If you’ve ever visited my country and mingled with the locals, then you have probably seen it with your own eyes: Peruvians are very strong people.
Their almost superhuman strength is in part genetic, (just one look at their short but sturdy bodies proves this), but a lot can also be said about their powerful diet. Products that are now sold across the world for their health-enhancing properties, such as quinoa, amaranth, camu camu, maca, and lucuma, have been consumed on an almost daily basis for centuries in Peru.
This is exactly what San Francisco-based nutritionist Manuel Villacorta, and his co-writer, Jamie Shaw, address in their new cookbook “Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes.”
When I met Manuel I was immediately drawn to his food philosophy. He doesn’t believe in strict diets, and instead embraces cooking at home, using fresh ingredients only, and taking time to eat and enjoy every meal. The 101 mouth watering recipes of this new book are completely wholesome, without ever losing their fun and creative qualities. I honestly want to try them all (well, at least the vegetarian ones!), and today I took the first step with these muffins, inspired by his hearty quinoa and pichuberry bread. The first of many!
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