Hump Day Special +++ Super-Grain Amaranth

Rose and an Amaranth blossomed side by side in a garden,

and the Amaranth said to her neighbor,

"How I envy you your beauty and your sweet scent!

No wonder you are such a universal favourite."

But the Rose replied with a shade of sadness in her voice,

"Ah, my dear friend, I bloom but for a time:

my petals soon wither and fall, and then I die.

But your flowers never fade, even if they are cut;

for they are everlasting."

Aesop's Fables

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We're starting a new feature on this blog, something I'd like to call our Hump Day Special.

If you read about the Hump Day Special - a featured product we sell at eSutras Organics - on this here blog and then buy it on our website, you'll receive a 10% discount on that item! And if that isn't enticing enough, we're also providing you with all the information you need about the product right here, plus recipe ideas and other useful, nutritional tips.

So without further ado, eSutras Organic's first Hump Day Special is the super-grain Amaranth.

Amaranth can be used as a grain, its leaves eaten as a vegetable (think spinach or kale) and its flowers crushed to make a rich red dye. Since the 1970's, Amaranth's popularity has been on the up-and-up, especially in the world of the gluten-free diet. It's often confused with quinoa, its more popular wheat-alternative counterpart, but quinoa - and practically every other grain in the world - doesn't have nearly as many health benefits as poor, underrated Amaranth.

eSutras Organics Amaranth

Here are our Top 10 Reasons why Amaranth should rule the world:

+ Amaranth contains more protein than any other gluten-free grain and more protein than wheat. One cup of raw amaranth contains 28.1 grams of protein.

+ Amaranth is an excellent source of lysine, an important amino acid (protein). Grains are notorious for low lysine content, which decreases the quality of their proteins. This might mean as little to you as it does to me, but food scientists consider amaranth of "high biological value" because of its lysine levels, which rival the proteins found in milk. Now that I can understand.

+ More on protein: Amaranth contains an excellent combination of essential amino acids and is well absorbed in the intestinal tract. Bottom line: the amount, types and digestibility of proteins in amaranth make it an excellent plant source of high quality proteins.

+ Amaranth is second only to teff in calcium content. What the heck is teff, you ask? It's a neighbor to amaranth, quinoa & millet: another of the world's super-grains. We'll take the close second for Amaranth though.

+ Amaranth contains more magnesium than other gluten-free grains. 1 cup of raw amaranth contains 519 milligrams of magnesium. In comparison, an equal amount of white rice contains 46 milligrams of magnesium. Magnesium deficiencies have been implicated in the development of asthma, osteoporosis and ADHD.

+ Amaranth is a good source of polyunsaturated fatty acids (as are most whole grains) and contains vitamin E in similar amounts to olive oil. It also contains high levels of vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin and folate.

+ Amaranth contains more iron than other gluten-free grains. 1 cup of raw amaranth contains 15 milligrams of iron. Big deal, you say. But white rice contains only 1.5 milligrams of iron. 

+ Several studies have shown that like oats, amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters.

+ Amaranth contains more fiber than other gluten-free grains. Fiber helps to lower cholesterol, regulate blood sugar and speed the passage of food through the digestive system.

For more recipes & information, try Nu-World Foods, a store dedicated to all things Amaranth. You can turn Amaranth into a bread, a cereal, cook it like rice or grits, stew it or bake it. This website showcases the grain's diversity.

Or take our word for it and try this modified recipe. It was superb!

Amaranth with Moroccan Winter Squash and Carrot Stew

For the Stew:

2T. eSutras Organics grapeseed oil

1 cup onion, chopped

3 garlic cloves, chopped

2t. Hungarian sweet paprika (don't be intimidated by this; most paprika comes from Hungary and "sweet paprika" is just a deep reddish color)

1t. eSutras Organics Curry Chili salt

1/2t. eSutras Organics black pepper, ground

1/2t. eSutras Organics coriander, ground

1/2t. cumin, ground

1/2t. eSutras Organics turmeric, ground

1/2t. eSutras Organics ginger powder

1/2t. cayenne pepper

Pinch of saffron

1 cup water

1 can diced tomatoes, drained (14 1/2-ounce can)

2t. fresh lemon juice

3 cups butternut squash, cut into 1-inch cubes and peeled

2 cups carrot, cut into 3/4-inch cubes and peeled

For the Amaranth:

1 cup eSutras Organics amaranth

2T. eSutras Organics olive oil

1/2 cup onion, finely chopped

1/4 cup carrot, peeled and finely chopped

2 garlic cloves, minced

1/2t. eSutras Organics Curry Chili Salt

1/2t. eSutras Organics turmeric, ground

2 cups water

1/2 cup fresh cilantro, chopped and divided

2t. fresh mint, chopped and divided

For the stew, first heat grapeseed oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix paprika and following 8 stew ingredients. Add 1 cup water, tomatoes and lemon juice. Bring to a boil. Add squash and carrots. Cover and simmer over medium heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Feel free to prepare this a day in advance. It can be covered, chilled and reheated).

For the amaranth, first rinse and drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt and turmeric; sauté 1 minute. Add amaranth; stir 1 minute. Add 2 cups water. Bring to a boil, then reduce heat to medium-low. Cover; let simmer until liquid is absorbed and quinoa is tender. This should take 15 - 25 minutes.

Reheat stew. Stir in half of cilantro and mint. Spoon quinoa onto platter, forming a well in the center. Spoon the stew into the well. Sprinkle with the remaining herbs and dig in!