Carbs that change body shape Amaranth

 

Just by replacing some of your regular carbs with my better carb choices in your plan, the difference in energy levels and appearance will amaze you.

Each week I’ve been featuring a different Carb that will help improve your body shape dramatically.

Your carbohydrate choices each day really do make or break body-shaping results from exercise training. The right carbs at the right time can speed results dramatically!

This week let me introduce you to my next body shaping carb with my new recipe Amaranth Tabouli



The body shaping carb Amaranth

Amaranth has been cultivated as a grain for 8,000 years. The yield is comparable to rice or maize. A staple food of the Aztecs, the cultivation of amaranth was banned by the conquistadores upon their conquest of the Aztec nation. Because the plant has continued to grow as a weed since that time, its genetic base has been largely maintained. Research on amaranth (as a grain) began in the 1970s but its popularity is growing rapidly.

Like Quinoa, Amaranth is referred to as a grain, because of its taste and the way we cook it as a grain, but it is actually a seed. This highly nutritious grain is unusual in that it offers a high quality vegetable protein. It is also a great source of dietary fibre, calcium and minerals such as iron, magnesium, phosphorus, copper and manganese. In fact, this grain contains eight times more iron than wheat.

Amaranth is gluten (wheat) free and easily digested, making it especially useful for post-workout meals. In Australia, Amaranth products such as breakfast foods or flour can be purchased at health food stores.

Amaranth can be cooked in the same way as rice, or in combination with rice - a good way to try Amaranth if you've not eaten it before. Amaranth can also be sprouted, in the same way as alfalfa or other seeds.

Cooked Amaranth has a sticky texture that is quite different to the more fluffy texture of most grains we are familiar with. The flavour is mild, sweet and nutty, with quite a malty taste. As it is a fairly delicate grain, Amaranth keeps best if stored in a tightly sealed container, such as a glass jar, in the refrigerator after purchase. This will protect the fatty acids from turning rancid. It is best to use your amaranth within 3-6 months of purchase.

Just like my other Carbs that Change Body Shape, Amaranth is no more difficult than preparing rice.

You can either throw these grains in a rice cooker or boil in water and let them simmer away until the water is absorbed by the grain. You’ll find my How to Cook video and lots of delicious examples in the New Transformation Cookbook.


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