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Pre-Exercise Maca Shake I use this powerful shake as my pre-exercise fuel every day to increase my strength and improve my performance. Ingredients 1 banana 1 cup milk of choice 1 tablespoon maca 1 tablespoon cacao powder 1 scoop of protein powder (about 16g) Directions Combine all of the ingredients in a blender and mix until smooth.![Pichuberry_promo]()
Dark Chocolate Covered Pichuberries Sweet tooth anyone? Try this delicious, anti-oxidant packed dessert. Ingredients ½ bar (50g) dark chocolate, 73% or more 12 pichuberries Directions 1. Finely chop chocolate and place in a metal bowl. 2. Fill a small saucepot with 3-4 inches of water and bring to a boil. Place bowl of chocolate on top of saucepot so it sits without touching the water. Lower heat to a simmer and stir chocolate until melted. Once melted, remove bowl from heat and stir until smooth and shiny. 3. Dip pichuberries into the melted dark chocolate, covering the pichuberry completely. Place pichuberries on a sheet of parchment or wax paper. 4. Allow the chocolate covered pichuberries to harden for about 30 minutes in refrigerator and enjoy. Makes 12.![popped_Kiwicha_cereal]()
Popped Kiwicha Breakfast Cereal Sounds simple, and it is. Just use your popped kiwicha in place of your favorite cereal, and add berries or bananas to sweeten. Ingredients 1 cup popped kiwicha (3 tablespoons raw) 1 cup milk of choice 1 cup berries of choice, or 1 banana, sliced Directions Add the milk and berries or bananas to the kiwicha and enjoy. Serves 1.![Camu_shake]()
Triple Camu Berry This shake is a true vitamin powerhouse. The combination of camu camu and pichuberries, not to mention all those other fruit favorites, makes this a potent immunity booster and antioxidant injection. Ingredients 1 cup pichuberries 1 cup blueberries 1 cup strawberries 2 teaspoons camu camu powder 16 ounces orange juice Directions Combine all of the ingredients in a blender and mix until smooth. Serves 2.![purple_potato_soup]()
Purple Potato Andean Soup This hearty soup is a power-food powerhouse. Loaded with nutrients from cilantro, purple potatoes, and quinoa, this soup is both colorful and flavorful. Ingredients 1 bunch cilantro leaves 3 celery sticks, chopped 32 ounces chicken broth 3 medium purple potatoes, diced 1 tablespoon olive oil 2 carrots, sliced 1 medium onion, chopped 1 cup dry/raw quinoa 5 cloves garlic, chopped ½ red bell pepper, chopped 1 pound chicken breast, cut into pieces ½ cup frozen peas (or fresh if possible) ½ cup frozen corn (or fresh if possible) Directions 1. In a blender, liquefy the cilantro with the broth. Put all 32 ounces of the broth into the blender with cilantro. Set aside. 2. Saute the onion and the garlic until soft and translucent. Add the chicken breast pieces and mix well. 3. In a large stock pot, combine the sautéed mixture with the celery, liquefied cilantro broth, purple potatoes, and carrots. Bring to a boil. 4. Add the 1 cup quinoa and the bell pepper. 5. Once the quinoa is cooked, about 10 to 15 minutes, add the peas and the corn. Heat until thoroughly warmed. Serves 4-6![Sacha_inchi_smoothie]()
Avocado-Sacha Inchi Brain Power Boost brain power with this silky smoothie full of omega-3 and 9. Talk about heart and brain health! Ingredients 1 small avocado 2 tsp. sacha inchi oil 1 cup pineapple, chopped, fresh or frozen ½ cup cucumber, chopped 3 leaves mint, fresh ½ cup water Directions Place all ingredients in a the base of a blender. Puree until smooth and homogenized.![stufefd_sweet_potato]()
Sweet Potato With Empanada Beef Stuffing One of the most popular foods across South America is the empanada. We love the combination of piquant olives and sweet currants with beef and egg. In our version, we replaced the flaky dough casing with a sweet potato bowl. It’s a healthier take on the classic, and it adds another dimension of flavor and texture that beautifully complements the filling. Ingredients 6 sweet potatoes, baked 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 1 pound lean ground beef 2 hard-boiled eggs, chopped 1 cup black olives, sliced ½ cup currants or raisins Directions 1. Preheat the oven to 400 F. Wrap the sweet potatoes in foil and prick the wrapped potatoes with a fork. Bake for 45 minutes, remove from the oven, and carefully unwrap. Set them aside while you prepare the empanada stuffing. 2. Sauté the onions and garlic until the onions are soft and translucent. Add the ground beef to the pan and brown it. Add the olives, eggs, and currants or raisins to the pan, mix well, and thoroughly cook, approximately 20 minutes. 3. Cut the sweet potatoes in half, mash up the flesh, and scoop a bit offlesh out to create a “bowl” in the middle. Add the empanada stuffing to each sweet potato half. Serve immediately.7 Anti-Aging Superfood Recipes
If you’re looking for some new power foods to pack into your diet in 2014, here are seven great recommendations.
Move Forward
- 7 Anti-Aging Superfood Recipes
