I went to a Mexican cooking class with my mom the other night, and was so interested to learn about how amaranth (a gluten-free grain) was considered to be the grain of eternity. Traditional Mexican recipes use amaranth to make cookies and cakes.
I found some great amaranth (GF, DF and Egg Free) recipes at NU World Foods. I look forward to trying them out.
At the cooking class, we had:
- Wild shrimp, boiled and served with avocado, fresh lime juice, and salsa
- Wild Flounder fillets individually baked with green olives, lime zest and parsley
- Potatoes, boiled, mashed and baked, with butter