The tiny, filling golden grain


If you have not tried amaranth, you need to. It is just one "meaty" grain, 
that "sticks to your ribs". We love the taste of it, and better yet, we love 
the nutrition it affords.

Some people don't like the "gummy" texture that it acquires when you 
cook it, but cooking it for longer than 20 minutes, like most people think 
you should, and adding quinoa or black beans or garbanzo beans or 
leafy greens to it - gives it a whole different taste and texture.

We like to mix it with quinoa and chia, in 3 equal parts, and add butter, olive oil, or extra-virgin coconut oil, and garlic and sea salt to it. THAT is just delicious! A touch of Tabasco sauce, a little pesto sauce, Italian seasoning, rosemary, or any combination of those condiments and herbs just make amaranth irresistible, as far as we are concerned.

So many people are used to brown rice, corn, oats, rye, barley and wheat - but there are several other grains that are a lot more nutritious, gram for gram. Amaranth is one of them.

Taken from NutsOnline:

"Organic amaranth is a grain that is extremely high in protein and contains an important amino acid, Lysine. Amaranth has the highest Lysine content out of any grain. Amaranth has one of the 
highest fiber contents among grains.

To make your whole wheat bread a complete protein, substitute about 25% of your wheat flour with Amaranth flour. Amaranth is one of the only grains that contains significant amounts of phytosterols which scientists are just now learning play a major part in the prevention of all kinds of diseases. 

Amaranth must be cooked before it is eaten. Amaranth can be boiled for 20 minutes in its whole seed form for a morning breakfast cereal. It can also be ground raw or for added flavor, it can be toasted before grinding. Try popping it like you would pop popcorn. Whole seed, cooked Amaranth also goes well in soups, granolas, and breads."

(We eat amaranth a lot, and really enjoy it. Whole grain, nutritious, and really tasty!)

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