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Amaranth is perfect for those following a strict gluten-free diet, trying to eat a heart healthy or diabetic diet, vegetarian regimen, or just a more healthful and balanced diet.
Amaranth is an 8,000 year old crop and called a “super food” by ancient Aztecs. Once an abundant part of the empire’s crop base, Amaranth was fed to runners and warriors because of its reputation for providing large bursts of energy and improving athletic performance. The crop was regarded so highly that each year bushels of Amaranth were presented to their leader, Montezuma. Because the crop figured so prominently in Aztec culture and religious ceremonies, the conquering armies of Cortez burned the fields to the ground.
As European crops replaced indigenous ones, Amaranth slowly fell out of use. Twenty years ago, the “ancient crop with a future” enjoyed a renaissance when the National Academy of Sciences recommended Amaranth as one of twenty foods to be re-introduced into the American diet.
This is quick, easy, and a nutritious change of pace. Organic provides even more nutrition. See you Tuesdays when the organic produce trucks arrive!
Serves 4
| 2 tablespoons olive oil or ghee | ½ cup oil cured olives, pitted |
| 1 medium organic onion, chopped | ½ cup organic dates pieces |
| 4 cloves organic garlic, minced | 1 tablespoon cinnamon |
| ¾ cup coarse red bulgur | 1 teaspoon black pepper |
| ¼ cup organic amaranth | 1 teaspoon sea salt |
| 1 can diced org. tomatoes (Eden/Muir Glen) |
Heat 2 tablespoons olive oil or ghee in a skillet. Sauté onion until wilted. Add garlic and sauté until golden. Stir in bulgur and amaranth and coat with oil. Add tomatoes (save liquid and add water to that to make 2 ¼ cups liquid). Add those 2 ¼ cups liquid to bulgur together with olives, currants or dates, cinnamon, black pepper. Bring mixture to a boil, cover, lower heat and simmer for 25 minutes, or until all moisture is absorbed.
