How Does This Ayurvedic Food Improve Wellness?
CONSTITUTIONAL MEDICINE INSIGHTS
![Recipes with Amaranth: Hot Cereal with Tamari, Ghee, Agave & Black Pepper]()
Recipes with Amaranth: Hot Cereal with Tamari, Ghee, Agave & Black Pepper
Since Amaranth is lighter and dryer than wheat or corn, it is an ideal grain for Kapha dosha. It is a perfect alternative to oatmeal in the spring diet. Although light, it is still satisfying. It is perhaps the ideal comfort food.
Its light & dry qualities dry up excess mucus and Kapha dampness, which benefits the lungs and respiratory system. Its dryness can dry up mucus congestion in the respiratory system. Amaranth is also a diuretic.
It does not contain any gluten and is safe for those who are gluten intolerant. Amaranth contains 30% more protein than rice, and four times as much calcium as wheat. It is recommended for people with anemia because it is high in iron (blood building). It is also high in manganese and magnesium (a muscle relaxor).
Amaranth is a cereal of contradictions. It is soft but crunchy, sweet but dry. It energizes but at the same time relaxes the muscles. It is especially soothing and cooling to the eyes, which is evidence of its Pitta reducing effects. It has a relatively neutral to warm temperature effect overall.
Amaranth may suppress appetite because of its astringency, which seems to absorb all moisture from the mouth. It is easy to digest for most individuals, although some kapha individuals will dislike amaranths gooeyness, because it bogs the stomach.
Amaranth bulks up the stool, but may also dry out stools as well. As a stool binding agent, it can relieve diarrhea in some individuals.
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About Amaranth
Amaranth represented up to 80% of the caloric intake of the Aztecs before the Spanish conquest. Amaranth tastes somewhat like corn, but is somewhat less sweet. Others have described the taste as nutty, like bacon or wood, or slightly bitter. It is soft, yet due to astringency leaves a rough sensation on the mouth.
Cooking Amaranth
Amaranth is a versatile grain that works well in soups, as a breakfast porridge, or mixed with other grains and served with rice. It improves with seasoning due to its neutral taste. It is easy to cook. It can be popped like popcorn and mixed with honey, nuts and raisins. To balance the dry astringency, oily, sweet, sour and salty ingredients are often paired with amaranth. Amaranth requires alot of water in cooking, and must be fully cooked to be digestible.
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