It’s tall and stately, with flowers ranging in color from golden to hot pink, leafy and bold stalks with red, yellow and pink veins. The amaranth plant is a beauty to behold. Amaranth is an ancient ...

My go-to breakfast is scrambled eggs. After a childhood spent eating Lucky Charms and waffles for breakfast before school, I crave something savory first thing in the morning, so nowadays I usually ...

Friends, meet amaranth. It’s an ancient grain originally eaten by the Aztecs in central Mexico, and it’s making its way into all sorts of modern dishes—and seriously trending online. We love to ...

In the grocery store, amaranth is sold as whole seeds or flour. Whole seeds tend to have a longer shelf-life, so keep that in mind when shopping. Be sure to check the expiration date, as well as the ...

Amaranth’s nutty, crunchy texture along with its natural sweetness makes this delectable treat a healthy, nutritious, and protein-rich snack. Down to Earth shows us how these no-bake bars are a great ...

Tacos may very well be the perfect food, but let’s face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds ...

Instructions: Heat a large pot over high heat. When a bead of water dropped on the bottom immediately sizzles, stir in the amaranth. Lower the heat to medium. Stir constantly until the grains turn a ...

Preheat oven to 250 degrees F. Heat a large frying pan over medium heat. In two separate batches of 1/2 cup each, add amaranth to hot pan. Cover with lid or splatter screen and continuously shake pan ...

New cookbooks flood the market every week. This feature will help you make sense of what’s new and what’s worth trying out. Email your questions and ideas to [email protected] I love the variety ...

Amaranth is an emerging star in the list of super foods. Most of us in India must have grown up eating several varieties of Rajgira, the most popular one being Rajgira laddus (popped grain is mixed ...

If the popularity of quinoa has taught us anything, it's that Americans are increasingly open about exploring grains besides the familiar wheat and rice. Now, researchers at Tennessee State University ...