RECEPT NA JÁHLY ---
Hulled Millet Recipe
Jáhly
(Czech)
=
hulled millet
(English)
Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format
jáhly
na slano se zeleninou
(
.pdf verze
pro tisk)
(MS
WORD verze)
Recept na zdravou
výživu - Jáhly na slano /
(
.pdf verze pro tisk)
Recipe For
Hulled Millet in Czech
Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format -
download Here!
Recept na přípravu nejzdravější tepelně-upravené potraviny:
(aneb jak zachránit vlastní zdraví, rodinný rozpočet, i naši planetu ...)
Recept na
jáhly
na slano se zeleninami:
Nová
krátká
verze receptu na
Jáhly na slano,
vhodná na použití například na etiketu balíčku
"Jáhly - bio" od
www.CountryLife.cz :
Jáhly jsou bezlepkové, zásaditotvorné, chutné,
velmi zdraví prospěšné, jejich kvalitní protein obsahuje
vybalancovaný komplement aminokyselin v optimálním složení,
a mnoho důležitých vitamínů a minerálů včetně hořčíku (magnesium).
Jáhly jsou loupané proso, a v Česku se konzumovali již od středověku
celé staletí.
Recept – Jáhly na slano, nejen jako příloha
Jáhly na slano – hrnkový recept pro dvě dospělé osoby:
Připravte si dva stejné hrnky, a nerez hrnec (ca 3 – 4 – litrový),
nerezový cedník s jemnou sítí aby malé jáhly nepropadly, a nerez misku
odpovídajícího tvaru cedníku. Jáhly je nutné proprat nejprve studenou
vodou, a to nejlépe již den před vařením. Odměřte jeden plný hrnek jáhlí a
nasypte do cedníku který je umístěn v misce a properte opakovaně
studenou vodou, pak nechejte stát ponořené v misce plné studené
vody přes noc. Pokud chcete jáhly uvařit ihned můžete pokračovat dále.
Do hrnce odměřte pět šálků kojenecké nebo destilované vody, přidejte mořskou
sůl
s bylinkami, nakrájený pórek a cibuli popř. další zeleniny či houbu shiitake
a trochu koření kurkuma, a začněte vařit. Kurkuma je úžasně zdravé koření,
smí
se s ním vařit, ale ještě lepší vlastnosti má když se konzumuje syrové!
V konvici nebo hrnci začněte vařit min. 1 litr vody a když se bude
voda vařit
tak s ní spařte jáhly v cedníku v misce a nechte ponořené ve vroucí vodě
ca. 3 – 5 min., cedník několikrát nadzvedněte aby se horká voda opakovaně
protekla skrz jáhly, a pak jáhly v cedníku vytáhněte z misky a překlopte do
hrnce
s již vařící vodou se zeleninou. Nepoužívejte na hrnci pokličku při vaření
jáhlí, alespoň ne na začátku, když voda v hrnci bude hodně bublat,
aby Vám obsah hrnce nepřetekl, jelikož když používáte poměr vody k jáhlím
5:1 jak doporučuji a ztlumíte vařič aby jáhly jen trochu a ne vehementně
bublali
tak i po částečném odpaření vody během vaření Vám zbyde
v hrnci dost vody aby se jáhly nepřipálili, a nehrozí, že
obsah hrnce na plotně přeteče, a zároveň blahodárně zvlhčujete vzduch
ve Vaší kuchyni léčivými silicemi z pórku, cibule atd., tzv. inhalační
terapie!
Udržte jáhly v konstantním mírném varu a občas zamíchejte po dobu
ca. 10 – 15 minut (maximum) a pak vypněte a přidejte jeden či více stonků
mořské řasy Wakame, Kombu či oboje (důležitý zdroj přírodního jódu!) a
teprve
nyní přikryjte hrnec pokličkou a nechte jáhly „dojít“ jako když vaříte rýži.
Pokud by
v uvařených jáhlích byli vidět „díry“ (komínky) horkého vzduchu a tudíž
hrozilo připálení
jáhlí ke dnu hrnce tak hrnec přemístěte ihned na jinou plotnu která není
horká,
nebo odstavte na jinou bezpečnou ohnivzdornou podložku jako např. kachličku
nebo korkovou podložku. Po ca. 10 – 15 minutách budou jáhly připraveny
k servírování na talíře. Po pár minutách schlazení aby nebyl pokrm příliš
horký
dochutťe např. 12-ti bylinkovou mořskou solí, a cca. jednou či dvěmi
polévkovými
lžícemi extra panenského olivového oleje, nejlépe v bio kvalitě.
Nejzdravější hrnce jsou skleněné nebo celokeramické např.
www.CeramCor.com ,
ale při cestování čí rychlému vaření můžete klidně i pro běžné vaření samozřejmě
použít nerezové
hrnce, ale
v žádném případě nepoužívejte hliníkové nebo Teflonové hrnce, vyhoďte je!
Já jsem jeden
keramický hrnec nedopatřením rozbil a ten náhradní jsem už ani
nezačal používat, snad někdy až se život zklidní tak opět zkusím vařit v
keramice,
určitě to je lepší, ale manipulace i samotné vaření s kvalitním nerezovým
hrncem je hodně rychlejší.
Nezapomeňte ke každému jídlu sníst také syrový zeleninový salát, ochucený
extra-virgin olivovým olejem a mořskou solí, popř. čerstvě rozemletými
lněnými,
konopnými, sezamovými, dyňovými a/nebo slunečnicovými semínky,
a nově také semínkami "chia" které společnost
www.CountryLife.cz začala
nedávno prodávat,
tj. semínka
latinsky nazývané salvia hispanica které jsou ještě daleko
zdravější alternativou lněných semínek, a
kurkumou,
kajénským pepřem (1/8 čajové lžičky stačí ...),
čerstvým česnekem a zázvorem
rozdrceným
na keramickém povrchu
(některé tyto unikátní keramické výrobky a také
keramické škrabky a
nože od fy. Kyocera či nově také Tescoma které nijak neničí vitamíny a enzymy
ani nevedou k
oxidaci potravin již lze
koupit i v ČR nebo objednat z webu:
https://secure.kyoceraadvancedceramics.com/products/kitchen/graters.aspx
a nepijte žádné větší množství žádné tekutiny ani vody s jídly či ihned po
jídle.
Jáhly které ihned nesníte dejte do ledničky ve skleněných nebo
keramických nádobách
(aby rychleji vychladli doporučujeme dát horký hrnec do tzv. "studené lázně"
neboli "heat sink" tj. do daleko většího hrnce či mísy nebo dokonce vany
naplněné
studenou vodou ve kterém se daleko rychleji schladí) a při skladování
přikryté
pokličkou v lednici je můžete ještě 1 - 2 dny bezpečně použít po ohřátí cca.
5 minut
v konvekční (konvenční neboli normální, nikoli mikrovlnné!) troubě,
nastavené
na ca. 60°C - 100°C. Doporučujeme jáhly nedat do konvekční trouby v původním
hrnci
ve kterém jste je uvařili jelikož by se jáhly pravděpodobně připálili pokud
byste
nepřidali dostatečně vody a nejprve jáhly nerozsekali na menší kousky,
a pokud ano tak by z nich vznikly jakésy knedlíky a chutnali by úplně jinak
než
čerstvě uvařené jáhly. Daleko lepší než ohřívání pokrmů v hrncích na plotně
je
následující metoda ohřívání která je téměř stejně zdravá néli zdravější než
drahé
konvektomaty: Doporučujeme Vám abyste jáhly ohřívali průhledných nebo
v bílých
keramických talířích, tj. umístěné na jednom talíři a polité 1 - 2
polévkovými
lžícemi vody a přikryté druhým talířem otočeným opačně, působícím něco jako
létající talíř
(UFO), a po ohřátí jen ca. 5 - 10 minut s nastavením jen ca. 60°C - 100°C
budou jáhly ohřáté
a chutnat svěže jako by byli čerstvě uvařené, a máte zcela zdarma váš
vlastní "konvektomat"!
Rozbor
Americké USDA vařených jáhel najdete kliknutím zde
US FDA "FULL REPORT" Of ALL NUTRIENTS In Cooked
Hulled Millet Click Here!
Věděli jste, že jáhly obsahují mj. amygdalin a pomáhají v prevenci a boji
proti rakovině?
A když pak na ty jáhly po uvaření nasypete silně antikarcinogenní a
antioxidantní kurkumu
a do Vašeho zeleninového saláty si přidáte naklíčené brokolicové semínka (sulfuram),
a v jáhlích máte uvařeny, nebo můžete sníst i syrové, mořské řasy Kombu, tak
máte
velmi mocný protirakovinový pokrm který navíc báječně chutná!
Přejeme Vám dobrou chuť a pevné zdraví!
Více detailní popis vaření jáhlí a jejich vlastností a spoustu dalších
zajímavých odkazů najdete nejen v češtině ale také v AJ na:
www.Desiderata.cz
Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format -
download Here!
(
.pdf verze
pro tisk)
Teď když jste absolvovali čtení této tzv. zkrácené verze receptu na jáhly na
slano
Vám doporučuji se ještě také podívat na moji další webovou stránku kde
najdete kromě
dalších informací o jáhlích a jiných bezlepkových a velmi zdraví prospěšných
obilninách
a dalších potravinách i informace o zdravém životním stylu a prevenci a
léčení nemocí
které nejspíš nenajdete nikde jinde, a je to na webové stránce:
www.Desiderata.cz .
Dobrá zpráva!!! -- CountryLife.cz právě zača prodávat novou dodávku
"Jáhly-bio" tentokrát
označené se zemí původu jako Ukrajina, a chutnají i vypadají výborně!
Dobrá zpráva: lze již i v prodejnách Hypermarket
ALBERT nyní nakoupit
výhodně "Jáhly BIO" vyrobené v Česku, které jsou nejen
vzhledově ale i chuťově výborné! To je ale zpráva z r. 2011, která teď v
r. 2012
už možná neplatí, jelikož při nedávných návštěvách Hypermarketu Albert
jsem
nenašel ani jáhly ani 12-ti bylinkovou sůl, a je nejisté zda tyto mé
oblíbené
potraviny budou v jejich sortimentu do budoucna. Každopádně teď
můžete
opět bezproblémově nakoupit veškeré ingredience včetně vynikajících jáhlí
v prodejnách společnosti
www.Countrylife.cz včetně směsí koření na "polévky"
kterou také občas rád používám když vařím jáhly. Budete potřebovat nerezový cedník
s velmi drobnou sítí aby se Vám nepropláchly jáhly do dřezu až je
budete proplachovat vodou a spařovat, cedníky jsou na prodej
např. ve velkoobchodech MAKRO kde lze koupit i nerezové misky a keramické
nože
a škrabky vyrobené ze zirkonium oxide které neníčí vitamíny na kterých je
budete používat.
Naprosto spolehlivě si opět můžete kupovat jáhly a
"jáhly-bio" v prodejnách společnosti
¨www.CountryLife.cz a to nově dokonce opět z Ukrajiny a ne jen z Číny, a
nově dokonce
i z České republiky, těm bych věřil nejvíce! V prodejnách CountryLife.cz najdete
také
veškeré další potřebné ingredience. Jáhly můžete také
kupovat v jiných
prodejnách biopotravin zejména pokud objednávají zboží od CountryLife,
a dokonce
jsem párkrát koupil velmi kvalitní jáhly z Německa v DM-drogerii, kde bych
bio-potraviny
vůbec nehledal.
POZOR! --- Čínské
"jahly-bio" několikrát v minulosti byli někdy "gumové" ...
ale to je snad už jen minulost, stejně si dejte na to prosím pozor a
kdyby se Vám uvařené jáhly zdáli trpké a "gumové", kupte si jiné.
WARNING! -
Chinese "Jahly-Bio" (Organic Hulled Millet from China ...) have on
several
occasions in the past been bitter and of "gummy"- consistency, let's hope
this problem
is a thing of the past, but if it should happen to you, just buy a different
brand, the ones
from the Ukraine are always dependably good-tasting, although you might not
find them
in the "organic" / "bio" quality, it is a trade-off.
US FDA Website with Analysis Of Nutrients Of Not Just Hulled Millet But
Also
Other Grains and "Cereals" --- Click Here, Up To Date As Of December
5, 2013
Pokud máte zájem o další
informace o nejen jahlích ale i o jiných zdravých
a nezdravých potravinách a
přírodních léčebných postupech velmi Vás prosím
abyste také navštívili mé další webové stránky o zdravém životním stylu
a zdravých potravinách,
které jsou Vám k dispozici odkazem z následující webové stránky:
www.Desiderata.cz
zeména na odkazu na
recept na jáhly na:
http://www.desiderata.cz/Recept-na-Jahly-na-slano.htm a
www.BioEco.eu www.Bohemia.info
Děkuji Vám.
____________________________________________________________________________________________________
AMALGAM = 50% rtuť =
toxický jed !!!
Proč
se veřejnost v ČR domáhá toho, aby amalgámové plomby byli opět
"zadarmo",
když by měli naopak požadovat po politicích a po
zubařech, aby tyto toxické a velmi škodlivé těžké kovy
z jejich
zubů a pokud možno také z ďásní naopak zdarma
odstranili a už nikdy do budoucna nepoužívali???
To by bylo logické a zdraví prospěšné! Nedivte se, že
v důsledku kontaminace našich těl rtutí z amalgamů
a nově z
thimmerosalu ve vakcínách je exploze nových případů autismu,
roztroušené sklerózy atd.,
viz
www.Mercola.com a další spolehlivé zdroje informaci.
Jsou
AMALGAM,
Thimmerasol
(rtuť) ve vakcínách, nebezpečné???
Smoking
Teeth = Poison Gas
How Mercury
Causes Brain Neuron Damage - Uni. of Calgary budete zděšeni!
Safer
Amalgam Removal
Poraďtě se se svým lékařem-odborníkem na zdravý životní styl
dříve,
než budete uvažovat o početí dětí, abyste byli v
optimálním zdravotním stavu a měli nejlepší předpoklad na početí
zdravích potomků!
Porcelain, Best Replacement for
Silver Amalgam Dental Fillings
Dnes už ve většině případů s rozumným zdravým jídelníčkem při
konzumaci například stévia přírodního sladidla
(místo cukru)
které nejenže nemá kalorie ale ani nepřispívá ke tvoření zubních
kazů, a důsledného čištění zubů
včetně použití nití na vyčištění
prostor mezi zuby a použitím zubních gelů které obsahují jen
přírodní ingredience
a neobsahují toxický
fluor a
pravidelných návštěv zubních ordinací využívajících nových
technologií prevence
a léčení potenciálních zubních kazů
ozónem a čištění ultrazvukem a mimochodem také funguje kapka
oleje
z oregano na vyhubení mnoha začínajících zubních infekcí
je možné předejít ve mnoha případech vůbec
nutnosti vrtat zuby
takže ani nebudete žádné "plomby" a korunky potřebovat,
vystačíte se s Vašimi vlastními
dobře vyčištěnými a zdravými
zuby!
|
Recipe for
Hulled Millet
in ENGLISH-Language
Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format -
download Here!
Healthy Ancient Grain Alternative To
Gluten and The World Of Junk Food:
Oloupané proso se nazývá jáhly neboli
"Hulled Millet".
Proso (neoloupané) je pro lidi velmi těžko stravitelné, ptákům ale nadmíru
vyhovuje!
(For photos of the various gluten-free
grains and more information you can glance at:www.breadwithoutborders.com)
Millet is thought to be one of the first grains
cultivated by man. The first recorded comments regarding millet date back to
5,500 BC in China.
Millet could have been domesticated hundreds or even thousands of years
before this in Africa where it still grows wild throughout the continent.
The millet seed is a small, round, ivory colored seed about 2 mm in
diameter. There are 6,000 varieties of millet grown
around the world.
The variety sold in North America for human consumption is called "Pearl
Millet".
It has a rather alkaline pH which makes it a
really easy grain to digest.
Used mainly as bird feed, millet has a rather bland flavor.
The Hunzas,
who live in a remote area of the Himalayan foothills and are known
for their
excellent health and longevity also enjoy millet as a staple in their
diet.
Millet is used in
various cultures in many diverse ways:
The Hunza’s use millet as a cereal,
in soups, and for making a dense, whole grain bread called
chapatti.
In India flat thin
cakes called
roti
are often made from millet flour and used as the basis for meals.
In Eastern Europe,
millet is used in porridge and kasha, or is fermented into a beverage
and in Africa it is used to make
bread, as baby food, and as
uji, a thin gruel
used as breakfast porridge. It is also used as a stuffing ingredient for
cabbage rolls in some countries.
Millet is
tasty, with a mildly sweet, nut-like flavor
and contains a myriad of beneficial nutrients. It is nearly 15% protein,
contains high amounts of fiber, B-complex vitamins including niacin,
thiamin, and riboflavin, the essential amino acid methionine,
lecithin, and
some vitamin E. It is particularly high in the minerals iron, magnesium,
phosphorous, and potassium.
Millet contains more calories than wheat,
probably because of it’s higher oil content of 4.2% which is 50%
polyunsaturated.
Millet is highly
nutritious, non-glutinous and like buckwheat and quinoa, is not an acid
forming food
so is soothing and easy to digest.
In fact, it is considered to be one of the least allergenic and most
digestible grains available
and it is a warming grain so will help to
heat the body in cold or rainy seasons and climates.
Millet is a
gluten free grain and is the only grain that
retains it’s alkaline properties after being cooked which is ideal for
people with wheat allergies.
With a texture much like brown rice, millet can be
used in pilafs, casseroles or most oriental dishes that call for rice,
quinoa or buckwheat.
Rice is howewer acid-forming, which is not desireable,
because daily consumption of cooked rice can lead to over-acidifying your
body,
which can result eventually in all sorts of illnesses
including gout and cancer. Hulled Millet on the other hand is the only
grain which
after cooking is still markedly ALKALIZING and so it
actually helps neutralize the built-up acids in your body and thus helps
prevent
disease such as cancer, particularly when you realize
that Hulled Millet supposedly contains also Vitamin B17 (laetrile) which is
the same substance which is found in apricot pit
kernels, which some have reportedly used to help cancer patients.
Kromě nejlepšího zdroje jáhlí tj.
www.CountryLife.cz jsem nedávno
našel kvalitní jáhly "bio" i v DM-Drogerii pod Německým názvem "Hirse",
na kterých je napsáno, že jsou dovezeny z Číny.
Jáhly lze také samozřejmě koupit i ve všech prodejnách zdravé výživy
které odebírají zboží od velkoobchodu společnosti CountryLife.cz .
Horká zpráva: Velmi kvalitní
jáhly bio jsem právě nedávno našel v supermarketech Billa, a jelikož jsou
tyto jáhly bio dovezené z USA, tak se instantně staly mé naprosto
nejoblíbenější, tak je také zkuste!
________________________________________________________________________________________________
Milan’s own recipe for cooking “Hulled Millet”
(
“Jáhly” in the Czech Language)
the healthiest grain that you can cook, the only grain that is markedly alkaline even
after cooking,
and is completely gluten-free, a contains very high quality and complete,
easily digestible proteins,
and all the essential minerals including lots of magnesium and potassium,
plus it’s very inexpensive and tastes great!

You will need
a stainless steel strainer and bowl. To reheat you can use my “UFO-Dish
steam-reheat-in-oven method.”

No, you don’t
need five cups – literally – they are in the photo just to illustrate that
the optimal cooking mix is
5 cups of water to one cup of hulled millet, provided that you cook it
without the lid on the pot, which is preferable.

Hulled
Millet
With
Vegetables
(Jáhly in the Czech Language)
Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format -
download Here!
A Very Healthy Recipe
For Cooking The World`s Healthiest Food!
It is best
(but not absolutely necessary) to soak the rinsed millet in cold water
overnight before cooking, then I scald the soaked millet with boiling water
for about 5 minutes just prior to putting it into a pot that contains five
times the quantity of water (1 cup millet cooks in 5 cups of water) that is
already boiling, and some leeks and onions and perhaps also squash, a bit of
turmeric or curkumin, and sea salt (Herbamare is best) and I set the heat
for low boiling and boil the millet in the vegetable "soup" for 10 - 15
minutes with the lid off so the healthy healing steam can permeate the
kitchen (if you cook with the lid on, use less water) and then you turn the
heat off and cover with the lid and let it the hulled millet soak up the
remaining moisture like rice. Seaweed like wakame and/or kombu can also be
added just at at he moment that the heat is turned off and these will make
sure that the remaining moisture is soaked up and give you a welcome dose of
organic iodine and great taste! When the millet is served up on the plate
and not too hot any more I add a several table-spoons of extra-virgin
organic olive oil, and serve with fresh green salad (including broccoli
especially broccoli sprouts which I recommend that you eat with every meal
anyway).
Hulled Millet is the healthiest meal I know!
I wish you all a long, happy, prosperous and loving life! Hoping to hear
from you soon how you like this recipe ...,
With my
best regards from Prague, Milan :-)
PS - if you
readers who don't understand Czech are wondering why the Czech language
version of my recipe (at
www.Desiderata.cz ) is so long and detailed, and the English language
version is to short and feel sort of cheated, what follows here is a long
version of the recipe, which dwells more in depth on the nuances of how to
make the best hulled millet possible and why I recommend the specific steps
and ingredients in the recipe. So here it goes:
When you
prepare hulled millet according to my recipe you will get rid of practically
all of the oil (fat) content (about 4% by weight) by flushing it away with
boiling water just prior to cooking the millet. You should first rinse the
hulled millet in a stainless steel fine mesh strainer repeatedly until the …
(cold, tap ...) water runs clear, using a stainless steel or oven-safe glass
bowl of similar size and shape under the strainer to help percolate the
grains and thus allow any impurities to be flushed out of the hulled millet.
Then you should leave the millet in the strainer inside the bowl, filled
with cold tap water (or cold distilled water) overnight to allow the hulled
millet to undergo a process similar to sprouting (although hulled millet
obviously cannot actually sprout because the hull or outer hard shell of the
millet grain has been removed …) thus becoming even more easily digestible.
The next day or even just a couple of hours later when you are ready to cook
and have rinsed the hulled millet one more time under cold tap water you
should then pour boiling water (not from your water heater but cold tap
water or distilled water brought to a boil in a tea-kettle) into the hulled
millet and allow the boiling water to remain there for 2 – 3 minutes, with
the boiling water covering the hulled millet completely and raising the
strainer with the hulled millet up and down a couple of times to allow the
boiling water to flow throughout the hulled millet, and you will notice that
the water draining from the hulled millet turns yellowish and looks fatty
like the oil that it contains, that is why you are doing this extra step of
scalding the hulled millet with the boiling water, in order to get rid of
this oil which is usually rancid from long storage after the millet was
hulled (hulled means that the outer protective layer which kept the oil from
getting rancid was removed when the milled was "hulled"). Incidentally,
millet that has not been hulled is fantastic food for birds, their favorite,
and they have no problem digesting it, raw and with the hulls and all, but
we humans would have a problem digesting the fibers in the hull so please
take my word for it and only cook hulled millet and leave the unhulled
millet for the birds. In the meantime you should have brought a 5X larger
volume of drinking or distilled water (I recommend 5 cups water to 1 cup of
hulled millet) to a boil in a large stainless steel pot with seasoned sea
salt (never use ordinary table salt NaCL - sodium chloride, which raises
blood pressure, and try to avoid “iodized” salt which contains inorganic
iodine, sea-weeds are a far better source of organic iodine …), sliced leeks
and onions, shiitake mushrooms and/or or burdock root or parsley root and
sliced carrots and whatever other vegetables you prefer if you wish, and
once the water is boiling you strain the hulled millet and carefully flip
the strainer with the rinsed and scalded hulled millet into the pot and
allow to boil at least 10 minutes, initially leaving the pot uncovered. Once
you see that the hulled millet is percolating in the boiling pot turn down
the heat so it is just barely percolating to make sure that you do not boil
too much water out of the pot, while the percolation makes sure that the
millet does not get stuck to the bottom and burned (I do use a spoon to stir
the contents of the pot a couple of times). After all any food that is
burned becomes unhealthy, carcinogenic, that is true even for bread, pizza
and especially potatoes etc., the main culprit is called "acrylamides" which
is what is formed when starchy foods get over-heated (browned), You can read
about this in the article by Dr. Mercola MD:
http://articles.mercola.com/sites/articles/archive/2002/10/16/carcinogens.aspx
so when any food is heated to the point that it turns brown (or black),
don’t eat it because it will contain many carcinogens. After about 10 – 15
minutes you will see that the hulled millet has absorbed the water and
expanded“ and you can turn the heat completely off, particularly if you
notice little steam holes in the millet’s surface, that is a sign that the
water has boiled (vaporized) off and any further heating will begin burning
the bottom portion of the food, so it is time to move the pot to a part of
the range that is not hot, or place the hot pot on a cork or wood place mat,
or if it really looks like you have almost begun to burn the meal,
immediately filĺ up a much larger pot or bowl with cold tap water and
immerse the bottom of the cooking pot into it, the pot with the just cooked
meal will float in the cold water and immediately begin cooling the pot and
the meal contained in it will usually be saved, this procedure will save the
day! Once you have cooked the hulled millet, you can leave it, with the heat
turned off, or as I mentioned before on a wood or cork place-mat, with the
lid on the pot, in place for another 10 – 15 minutes, or longer if you are
still waiting for the kids to come home, for example, and the hulled millet
will continue to expand, like rice, and the sea-weed if you added it at the
last moment of coking as I suggested will become even more delicious. Once
you have served the portions on the plates, and allowed the meal to cool
down a bit so it is edible without your guests getting their tongues burned,
you can put some additional seasoned herbal sea salt (I prefer Herbamare
brand, or, in the Czech Republic, CountryLife.cz sells a great product „Sonnentour
12 Sea Salt with 12 Herbs“ which contains sea salt and 12 delicious herbs)
and pour a couple of table-spoons of extra-virgin organic olive oil on the
hulled millet, which will make the flavor buds burst with pleasure,
particularly if you also added (at the last moment before turning off the
heat) sea kelp (kombu, wakame etc.) into the millet, which will get cooked
by the residual steam once the pot is covered with the lid. If you were to
put in the sea kelp at the beginning of the cooking process, it would cause
the millet to be more likely to get burned due to the carrageenan content of
seaweed, which tends to absorb all available water, and making the contents
of the pot have a gelly-consistency and preventing the millet from
percolating and moving all around the pot, and leaving the millet too dry,
which will quickly cause the contents to start to get burned on the bottom,
which is something you do not want. Sea kelp is your best source of natural
iodine, which is essential for proper thyroid gland function, and much
superior to the inorganic iodine that is routinely added to commercial salt
in super-markets, which is supposedly actually harmful according to some
food experts. Wakame is a sea-week which is so thin and tender that it can
actually be eaten raw but if you want to be sure that you cook any
microscopic sea-life that is still left clinging onto it tastes just as
delicious lightly steamed. Kombu on the other hand is another very popular
sea-weed which has proven research showing that it actually destroys cancer
cells through a process called “apoptosis” thanks to it’s content of a
simple sugar called “fucoidin”, and so it is a good idea to eat it often,
but it is a lot thicker than Wakame and it requires actually cooking it in
water for about 5 to 10 minutes, so either cook it in a separate pot with
water or what I do is first while it is completely dry and brittle I break
it up (by hand) into little pieces and scatter it onto the surface of the
almost-cooked millet and make sure I mix it into the still very moist millet
so that in just a couple of minutes it will get sufficiently cooked to
become tender and easily edible, without causing the millet to get all
jellied-up and burned on the bottom from the released carrageenan content of
the sea-weed. Don’t worry, you will do a great job of it and love the
sea-weeds.
If you want the hulled millet to have a darker, richer golden color and at
the same time raise tremendously the antioxidant content of the meal, just
add some Curcumin (made from Turmeric, which you can also use, which is
similar to Curry, which however does not have such a high content of
Curcumin, all of which you could choose to use) and it will also help
protect you from cancer while giving the hulled millet a very interesting
rusty-gold color! For those of you afraid to get your pearly-white teeth
stained from the Curcumin, which is in fact used as a natural textile dye in
many countries, you can Curcumin in capsules, or a liquid gelcap version
mixed in olive-oil from “New Chapter”, which is a very high-quality
concentrate of raw Curcumin, and your teeth will stay pearly-white, why
not. Don’t forget to cool down any cooked hulled millet that you are not
going to eat right away in a „heat sink“ (float the cooking pot inside a
much larger pot or bowl filled with cold water) and after cooling place the
pot in a refrigerator, where it can stay (with the lid on) safely for 2 – 3
days without danger of growing yeast or bacteria as tends to happen even
after just a couple of hours when you leave food like rice etc. at room
temperature exposed to the air. There are in fact yeast and other pathogens
in some grains that survive boiling and then when the grains cool down to
room temperature they begin multiplying like crazy, but remain invisible to
the naked eye! Then even after reheating the toxins released from yeast etc.
are not destroyed by the cooking process and can be very harmful, especially
if you consume such food regularly, like the aflatoxins from peanuts - I bet
many of you did not know about that!
When you want to enjoy more of the already cooked, refrigerated hulled
millet simply remove the portion you wish on a white ceramic or glass plate,
flaking off thin layers of hulled millet in the pot using a table-spoon so
that the hulled millet will get re-heated more evenly, and add a couple of
tablespoons of water preferably boiling water and- this is important and my
own “invention” – place a soup-plate upside down over the large dinner plate
containing the hulled millet to create a sort of “flying-saucer”
configuration that will prevent the added water from evaporating and
escaping to soon and will create an effect equivalent to warming the food in
a “convectomat” steam-warmer used in fancy restaurants to quickly warm up
and “refresh” food, and place it in your regular electric convection oven
in your kitchen (as opposed to microwave oven which I do not use at all as
it creates carcinogenic food), or if in an office environment, get yourself
a convection oven with air recirculation, and you will have your meal safely
warmed-up in approx. 5 minutes even at the lowest possible temperature
setting which is 100 degrees Celsius. In fact after just 5 minutes your
plate might be too hot to the touch so please be careful and use an oven
mitt and allow the plate to cool down particularly before you add any extra
virgin olive oil so as not to cause the oil to go rancid, however. There
are some convection ovens with a finer temperature setting which you can set
to 50`- 80° Celsius which is sufficient for warming, and allows you to
leave it in the oven longer without danger of burning, especially when you
are not quite ready to sit down and eat your meal, the food will be OK even
if you forget and leave it in the oven at this setting for a half-an hour or
more, provided you added enough water. The hulled millet warmed this way
should stay nice and moist and there is no danger that the meal will become
burned or mushy by heating it in this way! Please note that you should never
ever use a Microwave oven for any cooking or heating any food or liquids,
which become carcinogenic and definitely unhealthy by having their molecules
all torn up into short segments and scrambled in the Microwave oven that
your body will not recognize as food which can lead to autoimmune (over-)
reactions that could contribute to the development diseases such as Multiple
Sclerosis and Cancer., see www.Mercola.com
http://www.mercola.com/article/microwave/hazards.htm . Dr. Joseph
Mercola, MD, from Chicago, Illinois, USA, strongly recommends that you
should in fact throw away your microwave ovens, or at best use them only to
sterilize dishwashing sponges (I would just throw the sponges away when they
get contaminated and not keep the microwave around so as not to tempt anyone
to even think of using it!). And there you have it, you have made the millet
more digestible by soaking overnight and then gotten rid of the potentially
rancid fats by draining them away with boiling water, and then you have
added a very healthy fat, i.e., extra virgin organic olive oil to the millet
once it is no longer so hot that the olive oil remains extra-virgin, and you
have created a wonderful „super“ alkalizing meal, completely gluten-free,
containing a uniquely complete range of all the essential amino acids,
essential minerals including magnesium and potassium which are so essential
for cardiovascular health, and containing a healthy serving of natural fiber
as well, everything you could want in a hot delicious meal that you can eat
every day or even several times a day, a meal that is probably the cheapest
and also the most nutritious and to this writer also the most delicious, and
which can by it’s ease of growing the millet grain enable us to feed all the
starving populations in the world (without the need to grow potentially
dangerous Genetically Modified grains) and allow the animals to live out
their lives without the animal rights violations and torturing, butchering
and animal cadaver-eating (meat-eating, sorry about that …) that is going on
in the world today.
Millet is NOT (just) a „Side Dish“,
so don’t cook it according to the recipe on the package that has a printed
recipe that starts with this unfortunate caption!!
Whatever you do, don’t try to cook the millet according to the labels that
are commonly affixed to the packages, proclaiming that hulled millet is
suitable as (merely) a side dish, and at least in one case of a major Czech
distributor of health foods. Particularly do not follow the advice that
after merely rinsing the hulled millet you should then place it in an oven
and bake it, and then pour boiling water over the baked millet, that makes
no sense at all and is bound to result in carcinogenic browning of the grain
and incomplete cooking.
Cooked Hulled Millet is simply NOT (JUST) A SIDE DISH - it is the finest
main course that a healthy-minded person could wish to eat, and deserves to
be thought of and prepared with that in mind. Yes you should eat lots of raw
vegetables and a green salad with it, but I do not recommend unnecessarily
combining hulled millet with too many other „main“ ingredients, and
certainly I cannot recommend combing it with meats, even though hulled
millet is still the best choice over alternatives like potatoes, pasta, even
rice, not to mention french fries (ugh!). Meats, besides not being healthy,
promoting cancer etc., require a very acidic environment in your stomach,
and the end-result of the metabolism of meats and dairy and soy products
results in the creation of toxic acids. Hulled millet in order to be
optimally digested requires a much more alkaline environment, and even after
cooking, hulled millet is alkaline-forming, so there is a conflict and
neither meats nor millet (nor potatoes or any cooked grain for that matter)
will get properly and completely digested when eaten together. So please
just enjoy your hulled millet as your main course, cook it with lots of
interesting healthy ingredients (as I already mentioned, onions, leeks, also
add squash, carrots, parsley (roots and/or tops), broccoli, shiitake
mushrooms (soak shiitake mushrooms first for a half-an-hour or so in water
unless they are already cracked into little pieces in which case it does not
matter), and at the end of the cooking process add the wakame and/or
broken-up-into little pieces kombu seaweed, and don’t be afraid to use the
seasoned sea-salt, it is healthy, even essential, for normal persons when
used in moderation, and then at the end just before you eat it when you add
the final touch – the
extra virgin organic olive oil – you will have a taste treat that no meat
can match! If you want your meal to be even more on the wild side, you can
grate some fresh ginger, garlic, and lots of organic carrots and mix with
freshly ground chia or linseed (flax seed), perhaps combined with hemp
seeds, pumpkin seeds and sesame seeds, ground in a „coffee“ grinder (Bosch
MKM 6003 has worked the best for me, and to make the mixture not so „dry“ so
as not to have to use too much olive oil to make it palatable I recommend
pouring some distilled (or drinking) water, or cooled down herbal tea, or
aloe vera juice, or fresh carrot juice, or Biotta Breuss Juice over the
mixture, and then putting just a few drops of either olive oil and/or
macadamia and pumpkin seed oil or primrose oil or whatever healthy
extra-virgin vegetable oil you wish, and your taste buds will think you just
poured a whole heap of healthy oil into it, but you did not! And if that is
not „hot“ enough, you can add one or two miniature cayenne peppers into the
coffee grinder along with the other ingredients I mentioned (or add already
ground-up cayenne pepper in moderate quantity, about one gram or less is
usually plenty) and the resulting mix of nuts and seeds will really
stimulate your taste buds and yet be cooling to your stomach and actually
help heal ulcers (always check with your doctor so I don’t get the blame,
but make sure that your doctor is well educated in nutrition, not just the
few hours in medical school which is all most MD¨s ever had). As you
hopefully know, a small amount of cayenne pepper is actually healthy, a
great source of Vitamin C and an anti-carcinogen, and it will successfully
overwhelm your allergen receptors so that they will not react to the usual
allergens that might otherwise cause you allergies like hayfever, at least
for a few hours, that works fairly well for colds as well. However, if you
overdo it and use too much cayenne pepper, more than a couple of grams,
long-term, it can then become potentially a carcinogen, so don’t overdo it!
By the way, black pepper and white pepper contain approx. 20% piperone, a
potent carcinogen, and tend to cause ulcers, so I stay away from using
regular pepper altogether. Quinoa , buckwheat and amaranth are all very
healthy gluten-free grains which you can cook, and if needed re-warm later
for subsequent servings of already-coked and refrigerated portions, in the
same way using my hulled-millet recipe, except that the other grains do not
need to be soaked overnight nor scalded with hot water prior to cooking,
although quinoa will reward you for soaking it for even just a couple of
hours prior to cooking by starting to sprout – literally – and thus becoming
even more easily digestible, which you will be able to see with your own
eyes as the quinoa grains grow a little root in just a couple of hours.
This same root will appear even if you don’t soak it just as a result of
cooking the grain, and will encircle the grain and give it the appearance of
having a saturn-like “ring” around the grain when it is fully cooked.
“Gluten-free” grains means that these grains do not contain any gluten
(which is literally a “glue” which makes your blood thick i.e. raises blood
pressure etc.,) and especially the type and the high quantity of gluten
which is contained in wheat flour (and to a lesser extent in rye, barley and
oats) is in the opinion of many nutrition experts not desirable to consume
on a daily basis (or at all if you can avoid it) even if you are not
officially diagnosed as having a gluten intolerance. Besides, many cases of
gluten-intolerant symptoms go undiagnosed and the persons suffer needlessly.
Wheat flour and thus gluten is contained in just about all baked goods,
pasta, pizza, and many other foods in which wheat is an ingredient, so it is
very hard to avoid in commercially processed and “manufactured” food and so
it is very difficult to avoid, unless you make a commitment to eat whole,
organic and genetically unmodified food in which case you will in contrast
to most people actually know what you are eating and will be able to avoid
eating glue (gluten).
Please let me know if you have any questions or comments. Enjoy living a
healthy and happy life!
www.Desiderata.cz
www.Vacek.cz MV J
Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format -
download Here!
A SUGGESTION FOR SCHOOL
CAFETERIA BUFFET MEALS:
I personally find nothing wrong in my
cooked grains ending up with a more liquid final result, and hulled millet
or buckwheat (or quinoa) soup is wonderful and could be the ideal dish to
serve in a school cafeteria setting, for example, where constant hot-plate
heating of these grains in a buffet bar over time would result in dry,
unedible hard lumpy masses instead of the freshly-steamed grains that you
can expect when you eat the meal withing a reasonable time after cooking it,
without re-heating it. When these grains are in a soup, however, they can
safely be heated continously for a long time without the danger of the
grains gettin dry and hard. Kids who otherwise might not be crazy about
eating healthy cooked grains will likely eat their good-tasting energy-giving
soup without any hesitation, it will simply taste terrific, particularly
hulled millet soup.
COOKING QUINOA
Quinoa is another fantastic gluten-free
grain, and cooking quinoa is even easier than cooking hulled millet, because
quinoa is the entire seed that has not been hulled so it is capable of
sprouting even years after you purchase it, and the fats that are contained
within the quinoa seed do not go rancid so there is no need to scald the
seeds with boiling water, but it is always a good idea to rinse even quinoa
under running water prior to adding them to a pot containing 5x the volume
of water and whatever vegetables you choose to have put in it, with the
basic recommendation once again being finely-cut red onion and leeks.
However, I sometimes cood quinoa just with seasoned sea-salt, especially if
I am making it as a quick breakfast meal, and it still tastes great, quinoa
has a sort of nutty-like flavor. You cook it for approximately 10 - 12
minutes, and you know when it is cooked when you see "rings" of the outer
hull of the seed form around the cooked seed, sort of like Saturn rings,
they look really pretty and taste great. After the cooked quinoa cools down,
and it is on the plate ready to be eaten, only then you add a bit of extra-virgin
organic olive oil and perhaps a bit more seasoned sea-salt to taste, add the
little bit of cut-up leeks and onions and whatever other vegetables that you
did not cook and you have a great meal. If you cooked a cup of quinoa in
five cups of water, you have enough food to feed two adults, and perhaps a
couple of small kids as well, which will give you healthy energy for many
hours.
COOKING BUCKWHEAT
Buckwheat groats, as the whole but hulled
grains are called, usually do not need to be rinsed, although I suppose you
could do no harm rinsing them, some people and some recipes like to gently "roast"
buckwheat groats in the oven very briefly so that after cooking in the water
they will taste more "nutty", but I don't think that's necessary and by
skipping the "roasting" you avoid the danger of acrylamides forming. If you
cook the buckwheat groats with plenty of vegetables, including leeks, onions,
carrots, perhaps even squash or pumpkin, and seasoned sea-salt, and just
prior to eating, after they have already been put on the plate, add a bit of
extra-virgin olive oil, the buckwheat dish will taste terrific, it will be
your main dish, not just some little side-dish, and will keep you and your
family satieted for many hours.
Buckwheat more than the other grains
mentioned here benefits from being cooked mostly with the lid on the pot,
letting the steam finish the cooking process where the buckwheat absorb the
remaining water and expand like rice, so you may have to experiment a bit
with the amount of water if you want your buckwheat to look like individual
grains puffed out than soup. I personally find nothing wrong in my cooked
grains ending up with a more liquid final result, and hulled millet or
buckwheat (or quinoa) soup is wonderful and could be the ideal dish to serve
in a school cafeteria setting, for example, where constant hot-plate heating
of these grains in a buffet bar over time would result in dry, unedible hard
lumpy masses instead of the freshly-steamed grains that you can expect when
you eat the meal withing a reasonable time after cooking it, without re-heating
it. Buckwheat has a tendency to feel a bit heavy in the stomach, however, a
very good full feeling, but a bit tiring nevertheless, and so if you are
about to take an important exam or are studying for one, or want to try to
break some sporting record anytime soon after eating, cook and eat millet
instead, it will help you stay more alert! Buckwheat can sometimes also be
purchased in its' natural, unhulled form, and looks dark brown, sometimes
almost black, and in that form it is not digestible for us humans even after
cooking, so please only buy the buckwheat that has been hulled, although it
usually does not mention it on the package, but it will simply be a light-brown
or light tan color, and that form of buckwheat will not cause you the
tremendous flatulance that the unhulled type would, although buchwheat even
the hulled variety has a tendency to make you contribute to the earth's
collection of green-house gasses, particularly if you were to eat it every
day, because the fibers in the buckwheat tend to adhere to the inside of
your intestines and just stay there, and if eaten every day would lead to
putrefaction, so don't eat buckwheat more than 2 - 3 times a week and you
should't have problems. On the other hand, Buckwheat being more of a fruit
than a grain, I am not sure but I think it is not alkaline-forming like
hulled millet certainly is, so that is another good reason to stick to
hulled millet as the staple grain which you can and should eat practically
every day!
COOKING AMARANTH
Amaranth is an extremely small grain, so
you will need a strainer with a very fine mesh if you want to strain it
under cold water, or if it's "organic" and looks clean you can just skip any
straining. Being a whole grain, not hulled, there is no need to scald it
with hot water prior to cooking. Ironically, considering how small the
grains are, amaranth takes about twice as long to cook as hulled millet or
quinoa, so plan on the cooking taking longer and don't cook amaranth when
you are in a hurry, especially because amaranth has a greater propensity to
get stuck to the bottom of the cooking pot, and also because few people
understand the great nutritional value of amaranth and are not all too
excited when they see the miniscule grain, which stays miniscule even after
it is cooked. Once you get a taste for the nutty flavor of amaranth, you
might cook it regularly, because it has probably the highest percentage of
very high quality protein of all grains, is gluten free as all the other
grains I mention on this website, and was after all the secret of the
Aztecs's strength and health. I still prefer hulled milled as the main
staple grain, however, probably because it is such a good source of
magnesium, and it's universally adaptable taste.
Peace, Be
Well, Aloha from Prague, Milan :-)
(For
photos of the various grains and more information you can glance at:www.breadwithoutborders.com)
Oats
(caveat - caution --- Oats are not gluten free, but they contain a lot
less gluten than wheat)
Please note that the real nutrition experts do NOT recommend eating oats
that have not been
fully cooked in water and/or steam. Oat flakes that are raw or merely
quickly steamed or toasted
are not fully digestible and so could cause various allergies and digestive
problems in long-term use.)
Oats
have been around for quite some time, dating back to around 2,000 B.C. in
the Middle East. Oats date back in Germany to 1,000 B.C. and because oats
contain little gluten, they were considered not good for much more than
animal feed. However, because oats can grow in conditions where wheat and
barley won't produce, they made a place for themselves though history during
harsh years and were considered a grain for the poor.
Oats, like barley, have a hard outer hull that must be removed before
it’s ready for human consumption. Even though the outer hull of an oat
kernel comes off easier than a barley kernel’s hull, it’s still not within
reach of the average consumer to accomplish this. For this reason, if you
want whole oats to eat, purchase them already hulled. Hulled oats, called
oat groats, look very much like rye or Triticale. (We
use Cut Oats, plus we mill it into fresh flour for our Norton's Wellbread.)
Through modern science, we learned that oats are a remarkably healthy
food. With a relatively high soluble and insoluble fiber content of 10%,
oats are an excellent food in lowering cholesterol and reducing the risk of
heart disease. Containing over 4 times the fatty acids of wheat, oats can be
considered a high calorie food containing 19% more calories than wheat. One
third of those fats are the polyunsaturated type which are required for good
health. Oats are also rich in the B vitamins, contain the anti-oxidant
vitamin E and oats are mineral rich as well.
Top
(For
photos of the various grains and more information you can glance at:www.breadwithoutborders.com)
Quinoa
Seeds<>
a wonderfully good-tasting and nutritious and entirely gluten-free grain
that is easy to store because
it is the entire grain that is eaten, no need to scald with boiling water
prior to cooking as with hulled millet.
Otherwise the cooking procedure is the same as with hulled millet. If
you rinse and soak quinoa seeds
in cold or room-temperature water for at least a couple of hours prior to
cooking they will begin to sprout,
and perhaps will be even more digestible when you cook and eat them.
Even if you don't soak them prior
to cooking they will "sprout" what looks like "rings" around the seeds when
cooked, a sure tell-tale that
the grains are cooked, which is in reality however the grains's root
sprouting out in frenzy as it was being cooked!!!
Like some of the other exotic grains, Quinoa isn't a grain at all but is
technically a fruit. Quinoa might be a new and exotic item here in North
America, however, this isn't so in South America where it has grown for
more than 5,000 years in and around the Andes
Mountains. The Incas called
Quinoa 'the Mother Grain' as eating this food tended to give long life.
Quinoa can be grown just about anywhere - presently being grown in the US
and Canada. But North American growers, so far, are unable to match the
quality of Quinoa that comes from the high mountains of South America.
Farmers trying to grow this variety of Quinoa, called Altiplano, haven't
been able to get it to produce in the lower elevations of North America.
Instead, North American farmers grow a darker brown, more bitter tasting
variety of Quinoa called 'Sea Level Quinoa.' The really good, light colored,
sweetly delicate Quinoa comes from the highest mountains in the Andes. This
'Golden Grain of the Andes' is such a rugged
little plant that it can even grow at high, extremely dry elevations where
even grass won't grow. Yet, the most sought-after strains of Quinoa are so
fragile that they won't produce at lower elevations on good soil.
Interestingly enough, much of the world’s Quinoa is grown in Bolivia at
elevations around 12,000 feet.
Quinoa is one of the few foods with a relatively balanced protein.
Quinoa’s high level of the amino acid, lycine, complements wheat nicely. By
mixing Quinoa into your wheat at a ratio of 25% Quinoa to 75% wheat, the
Quinoa will make your wheat breads a complete protein. This is a Celiac
friendly grain.
Top
(For
photos of the various grains and more information you can glance at:www.breadwithoutborders.com)
Amaranth
seeds
a wonderfully nutty-tasting tiny grain that is a powerhouse source of high
quality protein!
And here's a big surprise ... according
to one source that is usually reliable
Amaranth is actually a vegetable,
and that is even more reason to consume this wonderful food!
Good News! Now you can buy very
good-looking and reasonably priced
whole-grain Organic Amaranth seeds at the Country Life health-food store in
Prague, www.CountryLife.cz .
If you are following a strict
gluten-free diet, are trying to eat a heart healthy or diabetic diet,
are vegetarian/vegan or are just trying to eat a healthier and more balanced
diet, we have the ideal food for you! Amaranth is perfect for those people
trying to build a diverse and great tasting diet rooted in the guidelines of
healthier eating. Amaranth is a unique ingredient that lends itself to
several food applications as well as having a high nutritional profile and a
rich and colorful history.
Amaranth is an 8,000 year old crop called the
“super food” by the ancient Aztecs. Once an abundant part of the
empire’s crop base, Amaranth was fed to runners and warriors because of its
reputation for providing large bursts of energy
and improving athletic performance. The crop was regarded so highly
that each year bushels of Amaranth were presented to their leader, Montezuma.
Because the crop figured so prominently in Aztec culture and religious
ceremonies, the conquering armies of Cortez burned the fields to the ground.
As European crops replaced indigenous ones, Amaranth slowly fell out of use.
Twenty years ago, the “ancient crop with a future” enjoyed a renaissance
when the National Academy of Sciences recommended Amaranth as one of twenty
foods to be re-introduced into the American diet.
The main reason for Amaranth’s recommended re-introduction is its
phenomenal nutritional profile, which provides several important nutrients
that are often difficult to incorporate into a restrictive diet. For example,
Amaranth contains large amounts of dietary fiber,
iron, and calcium as well as other vitamins and
minerals. Amaranth also has naturally high amounts of lysine,
methionine and cysteine combined with a fine balance of amino acids
making it an excellent source of high quality, balanced protein,
which is more complete than the protein found in most grains. In addition to
Amaranth’s outstanding nutritional value, it is also very low in sodium and
contains no saturated fat. Another outstanding feature is that our Amaranth
is organically grown and is naturally Non-GMO.
Amaranth is also the only grain in this study that contains significant
amounts of phytosterols which scientists are just now learning play a major
part in the prevention of all kinds of diseases. Amaranth is also rich in
many vitamins and minerals. Right now, in September 2012,
Country Life has significantly lowered the selling price of Amaranth seeds
in their chain of stores so you should stock up on it while it's such a
bargain!
When you cook Amaranth remember please that while you will cook it in just
about the same way as you would cook hulled millet, Amaranth needs to be
cooked much longer, perhaps 25 - 30 minutes on the average. Preparation of
Amaranth for cooking is very simple, because since Amaranth is a complete
grain (it is not "hulled" as hulled millet is because it has had its' outer
indigestible "hull" removed to make it more digestible by humans, Amaranth
is completely edible after cooking just the way God made it, outer shell and
all, but it does need to be cooked about twice as long as hulled millet.
Amaranth tends to cook sort of "gummy" and so it's consistency may not be
pleasing to everyone, but it tastes great and packs a tremendous amount of
enrgy and very high quality protein.
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