Amaranth Dumplings In Cabbage Soup
Posted by Brendan Zachar A.P. LAc
Brendan Zachar A.P. LAc
Brendan Zachar is a Licensed Acupuncture Physician practicing in Miami,FL.
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on Tuesday, 24 January 2012
in Recipes

What Is Amaranth?
Amaranth is a valuable food source that’s use is said to date back some 8,000 years to the Aztec Empire. Recently, the World Health Organization (WHO) has discovered that in areas of Africa and Latin America where Amaranth is consumed there exists no malnutrition.
Why Cook With Amaranth?
Amaranth contains more protein than any other gluten-free grain(28 grams per cup)- and more protein than wheat. Even when used alone, amaranth has protein complexes that are more than complete for most individuals.
Amaranth is an excellent source of lysine, an important amino acid (protein). Grains are notorious for low lysine content, which decreases the quality of their proteins.
Amaranth is a highly nutritious and contains high traces of magnesium, iron, calcium, potassium, and manganese just to name a few.
Healing properties:
Cooling thermal nature; bitter and sweet flavor; dries dampness; benefits the lungs; high in protein.
Amaranth Dumplings In Cabbage Soup:
- 1/4 cup amaranth seed or flour
- 3/4 cup whole-wheat flour
- 1/4 cup boiling water
- 2 cups cabbage
- 1 quart stock or water
- 1-2 tablespoons miso
- Parsley
| - Mix amaranth and whole-wheat flour together. Add boiling water. Knead 5 minutes. Mold dumplings into any for of 1/2 inch thickness (square, triangle, round).
- Cover cabbage with stock and simmer in a covered pot until tender.
- Add remainder of stock and bring to a boil.
- Drop dumplings into soup. When they rise to the surface, they are cooked.
- Dilute miso with a bit of stock and add to soup. Allow to simmer a few minutes. Garnish with parsley.
- Serves 4.
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