a wholefoods dilemma: how do you cook amaranth?

I love wholefood shops, I lose myself in the shelves of little bags of feel-good nuts and vials of exotic ointments. I’m a sucker for the jargon-filled health food labels. Yeats, your poetry will not melt my heart, but whisper me sweet nothings like “a nutritious, all natural, high-protein, ancient grain” and I’m yours, body and soul.

In true form, I walked out of a wholefood shop last Saturday with a bag of amaranth. Now I dont actually know what to do with it….

According to the label, amaranth, like quinoa, is a high-protein gluten-free crop that lowers-cholesterol and is packed with lots of vitamins, minerals and healthy fats.

A bit of google-magic has told me amaranth means “unfading” and was a major food crop of the Aztecs. To the ancient Greeks, the amaranth was a symbol for immortality. They made crowns from it, since they believed that anyone who wore such a crown would gain fame and fortune. Inspiring stuff.

Despite the googling, I still don’t know how to cook it, and I’m a bit scared I’ll choose the one un-yummy way to try it out…

Recipes welcome!

fresh starts: non si fanno frittate senza rompere le uova [nothing will come of nothing]

I’m a list-addict. I’ll spend a Sunday afternoon writing lists on what I’ll achieve this coming week, what I need to do around the house, break down uni assignments, groceries (obviously my favourite list), and most recently, contemplating my ‘dirty-30’ … Continue reading