In the blink of an eye we'll be complaining about how hot it is... until then let's cook something. Amaranth grain is gluten-free, packed with protein, a great source of magnesium and iron and is very filling. It can be challenging to cook, easily turning to a glue like consistency. Quinoa is everywhere and for good reason, it's a fantastic plant source protein, a gluten-free seed often assumed to be a grain that's packed with fiber. Cooking quinoa and amaranth together gives you the fluffiness of quinoa with the added nutty flavour of amaranth. The combo goes well with flavourful sauces, seasonings and of course added to a salads. Quinoa Amaranth Combo 1/2 cup organic quinoa 1/2 cup amaranth 1-2/3 cups filtered water mineral salt to taste Place water, grains and spices in a pan, bring to a boil then turn down to a high simmer for approximately 20 minutes or until grains reach desired consistency.    

Sorauren Snow Awe yes, the question of warmth comes up around living food a lot. Especially this time of year. Everyone is unique when it comes to their dietary needs, but I believe in maintaining 60% raw foods during the Canadian cold season, so green smoothies, salads and other fresh plant-based treats. While the remaining 40% should be warming, cooked foods... and I'm not talking about a piping hot pepperoni pizza either.
  • Things that grow under the soil tend to make us warmer like sweet potatoes, carrots, or maca.
  • Squash also has a great warming effect on the body and they make delicious soups.
  • Spices are helpful, think cinnamon, turmeric, ginger, cayenne. Add these to smoothies, or hot teas. Easy way to spice things up and warm yourself at the same time.
  • Beans and legumes are so satisfying, sprout them before cooking for an extra nutrient kick.
  • Grains are both grounding and warming, stick to gluten free options, my top three are quinoa, amaranth and long grain wild rice.
Check out some of our soup recipes here and my fav turmeric smoothie here and maybe invest in a pair of slippers.