Amaranth

This ancient Aztecs grain/seed is so nutritious and delicious that you must add it to your diet. For us, vegans, it is of special benefit as it contains such high levels of protein, calcium, lysine, fibre and many micronutrients.

Amaranth has sweet and bitter flavour, and it is gluten-free. It is anti-inflammatory and helps reduce cholesterol levels.

In Chinese medicine amaranth is considered to have a cooling nature so it is not recommended for those with an aversion to cold and for those with mucus, phlegm or cysts.

Amaranth is not only high in calcium but also in magnesium and silicon; this helps better calcium absorption and therefore it is amazing for our bones.
Though it is great for a robust person with an aversion to heat, it is not recommended for a week frail person.

To be able to digest Amaranth efficiently it is important to follow the following steps In cooking it:

Wash and soak 8-12 hours, then discard the water.
Add cold water to cover the pot 2/4-3/4 full.
On a low heat, or in a slow cooker, cook 6-7 hours, or overnight.

Adding seaweed will increase its nutritional value. Don’t forget to soak the seaweed before adding.

It might take you a few trials to get the cooking right but don’t give up, you will not regret it. Chew well and enjoy this power-packed seed.