If you've been with me in the past you know of my absolute obsession with grains. It started as a mild crush and now I'm totally addicted. Grain and seeds add such a remarkable depth to your meals. I'm a huge fan. So, it won't come as a suprise if I share some more basics here right? Meet Amaranth. My darling friend on the left. On the right we have brown teff.
If you've never had Amaranth, it's an amazing super-grain and one of my favorites. Now I call it a grain, but technically it's a seed. Not all seeds are grain. Only seeds that are members of the grass family can technically own the name of grain. It's a very fun and technical thing. The good news on amaranth is that it's gluten free, high in protein and has all necessary amino acids to be conscidered a complete protein...30% more protein than rice, wheat or oats. In it's glory, it can grow a million-ka-billion seeds (give or take). I find it absolutely delightful and mild in flavor. It's become one of my favorites for breakfast.
I'll simply cook it on the stove top and when it's cooked, drizzle it with a smidge of honey or even better, fold in some yogurt and fruit to the cooked grain. The seeds are still rather small when cooked, but they look so ding-a-dang crazy-cool.
I love a little drizzle of honey. My personal favorite is a maple hazelnut honey.
Here...now you can see it really close up.
My final note. My most recent love...freeze dried yogurt bites folded into the cooked grain. Oh my stars. It's a creamy little nugget of joy in a sea of goodness. How's that for a cool new happy food?
There you go. Make some amaranth!
Always My Very Best,
Your Friend Chef Tess
I'll be in Rancho Cucamonga teaching 2 classes on Grain Tomorrow! If you're in California near the Inland Empire...come on down! I'd love to see you!
Phone: (909) 2431050 FAX: (909) 980-0469
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alright Tess, spill on the amaranthe! Is this the same that I grow as flowers in my garden? If so, how come my seeds are black? Are they the same or do you process them differently?
ReplyDeleteI have to tell you how much I love your spice blends....LOVE LOVE LOVE!!!!! The Southwest Fajita is the best I’ve ever tasted well they all are just wonderful and no evil MSG. Are you going to sell in larger or bulk size? Where do you find maple hazelnut honey and are you going to be doing any classes in Utah soon? You have made healthy taste so much better.
ReplyDeleteThank you
Renee
Renee,thank you! I am thinking of bottling the spices in larger jars in addition to the smaller ones. We're working on logistics. In the meantime they are still available at the HOneyville retail stores, along with the maple hazelnut honey. I will be in Utah the second week of March for 2 classes in Brigham City and 2 in SLC...plus a segment on Channel 5. I'll keep you posted for sure! Xoxo!!
ReplyDeleteHerbalpagan,
ReplyDeleteI'm not an expert, but from what I know, there are some species that are specifically grown for their seeds as a "supergrain/psudograin" while others are more prolific for flowers and leaves. I'll have to research that more! Wow you gave me something to study up on. I'll have to call my dad the master gardener and find out from him what his thoughts are. Thank you for stretching my brain.
Do you have to rinse it before using it?
ReplyDeleteHollie, no rinse necessary. You need to rinse quinoa but not amaranth.
ReplyDeleteI have a question... did you make the freezer dried yogurt bites? If so, could you share with me how??? And where do you find Amaranth? Whole foods? Thanks!
ReplyDeletestacybthiot at gmail.com
Freeze dry can't be done at home. I have a friend who dehydrates yogurt much like fruit leather, but it wouldn't give the same texture as the yogurt bites. I get the amaranth at Honeyville Farms retail store and there are several companies who sell it in bulk online. Whole foods markets sell it as well.
ReplyDeleteIt looks like caviar! I bet it's fun to eat!
ReplyDelete