by Lea Hogg
Amaranth is an ancient, gluten-free superfood associated with the Aztec empire. When raw, it appears to be similar to quinoa but changes completely in texture when it is cooked. Amaranth seeds are nutrient-dense and high in protein and amino acids, calcium and iron. It is comparable to a… Source The Sunday Times: Superfoods: cooking with Amaranth
by Lea Hogg
I love Amaranth because it is such a versatile ingredient. During our tv show I have recently popped it, serve it instead of mash and use it to thicken soups. I particularly love this amaranth porridge. As a rough guide use 1 part amaranth to 3 parts liquid and cook until all the liquid is absorbed. Remove the mixture from the heat to prevent … Read More Amaranth Porridge Bowl with Berries
by Lea Hogg
‘Everyone loved this fresh herb Amaranth. It has a consistency of polenta when cooked and the uncooked grains are similar to quinoa. I use water as a base instead of cream or milk as the consistency is so creamy. It is gluten free and protein rich. I served it with chick peas and fresh broad beans’. You will need: 1 cup amaranth 1/4 teaspoon … Read More Fresh Herb Amaranth
by Lea Hogg
‘a great alternative to popcorn. If you dip fruit and bananas into a bowl of popped amaranth, it forms a thin coating and makes a crunchy and tasty snack. The first time I tried to make popped amaranth, it was not very successful. You need a very hot pan and to make it is small quantities, a spoonful at a time. You need patience … Read More Popped Amaranth
