Introducing Our pineapple drink with Quinoa Light!!!

Now in the local market you can find our new drink of pineapple with Quinoa Light !!!

Pineapple  Quinua Light

This product is developed not only with the need to hydrate and consume a fruit drink, but we achieved with the combination of fruit and our golden bean, a rich, healthy and nutritious for all consumers and sweetened with Stevia balance.

Its properties Pineapple are some:

It is rich in carbohydrates, as they are slowly absorbed gives us energy for longer.

Pineapple contains minerals like iron, magnesium, iodine, zinc and manganese.

It has vitamins A, B and C group, making the pineapple an excellent source of antioxidants that fight free radicals and slow aging.

Up to 85% of the pineapple is water, that means that you satisfied, will keep well hydrated and provides very few calories (about 55 per 100 grams).

This fruit helps to eliminate or burn fat, being highly recommended and beneficial for people with cellulite, overweight or obese.

Pineapple has anti-inflammatory properties, which is very beneficial in cases of arthritis or gout.

Its fiber helps cleanse the body and to regularly go to the bathroom, so help us prevent constipation.

A mineral that has pineapple, potassium, facilitates the removal of liquids by its diuretic effect and prevents edema. Moreover and purifies and detoxifies the body.

Pineapple strengthens our immune system so that it can respond appropriately to attacks by pathogens.

If you suffer from anemia or want to avoid it, the pineapple is a fruit that enhances the absorption of iron, include it in your diet.

Exerts an anticoagulant effect in the blood, helping fluidificarla and prevent clots, so people with poor blood circulation would benefit by eating pineapple.

If you’re dieting or want to watch your weight, pineapple or pineapple is an excellent companion for their satiating quality, to remove fluid and debug providing few calories.

The pineapple is highly recommended as a diuretic, to combat colds, rheumatism or hypertension.

It promotes healing and wound healing.

Some properties of quinoa:

f we compare the quinoa with most cereals, it contains many more proteins and fats, although the latter are mostly unsaturated, highlighting the presence of omega 6 and omega 3.

We must also emphasize its high fiber intake because it can reach 15 grams per 100 grams, being mostly insoluble fiber such as typically have seeds.

If we refer to the micronutrients, quinoa highlights the content of potassium, magnesium, calcium, phosphorus, iron and zinc from minerals, while also offering B vitamins in appreciable quantities yvitamina E with antioxidant function.

Quinoa power used as a cereal, is especially beneficial in the diet of people with celiac disease, because it contains no gluten.

Also, because they are high in fiber and protein intake increased for cereals, quinoa has a low glycemic index, which makes it ideal for people with diabetes who want to lose weight or eating healthy.

It is also of great help to control blood cholesterol levels, since their fiber and unsaturated lipids favoring the lipid profile in the organism.

For this and many other reasons our drink of pineapple with Quinoa not only refreshes, but nourishes and helps the body to take vitamins and proteins necessary for good nutrition.

Welcome to the family INKA MILLENNIUM !!!

 

 

Source: ecoagricultor.com, Vitonica.com

Quinoa tortillas

Let’s start the week with a quick and easy dish to prepare, but especially nutritious recipe here that are sure to like.

 

Quinoa Tortillas

In this post I teach them how to prepare quinoa tortillas rich in protein, gluten-free, golden brown, finite and with an aroma of roasted garlic and cilantro love.

Super easy to do, go ahead and try them.

Ingredients:

1 cup quinoa
3-4 tablespoons of cassava flour
1 1/2 teaspoon salt
4 cloves garlic, minced or grated
Cilantro and parsley to aromatize

Preparation:

Thoroughly wash the quinoa and let it soak for 1 day, discarding the water up to 3 times, so neutralizaremos phytic acid. Then put in a pot (where you usually make rice) 1 cup quinoa with 2 cups of water over high heat, leading to boil, then lower the heat and let the grain is soft and dry the water. When ready, let cool and mix in a bowl with cassava flour, salt, garlic and herbs to form a “paste” and can do a consistent ball; let stand 10 minutes, covered with a cloth napkin style of grandmothers.

Then you take a “prensamasa” and cover with plastic wrap or reuses a plastic bag to do but have prensamasa, you can use 2 plates, make balls with the “mass of quinoa” and flatten or prénsalas until 2mm thick. Take them to fire on a nonstick, over high heat, turn and turn until golden and ready.

They are delicious with avocado, beans, to accompany a salad or use as pizza dough. In this case it replaces the parsley and cilantro by oregano and basil.

Source: Images and texts saschafitness.com

RECIPE: Quinoa Salad with Granada, cheese and cherry tomatoes.

In this holiday season that much meat is consumed, here an opportunity to accompany a nutritious and healthy salad …

Quinoa Salad and tomatoes

Quinoa Salad

Ingredients

For 2 people:
  • A glass of quinoa (black, white or red).
  • Cherry tomatoes.
  • Burgos cheese or Philadelphia.
  • Pomegranate.
  • Extra virgin olive oil
  • Lemon juice.
  • Spices to taste.

Instructions:

Quinoa is a pseudocereal and a great source of minerals and proteins. It is a very complete and easy to digest food, and caters for celiacs. You can choose as a starter, as a side dish or even as a main ingredient for desserts.
To prepare this recipe wash the quinoa for a few minutes before boiling to remove the bitter taste that has this cereal.
We boil the quinoa adding 3 cups of water simmer for 20 minutes. Then let cool.
Cut the cherry tomatoes, cheese and took Granada beads and add it to the quinoa.
Mix the juice of half a lemon with extra virgin olive oil and spices we choose and add to the dish when serving.
Source: Text and images mujerhoy.com

Christmas Together

In these days of celebrations, friendship, love and happiness we express our greetings for Christmas …

 

The Team Inka Millennium.

Inka Millennium directory is part of EJECC 2015

Inka Millennium to support the 2015 Meeting of young entrepreneurs took as a commitment to continue the initiatives presented addressing climate change …

We must be aware of the effects that leave you with our business, we can do, we must do, we must change so that our carbon footprint is shrinking.

Climate Change

Here his postulate

An entrepreneur of the new millennium is aware of the social and environmental impacts generated by their decisions, not only socially responsible in the workplace, but knows to move that knowledge and best practices to the nearby environment instilling values, demonstrating responsibility and protecting the environment .

Fat diets cause certain cells devour our neural connections

Another reason to change our eating habit, eating natural, organic, Light products, help improve our body. Here is an interesting article …

 

Diets high in fat and obesity occur at the same time altering the microglia, the immune cells of the brain, they begin to eat uncontrollably connections of neurons. This was verified a US study in mice, but also with a healthy diet, you can quickly return to normal operation.
When a high-fat diet makes us obese, also appears to cause the normally bustling brain immune cells (microglia) become sedentary and begin to consume the connections between neurons, scientists say

Source: www.tendencias21.net

 

Quinoa Burger

As many of our post we seek to provide relevant information to our customers. Here we accompany an article about a product with quinoa and the trend is still rising feed better every day.

hamburguesa de quinua

 

Quinoa burger its way into the culinary revolution of Peru and hopes to make the big leap into the world, now that the World Health Organization linked the consumption of processed meats with cancer.

“The quinoa burger appears as an option in search of a new stage,” he told AFP the famous chef Gaston Acurio, promoter of the movement that has put on the world map to Peruvian cuisine.

Acurio knows from experience. In his Lima restaurants, the veggie burger is slowly eating away the land to the meat, although it remains the absolute quasi queen.

In its local two types of burgers consumed. One is a pie croquette quinoa, also known as quinoa, lentils, beets, amalgamated with lima beans and yogurt dip and decorated with lettuce, tomato and mango chutney, which explodes in the mouth. It called Miss World.

The other is a croquette broccoli and quinoa salad drenched with Nikkei, wasabi sauce, pepper cream and onion rings. Pleasure for the diner is indisputable, but their consumption levels pale compared with the meat sold in Papacho’s restaurant specializes in hamburgers.

“The most popular hamburger meat sold 16,500 pieces per month, while the quinoa reaches 300,” he told AFP Diego Alcantara, chef of the restaurant.

“We opted for the quinoa why more and more people who eat less meat comes,” he said Alcantara.

Quinoa, popularly known as ‘the golden grain of the Incas’ by its Andean origin and its energizing properties, still has a long way to go to replace the popular processed meat burgers sold in fast food chains.

Although the controversial WHO report in late October not imply a call to stop eating meat altogether, uncertainty opens a space for alternatives to a healthier diet.

In the words of Acurio, quinoa consumption could help create a balance with consumption of red meat, in line with world environmental watchdog.

“The balance (understood) as the new world of cuisine that is delicious, nutritious, conscious and sustainable. In this case, it is to seek moderation in the consumption of meat (red) for health and environmental reasons, “he said.

The occasion may then favorable, according to the chef, to use “quinoa burger as delicious tool to open a window where everything is ‘hamburgueseable’, not only the quinoa, whole plant world”.

Ignacio Medina, food critic for the Spanish daily El settled in Lima Country warns that products which gives the earth are not without risk.

“I agree that quinoa can be an alternative, it is very nutritious, but has been introduced in the Peruvian coast that have never grown, adding herbicides and fumigándola” he says in a talk with AFP.

“In plants there are also large amounts of toxic substances. All foods are suspect. WHO should start talking about diets and balance. There is no substitute for anything, there must be balance. Is a false debate launched by WHO in its report, “said the specialist.

 

Source : biobiochile.cl   image: quinua.pe

RECIPE: Corn salad with lettuce, tomato, egg, broccoli and our WHITE AND RED QUINOA

Always accompany our Supply natural, rich and nutritious products. Easy to make and with high protein. And what better with Quinoa Inka Millennium !!!

QUINOA SALAD

Now we prepare simple steps in a rich and nutritious fresh salad.

INGREDIENTS:

  • 1 medium lettuce.
  • 3 tomatoes.
  • 4 eggs cooked.
  • 1 small broccoli
  • 1 boiled corn.
  • 1/2 cup red and white quinoa
  • 1 lemon.
  • Salt and pepper.
  • 1 teaspoon olive oil

PREPARATION:

  • Wash lettuce leaves with water, remove excess water and chopping hands (no knife) by placing first in the bowl.
  • Cut the tomatoes into slices (if they wish to remove the shell.
  • Eggs cook for 8 minutes and then cut into 4 pieces each.
  • Broccoli and boil the corn with a little water in a pot until cooked, then transfer to a container with water and ice to prevent overcooking and lose their fresh color.
  • In another pot cook for 10-15 minutes, the white and red quinoa in equal parts (4 tablespoons per quinoa per serving), then drain in a colander and cool water.
  • Garnish with eggs, broccoli and shelled corn, putting to end the Cold Quinua mixed.
  • Season with salt and pepper to taste, and add the lemon sole discretion.
  • Finally add the olive oil to taste and READY !!!

To enjoy excellent fresh and nutritious quick salad.
Serves: 4

PREP TIME: 15 to 20 minutes

New opportunities for ancient grains

An interesting article that shows once again how valuable, important, feasible and necessary for us to consider to maintain quality and superiority of our Andean grains  Inka Millennium  markets and values ​​…

Our rich Andean grain varieties and nutrients for the benefit of all mankind.

Our rich Andean grain varieties and nutrients for the benefit of all mankind.

Recent research formulation called Food trends: ancient grains and sprouted ingredients, the firm Packaged Facts United States, accounts for the large number of food products that contain ancient grains as our ancestors ate and now recreated as ingredients countless products. Improved test is that in 2014, 19% of Americans reported having used those old products including grains; and these have been marketed in specialty stores at conventional supermarkets.
But the most important result of this research is that it appears that the trend will continue.
This is for Peru, a concern and a challenge. A concern that this trend will accentuate the interest of other countries, for example in producing and exporting quinoa. As is known, the US, Denmark, Spain, England and Finland have achieved new quinoa varieties adapted to your climate. The same could happen with amaranth or amaranth and cañihua, which our country could lose the leadership that has as a producer and exporter of these grains.
The challenge that the study itself raises is that the use of these ancient grains, which in the case of Peru were used by the Incas, has spread thanks to its use as an ingredient in other finished products in different categories: cereals, breads, bars nutritious and chocolate, snacks, noodles, biscuits, yogurts, beverages, gluten free and vegan, among others.
This means that there is a whole range of possibilities for developing value-added products in these and other categories. But as the study itself points out, innovation must also include new flavors, textures and features that enable the development of new end products that can be sustained over time.
In this sense, we must keep an eye on the four trends that influence study suggests that sustain consumption of these ancient grains: the greater interest in making the breakfast in a key meals; consideration of these grains as a protein source; the perception that the inclusion of these ingredients in the final product becomes more natural; and the potential for development of products without gluten.
The good news is that there is an oversaturation of quinoa but on the contrary, whenever the ancient grains (quinoa and company) are more incorporated into new product formulations. The bad news is that in Peru we have no ability to react as quickly to these demands of new developments that include these grains; or, its development requires technologies that not many companies have.
Therefore, all are important efforts made to promote innovations in agribusiness, and one option grant funds are now offered by the state, supported by the Center for Technological Innovation (CITE) Agroindustrial and universities, but all companies interested in taking advantage of these opportunities that have opened to add value to the ancient Andean grain of our country.
Source : proexpansion.com

Tell me you love vitamin, and tell you that eating fruit …

In these times, when the tendency to consume natural products is growing every day, we accompanied an article here where we see the best vitamins contained in each fruit.

Consume Inka Milennium Consume Natural …

Frutas

We know that fruits are excellent sources of vitamins and minerals for our body, but as we always say variety is the taste and benefits. So today we show you the different nutrients our body needs and what to eat fruit to add to the diet.
Vitamins and fruits where to find
We begin with the vitamins that are the nutrients frequently know and we can find in different fresh, dry or dried fruit to thereby prevent its deficit in the body.
Vitamin tell me what you want, and then tell you to eat fruit:
Vitamin A: Generally we find this vitamin in orange or yellow fruits such as mango, loquat, persimmon, papaya, apricots, melon and dried apricots color. It should be noted that these fruits are rich in vitamin A also have a high proportion of carotenoids with antioxidant function.
Vitamin D is not among fresh or dried fruit, but fruit consumption favors absorption acid to provide a means to optimize their use.
Vitamin E: it is with vitamin A, D and K a fat-soluble vitamin, so it is more in nuts and dried such as walnuts, almonds, pine nuts, pistachios, dried peaches, prunes, chestnuts and some fresh fruit more than others such as figs, blackberries, raspberries, blueberries, pears and medlar.
Vitamin K: although the fruits are not good sources of vitamin K, we find a small proportion of this nutrient in the kiwi, banana and some nuts.
Frutas1
B vitamins: in this complex vitamins are vitamin B1, B2, niacin, folic acid, vitamin B6 or pyridoxine, and vitamin B12. We can find these nutrients, except vitamin B12, in all fruits, but for example, noted for its vitamins B bananas, almonds, walnuts, loquat, apricot, orange, kiwi, papaya, passion fruit and Granada.
Vitamin C is one of the most popular of all vitamins and know we can find mainly in citrus (orange, kiwi, grapefruit, lime or lemon), however, also found in strawberries, nectarines, papaya and haws.
You see that eating a variety of fruits guarantee various vitaminasque intake our body needs and, with these as healthy and tasty foods can prevent micronutrient deficiencies in our body.
Minerals and fruits which are
In addition to vitamins in fruits we can find several like minerals shown below:
Potassium is found in all pear fresh fruits that stand out for their content this good for the health of bones, teeth and cardiovascular system mineral are bananas, grapes, especially red grapes, loquat, fig, kiwi, apricot, Granada, melon, dehydrated and dried fruits in general.
Magnesium: This mineral is also important for the health of our bones and to the nervous and cardiovascular system in general. It can be found in fruits such as passion fruit, bananas, dried peaches and apricots, prunes and raisins, pine nuts, almonds, walnuts, pistachios and chestnuts.
Frutas2
Calcium is essential for the maintenance and development of bones and teeth mineral, but also key to the nervous, muscular and cardiac system. We can find it in dried apricots and peaches in raisins, blackberries, raspberries, orange, fresh fig and dried figs, pistachios, pine nuts, almonds, walnuts and prunes.
Iron: This nutrient is key to preventing or reversing nutritional anemia and can be found in nuts and dried in general, especially in dried apricots and peaches, prunes, raisins, pine nuts, almonds, pistachio, passion fruit and few proportions in other fresh fruits.
Of course, besides all these minerals, we can find fruits with antioxidant elements such as selenium and zinc in very small proportions fruits sodium have therefore ingredients are very useful when seeking care for heart health .
As we can see, inside the fruit we can find a variety of vitamins and minerals, just to know what nutrients you need and tell you that eating fruit.
To prevent nutritional deficiencies and health care, it is always advisable to go to different fruits, of every kind and color throughout the day and week, in order to obtain variety of vitamins and minerals your body needs to function properly.
And you, what you eat variety of fruits each day?

Source: directoalpaladar.com

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