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  • 24th March 2014

    Incan Berries (Goldenberries) 


    These little bad boys only came into the shop a few months ago and they created quite a stir when displayed as product of the week. They look interesting, not many people had heard of them and they pack a flavour punch like nothing else I have tried! So, what are these shrivelled orange little fellas all about….  

    The Incan berry, like so many other awesome super foods, come from South America…they seem to be flooded with them! The ones we have in store are dried, however the fresh fruit can also be consumed….but is very scarce in Australia.  

    Nutritionally, these little fellas have gained the superfood title. They are high in vitamin A and B, protein, potassium, fibre and antioxidants. With these nutrients in abundance they can help boost the immune system, protect vision, assist in bone growth, provide energy, assist in weight loss, are anti-inflammatory and can even help fight cancer by protecting the bodies tissues and organs from free radicals and toxins! You little ripper!  

    Incan berries can be used in a wide variety of ways. Some of these include throwing a handful into a trail mix, salads or cereal. They can be eaten on their own, in deserts, baking or meals. Size wise, they are around the same size as a raisin and I would describe their taste as a sweet/tart flavour with a real zingy after kick. Super yum! I have found a cool twist on breakfast to use them in this week…an Incan Berry and Chia Seed Pudding. Topped with your favourite breakfast goodies (buckwheat, berries, hemp seeds, granola, more inca berries, fresh fruit…whatever you like) this first meal of the day will get you going on the right foot! It was super good!!! Whilst these berries cost a little more than your standard dried fair, give them a go, I promise, they are worth it! 


    Incan Berry and Chia Seed Pudding  

    Get this prepared the night before your wanting to eat it so it has time to set in the fridge.  


    * 1 cup non-dairy milk 

    * 1/4 incan berries 

    * 3 tbsp chia seeds 

    * 1 tsp maca powder  

    Toppings – whatever you chose....some options mentioned above.  

    * Place all ingredients (except for toppings) into your blender or Thermomix and blend until smooth (Thermomix speed 8, 10 seconds) You may still get some tiny, chewy chunks of incan berry in the mixture, but that’s the best part :-) 

    * Pour into a glass, cover and refrigerate overnight. 

    * Serve as is, or with choice of toppings. 

    Incan Berry and Chia Seed Pudding

    Matt Grills


    Matt Grills

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