The Body Ecology Diet Grains: Quinoa, Amaranth, Millet, and Buckwheat with Recipe Ideas

 

I have previously hubbed about The Body Ecology Diet (BED).  The “diet” is much more geared toward improved health, with weight loss as a pleasant side effect.  This statement appears on the cover of The Body Ecology Diet:  “A must-read for anyone who wants to be healthy or who is exhausted, overweight or has digestive problems, candida, viral infections, cancer or neurological disorders such as ADD, Autism, Alzheimer’s, and Multiple Sclerosis.” 

The gluten free “grains” of the BED are becoming more readily available, and increasingly appear in recipes, particularly vegan recipes, largely due to their high nutrient content.  If properly prepared, these grains are very easy on the digestive tract.  Two of them are high in protein, and ideal for having a “vegetarian night”, for a nutritious meal without the cholesterol. 

Buckwheat, Quinoa, Amaranth.  Personal photo.
Buckwheat, Quinoa, Amaranth. Personal photo.

Soaking Body Ecology Gluten Free “Grains”


The BED does not allow wheat because the gluten makes it difficult to digest. Only four grains, all gluten free, are allowed: amaranth, quinoa, millet, and buckwheat. Actually, only millet is a grain. The others are technically seeds, but are ally typically referred to as grains. You will often hear all of them referred to as “ancient grains”.


Both Donna Gates of the BED, and Sally Fallon of Nourishing Traditions, recommend soaking, and even sprouting grains, nuts, and seeds before cooking or eating them.


Soaking deactivates phytic acid found in all nuts, grains, and seeds. This enzyme inhibitor neutralizes our digestive enzymes and the absorption of important nutrients.


Soaking makes nuts, grains, and seeds easier for us to digest, and increases B vitamin and carotene content. The BED grains should be soaked 8 to 24 hours before using.


Amaranth, quinoa, and millet are alkalizing, which is desirable. An alkaline internal environment is less hospitable to diseases, including cancer. Buckwheat is acid-forming (according to Donna; Renee Underkoffler, in Living Cuisine, states it is alkalizing), and should be balanced with lots of vegetables.


All BED grains should be eaten with lots of vegetables, including cultured vegetables, and starchy vegetables. BED grains, as starches, should not be combined with meat protein.


About Amaranth

Amaranth


Amaranth was grown by the ancient Aztecs of South America, and in the Himalayan regions of Tibet, Nepal, China, and India. It can thrive in austere conditions. Amaranth is a very nutritious starchy seed. It has more protein than most meats, and is rich in amino acids lysine and methonine. Amaranth has higher calcium than milk.

I like amaranth with caramelized onion. I use it most often in soups. After soaking, I add about a cup of amaranth to a stockpot of tomato-based soup.

25 amaranth recipes from RecipeZaar

70+ amaranth recipes from Food

9 amaranth recipes from Food Network

Photo Gallery of Amaranth Dishes

Click thumbnail to view full-size
Amaranth and Coconut Flour WaffleJamican Callaloo Fritters made with AmaranthScallop with AmaranthCornbread made with Amaranth
Amaranth and Coconut Flour Waffle
Amaranth and Coconut Flour Waffle | Source
Jamican Callaloo Fritters made with Amaranth
Jamican Callaloo Fritters made with Amaranth | Source
Scallop with Amaranth
Scallop with Amaranth | Source
Cornbread made with Amaranth
Cornbread made with Amaranth | Source

Salad with Quinoa

Quinoa


Quinoa dates back 3000 years, grown in the mountains of Bolivia and Peru by the Incas. It is still primarily grown in South America, although some is grown in Colorado.

Quinoa is a starchy seed. There are hundreds of varieties, and different colors such as yellow, red, purple, and black. I have only seen yellow at Sun Harvest. Quinoa is covered in saponin, a bitter substance that is used to make soap. The saponin must be laboriously washed off before sold for consumption.

Quinoa has the highest protein content of any of the grains. Like amaranth, it has impressive amino acid content, including lysine. Also like amaranth, quinoa has more calcium than milk. Quinoa is also an excellent source of B vitamins, Vitamin E, iron, and phosphorus.

I have added quinoa to soups, including the Spring Kicharee. It obviously adds nutrients, but I don’t really taste or feel it in soup.

63 Quinoa Recipes from AllRecipes

423 Quinoa Recipes from RecipeZaar

54 Quinoa Recipes from Delish

Photo Gallery of Quinoa Dishes

Click thumbnail to view full-size
Cod with Quinoa RisottoQuinoa with Broccoli and AvocadoQuinoa Pepper SaladSalad with QuinoaQuinoa Stirfry
Cod with Quinoa Risotto
Cod with Quinoa Risotto | Source
Quinoa with Broccoli and Avocado
Quinoa with Broccoli and Avocado | Source
Quinoa Pepper Salad
Quinoa Pepper Salad | Source
Salad with Quinoa
Salad with Quinoa | Source
Quinoa Stirfry
Quinoa Stirfry | Source

Millet Beet Burger

Millet



Millet was grown in Mesopotamia 5000 years ago, and has been grown in China for 3000 years. There is evidence that millet was grown in Switzerland during the Stone Age.


Millet is high in protein, amino acids, and silicon. It also acts as a natural anti-fungal.


To me, of the BED grains, millet has texture closest to couscous, which I really like.



6 Millet Recipes from AllRecipes

71 Millet Recipes from RecipeZaar

64 Millet Recipes from MarthaStewart

Photo Gallery of Millet Dishes

Click thumbnail to view full-size
Millet BunsMillet Baked with Raisins, Sour Cream, and SugarMillet with Fried Onions and TofuCream Soup with Toasted MilletSoup with Millet, Spelt, and LentilsMillet with Peppers and WalnutsMillet SoupMillet with Lentils and Scallions
Millet Buns
Millet Buns | Source
Millet Baked with Raisins, Sour Cream, and Sugar
Millet Baked with Raisins, Sour Cream, and Sugar | Source
Millet with Fried Onions and Tofu
Millet with Fried Onions and Tofu | Source
Cream Soup with Toasted Millet
Cream Soup with Toasted Millet | Source
Soup with Millet, Spelt, and Lentils
Soup with Millet, Spelt, and Lentils | Source
Millet with Peppers and Walnuts
Millet with Peppers and Walnuts | Source
Millet Soup
Millet Soup | Source
Millet with Lentils and Scallions
Millet with Lentils and Scallions | Source

Rosemary Citrus Buckwheat Shrimp

Buckwheat

Buckwheat is an “edible fruit seed” which is easy to digest and soothes the digestive tract. Buckwheat is available raw and whole, dehydrated, and toasted. Toasted buckwheat is known as kasha. Whole raw buckwheat can be soaked, sprouted, and dehydrated for breakfast cereal.

Buckwheat is a good source of the bioflavonoid rutin, which is thought to support capillaries, improve circulation, and lower blood pressure.

10 Buckwheat Recipes from AllRecipes

123 Buckwheat Recipes from RecipeZaar

20 Buckwheat Recipes from Delish


Photo Gallery with Buckwheat Dishes

Click thumbnail to view full-size
Buckwheat Noodle SaladKashi Breakfast CerealSoup and Side Dish of Steamed BuckwheatBuckwheat Crepe with Bacon and BananaBuckwheat Soba Noodles with Fern TipsBuckwheat BurgersEverything with Buckwheat!  Galette, Honey, and Ice CreamSoup with Buckwheat Noodles
Buckwheat Noodle Salad
Buckwheat Noodle Salad | Source
Kashi Breakfast Cereal
Kashi Breakfast Cereal | Source
Soup and Side Dish of Steamed Buckwheat
Soup and Side Dish of Steamed Buckwheat | Source
Buckwheat Crepe with Bacon and Banana
Buckwheat Crepe with Bacon and Banana | Source
Buckwheat Soba Noodles with Fern Tips
Buckwheat Soba Noodles with Fern Tips | Source
Buckwheat Burgers
Buckwheat Burgers | Source
Everything with Buckwheat!  Galette, Honey, and Ice Cream
Everything with Buckwheat! Galette, Honey, and Ice Cream | Source
Soup with Buckwheat Noodles
Soup with Buckwheat Noodles | Source

Introduction to the Body Ecology Diet

Talk to Your Health Care Provider

 

This article is not intended to be a substitute for professional medical advice, diagnosis or treatment.  If you think you might want to try The Body Ecology Diet, pick up a copy of the book, and do your homework, including talking to your doctor. 

Resources

 

The Body Ecology Diet by Donna Gates, with Linda Schatz

Nourishing Traditions by Sally Fallon, with Mary G. Enig

Living Cuisine by Renee Loux Underkoffler

More by this Author


16 comments

Pamela99 profile image

Pamela99 6 years ago from United States

Interesting article.


Paradise7 profile image

Paradise7 6 years ago from Upstate New York

Really good research and videos, we're coming to expect just that from our RM!


hypnodude profile image

hypnodude 6 years ago from Italy

These grains are really great, and they are also good to eat. And luckily they are OGM free, beside gluten free. Thumbs up.


rmcrayne profile image

rmcrayne 6 years ago from San Antonio Texas Author

Thanks so much Pamela and Paradise for your ongoing support.

hypno I like the amaranth, millet, and quinoa. I'm having a little trouble getting past the stronger taste of the buckwheat.


diabetesreporter profile image

diabetesreporter 6 years ago from Eureka, California

Thanks much for the great article. Sounds like these would fit very well in to a vegan diet. Will definitely give them a try. Thanks, again!


rmcrayne profile image

rmcrayne 6 years ago from San Antonio Texas Author

Thanks diabetes. Here is a recipe I found for ancient grain, vegetable and nut patties. I think it sounds pretty good, but haven't tried it yet.

http://www.veganchef.com/ancientgrain.htm


ericscholes profile image

ericscholes 6 years ago

Thanks for sharing. Good Work.


rmcrayne profile image

rmcrayne 5 years ago from San Antonio Texas Author

Thanks for reading eric.


The Smiling Man profile image

The Smiling Man 5 years ago from USA

Good stuff. Thanks.


rmcrayne profile image

rmcrayne 5 years ago from San Antonio Texas Author

Thanks Smiling Man.


Rouillie 5 years ago

I'm into nutrition and the research is endless! This is a fabulous article, very informative!


rmcrayne profile image

rmcrayne 5 years ago from San Antonio Texas Author

Thanks for your great compliment Rouillie. You may be interested in getting Donna's book.


wellnessguidesja profile image

wellnessguidesja 4 years ago

Thanks for this post. Will be trying this in my own wellness journey


kayleighjean 4 years ago

I want the Millet Buns recipe! I searched all the links for it, the martha stewart, allrecipes, etc and could not find it! Please post it! or send it to me!


rmcrayne profile image

rmcrayne 4 years ago from San Antonio Texas Author

kayleighjean I do not have the millet bun recipe, I sellected the photo from Flickr. I googled "millet buns" and got lots of results.


vespawoolf profile image

vespawoolf 3 months ago from Peru, South America

We live in S. America and since quinoa is readily available, we eat a lot of it. The yellow is more common since the red and black quinoa is exported. I like that you offer many delicious recipes to enjoy these healthy grains (seeds). Thank you!

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