As much of our post that we spread the properties of our grain of gold, this time I do get the first part of an article by renowned chef Alberto Fortes published in a Spanish gastronomic magazine ….
In the archipelago we enjoyed some of the most delicious and respectable jewels: ancient Canarian potatoes. But the Canaries are not “usurpers” and we know that these are not native to our land; They were not born spontaneously in our mountains, but we came as huge and wonderful gift from the high Andean lands of the New World.
The islanders know perfectly that the tubers, the crown of our cuisine, we reached the current Peru, and we appreciate it because it is well born to be grateful. In this land that we are well worn.
Worse today I will write about the Pope – other day Hare, because I intend to detail, in this first shot, a wonderful and magical Andean product, organic quinoa from Peru, (in Germany where I live they call it “rice of the Incas “)
Quinoa (or quinoa) is a seed, but only the power consumed as a cereal and actually features is considered a pseudocereal. It may provides part of their calories from complex carbohydrates, but also brings about 6 gr. of protein per 100 grams. and it offers around 6 grams of fat in the same amount of food.
It is the fruit of a plant I would say magical, spectacular. plus nearly its 3,000 varieties, has unique nutritional qualities, and in 1996 the FAO called it “promising crop of humanity” and as “an alternative to the major problems of human nutrition.”
It has immense potential in the future of food and healthy nutrition, and also unlimited dining options and culinary. This is discussed in the book “QUINUA five continents” (can be downloaded for free internet, Spanish and English; http://sierraexportadora.gob.pe/ quinoa recipe-to five-continents /).
It is a magnificent gourmet cookbook that I am proud to be co-authored and which was presented last July 2 in the “Big Apple” New York. The event was organized by the government of Peru and attended as guest of honor next to the cooks / as Diego Guerrero (Madrid), Javier Flores (Miami), and Irina Concepción (Lima).
Quinoa is already ceasing to be unknown and indeed is moving increasingly in the tables and in world markets. Food was once considered poor and now is an economic engine for farmers in the Andes, it is “catching on” in Europe, USA, and the rest of the world that hopefully does not involve commercial speculation.
Source: Magazine open table Spain.
As Quinoa know is one of the healthiest foods that exist, not only for its protein and does not contain gluten but for its minerals and antioxidant properties, also helps control weight, gives energy and many other benefits.
Some of these benefits are detailed here:
1. Lose weight by eating healthy
Quinoa has more fiber unlike other cereals. It also has a low glycemic index, making it highly recommended for people who want to lose weight and people with diabetes.
2. Control cholesterol levels
This cereal helps control the presence of cholesterol in the blood, helping to prevent cardiovascular problems.
Quinoa has lots of antioxidants that help cleanse the body and improve our health.
4. Take care of your body
Consuming help fight sagging skin, prevent wrinkles, stretch marks and cellulite.
5. hydrated skin
Quinoa is highly recommended for those with dry skin, as it helps hydrate.
6. Helps reduce migraines
It contains high levels of magnesium, a mineral that helps relax the walls of blood vessels, which reduces blood pressure. It also helps combat this problem.
7. Anti natural stress
The infusions prepared from quinoa grains help regulate the stress of everyday life. Also, this drink should be taken before bedtime.
#quinoa, #loseweight, #glutenfree
Is always healthy in our bakery we test new and better yet if these ingredients are very nutritious for the whole family. Here we accompany a cookie recipe Quinoa, delicious and easy to make.
Ingredients for 24 units
- 70 g of candied orange peel
- 100 g flour Quinoa
- 100 g of wheat flour
- 100 g butter
- 100 g of brown sugar
- 1 egg, 1 egg yolk
- 1 heaped teaspoon baking powder chemical
- 30 g of whole milk and sugar for sprinkling ground.
- Making cookies with orange quinoa
We put in the cup candied orange peel and grind 30 sec / vel 6. With the spatula, grinding down to the bottom of the glass. We add the flour, quinoa and buckwheat, butter, sugar, egg, egg, yeast and milk and knead 1 min / vel 5.
We removed the mass, form a cylinder and wrap in plastic wrap. Let rest in the refrigerator at least 30 minutes. Preheat oven to 160 ° C. We covered two baking sheets with baking paper.
Divide the dough into 24 balls, lightly crushed and placed in separate tray. Each tray bake at 160 for twenty minutes. Let cool cookies and serve sprinkled with ground sugar.
Both quinoa flour as wheat are very energetic, so this cookie recipe Quinoa with orange is a great option for a perfect breakfast on one day we have to make an extra effort, especially if completed with fruit and green tea.
In our country we have not yet multiple products marketed nationally and internationally as we should. Many of them are already doing as Quinoa, Maca, Blueberries, Aguaymanto, amaranth (Amaranthus caudatus) and so on. Potato product of our ancient Inca culture remains the same in its varieties miles an opportunity to favor small farmers from their ancestors cultivated and protect that knowledge and let the world know this native beyond traditional tuber.
The context encouraging innovation, driven by the recovery of the native, and a modern vision of agricultural production, consolidating Peru as the largest producer of potatoes in Latin America, said the project director Propapa-ADERS Peru, Obregon Celfia Ramirez.
He said the 4.69 million tonnes of tubers produced in 2014, also placed the country in 14th place worldwide, according to the Food and Agriculture Organization (FAO).
However, it considered important to boost consumption in the country, currently 85 kilos per person per year. “Our next goal is to surpass the 90 kilos per person year, there is much work to be done and we will insist that challenge,” he said.
He said that innovation in the sector augurs a bright future for the development of the agricultural area, due, in particular, the emergence of new categories of processed products, with own brands, such as native potato snacks colors.
In the recent VI Festival of native potatoes are marketed more than 12,000 kg. Of about 50 varieties in three days, very remarkable figure because it is direct sales of small producers to direct consumers, he said.
Also tens of thousands of units (40g bags and 100g) of snacks made with colored potato pulp produced by farmers who live above 3,500 meters sold and they receive part of the profits from the sales of a product with added value.
Obregon Ramirez expressed satisfaction with the results achieved in the ten years of institutionalization and especially the last five years, which has strengthened and consolidated the organization of producers.
He noted that it allows all producing areas articulate and present an organized supply, unlike other years. The Ministry of Agriculture supports and promotes the development of organizations like the National Association of Potato Growers and Derivatives of Peru (Peru Appapa).
The Appapa Peru brings together the best producers of mumps 12 regions of the Andes (Cajamarca, La Libertad, Ancash, Lima, Huanuco, Pasco, Junin, Huancavelica, Ayacucho, Apurimac, Cusco and Puno).
He highlighted the sustained work of the Multisectoral Commission of the Ministry of Agriculture (MINAG), along with associations of producers, as well as scientific institutions as the International Potato Center and gastronomic organizations category (Apega), among others.
“Marca Peru” potato
The most promising is the emergence of new products with private labels and packaged quality standards as Native 40g Snacks formats. native potato processing producers of the 12 regions of the country mumps, from Cajamarca to Puno, also the Etiquable brand, with a format of 100g; he said.
We have seen, he said, new presentations of traditional Tunta of Puno, the Tocosh of Ancash and in the dining part, the causes mentioned colored balls served as ice cream, there were also long lines to taste sour Pope.
Deputy Minister of Agrarian Policy Minag Cesar Sotomayor Calderon announced the creation of the Peru brand potato Indecopi registering it as “Peruvian Potato” primarily to categorize the hundreds of native potato varieties that could be the target of biopiracy, taken together with other actions this registration and documentation of these products, starting with the most suitable for the market.