According to the Guardian's equally grisly account, in the 16th century, Spanish conquistadors outlawed the cultivation of amaranth. They threatened to cut off the hands of anyone growing it because it was linked to the indigenous people's earth-based spiritual beliefs that threatened their efforts to convert them to Christianity.
On a more palatable note, amaranth works in both sweet and savory dishes. It's great in a buddha bowl, pops like popcorn, or try using amaranth instead of rice in pilaf as a gluten-free side dish. You can also eat the leaves! Organic authority calls it the new kale. Eat them raw in salads or cooked in any dish that calls for a dark leafy veggie (perTheBlufufu). Last but not least, it's easy to grow. Amaranth grows to eight feet tall with billowing red or white flowers. The leaves can be continually harvested, and the flowers will yield more than one seed harvest (per Veggie Harvest). Dr. Rob Myers, a plant scientist at the University of Missouri, tells the Whole Grain Council that because of its drought tolerance and ability to adapt to various climates and elevations, amaranth is high on the list of best foods to grow as we see hotter temperatures and possible food and water shortages. Good for the Earth, and good for your macros: amaranth has it all!
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