In many regions of the world amaranth is used as a leafy vegetable and is prepared in a similar way to spinach, but we also love to eat it as a grain. Whether as a side dish, in soup, as a dessert or in a fruit dessert – amaranth is a real jack-of-all-trades cereal – even if amaranth is actually not a cereal at all, but rather a pseudo-cereal, just like quinoa or buckwheat. 

Preparing amaranth is very easy and very similar to cooking rice. To do this, the grains are first washed, then boiled with twice the amount of water, and left to fully cook for about 15 to 20 minutes on a low heat. The grains can also be easily ground to grist or flour. However, due to the high-quality fatty acids amaranth contains, which are very sensitive to light and oxygen, the flour is best ground fresh and used quickly.  Additionally, amaranth can also be popped similar to popcorn and used in a variety of other dishes.

You can try amaranth in phase 3 and from phase 4 on it can be incorporated into your plan regularly.