Find articles written by our owners, staff and partners, new monthly products and recipes too!
Local & sustainable are the keywords for April. Don’t forget about our seasonal Easter offerings! Enjoy the latest of what we have to offer at Amaranth!
Nothing quite shows the love for Mom more than cooking! Whip up these green banana pancakes with a haskap rhubarb whipped cream and marinated oranges for a showstopping healthy breakfast. This recipe is gluten-free, nut-free and keto.
Read MoreMother’s & Children’s Health is all part of Spring this season! We have products for moms no matter where they are in their journey, from prenatal to menopausal, kids multivitamins, infant formulas & more!
Read MoreFamily owned and operated since 1988, St. Francis Herb Farm got it's name from a bird of prayer that sat upon co-founder Jeremy Rivett-Carnac's head, becoming a guardian symbol for the farm and an icon for the business.
Read MoreLooking for a high quality tested infant formula recipe? That is included immediately belowalongside our shopping list for ingredientsrecommended by us. Lastly, Kyra and Brendan’s experience as first-time parents with breastfeeding their daughter- and what they learned along the way and their journey to using this recipe.
Read MoreWhat local means to me is knowing the family that you do business with, it is building a community where we support each other and when our money changes hands it stays in the community.
Read MoreI use jerk Jamaican marinade toinfuse Caribbean flavour into beef oxtail. Try my recipe with butterbeans and curry dumplings (recipe also included)! Afterwards, savour this Nicuatole, a popular corn-based dessert popular in Oaxaca, Mexico. My recipe is vegan, dairy-free, and no bake but you can experiment and enjoy!
Read More2023 was a great year for us to feature some of our amazing, hardworking and dedicated staff along with their favourite products that they use from Amaranth!
Read MorePurple barley is an heirloom grain that is grown on the prairies but was originally discovered in Tibet over 100 years ago. Using Canadian ingredients, classic Italian cuisine and immigrant inspiration, this dish results in a creamy, crunchy, nutritious bowl of goodness. This recipe also includes my take on the famous Pollo Campero signature fried chicken, using a brine method!
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