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 we cooking it longer than the recommended 20 minutes,
lnd add quinoa or black beans or garbanzo beans or leafy greens to
it - and that 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.

You can visit our "SAMPLES" page to get a little packet of it, to try. Mix it in with any of the grains that you are now accustomed to eating, and you'll be "hooked" for life!

Taken from - a company my family has purchased from, for years!

"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!