Who knew Amaranth could be so good?

Cooking With Grains: Amaranth this comes from Andrew Weil’s site on the beauty of amaranth cooking and the nutrition. I had to share this both because we were eating some for breakfast and also because it turns out to be a yummy cereal . Good for you food can be delicious. The photo below doesn’t show how very tiny these grains are. Enjoy

amaranth how to cook  For pre-Colombian Aztecs, amaranth was not only a dietary staple, but an important aspect of religious rituals. Today, amaranth is often popped like popcorn and mixed with honey, molasses or chocolate to make a popular treat in Mexico called “alegría” (meaning “joy”). Although amaranth derives its name from the Greek for “never-fading flower,” it is its highly nutritious seeds (and greens, though they are hard to find), not its vibrant red blooms, that are its most valuable asset.

We  are truly blessed to have our own strawberry patch here in the city

We are truly blessed to have our own strawberry patch here in the city

Can you see the strawberries here? Honey and I just harvested them from our front yard. Yes you can grow food in the city! It was worth the wait to have them in season and freshly picked with out chemicals. I will show you more on my berries at another time. Grow what you know and what is easy to care for and harvest with out chemicals. So for us so far no apples.




Amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine, which are generally low in grains. Amaranth is packed with iron and calcium, and its fiber content is triple that of wheat. Amaranth is completely gluten-free and suitable for those with celiac disease; what’s more, it is an especially digestible grain, making it a traditional food for people recovering from illness or transitioning from a fast or cleanse.

As one of the less mainstream grains, your best bet for locating amaranth is at your local natural food store. We got ours through our food buying club.

Cooking time: 20-25 minutes

Liquid per cup of grain: 2 1/2 – 3 cups

How to cook amaranth: 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. For a porridge-like consistency, use slightly more water (three cups for one cup of grain) and cook a little longer. You can also “pop” amaranth like corn; simply preheat a pot or skillet over high heat (must be very hot), and add amaranth seeds one or two tablespoons at a time (adding too many seeds at once can cause them to burn). Continuously stir the seeds with a spoon as they pop, and once mostly popped, quickly remove from pan. Repeat with more seeds if desired. Popped amaranth can be enjoyed on its own or served with milk or soymilk and fruit for a healthy breakfast. May be I could grow some Amaranth? or you could? Let me know. I would love to hear from you Karen

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