How To Cook Amaranth

Kristin Kons shows how to incorporate a natural multi-vitamin into your amaranth dish! Easy and very nutritious.

Category:

Howto & Style

Tags:

• How-to
• Cooking
• amaranth
• pseudograin
• kombu
• superfood
• Kristin Kons
• Food Kitchen
• eating with purpose
• know the cause
• phase 1 diet
• doug kaufmann
• antifungal
• Diet (nutrition)
• Recipe

[Gauraonline]

I would never use chicken broth and haven't in 36 yrs. Their beaks are cut off while alive, they are shot up with hormones, getting fat before they even get feathers, and they poop on each others heads as they are crowded and shipped one cage on top of the other. Why would anyone want to support that ? Even if it is "organic" chicken, how would you like to be served the best meals before someone cut your head off. Unethical and unnecessary. Otherwise , very good knowledge here.

[EatingWithPurpose]

I usually use vegetable broth if I don't make my own. I did say veggie or chicken broth. I am a huge animal lover and what modern practices have done with the food industry is disgraceful to say the least. In the good ol' days when grandma used to make her chicken soup she would use all the chicken parts from their humanely raised chickens. They didn't waste a thing and I think this is most respectful. The head, feet, wings and backbone are one of the most nourishing parts when made into a broth

[Gauraonline]

Thank you Kristin. I always rinse everything anyways. You never know what things have been in touch with. I'm aware of the benefits of Amaranth but have remained ignorant of how it can be utilized. You could also soak the kombu before hand in boiling hot water.

[EatingWithPurpose]

No need to soak the kombu before hand. It soaks in the cooking liquid with the amaranth and the amaranth soaks up all the nutrition. Quick and easy with loads of health benefits!

[aparaajita10]

I usually stick it in the rice cooker, & then, set it & forget it. Yes, I also used to add it to the lunch I made daily for my 1 yr old grand daughter, when I cooked rice, moong daal, & amaranth with some ginger-garlic paste & veggies & tomatoes, & cooked it in the pressure cooker till very soft (30-35 min) & then tempered it with clarified butter, cumin powder, coriander powder, asefetida & a pinch of black pepper. She hust loved it. She actually hated the gerber baby foods...

[EatingWithPurpose]

That sounds delicious! I love indian style food and spices...so healing and tasty. Thanks for that recommendation!

[laCruz40oz]

awesome!! i just bought a bag of it and had zero clue what to do with it, i just remember my abuelo mentioning our ancestors ate this micro-grain when i was little, looking up on the net i looked what grain the aztecs ate, i of course wanted to add it to my diet, not only did you inform me how to make it, you educated me that this bird seed looking food packs massive nutrients!! i apreciate you posting this video up.

[RawAthlete]

hm great video. I have never tried kombu, or amaranth.. but I have some amaranth. I would personally eat the kombu myself but grinding it sounds lik ea good idea

[EatingWithPurpose]

Great question! Some of the vitamin C and B are destroyed by any heat, but cooking does not destroy the minerals in the seaweed. In some studies cooking shows to actually increase Vitamin A and E! The kombu's minerals and water-soluble vitamins do get lost and transferred into the water, but the good news is that they are not destroyed. And since the amaranth soaks up all the water you are still getting the majority of the nutrients. Hope that helps! Kristin

[boogerTHIS]

Hi Kristin. Great video. was wondering, if you cook the kombu won't the nutrients be destroyed in the boiling process? Wouldn't it be better to add it at the end? Thanks