Peruvian maca is a tuber with a particular flavor, rich in beneficial properties. It is highly appreciated in the Andes for its nutritional, tonic, revitalizing and strengthening qualities. Maca is also known as Peruvian ginseng, for enhancing male sexual performance. It is proposed in herbal medicine as a natural remedy for metabolic support. The recommended dosage is 5 grams 1/2 times a day.
Cocoa beans are nothing more than the seeds of the cocoa plant, rich in vitamins and mineral salts. Much appreciated for their pleasant taste, they also give beneficial effects. Cocoa beans are antioxidants par excellence, against cellular ageing. They improve mood and concentration thanks to their theobromine content. They can be eaten as natural seeds or toasted: they become an excellent mid-morning snack.
The Peruvian red maca is used in herbal medicine for its nutritional, tonic, revitalizing qualities against stress and fatigue. It is highly valued for its amino acid content, which is useful for increasing muscle strength and endurance. It is a root also known as Peruvian ginseng. It is proposed as an excellent nutrient for metabolic support. The recommended dosage is 5 grams 1/2 times a day.
Definita “grano de oro” dagli antichi popoli Maya e Inca, è un superfood delle Ande ricco di proteine, fibre alimentari, minerali preziosi e privo di glutine. Il seme di questa pianta può presentarsi in diversi colori, tra cui il bianco di questo tipo di Quinoa, dal sapore delicato. Si utilizza in cucina come un cereale integrale, che regola la digestione e sazia, ottimo per primi, insalate e contorni.
Quinoa was defined by the Inca people and the Maya as grano de oro, or grain of the Andes. Proteins, carbohydrates, fats, dietary fiber and minerals such as phosphorus, iron, sodium, magnesium and zinc make it a rather complete food.
Green pepper is used to flavor fish and meat dishes (chicken, turkey, pork, beef). The recipe for fillet with green pepper is famous. It is particularly appreciated for its spicy, fresh and delicately herbaceous flavour. Green pepper also goes well with other spices, including nutmeg, coriander and juniper.
Defined “grano de oro” by the ancient Mayan and Inca peoples, it is a superfood from the Andes rich in proteins, dietary fibre, precious minerals and gluten-free. The seed of this plant can come in different types, including black quinoa: rich in antioxidants, with an intense flavour, perfect for salads and first courses, it cooks longer than other varieties. As a whole grain, Quinoa regulates digestion and satisfies.
Dehydrated figs are a food with a high energy content, and the high amount of dietary fiber also makes them useful for maintaining normal intestinal functions. They are also rich in mineral salts, potassium, iron and magnesium, and in vitamins C and A, and among the dried fruit they stand out for their easy digestibility.
Cinnamon in bark is the spice preferred by cooks to give a particular flavor to their recipes. In healthy terms, cinnamon helps keep blood sugar in balance, helps prevent cholesterol, type 2 diabetes, high blood pressure, triglycerides and ulcers. Tip: do not cook it too long, it can become bitter.
The Peruvian red maca is used in herbal medicine for its nutritional, tonic, revitalizing qualities against stress and fatigue. It is highly valued for its amino acid content, which is useful for increasing muscle strength and endurance. It is a root also known as Peruvian ginseng. It is proposed as an excellent nutrient for metabolic support. The recommended dosage is 5 grams 1/2 times a day.
Allspice, also known as pimento or clove pepper, is native to the Caribbean and Central and South America. Jamaica's most important crop, it is used to produce an interesting essential oil, eugenol, so much so that the scent from the plantations pervades the air of the "allspice trails". Its slightly spicy and intensely aromatic taste is well suited to dishes of all kinds.
Discover this variety of legumes, which contains a high amount of protein, vitamins and dietary fiber. The “giant” version of chickpeas derives from the prized variety of Mexico, available today to create healthy and nutritious recipes. Thanks to the thin skin and intense flavor, you can create delicious dishes with soft and creamy chickpeas after cooking: soups, pastas, side dishes, salads. The size of these chickpeas makes them ideal for hearty appetizers and surprising cold dishes.
Ingredients: giant chickpeas Origin: Mexico
Soaking: 12 hours. Cooking time: 120 min. / in a pressure cooker 60 min.
