The consumption of the native Sacha Inchi plant known as ‘peanut of the Incas’ is very important for our diet since it has high oil and protein contents.
This seed is native to our jungle, and is found in San Martín, Amazonas, Madre de Dios and others.
Proteins contained in Sacha Inchi
It has a high content of omega 3 fatty acids (more than 48%), omega 6 (36%) and omega 9 (8%). Contains antioxidants, vitamin A and alpha-tocopherol and vitamin E.
1 Control and reduce cholesterol.
2 Help to lose weight.
3 Reduces hormonal problems in women.
4 Delays the aging process.
5 Fight tiredness, stress, nervous or mental exhaustion, insomnia.
6 Regulate blood pressure. Prevents myocardial infarction and arterial thrombosis. In addition, it reduces the triglyceride rate by improving blood flow.
For these reasons and many others we recommend consuming this natural product.
This dessert that is part of our culinary culture since the times of the Viceroyalty is here in recipe for all sweet lovers based on sweet potato and squash. #NaturalLive
For the picarones
-¼ kilo of sweet potato
-¼ kilo of squash
-1 liter of water
-1 cinnamon branch
-4 ¼ cups of unprepared flour
-3 tablespoons of yeast
-2 chancaca tapas
-1 cinnamon branch
-4 units of clove
-¼ unit of orange peel
-2 fig leaves
-¼ pineapple unit
-1 cup of water
For the picarones
In a pot you will toss the sweet potatoes and squash diced, then add the liter of water and cinnamon. You’ll let it boil.
Then you’re going to strain the sweet potato and squash, so you crush it until you get a puree of both ingredients.
When you have it crushed add the flour a few while you are going to mix it. Then combine the warm water with the sugar in a bowl.
Once you have the mixture you will add the water with the yeast dissolved in the dough. When you combine it you will hit the dough.
You will cover it with plastic wrap and leave it to rest for two hours. When the time passes, you will knead again, then cover it again and let the dough swell for at least three hours.
While the mass of the picarones is resting, put water in a pot until it boils. Then add the chancaca, cinnamon, cloves, orange peel, fig leaves and pineapple.
You will mix it and let it boil, approximately, 45 minutes. Then you will strain it and let it cool down.
When you have ready the dough, you should put a lot of oil to heat. In a small container you will mix water with salt.
You will dip your hands and take some of the dough, which you will stretch with both hands and you will form like a donut.
When the float dough turns with the wooden stick and serve it. Then you will pour the honey over all the picarones.
And now it only remains to enjoy !!!
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 !!.
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.
3 tablespoon of crushed bread.
1 Tomato cut in slices.
Salt, pepper, oregano and potatoes to taste.
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.
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
We continue to innovate with new varieties of salad that can be prepared with our quinoa and other vegetables on hand.
Here we accompany a new recipe for the delight of our customers and followers.
1 cup cooked Quinoa
8 lettuce leaves.
2 boiled eggs
1 carrot small
100 gr. of peas
100 gr of green beans
100 gr. cooked corn
6 native potato small.
Salt and pepper to taste.
Cook in boiling water Quinoa prewashed for 15 to 20 minutes. Strain, let cool and reserve.
In a small saucepan, boil the potatoes until this about, peel and let cool. In a pot of boiling water cook all the other vegetables until you find the doneness about 5 minutes. Strain and cool in pan with ice water.
In a bowl place the vegetables and season to taste, add lemon juice and serve on plates with lettuce leaves first and accompanied by boiled potatoes native. Finally add the quinoa in the center of the dish and add the cooked eggs at their discretion.
And enjoy this salad !!!
Here accompany a recipe, you can prepare at home with our golden grain, Quinoa Inka Millennium.
Quinoa Sufflé a rich, quick and easy way.
250 grams of cooked quinoa
1 can evaporated milk
2 tablespoons flour
3 tablespoons butter
150 gr grated Parmesan cheese
1/2 tsp nutmeg
1/4 tsp. thyme
1/4 lt. whipping cream
Garlic, salt and pepper
1. Cook the quinoa in water to cover for 20 minutes.
2. Make white sauce by frying flour in butter until bubbly, add the seasonings and milk.
3. Beat the egg yolks and mix with hot sauce, put it all together and add the cream and cheese (100 gr). When cool, add the egg whites to soft peaks.
4. Place in a baking dish (preferably) or greased and floured. Sprinkle with remaining grated cheese. Put in the oven at 180 ° C for 1/2 hour.
Source: text and images, quinua.pe
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 …
This is the winning team to beat the heat and keep the body hydrated with quality products that nourish and refresh naturally …