1 bunch spinach (or young Amaranth leaves if available)
2 ripe tomatoes, skinned and coarsely chopped
½ pound mushrooms, sliced
1-½ teaspoon basil
1-½ teaspoon oregano
1 clove of garlic minced
1 Tablespoon onion, minced
Sea salt and pepper to taste (or use a salt substitute)
Add Nature's Earthly Choice™ Amaranth to boiling water, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
While Amaranth is cooking, stem and wash spinach, then simmer until tender. Dip tomatoes into boiling water to loosen skin, then peel and chop. Heat oil in a skillet over medium heat and add garlic an onion. Sauté approximately 2 minutes. Add tomato, mushrooms, basil, oregano, salt, pepper and 1 Tablespoon of water. Drain and chop spinach and add to tomato mixture. Cook an addition 10 – 15 minutes, stirring occasionally. Lightly mash tomato as it is cooking.
Stir the sauce into the Amaranth or spoon it on top
Combine Amaranth with one cup water and salt. Bring Amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken Amaranth. Add a bit of milk/water to thin the texture out if desired.
Add pecans to a dry skillet and toast over medium-low heat, stir often. Toast until fragrant, 2-3 minutes. Remove from skillet and set aside.
Heat walnut oil, maple syrup, and cinnamon over medium-low heat. Cut bananas in ½" slices and add to skillet, cook until bananas are extremely tender and maple syrup has absorbed into the slices.
To serve, stir together ¾ of the bananas and Amaranth. Pour into bowls and top with remaining bananas, pecans, and a drizzle of milk.
Combine Nature's Earthly Choice™ Amaranth with one cup water and pinch of salt. Bring Amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken Amaranth.
In a separate pot add blueberries, maple syrup, and 1 tablespoon of heavy cream. Scrap out vanilla bean and toss both the seeds and the pod into the blueberries. Heat over low until blueberries are heated through (making sure not to boil the heavy cream.)
Serve by pouring blueberry liquid in the bottom, followed by Amaranth, then top with blueberries
Honeyed Grapefruit Yogurt Parfait with Popped Amaranth
½ cup wide-flake unsweetened coconut
1 cup plain yogurt
¼ cup raw Nature's Earthly Choice™ Amaranth
4 teaspoons honey
Preheat the oven to 350°F and toast the coconut until golden brown and fragrant, about 5-7 minutes.
To segment the grapefruit, trim off the top and bottom of the grapefruit so each end is flat. Place the edge of a sharp knife just inside the border where the pith meets the pulp and slice down and out, following the shape of the fruit. Repeat until the grapefruit is peeled. Then gently cut the segments of fruit with a sharp knife by slicing towards the core as close as possible to the membranes that separate the segments. Set segments aside.
To toast the Amaranth, pour the dry grains (don't rinse) into a dry pan. Use a taller pan than you think you need as they have a real tendency to jump as they pop. Set the pan over medium-high heat until they gently pop, usually about 3 to 5 minutes. The grains won't grow in size, but they'll turn white like tiny beads of popcorn. Because of their small size, they can burn quickly so be sure to watch the pan closely. It's inevitable that not every single grain will pop. If you wait for them to do so, you'll likely burn the brunt of them, and so if most of them have popped and some remain golden brown, call it quits and pull the pan off the heat. They'll be crunchy and delightful regardless.
To assemble parfaits, find two glasses that you particularly like — we use ball canning jars.
Spoon ¼ cup yogurt into the bottom of each class. Top with a few segments grapefruit, 1 tablespoon popped Amaranth, 1 ½ tablespoons toasted coconut and 1 teaspoon honey. Repeat to create another layer. Sprinkle the remaining coconut on top.
Enjoy soon after assembly. Don't assemble parfaits until ready to enjoy as the Amaranth will get soggy if it sits amongst the yogurt and honey for too long.
1-½ cups old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
¼ cup Nature's Earthly Choice™ Amaranth
2 large eggs, at room temperature
1-⅓ cups milk (whole, 2%, 1%, or fat-free)
3 tablespoons toasted nut oil of any stripe (pecan, walnut,etc.) plus more for the griddle
1 teaspoon vanilla extract
Whisk the whole wheat pastry flour, brown sugar, baking powder, and salt in a small bowl until the brown sugar is well mixed, throughout the other ingredients. If the brown sugar is clumpy, crumble it into grains between your fingers.
Dump the oats and Amaranth in a large blender and blend until the mixture has the consistency of a grainy but fine meal, a little finer than standard cornmeal, 2 or 3 minutes.
Plop the eggs, milk, oil and vanilla in the blender, whir until well combined until you have a thick rich batter. About 2 minutes should do it.
Dump the flour mixture; pulse a few times, just until combines, scraping down the inside of the canister to make sure there are no pockets of dry flour anywhere.
Lightly grease a large nonstick griddle or skillet with some nut oil dabbed on a paper towel, then set it over medium heat—or melt a bit of butter in the pan over medium heat. Pour about ¼ cup of the batter into the griddle or skillet; make 2 or 3 more similar pancakes without crowding. Cook until permanent bubbles form across the surface of the raw batter and the bottom has browned, about 2 minutes.
Flip the cakes with a flat spatula, then cook another 2 minutes or so until browned and set. Transfer these pancakes to plates and continue making more, regreasing or rebuttering the skillet as needed to prevent sticking.
Here, tiny puffs of Amaranth and crunchy, nutty toasted wheat berries are suspended in lightly sweetened, tangy whipped cream and yogurt, along with whatever fresh fruit you have on hand. Serve it as a special breakfast treat, or add a little more sugar and call it dessert.
¼ cup (45 g) raw wheat berries
¼ cup (50 g) raw Nature's Earthly Choice™ Amaranth
1 cup (240 ml) heavy cream
Sugar or vanilla sugar to taste (about 1 ½ teaspoon)
1 cup (240 ml) plain yogurt
1 ½ cups (340 g) fresh berries, pitted cherries, or diced cantaloupe or honeydew melon
Heat a small, heavy stainless-steel sauté pan over high heat. Add the wheat berries and cook, shaking the pan frequently, until they crackle and swell up and are just starting to color, about 2 minutes. Remove to a bowl with the wheat berries and repeat with the remaining Amaranth. Toss to combine the grains, then divide them among serving bowls.
Whip the cream with about ¾ teaspoons sugar until soft peaks form. In a separate bowl, whisk the yogurt together with about ¾ teaspoons sugar until smooth. Gently fold the cream into the yogurt, then dollop the mixture onto the grains and cover the top with fruit. Serve, or gently fold the grains, cream, and fruit together before serving.