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  • 3rd March 2014

    Inca Inchi Powder

    With a name like Inca Inchi, who knew what I was getting myself into this week!!?? I did know however, that this powder is a plant based, high protein (60% complete and one of the most highly digestible, low irritant, highest quality available!) food so it sparked my interest! After a little more research, I also discovered it is gluten free, so it really ticked the boxes for a lot of people!

    The Inca Inchi plant is from the Peruvian Amazon Forest and it produces small nuts from which the powder is derived. Nutritionally, the Inca Inchi powder is high in omegas, which can help with joint health and muscle recovery. It is also high in vitamin A and calcium…perfect for the plant eaters out there to aid in their bone and teeth strength. 

    Inca Inchi powder can be used in a number of ways, including sprinkling it on salads, over veges or as I have used it, in smoothies. Its nutty flavour and health benefits are well worth the dollars spent.

    At Nanas, you can purchase the powder pre-packaged or in bulk (behind the counter with the other super foods). There are a heap of recipes out there but this week I have a double up for you! I made a breakfast smoothie, and also given a recipe a go from the Changing Habits website.

    It can be found at and is the Chocolate Chia Bars.

    Hope this finds you all well this week friends, love life and have a ripper day!


    Breakfast Smoothie

    Half cup nut milk

    Half cup water

    One tbsp Inca Inchi powder

    Three pitted madjool dates

    Two tbsp raw buckwheat

    One tbsp LSA

    One and a half bananas

    Half cup raspberries

    Handful of ice 

    Blend in a good quality blender. I use and totally recommend a Froothie. If you are looking to purchase one, please contact me direct as I am a distributer. Then, enjoy!

    Inca Inchi Breakfast Smoothie

    PS – The Chocolate Chia Bars from the Changing Habits website are AMAZING! So so yum!!! Get em into ya! All the ingredients can be found at Nanas! 


    Chocolate Chia Bars

    1 1/2 cups of fresh pitted dates
    1/4 cup raw cocoa powder
    1/8 cup inca inchi powder
    1/4 chia seeds
    1/2 tsp natural vanilla essence
    1 cup crushed almonds


    1. Place dates in a food processor; puree until it forms a thick paste.
    2. Add cocoa powder, chia seeds, and vanilla extract
    3. Pulse until all ingredients are combined.
    4. Add almonds; pulse until nuts are finely chopped and well distributed throughout.
    5. Spread a large sheet of wax paper on work surface, transfer date mixture to wax paper and use paper to press mixture into a 1/2" thick rectangle.
    6. Wrap tightly and chill overnight.
    7. Unwrap block and cut into 8 bars. 
    8. Re-wrap each bar in wax paper. NB If you have a thermomix throw all in together and pulse until well mixed  

    Chocolate Chia Bars

    Matt Grills


    Matt Grills

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