This recipe is from Jennifer Adler, MS, CN. Susan first tasted it at Jennifer’s class for people with cancer and their families (www.passionatenutrition.com). Amaranth, an ancient grain from South America like quinoa and teff, is easy to digest. If you’ve never cooked with amaranth before, this flavorful recipe is an easy way to add a new grain to your food “tool box.” Serve with Balsamic Blueberries (page 104).
Targeted Side Effects: Fatigue, wound healing, blood sugar regulation, hot flashes/night sweats
High in iron
Calories: 180; Total Fat: 3 g: Total Saturated Fat: 1 g; Total Carbohydrates: 31 g; Fiber: 13 g; Protein: 7 g
1 cup amaranth
⅛ teaspoon sea salt
1 cup of water
½ teaspoon cinnamon
½ teaspoon ground ginger
1. Toast the amaranth in a saucepan over medium-low heat, stirring constantly, for four minutes, or until it starts to pop and emits a toasty aroma. Add sea salt.
2. Bring the water to a boil over high heat. Add the toasted amaranth, cinnamon, and ginger.
3. Cover, lower the heat and simmer for seven minutes, or until all the liquid has been absorbed.
4. Remove from heat and leave covered for 5 to 10 minutes before serving. Serve warm.
Health Tip 101: Amaranth is a grain that is high in protein. It is also high in the amino acid lysine which helps convert fatty acids into energy and can counteract the effects of steroids on fat retention.