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Amaranth Salad
  • Amaranth was grown by the Aztecs over 5,000 years ago
  • Availability: year-round
  • Appearance: tiny round tan grains
  • Flavor: mild and nutty
  • Trivia: it was incorporated in ancient images of gods and consumed in religious ceremonies which, to the Europeans, resembled a pagan parody of Christian communion leading them to ban it

1/2 cup of whole grain amaranth
1/2 cup of corn
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 small red onion, chopped
1 teaspoon of fresh sage, finely chopped
2 tablespoons of extra virgin olive oil
Juice of 1 lemon
Salt and pepper


Rinse and drain the amaranth grains.

Combine amaranth with 1 1/4 cups of salted water and bring to a boil. Lower heat, cover and simmer for 25 minutes.

Dice the bell peppers.

In a pan, on high heat, add the olive oil. Then, once hot, add the bell peppers, onion and corn. Sauté for about 5 minutes until the corn is cooked through. Toss with the cooked amaranth along with the fresh sage, lemon juice, salt and pepper. Refrigerate for at least 2 hours.

Serves 6.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.