6 mile recovery run
Today, I would like to introduce you to Amaranth: A gluten-free grain that is packed with protein and two essential amino acids, lysine and methionine. The word Amaranth is derived from the Greek word everlasting and never-fading flower (I wonder if it will give me some Rocky Balboa Swag? ).
As an endurance runner, I'm always looking for nutritional grains/seeds that will aid in my performance (Do you guys remember Ch-Ch-Ch-Chia? ). My friend Dara told me about Amaranth and it's amazing nutritional value, so I went to Whole Foods and bought a pack of the seed-like grain.
It looks like quinoa, but the taste and the consistency is quite different. After it's cooked, it becomes very fluffy and thick, which is why it's typically used for baking (versus white flour). After doing some research, I learned that Amaranth:
- Contains more protein than any other gluten-free grain.
- It's high in calcium.
- It's high in iron, magnesium and fiber.
- It contains similar amounts of Vitamin E to olive oil.
- Combine seeds with two and a half cups water in a pot and bring to a boil.
- Reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed.
What's your favorite gluten-free grain?