So I have heard a little murmur here and there about amaranth, but it was only recently when I read something AGAIN by John Berardi– whose word I trust a lot– that I decided to purchase some.
Amaranth is considered a nutritional “powerhouse” for reasons including:
- it contains more protein than any other gluten-free grain
- is an excellent source of lysine
- has a high calcium content
- contains more magnesium, iron, and fiber than other gluten-free grains
- is a good source of polyunsaturated fatty acids
So I bought some of these bad boys in the bulk section of Whole Foods and decided to do sumpin craz-ae.
I cooked up the amaranth, cooked up some quinoa, cooked up some barley, cooked up some oatmeal. I cooked up some liquid egg whites with some cinnamon and stevia and mixed it all together. Top with diced strawberries. Divide it all into different tupperware to have breakfast for a couple days and voile, you are set to consume a hearty breakfast of champions. You may think it sounds an odd combination of foods, but really it’s yummy and super nutritious.
MAY