Amaranth is a nutty tasting gluten-free grain. It’s a tiny, tan-colored seed that you cook similar to rice, and that makes a good porridge. Amaranth can also be popped, just like popcorn, and then eaten like cereal or added to yogurt or granola.
Delicious Food Writing with Greenspire School
Writing is hard work as any writer or student can attest. A few students from Greenspire School in Traverse City tried their hand at the genre of food writing and asked if we would critique and publish their pieces. It is with pleasure that we present the aspiring writers’ food essays for Oryana readers. Enjoy!
