Andean Star Organic Superfoods

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Andean Star Organic Superfoods
https//www.andeanstarsuperfoods.com/
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Andean Star
Organic Superfoods
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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.
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• Our Products

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!
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.
At Andean Star, we have the highest quality of
organic quinoa at exciting prices. Our organic
quinoa is non-GMO, 100 natural and mineral
amp 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!
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• Features

Natural
ORGANIC
100
Highest Quality
Non-GMO
Gluten Free
ORGANIC
Andean Stars 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.
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Benefits of
Organic Superfood
They can help with your weight loss program (if
youre on any)
Organic superfood powders help strengthen your
immune system
They are anti-aging
Organic superfood powder energize your body
Organic superfood powders support digestive
health, gut health
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• Recipes

BREAKFAST BARS
Eating With A Conscience
Quinoa Bowl
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BREAKFAST-BARS
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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
https//www.andeanstarsuperfoods.com/recipes/break
fast-bars/
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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 ? cup Andean
Star Dried Goldenberries (55 g) ? cup raspberries
(40 g) ? cup blueberries (40 g) nonstick cooking
spray
https//www.andeanstarsuperfoods.com/recipes/break
fast-bars/
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BREAKFAST-BARS
PREPARATION Preheat the oven to 375F (190C). 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.
https//www.andeanstarsuperfoods.com/recipes/break
fast-bars/
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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 2 913-inch (2333-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!
https//www.andeanstarsuperfoods.com/recipes/break
fast-bars/
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CHOCOLATE ICE-CREAM
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CHOCOLATE ICE-CREAM
Ingredients 3 ripe bananas 2 ½ tablespoons
organic cacao powder (Andean Star) 2 tablespoons
cacao nibs (Andean Star) ? 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!
https//www.andeanstarsuperfoods.com/recipes/choco
late-ice-cream/
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QUINOA VEGGIE BURGER
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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)
https//www.andeanstarsuperfoods.com/recipes/quino
a-veggie-burger/
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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.
https//www.andeanstarsuperfoods.com/recipes/quino
a-veggie-burger/
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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, 3045
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.
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Quinoa Bowl
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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
https//www.andeanstarsuperfoods.com/recipes/quino
a-bowl/
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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.
https//www.andeanstarsuperfoods.com/recipes/quino
a-bowl/
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Contact Us
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Thank You