100% organic cold-pressed oil from amaranth seeds (Amaranthus sp. (L.).
Why you’ll love our amaranth seed oil
Erbology Amaranth Seed Oil is the best known plant source of squalene. When squalene and water fuse, oxygen is released into our body’s remotest cells to stimulate metabolism and boost immunity.
Not only high in squalene, but also vitamin E and omega-6 fatty acids, this powerful plant can help protect our body from the damaging free radicals and turn dull and tired-looking skin into a glowing, moisturised skin.
Note: This product is not intended to diagnose, treat, cure or prevent any disease.
Amaranth oil has a distinctive nutty flavour. Enjoy one tablespoon daily in salad, pasta or yogurt. You can also apply a small amount to your skin and hair at night, to regenerate and moisturise.
Store in a cool, dark place. Not suitable for heating up.
Firstly, preheat the oven to 190º C ( 375º F). Then, prep your dressing. In a bowl, combine 1/4 cup amaranth oil, 1/4 cup grape seed oil, juice from two lemons, 1/2 tsp salt, a pinch of Sichuan pepper, a pinch of dried chilli pepper, and 4 to 5 finely chopped fresh mint leaves. Stir well and set aside.
Once your oven is heated, wrap four sweet potatoes in aluminium foil and bake for c. 40 mins. Cook one and 1/2 cup lentils using three and 1/2 cups water, strain once boiled. Slice and grill two medium fennel bulbs with a pinch of salt.
Heat a pan with 1 to 2 tbsp olive oil and cook 2 tbsp chopped dill and 1/4 cup chopped red onion for 3-4 mins. Your sweet potatoes are done once they are soft in the middle. Let cool, then peal and cut in medium cubes.
Finally, in a large bowl, add five handfuls of mixed greens, cooked lentils, potato cubes, grilled fennel, dill and marinated onions. Pour the dressing and stir gently. Bon appetit!
- Nutrition per 100g
- Energy 3690kJ / 88kcal
- Protein 0g
- Carbohydrate 0g
- Fat 100g
- Polyunsaturates 51g
- Linoleic acid (omega-6) 50
- Salt 0g
- Cholesterol 0g
- Squalene 7.6g
- Vitamin E 68mg