The Holistic Kitchen

We have come to call it a gluten free grain, but ancient amaranth (cultivated as a grain for some 8,000 years), is actually the seeds from an herb. 

In many places around the globe, the leaves and roots of amaranth are eaten as vegetables.  It was also widely used by the Chinese for its healing chemicals, curing illnesses such as infections, rashes, and migraines¹.  I’m just talking seeds here, as a gluten free baking option.

And since the Hopi are my neighbors, I thought it interesting to note: “The flowers of the 'Hopi Red Dye' amaranth were used by the Hopi (a [Native American] tribe in the western United States) as the source of a deep red dye. There is also a synthetic dye that has been named "amaranth" for its similarity in color to the natural amaranth … known as Red No. 2 in North America”²

I digress.  I want to tell you about using amaranth (the seed) as a gluten free grain, but did you know that amaranth contains Lysine, an essential amino acid not present in most grains?  Lysine helps to quell herpes simplex outbreaks, including cold sores and shingles.

The bad news:  Apparently there is strong evidence that some strains of amaranth contain “anti-nutritional and toxic factors” but that “thermal processing in a moist environment” (my translation:  cooking) “may be a promising way to reduce the adverse effects of amaranth's anti-nutritional and toxic factors”. ³  Yikes!  More evidence that a diet should consist of a broad range of whole foods, rather than relying heavily on a few fall backs!

The good news:  Studies have shown that regular consumption of amaranth (the seed – and presuming it's been cooked) reduces blood pressure and cholesterol levels!

Here’s a a great resource for more info and a list of ways you can use amaranth in your kitchen:

• Toasted or popped, then added to salads or used as a gluten free “breading”
• Polenta  or porridge style
• As a flour
• In soups

I’m going to the test kitchen right now, to try a batch of Amaranth Ginger Muffins!  Look – there they are!            

How about you?  Have you had amaranth?  How have you prepared it – breakfast cereal, flour substitute, others?   Please add your comments below!

 

^{1,2 & 3} http://en.wikipedia.org/wiki/Amaranth

Xanthan gum is a corn-based, fermented product. It's made by fermenting corn sugar with a microbial called "Xanthomonas campestris." It's used extensively in the food industry to make products thicker and it's a common ingredient in gluten-free recipes.[1]

“This polysaccharide is an ingredient in products like Kraft French dressing, Weight Watchers food, Wonder Bread products, and more [16]. From carbohydrate fermentation by X. campestris, xanthan gum’s pseudoplastic, easily blended characteristic allows it to be used as a thickener by increasing viscosity of a liquid [4]. In addition, xanthan gum also prolongs oil and gas wells even after production. Either pumped into the ground or using high pressure sandblasting, mixing water and xanthan gum into the wells will help thicken the liquid to release crude products of oil and cut through rocks in gas and oil wells.”[3]

So just what exactly is Welsh rarebit, you may well ask?  For those concerned with bunnies and the approach of Easter, it does NOT contain rabbit or any other meat, for that matter.  Though it was initially called Welsh rabbit in the 1700’s, the origin of Welsh rarebit is not clearly known.  Wikipedia offers this:

It may be an ironic name coined in the days when the Welsh were notoriously poor: only better-off people could afford butcher's meat, and while in England rabbit was the poor man's meat, in Wales the poor man's meat was cheese.  It might also be understood as a slur against the Welsh: if a Welshman went rabbit hunting, rarebit would be his supper.

It is also possible that the dish was attributed to Wales because the Welsh were considered particularly fond of cheese

So what it IS, is nothing more than a seasoned cheese sauce over toast, and might well be the predecessor to Macaroni and Cheese.  According to the Food Lover’s Companion, Welsh rarebit is often served as a main course or for high tea (like supper or an after school snack).

Now, lest you think “cheese over toast” to be overrated, consider its mirror image, a grilled cheese sandwich.  Was this a favorite of yours?  How about mac n' cheese?  Does the thought of it take you back to your childhood?  For someone unable to enjoy this great American comfort food, but remembers it fondly and with longing, what a treat it would be to enjoy the flavors, the memories, without guilt or (negative) physical reaction! 

People who do not (or should not) eat dairy, such as those with Autism or those who are lactose intolerant (this article reports that 60% of Americans are lactose intolerant)!   Even someone who has chosen to reduce or eliminate dietary animal products for health or personal reasons can still enjoy the delight of long denied comfort foods, if they use “safe” ingredients.

If you’re still reading this post, then you unquestionably deserve the gift I am about to share:  Dairy free (Vegan) cheese sauce for Welsh rarebit (or Mac n’ Cheese) that tastes like the real deal.

Holistic Kitchen Welsh Rarebit (suitable for Mac n' Cheese)

Yield:  1 cup vegan "cheese" sauce

• 1/2 cup     full fat coconut milk
• 1/2 tsp      Bragg's apple cider (or coconut water) vinegar
• 1/2 tsp      minced dried onion
• 1/2 cup     shredded Daiya brand cheese alternative

Add coconut milk, vinegar and onion bits to a small saucepan.  Heat gently until just bubbling.  Add shredded Diaya and stir constantly until fully melted and smooth.

 

Toss with 2-3 cups of cooked elbow macaroni or pour over toast in a shallow, oven-proof dish.  Broil for 5-10 minutes, if desired, until optional topping browns.

Please share your experience with comments below!!

Most of the recipes I create are completely dairy-free.  Why?  A couple reasons.  1.  In general, I try to eat more vegetable protein than animal protein.  2.  A member of my family has an undiagnosed allergy to dairy.  Something about it causes production of excess mucus.  Charming, right? 

 

It turns out an awful lot of other people have issues with dairy.  Studies show that dairy mal-digestion increases with age and even the number of youngsters with dairy mal-digestion is on the rise (significantly).

 

Could this be due to the hormones, antibiotics and genetically modified feed the cows receive?  Perhaps.  But for those with intolerance, even consuming organic dairy products does not resolve the issue.

 

Here’s a nifty notation:  Many people who suffer lactose intolerance are able to consume RAW milk products, without issue!  Pasteurization kills the enzymes that digest the lactose, as well as other, helpful bacteria.  If you are lucky enough to live in one of the few states that permit the sale of raw milk, give it a try!  Don’t forget to inquire about the use of hormones, antibiotics and genetically modified feed in the herd, though.  You still want an organic product!

 

Similarly, raw cheeses also have the digestive enzymes intact.  Check the label to see if the cheese is made with raw or pasteurized milk.  Raw milk cheeses are permissible on the market if they have been aged a minimum of 60 days.

 

Now for the best part of all:  ORGANIC, RAW MILK PRODUCTS, LOADED WITH HEALING PROBIOTICS, such as raw milk yogurt, kefir and kefir cheeses (kefir being my personal favorite).  These are the “crème del la crème”:  NO LACTOSE PLUS PROBIOTICS – the “friendly” bacteria.  Intestinal health is paramount to overall health.  Probiotics introduce healthy bacteria into the intestine for optimal conditions.  In fermented yogurt and kefir, lactose feeds the fermentation. What you are left with is a tart, lactose free dairy product that is chalk full of gut-friendly bacteria!  YUMMM.

 

Learn more about the benefits of raw milk (cow or goat) products here.  To learn more about raw milk, probiotic cheeses, (aka the healthiest cheese in the USA) visit KefirCheese.com and tell Rose and Marmy that Chef Nancy sent you!