In ancient times, the Aztecs venerated amaranth as a plant with supernatural powers. What exactly those were, no one knows today. This is mostly the fault of the conquistadors, who put an end not only to the special rituals that the Aztecs conducted with amaranth but also tried to wipe out the crop itself. In some remote regions of Mexico and the Andes, they continued cultivating it.
Today, amaranth is a popular food in numerous nations. Recipes with amaranth perhaps number more than any other plant recipes. In Mexico for example, they make popcorn from it, which are then mixed with a sugar syrup and turned into a sweet temptation called "alegria" - "happiness".
Ground and baked, amaranth seeds are added to the traditional drink called "atole". In Peru, an amaranth beverage is called "chicha", being very similar to beer. In both countries, the boiled or fried leaves of the plant are a common food.
Preparing amaranth is exceptionally easy. Soak the seeds in water for 10-12 hours. This way, its nutritional profile will be perfectly retained and it turns into an excellent addition to muesli.
Often, amaranth is used to make garnishes. To do this, cook it similarly to rice - it goes well in combination with all products of your choice. For example, one part brown rice and one part quinoa can be boiled with half a part of amaranth and six parts water.
Pudding with Amaranth
Preparation: Pour all of the ingredients in a deep pan. Let them come to a boil with a lid on. Once they do, turn down the heat and saute for 15 min.