Amaranth

Once fed to Aztec warriors and runners, this 8,000-year-old plant (which is actually a broadleaf plant, not a grain) sports beautiful flowers of purple, gold, orange, and red and was once widely cultivated by the Aztecs. Apparently unaware of the incredible health benefits of this protein and vitamin-rich plant, considered the Aztec worship of amaranth to be idolatry and ordered the fields burned and anyone who was found possessing it to be violently punished.

          Organically grown and GMO-free (GMO is an abbreviation for “genetically modified organisms”), amaranth, which is native to India and the Americas, is rich in iron, protein, lysine, and calcium. Amaranth is reputed to be useful in the treatment of heavy menstrual bleeding.

          Amaranth flour is gluten-free and can be added in small amounts to breads and baked goods for nutritional zeal. Amaranth leaves and stems are also edible and are considered by many to be a high delicacy. The fresh leaves can be sautéed or eaten raw in salads. The amaranth seeds can be popped like popcorn for a nutritional treat.