We grow it in our garden but also buy it all year long when our garden isn't producing...I've been eating it for many years...had no idea it was such a rarity on the menu of most people. It's good raw and cooked and I think variety is always a good thing. Raw foods have enzymes that cooked food does not. But cooking sometimes increases other nutrients. Mix it up! … [click on title for the rest of the post]
I found some amaranth greens at my local asian market and made a lovely dish inspired by The Low Histamine Chef - I made homemade hemp milk instead of using coconut milk (as in her recipe) and in addition to the red onion and garlic I added fresh grated ginger and turmeric roots (and some fresh black pepper to increase the bioavailability of the turmeric)...it was very yum! Keep reading for directions and more info … [click on title to read the rest]
Ingredients are minimal in this tasty and easy dish.
Easy, quick and delicious! People seem to love or hate brussels sprouts, though this recipe may change the minds of even those who never liked them before.
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