Amaranth

Last night I cooked up some amaranth grain so I could have it on hand ready to go for morning hot cereal. It’s easy to make: 1 part grain to 3 parts water and simmer about 20 minutes. This is a very nutritious whole grain, in fact, it contains all of the essential amino acids (often lacking in most plant-based foods).  It’s a great source of fiber and provides 20% or your iron needs and 8% calcium. This is a great grain to include in any dish, whether it be hot cereal or added to soups and casseroles. With a carbohydrate to protein ratio of about 4:1 (32gm carb and 7gm protein per serving) it makes a nice addition to any athlete’s post workout meal – carbs for glycogen recovery, protein towards muscle repair and synthesis. Being a vegetarian athlete myself I’ve been especially focused on protein and whole foods quality and this is a great addition. This morning I re-heated a 1/2 cup portion and added some slivered almonds, dried cranberries and a bit of soy milk. It’s a hearty, tasty and nutritious meal; and since I cooked up some extra I’ll have more on hand through the week – ready to go.

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