While I was in Peru this time around, I set out to explore more than just food, I explored its products as well. Peru is such a rich country in terms of its agricultural landscape that it has brought us diversity. It is this diversity and richness in products that have allowed Peru to create the variety and abundance of dishes we have.
However, behind the dishes, lies the product. In Peru, people use a lot of natural products to condiment and prepare their food, from herbs to spices to powders and grains to sugars. Three products I discovered and learned more about during my trip this time around were Panela, Kiwicha and Maca Powder.
All three of these products are highly used in Peru, especially in the Andes region of Peru. They have tremendous health benefits and can even be considered to be “superfoods.” In my post today I explain to you what they are, what benefits they hold and how I incorporate them in morning oats “risotto.”
People are talking about food now more than ever before, lately the conversation has expanded beyond just food. It has evolved to talking more about the link and relationship between food and agriculture, the environment, and climate change.
The world of food is changing in North America as there are is an increasing interest in eating real food that is not only good for you but for our world too. One of these conversations has been around alternative protein sources, ones that will be less harmful to our environment and of course to our bodies.
Crickets has sparked quite the conversation and has started making waves in the world of health and food. While most of the rest of the world sees eating insects as a normal thing, North America has trouble opening their minds to this source of protein.
However thanks to start-up companies like Coast Protein and Fit Cricket, cricket protein powder and cricket protein products are becoming more accepted and used by more and more Canadians! So keep reading to learn a little more about crickets and get your pancake fix with these Cricket Protein Pancakes made with Kiwicha oats, a type of grain grown in Peru.