Last week we celebrated ancient amaranth, superfood of the Aztecs. So this week we decided to explore another ancient “grain” that sustained a great civilization. Quinoa was to the Incas what amaranth was to the Aztecs: a source of strength and life. And just like amaranth, quinoa isn’t really a grain at all. It is a seed from a plant in the goosefoot family, and along with amaranth and buckwheat is often called a “pseudocereal” because it is grown for use as a grain.[1] Let’s take a trip through quinoa’s history before indulging in a delectable recipe for easy, gluten-free, dairy-free, No-Bake Quinoa Cookies. Continue reading
Tag Archives: gluten free
Bon Appetit Wednesday! Easy, No-Bake Cookies with Quinoa, the Incas’ “Mother of all Grains”
Bon Appetit Wednesday! Popping Up Some Ancient Amaranth
Image credit: Kurt Stüber [1] – caliban.mpiz-koeln.mpg.de/mavica/index.html part of http://www.biolib.de
Posted in Blog, Bon Appetit Wednesday, Culinary, Culture, Public Life, Religion
Tagged amaranth, ancient history, ancient recipes, AntiquityNOW, Aztecs, Bon Appetit Wednesday, gluten free, Hernan Cortes, paleo
Bon Appetit Wednesday: Eat Like the Ancients With Rice, Barley and Gingered Adzuki
Adzuki bean. Image courtesy of ninjagecko on Flickr.com.
Healthy eating is becoming more and more popular in today’s society as we discover that the processed foods we’ve been ingesting for so long can actually be harmful. One of the easiest ways to find healthy, nutrition-packed foods is to look into the past and eat like the ancients. Many ancient ingredients have recently entered the spotlight because of their recognized health benefits. The adzuki bean is one such food. Today’s recipe is a wonderful vegetarian meal of Rice and Barley with Gingered Adzuki. Used as a main dish or simply as a complement to the main course, this recipe is packed with nutrition and flavor. Continue reading
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