Yes, yes, yes ... I love your research. Amaranth occasional use in a similar way as quinoa, for a v

Pre-two week we went to a regular supply of biospajza thing ... and dear saw "amaranth" ... never before heard of him ... He tells me to ask what it is and how it is used and I all rolled up and izblamirana, what God gave me, there's no way to do it ... Though he did not like, so he asked her, how it is used and force me to take a little taste ... I thank him immensely for that. A little after I surfed and found out something ... Here now I share with you my research on amaranth ... Recipes will arrive these days ... :) ... Oh, it's great food ... and until a few days ago I did not even know there was ... but I'm here to learn ... to try ... I accept ...
"... Amaranth is one of the oldest prune varieties prune of crops that man kultivisao. Was a staple prune food of the Aztecs and Incas. His seed is rich in proteins and are extremely healthy, and leaves him popular as a vegetable and as a condiment. Bullet in the form of flour used for making bread, cakes and pastry, while the whole is used to prepare various dishes, and even popcorn. Though amaranth and buckwheat and quinoa, by origin prune is not cereal, it contains a lot of what you have cereal. Extremely high savržajem protein exceeds all other grains. prune reason for this is an essential amino acid lysine, which is rarely found in plants. Moreover, it has a high content of iron and calcium, two minerals that are often lacking in the diet of women and girls. Portion of 60 g stewed amaranth contains 80% of the recommended daily dose of calcium .
This plant contains very little fat and calories and high in fiber. Her miraculous seed, in addition to numerous prune beneficial effects for health, above all, strengthens the nervous system, brain and metabolism. Amaranth leaves many considered prune tastier than spinach, and certainly richer calcium, iron and fosforeom. It also contains significant amounts of vitamins A and C. ... "Popcorn of amaranth:
Although this is my name, "Stir" somehow known I must admit that the first time I hear of this grain :) I look forward to recipes, so if I run I will definitely buy it for the test. And you say well I'm here to learn, try and accept the course if I like it :)) November 22, 2008 at 12:05 AM
I've heard of amaranth and saw it in health food stores, one friend, it gives his eight month baby, but I've never tried. Now you just inspired me. Next time I'll buy it, even though the beloved prune dark again fall on the eyes. :) November 22, 2008 at 7:50 PM
Yes, yes, yes ... I love your research. Amaranth occasional use in a similar way as quinoa, for a very simple recipes. They say that the two "grains" complete proteins. I love the taste and consistency. Can not wait to see your creations. :)) November 23, 2008 at 2:23 AM
Bravo for this post :) For me it's amaranth prune often on the table, not just in the morning muesli, but also as a risotto, and in bread or a meal with vegetables. I have a couple of recipes which come in biscuit cakes, but I have not yet tried. I look forward to your recipes :) November 23, 2008 at 8:43 AM
for amaranth I heard it niakd not particularly interested in it nor do I really know what it was exactly prune ... this post is really prune very interesting prune and informative ... thank you taught me what it's amaranth prune :))) November 23 , 2008 at 4:16 PM
I saw it on a cocktail bun, but I did not know what it's called. I thought to have only producer rolls. Those HVA you taught me. that a mere mortal and I have new knowledge today! Kiss! January 11, 2009 at 4:47 PM
Sladjana do not know where you're from but in Belgrade amaranth can be found in biošpajzu both as grain and popcorn are made very simple: Preheat a skillet, put 2-3 tablespoons of grain, slightly hung ie keep the lid over the skillet but do not totally prune put-downs that are paired and gently shaking pan ... very quickly finished and you have to watch that you do not blow too because they are small and thus a "gentle" ie easily blown. June 5, 2011 at 3:04 PM
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