Quinoa Bread (for 8 people)

Ingredients

Quinoa Flour (200 g.)

Sugar (20 g.)

Salt (10 g.)

3 Eggs

Butter

Yeast

Olive Oil

Water

Regular Flour (800 g.)

Boiled Quinoa

Preparation

1. Activate Yeast with 100 ml of water at 50 degrees celcius and 5 grams of sugar

2. Put regular flour into a large cooking bowl

3. Then add quinoa flour

4. Add Sugar

5. Then add the Salt

6. Pour on top the activated yeast

7. Then add the butter

8. Then water and olive oil

9. Then add the eggs and knead the dough

10. Keep Kneading and add more flour

11. Give desired shape

12. Fill bread with boiled quinoa and knead again

13. Fermentation (15 minutes) - Pour hot boiled water in a small container and put both under a large bowl

14. Then bake for 45 minutes at 180 degrees C

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Maca Cupcakes

Ingredients

6 egss

Purpose Flour (250 gr.)

Oil (90 gr.)

Sugar (370 gr.)

Vanilla Yogurt (210 gr.)

Maca Flour

Multipurpose Melted Margarine (111 gr)

Algarrobina Honey (20 gr.)

Polen (15 gr.)

Baking Powder (8gr.)

Granola (20 gr.)

Amaranth (30 gr.)

Preparation

Place all ingredients in a blender and liquify them until they reach a smooth consistency.

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CACAO & MACA SMOOTHIE

Ingredients

Almond Milk (2 cups)

Banana(1 Diced)

Cacao Powder(2 tablespoons)

Gelatinized Maca Powder (2 tablespoons)

Frozen Strawberries (6)

Preparation

Place all ingredients in a blender and liquify them until they reach a smooth consistency.

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AMARANTH SMOOTHIE

Ingredients

Almond milk (2 cups)

Banana (1 Diced)

Instant Amaranth Flour ( 2 tablespoons)

Yacon syrup (1 cup)

Ice cubs(2-3)

Preparation

Place all ingredients in a blender and liquify them until they reach a smooth consistency.

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CHIA & MACA SMOOTHIE

Ingredients

Almond Milk (2 cups)

Chia (1 cup)

Instant Maca Flour (2 tablespoons)

Yacon syrup / (1 cup)

Frozen Strawberries (6)

Preparation

Place all ingredients in a blender and liquify them until they reach a smooth consistency.

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NEW RECIPES COMING SOON

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Recipes-coming

NEW RECIPES COMING SOON

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Golden-berries-recipes

Quinoa Salad with Roasted Butternut Squash and Golden Berries

Ingredients

3 cups butternut squash, peeled and cut into 1/4

Inch cubes

2 cups water

1 cup rainbow (or really any kind) quinoa

1/3 cup celery, sliced thinly

1/3 cup red onions, diced

1/3 cup golden berries, roughly chopped

1/3 cup sliced almonds

3 tablespoons fresh parsley, chopped

1 tablespoons lemon juice

2 tablespoon olive oil

1 teaspoon honey

1/2 teaspoon salt

1/2 teaspoon ground pepper

Preparation

1. Preheat oven to 400 degrees and line a baking sheet.

2. Peel and cut butternut squash into 1/4 cubes and place on the waxed paper-lined baking sheet.

3.Drizzle with olive oil and a sprinkle of salt + pepper and bake about 30 minutes, flipping halfway through.

4. While squash bakes, place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, then cover with a lid and cook until liquid is absorbed, about 20 minutes.

5. Prepare celery, red onions, golden berries, sliced almonds, and fresh parsley and place it into a large bowl. Set aside.

6. In another small bowl, whisk together lemon juice, olive oil, honey, salt and pepper.

7. When squash and quinoa have finished cooking and cooled, pour the quinoa and roasted butternut squash into the large bowl of veggies and gently toss with a wooden spoon.

8. Drizzle the vinagrete mixture over the salad and toss again to combine. Serve immediately or save in the fridge up to 3 days in an airtight container.

9.Serves 6-8. Enjoy!

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Lucuma-recipes

Nutty Lucuma Bars

Ingredients

1¼ cup nuts or seeds (I used 1 cup walnuts, ¼ cup cashews)

¼ cup ground flaxseed

¼ cup lucuma powder

¼ cup coconut oil

¼ cup nut butter

2 tbsp maple syrup

¼ tsp cinnamon

Sal

Preparation

1. Blend your nuts or seeds in a food processor, spice grinder or high speed blender until they become a rough meal. Dump the ground nuts into a bowl and add the flaxseed, lucuma, cinnamon and salt.

2. In a small pot, gently melt the coconut oil, nut butter and maple syrup. Stir the melted mixture into the nut mixture and stir well.

3. Line a loaf pan with parchment paper. Pour the batter into the pan and spread it evenly.

4. Refrigerate for at least an hour, then cut into bars or squares.

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Recipes-coming

NEW RECIPES COMING SOON

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Kaniwa-recipes

KANIWA SALAD WITH CITRUS DRESSING

Ingredients

1 cup kaniwa

1 avocado (diced)

½ red onion (chopped)

1 orange (peeled and cut into segments)

½ cup fresh coriander

Preparation

1. Cook canihua in 1 ½ cups of boiling water.

2. Combine cooked canihua with the remaining salad ingredients in a bowl.

3. Blend all dressing ingredients to a smooth consistency.

4. Pour dressing over salad and serve.

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Tarwi-recipes

Vegetarian Tarwi ceviche

Ingredients

4 cups of cooked and cured tarwi or lupini beans, about 20 oz

1 red onion, thinly sliced

2-3 tomatoes, thinly sliced

Juice of 2 oranges

Juice of 8-10 small limes

2 tbs of light olive oil (you can use regular olive oil, but I find that it overpowers the ceviche)

¼ – ½ cup of tomato sauce or ketchup, adjust according to your preference

Salt to taste

Preparation

1. Place the sliced red onions in a large bowl, sprinkle with salt (about 1 tablespoon) and cover with warm water. Let them soak for about 10 minutes, then drain the water and rinse well with cold water. This will help remove the bitterness from the onions.

2. Combine the washed red onions, tomato slices, chochos, tomato sauce or ketchup, chopped cilantro, lime juice, orange juice, olive oil and salt (not a lot is needed as the tarwi beans are already salty).

3. Let the tarwi ceviche marinate for a couple of hours in the refrigerator before serving.

4. Serve cold with avocado in cubes and jalapenos or hot sauce.

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