RECIPE: Quinoa Hamburger

Our Andean grain is so versatile in food and nutritious at the same time, here we accompany our Hamburger recipe,
Do not stop preparing it !!.

#NaturalLive

Ingredients for 4 Burgers:

  • 12 tablespoons Inka Millennium Quinoa coo1ked. (9 White 3 red optional)
  • 1/2 chopped onion.
  • 100 grams of green beans cooked.
  • 150 gr Italian zucchini cut into small squares (optional)
  • 150 gr chopped carrot.
  • 2 tsp oil.
  • 5 leaves of spinach.
  • 2 eggs.
  • 3 tablespoon of crushed bread.
  • 1 Tomato cut in slices.
  • 4 breads.
  • Salt, pepper, oregano and potatoes to taste.

Preparation:

  • Cook the previously washed quinoa for about 15 minutes or until the grain pops.
  • Chop the onion finely and brown in frying pan.
  • Add garlic to the onion a pinch of pepper and oregano.
  • Reduce carrot and vanilla for 10 minutes.
  • Add the Italian zapallito (optional) in the dressing until cooked for 5 minutes approx.
  • Add the vanilla carrot stir well over low heat add the spinach 3 minutes and turn off.
  • Let cool.
  • In a separate bowl, place the quinoa and the cold dressing, add the egg and breadcrumbs, mix everything evenly.
  • To form hamburgers by separating equitably.
  • Fry in a frying pan or grill and ready.
Insert the hamburger in the cut bread, add lettuce and tomato along with the potatoes in the thread and to celebrate a healthy and nutritious food !!!

Source: Chef  Rosa Chiang

Máxima Acuña 2016 Goldman Prize

On our roads in search of the best for our customers and support our “masters of the earth” found in many places of the country, inequality, poverty and injustice and sometimes little state presence but is null. Peasants only demand respect for their land must require the state equal opportunities for them and their children who are citizens equally ours …

Among many of them are Máxima Acuña, cajamarquina, struggling against multinationals trying to expropriate their properties to be the income of lagoons and near gold deposits.

That’s why I defend the land, defend the water, because that’s life. I have no fear of the power of business, continue to fight for the comrades who died in Celendin and Bambamarca and all who are struggling in Cajamarca. . his words were words

From here Inka Millennium gives a tribute to this courageous woman in her fight for the environment. We accompanied at the awards presentation a few days ago …

 

Source: elcomercio.pe

Inka Millenium present in the Peruvian Sports !!!

Committed to all, beneficial to health and nutritious food products, healthy activities now accompany our Junior athlete to go ahead and get all of your goals in the sport you’re passionate about.

To overcome new challenges Juan Alejandro !!!

 

Juan Alejandro is fed with organic red quinoa Inka Millennium

AELU (Association Stadium Union) club competitions held few days ago in the Festival and Festival AELU 2016 with several clubs in swimming in free styles, breaststroke, butterfly, etc.

And in the category eight years Men who our champion Juan Alejandro Rojas Pineapple representing the Club Naval Center of Perú – San Borja, won a gold medal in freestyle final time of 17:37.

In addition to this award he participated in breaststroke likewise won the gold medal with a time of 25:35. beating over 30 competitors who came from all parts of the country.

Juan Alejandro studied at the Colegio San Ignacio de Recalde and dispatched this year the third grade playing effort into their studies and in sports, predicting many more national and international achievements in the future.

#vivenatural #viveinkamillennium

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

We should do and how to read Nutrition Facts.

In our daily use several processed food products, from preparing a special breakfast to dinner. We must realize the importance of learning to read and interpret food labels that we consume.
Like many companies, we work with quality products and natural inputs, handle a light line and worry about lead consumers gluten-free products (like quinoa), and 0% sugar jams and nectars. See more data to consider when purchasing food.

Inka Millenium

aprender a leer etiquetas
What should we look for a label?
In addition to displaying the name of the product it is essential to buy a food pay attention to the date of maturity or expiration of the product, as well as, its ingredients and way of conservation.
Knowing this information will help you choose the ingredient suitable for our diet, that is, if we are allergic to any ingredient discard this food immediately, as well as, if we plan to use it within a week and the expiration date is indicated for the next three days.
Look at the way conservation is essential for a healthy and safe dish, because there are certain products that once opened should not stay long in the refrigerator or kept at certain temperature must not fall into the risk of contamination.
As the theme calls us, we can not fail to describe what we see on the labels in the area of ​​nutritional product information. In addition to the ingredients, there must pause to the following data on calories and macronutrients
Portion consumed: this can give us an idea of ​​the size of the ration that we ingest. There are products that we eat less than one serving and there are others, such as potato chips or other snacks, where the serving size listed on the package is usually much lower than what we consume.
Kcal or energy contribution: here need to consider the available energy from the portion previously visualize if the amount we consume the ration is similar to that indicated on the package. Otherwise, you should estimate the portion based on how much we eat and thence calculate energy intake paying attention to the calories provided by 100 grams.

This last fact must always be taken into account if we want to reduce the caloric density of the diet. Since a product that has more than 200 Kcal per 100 grams is concentrated in energy and favor a diet of high energy density, while a food whose calories do not exceed 100 Kcal per 100 grams will help reduce caloric density the diet.
Fat intake: the total fat intake is important and for that we must attend to the grams of fat per 100 grams of food, being always recommended that the product does not exceed 30%. Although if we want a low-fat diet ideally choose ingredients with less than 10 grams of fat per 100 grams of food. Also, especially when fat intake is significant, we can not stop looking at what the fat that gives the food is, as the predominance of saturated fats will talk a inadvisable product if we care for the health and blood cholesterol, while a product whose fat is mostly monounsaturated and polyunsaturated fatty acids will be beneficial to the organism as a whole.

We can not forget to look if it has trans fats, for this, we will look closely at the nutritional information and also review your ingredients: if among them hydrogenated or partially hydrogenated vegetable oil, the product has trans fats.
Intake of carbohydrates: also visualize per 100 grams and in some cases, detailed what the total carbohydrates are sugars, it is advisable that most of the products we buy do not present more than 10% sugar. If not described what are complex carbohydrates and simple sugars or what hydrates, we can refer to the ingredients and see if you have sugar, fructose, sucrose or honey among its ingredients. If these names appear in the list of ingredients it is because the product contains simple sugars and should be considered in the case of people with high cholesterol or diabetes, for example.
Other details to consider nutrition labeling
In addition to the calories and macronutrients we should consider other data of nutritional labeling that can help us achieve a healthy diet, they are:
Fiber: fiber intake is essential because it speaks indirectly of the glycemic index of food, that is, of how long it takes to digest and raise blood sugar in the body, as well as the amount of fiber affects our intestinal health, the body’s defenses and satiety we experience when consuming food. Every day we consume about 30 grams of fiber, therefore, a product with good proportion of fiber should contain about 10 grams of fiber per 100 grams of product.
Sodium: sodium intake of a food specially interested for those with hypertension or cardiovascular problems should take a low sodium diet. To do this, it is easier to look at the contribution per 100 grams of product and choose those that provide less than 200 mg of sodium per 100 grams of food a product with more than 200 mg of sodium per 100 grams is considered high in sodium and more than 1 gram per 100 grams is considered very rich in salt or sodium food.
Calcium: your contribution is interesting because of the great need of the organism in this nutrient if we retain the good neuromuscular functioning and healthy bones and teeth. A product with more than 100 mg calcium per 100 grams is considered calcium source.
What is the percentage of the daily value or% DV?
We often see in the nutritional information next to the nutrient amount provides a data feed called% DV, which is no more than the percentage that covers certain ration of food intake recommendations for one person.
That is, every day an adult requires approximately 2000 Kcal is advised to consume certain amount of sodium, calcium, fat, sugar and others. Based on this value it indicates how much contributes (in percentage) a serving of food that are displayed.

Thus, a food that has over 20% of Kcal VD is high, since only the consumption of it covers 20% of the calories you need daily.
How to interpret what the labels say
Often food packages have names such as “low sodium” or “low sugar” but we know if this thing is real or for us to draw our own conclusion by looking at the nutrition information on food, we show you how interpret what they say about the food nutrient labeling:
On the sodium content:
It is considered high salt 1 gram or more per 100 grams or 500 mg sodium or more per 100 grams.
It is considered low salt 0.25 grams or less per 100 grams or 100 mg or less sodium per 100 grams.
On total fat:
20 grams or more is considered high per 100 grams
It is considered moderate from 5 to 20 grams of total fat per 100 grams
It is considered low when it is less than 5 grams per 100 grams of food.
On sugar:
10 grams or more considered high sugar per 100g
It is considered moderate from 2 to 10 grams of sugar per 100 grams
It is considered under less than 2 grams of sugar per 100 grams.
Knowing this information will help us know what to read and how to interpret the information food labeling, to favor the development of healthier dishes that help take care of our body.
After all, food is a major determinant of our health and it begins with the purchase of food which is then incorporated into the kitchen to give rise to consume tasty dishes.

Source: directoalpaladar.com

2015 Trends in packaging pouches coffee capsules and maximum sustainability

In these times where innovation and technology is developing rapidly, we can now take benefit of end users and sustainability as well explained in the accompanying article.
We since 2013 we use this type of packanging in our products …
Innovation in packaging is the order of the day on food and drinks. Get a nicer, more sustainable and practical product is an ongoing challenge. As part of this trend include innovations and major releases into 3 main categories: pouches, coffee capsules and sustainable packaging; Lu Ann Williams stressed as Director of Innovation Innova Market Insights in its report on the “Keys of innovative packaging in 2015”.


packaging 2015

 

1) Pouches
The exponential growth in the number of packaging for food and beverages packaged in “pouch bag” in Europe has grown rapidly since 2010. In past figures increased to 2.5% in 2010 of new products in pouch to 4.0% in 2014 .
An important feature of the format in this category is its easy-open, located in one corner facilitating the way to serve the product. The package also allows more room for innovation in product presentation and to give more information.
The three product groups with older releases are:
Pet Food 20%
Food for babies 11%
Snacks and light meals 10%
Pets
In 2014 20% of new pet food products were packaged in pouches, This is 11% more than in 2010. In fact pouch format in 2014 became the number one type of packaging for pet food.
You Drink
As for baby food new releases pouch format increased from 5.2% in 2010 to 15.8% in 2014. These releases pureed fruits and vegetables and pouches that can be heated in microwave are included.
Snacks and light meals
In 2014 58% of new type products snacks seeds and nuts were packed in pouch. Paando in 2010 from 4.6% to 8.1% in 2014. Its easy to reseal the package and manter the original product freshness is one of the criteria by which we have chosen this type of package.

Tendencias en packaging 2015  pouches  cápsulas de café y máxima sostenibilidad

Refreshing Drinks
Other interesting examples of innovation is in sparkling beverages. In the picture we see three products: Belgium, Holland and Austria.
Tendencias en packaging 2015  pouches  cápsulas de café y máxima sostenibilidad2

2015 Trends in packaging pouches coffee capsules and maximum sustainability

 

 

2) Coffee capsules
The number of capsules from Europe has grown exponentially. In 2010 releases were located by 2.3% and in 2014 reached 21.8%.
Nestlé launched between 2010 and 2014 17% of the coffee capsules market.
The number of patents coffee capsules peaked in 2012. Another key point has been the popularity of providing consumers greener capsules or solutions to recycle more and better materials. By ejemploo the ECC (Ethical Coffee Company) launched biodegradable capsules. Meanwhile Nespresso in turn promoted a program for the collection and recilcado of their capsules. Turn a joint project between BASF, Sappi and Innovia created an ecological solution also fully biodegradable capsules.
3) Sustainable Packaging
Sustainability is at the foot of innovation and is becoming a value that often stands out more than the product. Here are three important examples of sustainable packaging: Valio, a container of Tetra Pak made with 100% renewable materials (Finland), Castor Sugar Daddy in its packaging which highlights its ecological character as it is made with 90% plant material (France) and Odwalla smoothie whose packaging is created with 100% renewable material and is recyclable.
2015 Trends in packaging pouches coffee capsules and maximum sustainability
Source: clubdarwin.net

 

 

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