Amaranth (Xiàncài 苋菜)

AmaranthLightly sweet flavor, and cold thermal nature.  Acting on the Lung meridians.

Active compound:

Contains iron, manganese, magnesium, potassium, phosphorus. Excellent source of protein (15-18%), fiber, amino acids (lysine and methionine), vitamin C, and calcium. It contains more calcium and the supporting calcium cofactors – magnesium and silicon – than milk. Amaranth contains twice the amount of iron in spinach, which means is effective on preventing anemia. One cup of cooked amaranth provides over 100 percent of our daily manganese needs.Can be use to fulfill protein and calcium requirements, promoting the growth of bones. It is helpful for people with consistently elevated needs, such as nursing or pregnant women, infants, children, or those who do heavy physical work. Amaranth is very strengthening to the lungs, very beneficial in these days of high pollution and ozone intoxication.

Clinical Usage and Indications:

  • Strengthens the lungs
  • Dries Dampness
  • Rich in protein. Its grains help balance blood sugar levels
  • Prevents anemia

Directions: Use in breads, cakes, soups, and grain dishes. Can be used as cereal. Pop like popcorn or toast for a nutty flavor. Sprout and use in salads.

Precautions: As Amaranth is Cold in nature, those having a weak digestive tract and frequent diarrhea should not eat too much.

From The Tao of Tummy © book

Amaranth Pilaf with Almond Sauce

I cup Amaranth

2cups Bulgur wheat

3/4 cup lentil, soaked

1 small onion, minced,

1 teaspoon oil (optional)

7-8 cups of boiling water

Salt

Almond sauce: 2 cups béchamel sauce, 1/2 cup  of Almonds toasted and ground,1 tablespoon of mint.  Sauté onion, add Amaranth and Bulgur and sauté for 5 minutes longer. Add lentils. Pour boiling water over grains, lentils, and onion. Add salt, cover and cook 1/2 hour over low heat. Prepare sauce. Pour grain lentil mixture into oiled casserole dish and cover with almond sauce. Bake at F 375 for 15 minutes. Serves 7-8

From The Tao of Tummy © book

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About acuherbdr

Dr. Elisabete Alves de Souza, DAOM, have over a decade of clinical experience. She is part of a Daoist lineage that focuses on achieving greater states of health. Dr. de Souza have drawn from many studies in Brazil, California, New York, Chicago and more to create her own innovative nutrition treatments. She treats different types of conditions and symptoms in a non agresive way, transforming and fortifying your health with her unique knowledge and technique.
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