How to cook amaranth?

The distribution of exotic plants, their introduction into the diet significantly expands the capabilities of people, improves the quality of nutrition.But in order not to be mistaken, to eliminate the occurrence of errors, it is necessary to take into account many nuances. This fully applies to amaranth.

The benefits of amaranth are associated primarily with substances such as squalene. It becomes less active at +45 degrees, so the exotic plant is best used raw. This is the only way to get a full healing effect. Amaranth grains contain the following elements:

• phosphorus;
• protein;
• potassium;
• iron;
• vitamin b1;
• vitamin B2;
• vitamin D;
• vitamin E.

Squalene captures oxygen, helps to saturate the cellular tissue. By protein concentration, amaranth corresponds to squid meat. The share of lysine is 150% more than in wheat and 250% more than in corn.

Apply amaranth for medicinal purposes can be used to eliminate inflammation, to combat hemorrhoids and impaired blood formation. It effectively suppresses vitamin deficiency, helps to cope with the decline of body tone. Amaranth perfectly fights with stomatitis and neurosis, with overweight, improves the condition of the body of patients with diabetes, it is easier to get rid of skin disorders, including burns. Amaranth successfully suppresses gastric and intestinal ulcers, prevents the development of atherosclerosis and ischemia.

It is noted that amaranth consumers suffer less from the accumulation of radionuclides, from an increased amount of hemoglobin, and the metabolism also stabilizes. Beauticians praise amaranth for the prevention of excessively early graying. In general, it rejuvenates the skin, promotes tissue regeneration, which is useful not only for sick people, but also after various wounds.

It should be borne in mind that, for all its benefits, amaranth can cause obvious harm. Like any other plant, this culture can cause allergic reactions. Therefore, food intake must begin with limited doses, while carefully monitoring the state of health. It is also necessary to consider the danger of individual intolerance to this type of product. Incompatible consumption of seeds and other parts of amaranth for people who suffer from the following diseases:

• urolithiasis disease;
• accumulation of gallstones;
• pancreatitis;
• cholecystitis.

Indian and South American culinary traditions imply the use of amaranth grain in the form of morning porridge. Another classic recipe is something like popcorn. Mexicans widely use the plant to get sweets. Most often it is mixed with lemon juice and honey. You can cook amaranth in the form of pancakes, pastries, cupcakes.

Cooking begins with the laying of the required number of grains in boiling water. Next, you can cook amaranth on a weak flame. Periodically stir the liquid. The processing time is 15 to 20 minutes. When the food is ready, filter it - and you can eat.

The peculiarity of the preparation of schiritsa (another name for amaranth) is that no cooking softens the shell. Only the core is loosened, which limits the variety of dishes that can be cooked - amaranth pilaf is almost impossible to make. However, it is possible to use this product for the preparation of such dishes as:

• biscuit;
• some salads;
• added to soups.

Be sure to use a significant amount of water. It also recommends using a home mill or a coffee grinder to produce amaranth flour. Some experts recommend using 6 times more water than the grain itself. And this is due not to abundant absorption of liquid, but to the active release of gluten during the cooking process. Yes, it is not gluten, but the lack of water turns around the need to wash the grain from viscous deposits before serving.

From amaranth you can still brew tea, not inferior in favor of the best herbal infusions. For brewing 30 g of fresh or dried foliage, flowers using 0.1 liters of boiling water.15 g of crushed mint or lemon balm are also added. By the time preparation takes from 5 to 7 minutes. Additionally, add another 200 g of boiling water, when the right time passes. To improve the taste at home, you can add a small amount of honey.

Another recipe involves the preparation of salad from the following components:

• radish;
• sauerkraut;
• amaranth.

To get the salad requires only green leaves. One serving is 0.1 kg. And also will require 1 medium radish, 0.3 kg of cabbage, onion, 7.5 g of cumin, 60 g of vegetable oil. Onions are chopped in the form of straws. Amaranth serves the decoration of the dish.

With amaranth and wild mushrooms you can make polenta. Crushed shallot is also used for this dish. Salt is consumed in small quantities. Black pepper is added according to personal taste. Low heat cooking after boiling continues hours. This polenta is a great addition to fried or stewed poultry (both wild and grown at home).

Another option is a porridge made from amaranth and blueberry. It is prepared with the addition of milk and butter. Nuts, amaranth and bananas allow you to make a great cupcake. Wheat or gluten free flour is used in the dish.

Almost all gardeners can grow amaranth on their plot. The ability to harvest leaves helps to enjoy the taste of the plant even in the cold season. Dried leaf will later prepare the infusion and herbal tea. In addition to the foliage, you can use more and inflorescences, and even the stems. Sometimes they completely dry the plant completely.

The moment of collecting amaranth is determined by the method of drying. The leaves are removed at any time when they grow. Recommended cut of large leaves, developing on the lower lobe of the trunk. Drought full trunk can be, if you dig it up by the roots. At this point, amaranth should already grow to 25 cm and above. The collection of isolated inflorescences is made in the interval between the beginning of flowering and the beginning of the ripening of the seeds.

The natural mode of drying requires the layout of the parts separately from each other. The foliage must be washed under running water. Further, with each piece, it is imperative to shake off even small drops. Then most often the prepared parts are cut, laying on paper. This should be done in dark places with thorough ventilation, where mice and other pests cannot reach.

The alternative is to fold the leaves in bunches that are hung in attics. It is required to ensure that parts of plants are not crowded. Overly dense hanging beams are not welcome. Drying of the whole plant is performed in a suspended form, also in dark places. Further it is required to crush the amaranth without division into separate parts. Salting of schichitsa implies use 1 part salt to 5 parts plant weight. Strictly observe this proportion is not required, enough approximate compliance.

It is worth experimenting, combining sheets of amaranth with the greens of other plants. One of the simplest options that is recommended for inexperienced farmers to start with is an equal (by volume) mixture of dill, tarragon, sorrel and parsley. Marinization can be simplified by reducing it to blanching in 1 liter of water with the addition of 0.25 kg of vinegar, 60 g of salt and 30 g of sugar. Processing takes a maximum of 2 minutes.

When the amaranth in the banks is cooled, they can be rearranged on the shelves of cellars and other ordinary places. The eastern method involves laying shchiritsy garlic cloves mixed with coriander seeds and fenugreek seeds.

Dried amaranth mass must be ground. The simplest household coffee grinder helps to solve this problem.Such processing contributes to the long-term preservation of the substance itself and its properties. Powder is used as an additive to teas, soups, even salads. Most often, the powder is transferred to glass jars with ground-in lids or in small cloth bags.

Frost applies only to foliage - whole or sliced. Boiling and pre-drying is not necessary. Often they are simply put in bags, laid out in the coldest segments of freezers. This contributes to the preservation of the natural luxurious color and drying up of the plant mass.

On how to make amaranth porridge, see below.