Superfoods: Sacha Inchi Seeds

Sacha inchi (Plukenetia volubilis) is a plant native to Peru. The term “sacha inchi” typically refers to edible seeds produced by the sacha inchi plant. Also known as sacha peanut, mountain peanut, or Inca peanut, these seeds have a nut-like flavor when roasted.  One of the richest sources in the world of omega fatty acids, Inca Peanuts are also loaded with protein, fiber, and antioxidants. Our Sacha Inchi is dry roasted to nutty, crunchy, perfection – truly a super food!

Grown in the Amazon Rainforest and the high Andes Mountains of Peru, Sacha Inchi has been part of the Inca diet for 3000 years. The Sacha Inchi plant, Plukenetia volubilis, is a rainforest vine, with star-shaped seed pods, meaning that Inca Peanuts are technically seeds, not nuts. However, our Sacha Inchi seeds do have a unique, mild, nutty taste that many compare to that of a dark roasted peanut with a slight woody flavor.

For more information on Sacha Inchi Seeds check out AtlMedicine 

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Super Summer Kale Salad

Im always looking for a way to combine the things that I like to eat so today we have a cashew and kale mix! Im going to whip this one together and see if it works!

Ingredients

  • 3/4 cup white sugar

  • 1/2 cup vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/4 cup extra-virgin olive oil

  • 1 bunch kale, stems removed and leaves chopped

  • 1/2 (16 ounce) package frozen shelled edamame (soybeans), thawed

  • 1/4 red onion, sliced thin

  • 1 cup shredded carrot

  • 2/3 cup fresh blueberries

  • 1/2 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

  • 1/2 cup cashew pieces

  • 1/2 cup shelled, roasted sunflower seeds

Directions

  1. Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.

2.   Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

For more great salads check out AllRecipes