who considered that the use of grain amaranth in food strengthens the mind and body. Amaranth fed infants were given as food to the soldiers on long marches. Amaranth cultivated not only for seeds, but also because of its tasty leaves. The Aztecs and the Inca Indians of Guatemala and Peru were made from amaranth wide variety of dishes, used in medicine and for religious ceremonies.


Revival of amaranth began in the 70s. XX century when it was found that seeds of amaranth very rich in protein, particularly lysine - critical, essential amino acid. Currently, about 60 different varieties of amaranth grown in Asia, Africa and America. Some species of amaranth grown for human consumption, some - as ornamental plants, but some grow in the wild. The leading center in the world for growing amaranth is a research center in Kutztown, Pennsylvania.

Amaranth is not a true cereal, seed is rapidly growing resistant to the harmful effects of broadleaf plants. Amaranth - is high, with about corn stalk, the plant with a bunch of pink-purple flowers that retain their color even after zasushivaniya. Seeds appear on shipoobraznyh heads. One plant can be up to half a million seeds.

Amaranth seeds are very small, smaller than poppy seed. Coated seed grain solid shell that cracks easily when roasting seeds. After roasting and brewing grains easily chewed and digested, so the whole grain amaranth can be used to prepare porridge, in combination with other grains - in pilaf or as an additive to baked beans. The seeds have a light nutty flavor and can be used directly for the preparation of breakfast, grind for cooking whole grains or make them flour for baking. Flour from amaranth flour can be blended with a high gluten content for the preparation of bread and other baked goods.

Store the seeds of amaranth in a closed container in a dry place.

What is special about amaranth:

Amaranth contains protein in two times more than rice and corn together, as a result, it improves the quality of the food, containing no animal proteins, so it is useful for children, pregnant and lactating women;
Amaranth has a complex amino acid composition, and above all, it is rich in lysine and methionine;
Amaranth is a good source of dietary fiber, especially insoluble. Foods containing a lot of insoluble fiber reduces the risk of atherosclerosis, cancer, hemorrhoids and varicose veins;
amaranth reduces high cholesterol in the blood, as well as pectin and oat flakes, due to the high content in it skvalina. Skvalin - a lipid that lowers cholesterol in the blood;
Amaranth is used in a food allergy to food grain cereals, since it is not a true cereal;
amaranth leaves and seeds useful for gastritis, pancreatitis, diabetes, liver and kidney tumor processes, as they are rich in vitamin C, tannins contain carotene, flavonoids, potassium, manganese, zinc and calcium.
Attention! People with celiac disease can not tolerate gluten, should not be used in writing amaranth.

Content
Recipes

Young leaves of amaranth (shiritsy) is used for salads, soups, main dishes. The seeds are used as cereal, ground -. A flour

The infusion of the fresh leaves of amaranth
1 tbsp. a spoonful of fresh crushed leaves of amaranth pour 1 cup boiling water and insist 30 minutes. Filter and drink with honey, a quarter cup 3-4 times a day before meals with pains in the stomach.

The juice of fresh leaves of amaranth
Fresh leaves Amaranthus thoroughly washed in running water, and then finely cut and passed through a juicer. Juice mixed with equal amounts of cream, drink a tablespoon 3 times daily before meals with gastritis, diabetes, pain in the liver.

Salad leaves amaranth

Ingredients

100 g of leaves and young shoots of amaranth,
20 grams of vegetable oil,
1 egg,
salt to taste.
A method for preparing

Young shoots and leaves of amaranth washed thoroughly under running water, boil until tender in salted water. Recline in a colander, rub through a sieve, add vegetable oil and chopped boiled egg.

Salad leaf amaranth and carrot

Ingredients

70 g leaves of amaranth,
50 g carrots,
30 g sour cream,
5 g dill,
salt to taste.
A method for preparing

Amaranth Leaves thoroughly washed, chopped and mixed with grated carrots. Fill with sour cream, sprinkled notched dill, salt.

From the green mass, you can prepare salads and hot (on the model of the vegetable) dishes. Powder of dried greenery can be sprinkled on meat and fish dishes. And as amaranth contains far less fiber than other plants, this food is nutritious and easily digestible (not to mention its curative effects on the body).

Salad "Health" crumbled straw hard-boiled eggs, fresh or pickled cucumbers, apples, raw or cooked carrots, onions. Add fresh (or pickled), amaranth leaves (they should be a third of the weight of a salad). Season the mayonnaise or sour cream. For 1 serving: 50-55 grams of green amaranth, 1 egg, 2-3 tbsp. l. grated carrot, a medium-sized apple, cucumber and onion.

Salad amrantovo redisovy-Cut 250 grams of green leaf amaranth, the same radish, young bundle of green onions and 2 Hard Boiled Eggs. Add item. l. vegetable oil, cream or mayonnaise. Salt to taste. Garnish with parsley, dill and amaranth.

Steamed leaves of amaranth

Ingredients

250 g leaves of amaranth,
20 g butter,
1 egg,
salt to taste.
A method for preparing

Young leaves of amaranth and apical shoots carefully washed, boiled in salted water, then rubbed through a sieve, seasoned butter and egg, salt to taste. Stew under a lid until ready.

Puree the leaves of amaranth

Ingredients

100 g leaves of amaranth,
70 g carrots,
30 g onion,
30 grams of vegetable oil,
salt to taste.
A method for preparing

Young leaves of amaranth thoroughly washed, boiled in salted water. Wooden pestle grind mixed with separately stewed carrots and onions. Thoroughly mash into a puree and stewed until tender with oil.

Soup from the leaves of amaranth

Ingredients

400 ml broth,
10 g carrots,
20 g onion,
50 g potatoes,
7 g parsley root,
100 g of shoots and leaves of amaranth,
15 g sour cream,
salt and spices to taste.
A method for preparing

In the low-fat broth put the vegetables (potatoes, carrots, onions, parsley root) and cook until almost cooked. Add the washed finely chopped leaves of amaranth, salt. Boil under cover another 7-10 minutes. Serve at the table with sour cream and sprinkle with finely chopped greens.

Porridge from amaranth seeds
Amaranth seeds are dried, lightly roasted, is separated from the shell and sieved. Cereals used for making soups and porridges. Serve with butter.