by Amy Chaplin in Amy's Whole Food Cooking, October 28, 2014
by Dana Angelo White in Healthy Recipes, November 29, 2012
Chilly fall mornings call for piping hot breakfasts. This porridge fits the bill and the added spices make it all the more invigorating. If you’re looking to change up your morning oatmeal routine, give amaranth a go. Though it takes a few extra minutes to cook, its mild, nutty flavor and nutrients make it well worth the time. It also maintains a slight crunch after cooking. Although amaranth is one of the smallest grains around, it also happens to be one of the highest in protein. Topped with toasted pecans and chopped dates and served with a splash of almond milk, this breakfast is sure to keep you going until lunch time. Read more
Buttery, crunchy, plus full of flavor and healthy fats — so many reasons to go nuts over pecans!
Dating back to the 16th century, pecans are the only tree nut native to North America. The name “pecan” comes from the Native American term used to explain “nuts requiring a stone to crack.”
Wide-scale propagation of this nut began in the late 1880s and today 80 percent of the world’s crop is grown in southern states like Texas, Louisiana and Georgia. The National Pecan Shellers Association list of fun facts includes that it would take 144 million pecans to fill an Olympic-sized swimming pool.