AndeanStar - Organic Superfoods and Recipes

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Andean Star Organic Superfoods


Andean Star Organic Superfoods


Andean Star Andean Star has worked only with local co-ops and farmers in Peru. We are a family-owned and operated business specializing in the production and distribution of natural and organic superfood products of Peruvian origin. Our goal is to bring you to the source of the raw material, while providing the highest quality gluten-free and non-GMO foods available from Peru.


Our Products Bundles Quinoa Maca Buy 100% organic maca powder online at Andean Star. Start your mornings with 100% natural maca powder that is produced under the highest quality production standards. Cacao Andean Star offers 100% organic cacao powder rich in vitamin, mineral and fiber. Cacao powder detoxifies your body to help extend youth and vitality. Browse to shop now! At Andean Star, we have the highest quality of organic quinoa at exciting prices. Our organic quinoa is non-GMO, 100% natural; and mineral & protein rich. Shop today! Andean Star offers superfoods bundle that are rich in protein, mineral and fibers. We also offer organic superfood in bulk quantity for restaurants and hotels. Shop now!


Features 100% ORGANIC Natural N on-GMO Highest Quality Gluten Free ORGANIC Andean Star’s organic superfood powders are rich in antioxidants which provide structure and strength to your skin and are vital for firmness and elasticity. They will also help improve skin hydration.


Benefits of They can help with your weight loss program (if you’re on any ) Organic Superfood Organic superfood powders help strengthen your immune system Organic superfood powder energize your body Organic superfood powders support digestive health, gut health They are anti-aging


Recipes Organic Superfoods Recipes Eating With A Conscience CHOCOLATE ICE CREAM QUINOA VEGGIE BURGER BREAKFAST BARS Quinoa Bowl




BREAKFAST-BARS INGREDIENTS BASE ¼ cup flax meal (40 g) ¾ cup water (180 mL) 6 cups rolled oats (540 g) 6 cups Andean Star Quinoa (1 kg), cooked 4 teaspoons baking powder 1 teaspoon salt 1 cup Andean Star Yacon Syrup (220 g) ½ cup refined coconut oil (120 mL), melted 2 teaspoons vanilla extract 4 ripe bananas, mashed FILLINGS PEANUT BUTTER CHOCOLATE CHIP 6 tablespoons peanut butter 5 tablespoons mini chocolate chips


BREAKFAST-BARS APPLE CINNAMON ¾ cup gala apple (90 g), diced 6 tablespoons walnuts, chopped 1 ½ tablespoons cinnamon ¼ teaspoon nutmeg CARROT CAKE ¾ cup carrot (30 g), grated 3 teaspoons cinnamon ¼ teaspoon nutmeg 3 tablespoons almond butter MIXED BERRY 3 tablespoons almond butter ⅓ cup Andean Star Dried Goldenberries (55 g) ⅓ cup raspberries (40 g) ⅓ cup blueberries (40 g) nonstick cooking spray


BREAKFAST-BARS PREPARATION Preheat the oven to 375°F (190°C). To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel. In a large bowl, combine the oats, quinoa, baking powder, salt, yacon syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined. Divide the base dough equally between 4 medium bowls. Add the peanut butter and chocolate chips to 1 bowl and mix until combined. Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined .


BREAKFAST-BARS Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined. Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined. Grease 2 9×13-inch (23×33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula. Bake for 25-30 minutes, until the edges are slightly golden brown. Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula. Enjoy!




CHOCOLATE ICE-CREAM Ingredients 3 ripe bananas 2 ½ tablespoons organic cacao powder (Andean Star) 2 tablespoons cacao nibs (Andean Star) ⅓ cup almond milk (80 mL) 1 teaspoon agave Preparation Peel and slice the bananas, then freeze overnight. Add the frozen bananas, cacao powder, cacao nibs, almond milk, and agave to a food processor or blender. Blend until smooth and thick. Transfer to a loaf pan and freeze for at least 2 hours. Serve with your favorite toppings. Enjoy !




QUINOA VEGGIE-BURGER INGREDIENTS 1 small sweet potato 6 tablespoons olive oil, divided Kosher salt, freshly ground pepper 1 portobello mushroom ½ small zucchini 1 small shallot, finely chopped ¼ teaspoon crushed red pepper flakes 1 cup cooked quinoa (from about ½ uncooked) ¾ cup dried breadcrumbs 1½ teaspoons fresh lemon juice 4 English muffins, split, toasted Guacamole, tomato chutney, and sprouts (for serving; optional)


QUINOA VEGGIE-BURGER Add breadcrumbs, lemon juice, and about ¼ cup reserved mashed sweet potato to quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper if needed. If mixture is too loose, add more sweet potato to bind. Divide mixture into 4 portions and form into patties, pressing firmly together with your hands. Heat 2 Tbsp. oil in a medium skillet over medium and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper. Repeat with remaining 2 Tbsp. oil and 2 patties. Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts. Do Ahead: Patties can be made 3 days ahead. Cover and chill.


RECIPE PREPARATION Preheat oven to 350°. Prick sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30–45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside. Remove stem from mushroom; discard. Pulse cap in a food processor until finely chopped. Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid. Heat 1 Tbsp. oil in a medium skillet over low. Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes. Add mushroom and zucchini and cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any color, about 2 minutes. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool .


Quinoa Bowl


Ingredients 2 cups (3/4-inch) diagonally cut carrot 2 teaspoons olive oil 1/2 teaspoon salt, divided Cooking spray 5 tablespoons plain 2% reduced-fat Greek yogurt 3 tablespoons fresh lemon juice 2 tablespoons water 1 1/2 tablespoons Andean Star Yacon Syrup 3/4 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1 1/2 cups Andean Star cooked quinoa 1 1/2 cups shredded skinless, boneless rotisserie chicken breast 1 1/2 cups seedless red grapes, halved 1/2 cup thinly sliced green onions 1/2 cup fresh flat-leaf parsley leaves 1/2 cup toasted sliced almonds 4 cups mixed salad greens Quinoa Bowl


Directions Preheat oven to 450°. Combine carrot, oil, and 1/4 teaspoon salt on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 450° for 15 minutes or until tender. Combine remaining 1/4 teaspoon salt, yogurt, and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add carrot, quinoa, and next 5 ingredients (through almonds); toss. Place 1 cup salad greens in each of 4 shallow bowls; top each serving with about 1 1/2 cups quinoa mixture. Quinoa Bowl


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