Cat Catharine Parker I can't say enough about Amaranth. It's easy to cook, full of magical things good for your entire body and the only (pseudo) grain that actually has Vitamin C in it. It's a great source of lysine, an important amino acid with protein content comparable to that of milk, but more easily digested. I said pseudo grain cause it's technically not a grain at all, as it's not part of the Poaceae family. You know what I call that? Pure discrimination. Everything about it is cries grain, yet just because it grew up with its brothers from another mother, it has to suffer. Well I say, not on my watch. Though on a side note, if amaranth were a character in Game of Thrones, it would be Amaranth Snow. That's just a fact. Also makes a great breakfast porridge!

Quinoa is soooo in right now, it's in everything from cereals and salads to sweet snacks. I'm a big fan of this lovely, gluten-free grain as it's a complete protein, with lots of fiber and iron plus it's a bit of a chameleon in the kitchen. For me the easiest way to make quinoa is in a saucepan, if you're feeling extra adventurous you can soak it and sprout overnight before cooking for an enzyme boost... see here for sprouting instructions. Cooked Seasoned Quinoa  1 cup organic quinoa 2 cups filtered water mineral salt to taste Italian seasoning (optional) Place water, quinoa 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. This seasoned quinoa is great to take into the office for lunch with some chopped tomato  avocado and pepper. Simple and delicious!