One thing I never thought I’d do was to make my own cereal.
I was reading online about how the superfood Amaranth is taking over GMO fields where they are using “Round-Up Ready” crops. That means they are spraying everything in toxic Round-Up (the main ingredient is glyphosate) and it kills everything, except the GMO crops which are “engineered” to withstand it.
Well, apparently no-one told the Amaranth, which is a superfood, that it was supposed to succumb to the extremely toxic sludge these farmers are dousing it with. It is surviving and thriving. From the article linked above:
“Mr. Anderson, the farmer, is wrestling with a particularly tenacious species of glyphosate-resistant pest called Palmer amaranth, or pigweed, whose resistant form began seriously infesting farms in western Tennessee only last year.
Pigweed can grow three inches a day and reach seven feet or more, choking out crops; it is so sturdy that it can damage harvesting equipment.”
It sounds like Mother Nature is telling us to love ourselves and the earth, not poison it. We give it poison, yet the earth gives us a superfood that is taking over the “engineered” crops.
Thank you, Mother Nature, thank you.
Here is some more resources on GMOs and Round-Up if you care to read more:
So Amaranth is a superfood. I read that you can pop it like popcorn, and I thought that sounded like fun experiment with my daughter. And it was! It was so fun in fact, that we went through most of the amaranth we had in the house, popping it. “Let’s pop more amaranth, Mommy!”
We have cereal and more cereal and now enough cereal for a couple of weeks at least! And it was super fun. Just make sure you cover the pan or you will be finding popped amaranth for a couple of weeks, ha ha! If you burn a batch or two, don’t worry, just keep trying and you’ll get the hang of it.
By the way, toddlers are really good at finding all those tiny little puffed amaranth grains that pop everywhere in case you aren’t fast enough with the lid.
Puffed Amaranth Cereal
- 1/4 cup Organic amaranth grain
- Fruit to garnish
- Milk of choice (we use rice or almond)
- Pot or pan and it’s lid
- Bowl and spoon
- Heat up a heavy bottomed pot or pan (I recommend a pot because it has higher sides) on medium heat until it is nice and toasty. You know it’s hot enough if you place a droplet of water in the pot and it quickly turns into steam.
- Pour in one Tablespoon of dry amaranth grains.
- They should start popping in less than 5 seconds. If they don’t, the pan is not hot enough, so quickly pour them out and try again in a few moments.
- Once they start popping, put the lid on quickly and gently move the pot back and forth to keep the grains moving, just like when you pop popcorn. It will take about 10-15 seconds to finish popping.
- When they are finished popping, pour them into a cereal bowl (or container of choice) and place the pot back on the stove.
- Repeat steps 2-5 until you have enough. Once they are cooled, the puffed amaranth can be stored in an air tight container for a week or so in the refrigerator. Serve with milk and fruit like a regular cereal, or even add hemp or chia seeds for extra nutrition.