Amaranth greens are the leafy part of the plant that eventually will grow seed heads and produce amaranth grain, an ancheint grain of the middle-east. Highly nutritious!
- Use in place of spinach in blended soups, Indian and Italian-style recipes and in soup broth.
- Use stems to add flavor and "green-power" to juices. (Save the naked stems for juicing by storing up-right in a small bucket with 2 inches of clean-source water). I used a ceterfudge juicer. Yummy with pineapple core, green apple and celery! Great with cucumber lemon juice in the Vitamix. Interesting that although the stems are mostly green, it added a pink tint to the juices. Must be that high-antioxident content!))
- For a medicinal dose, place fresh stems and leaves in Vitamix with coconut water or clean source water and a pinch of Himalayan pink salt. Emasserate, strain and chill the juice. Add lemon or lime, if needed. (The result was a milder, more pleasant version of wheat-grass).
- Dehydrate and crumble leaves into salad dressings and soups.
- Saute whole leaves with onions, garlic and cocnut oil with or without curry and serve with brown rice.
- Here's several recipes we've enjoyed this week: Added it traditional to Dhal. Commonly, in recipes I find printed, this dish would call for spinach. I've made it it with spinach many times and enjoy that. The amaranth brought a whole new taste to the dish and ITS REALLY GOOD. (I used the leaves from three or four 12-inch stalks. After tasting it, I thought it would have been nice to add twice as much. The leaves wilt and become richly-buttery flavored.) So, Here is my NEW FAVORITE DAHL recipe!
- 4 cups dry red lentils (Make sure they are organic and not "enhanced" with synthetic or veggie dies.) The samller and brighter orange, the better!
- prepared Indian green chili paste or freshly minced mixed hot peppers
- diced or "chunked" onion (to preference)
- 2-5 cloves of garlic, pressed
- 1/2 tsp of Himalayan pink salt
- 1 or 2 tsps ground cumin, to taste
- 1 medium to large black cardemon pod, left whole*
- 2 TBS coconut oil
- Freshly rough-chopped red tomato (up to 2 cups or as many ripe ones as you have on hand)
- Freshly stripped amaranth leaves, rough-chop as many as you like! (reserve stems for juicing and frilly tops for garnishing)
- a pinch of ceyanne pepper, if needed
- butter, ghee, olive oil or Earth Balance Soy-free Buttery Spread
Great chilled or room temp. "Develops" the longer it is refrigerated. Makes a great raw-"pizza" topping. Sir into cooked brown rice, baby limas or quinoa to give your "standard" a whole new out-look! We keep it in the fridge as a condiment.
Equipment: Good knife, cutting surface and large mixing bowel, glass refrigerator dish.
1 pound amaranth tops
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamon
2 tablespoons hemp seed or olive oil
1 to 3 garlic clove, minced
1 teaspoon minced fresh ginger
1 small jalapeno pepper, seeded and minced (optional)
1 teaspoon Himalayan pink salt
1 tablespoon lime juice
Strip leaves from amaranth stems (reserve stems for juicing)
Rough chop larger leaves, keep smaller ones whole. Fill a large mixing bowel.
Add seasonings and oil and massage with hands or stir well, mashing with a wooden spoon. Transfer to a glass dish with a cover prior to placing it in the fridge. It will reduce in bulk as you massage and marinate it.
Options: Mix with other greens. Mix with thinly-sliced sweet onions. Leave the oil out and dehydrate for a dry seasoning suitable for a salad dressing mix.