Ancient Grains are now staples in my pantry.
I’m sure you’ve added Quinoa (Keen-wah) to your culinary repertoire. It is great hot or cold and kids like the nutty taste. It is a great source of protein; it’s gluten-free and readily available.
For soy free vegetarians, which between you and me we all should be, quinoa is a must have staple.
But my favorites are Millet and Amaranth and they are gluten-free as well.
Quinoa – a pseudo grain since it’s not a grass but a seed. It is a complete protein with a balanced set of amino acids. It has the highest protein content of any grain (18%). Quinoa has a natural coating of saponins which give it a soapy taste and difficult to digest (birds won’t eat it). Always rinse once before cooking but if your brand hasn’t been prewashed, make sure to soak for several hours and rinse to remove the saponins. Quinoa was a staple and sacred food of the Incas, called chisaya mama or “mother of all grains”. It was domesticated in the Andean region of Boliva and Ecuador over 3000 years ago.
Amaranth – also not a true grain, it’s an annual herb. It has been cultivated for 8000 years. It was a staple of the Aztecs and provided 80% of their caloric consumption. It was primarily cultivated in ancient Mexico, Guatemala and Peru. A very good source of protein (12-17%) but not a balanced set of amino acids, it is easily harvested and is heat and drought resistant. It is fermented in Peru to make “chichi” (beer) and is now grown in Illinois, Nebraska and Colorado. It makes a delicious hot breakfast porridge.
Millet – an important part of the prehistoric diet in India, China and Korea, millet as a primary food source dates back to 8000 B.C.. It is drought resistant and a main cereal grain today in the poor, dry areas of India, Africa, China and Russia. Millet’s protein content is only about 11% but is high in iron, B vitamins (B6 and niacin), potassium and magnesium. Millet is high in silica which helps flexibility. The bran does contain a goitrogen so millet shouldn’t be consumed in large amounts by those with thyroid issues. Millet with a little sea salt and pastured butter makes a wonderful side dish and alternative to rice.
While this is neither a cooking blog nor a recipe sharing site, I can’t help but share the occasional recipe that we have found so wonderful and that has inspired a post or vice versa.
Under the Recipes drop down above, click on Deep Dish Greens with Millet and Amaranth. This recipe is vegetarian, easy, gluten- free and delicious.
Disclaimer: The information provided on this website is not intended to substitute for medical counseling. Intentional Health does not treat, prevent, cure, or diagnose any disease or ailment.
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