Cuzco is not only known as the millennial cradle of the Inca Empire with the imposing Machu Picchu, it also gave birth to the delicious 'Tamales."
Sold for decades, "Tamales" have fed millions of Peruvians and have become a recognized staple of Peruvian gastronomy all over the world.
Ingredients :
1 kilo white loose corn
300 grams swine meat
200 grams swine fat
2 garlic cloves
2 aji mirasol (mild dried yellow pepper)
1 purple onion
1 cup of milk
2 dozen purple olives
salt and pepper
washed banana leaves.
Preparation:
Soak the corn for 24 hours, and using small amounts at a time, blend all in a blender.
In a saucepan place milk, part of (75%) swine fat, and the smashed corn, in medium heat. Do not let the mixture stand, keep moving it to avoid burning the bottom of it.
In another saucepan, place the rest of the swine fat and fry onion, garlic, and dried aji mirasol previously cleaned from all the seeds boiled and drained to loose its heat. When it is caramelized add the swine meat previously cubed and salt and pepper. Cook well and then let it rest for a while.
We continue watching the corn mixture until a strong density reach its point. Cool it for a while.
Prepare the banana leaves cutting them in squares big enough to be folded in order to form the 'Tamal."
Wash and dry them thoroughly.
Use one by one placing at least 1/2 cup of the mixture in each of them, 1/8 cup of the meat, 1 or 2 olives.
Fold in away that all the mixture get trap in the middle and form with it a square or rectangles all the same size. Then using string made of the same banana leaver tight it properly. Place all othem in a very big pan with banana leaves at the bottom of it and fill it with water until it covers the 'Tamales."
Cook for 30 minutes at medium heat. Then drain the water and let them cool in a rack.
Wednesday, August 10, 2016
Wednesday, August 3, 2016
PERUVIAN MEAT SAUCE TO SERVE WITH NOODLES.
This recipe will help you to obtain a healthy amount of proteins, vitamins, and carbohydrates. If you are controlling your weight this recipe is for lunch time only because it generates energy that has to be burned in the next 6 hours. After the meal you drink tea to help the digestion.
Avoid sugary drinks because they block the metabolism of the nutrients needed to be processed at their right time during the digestion cycle.
Recipe for 4 servings: 1 pound lean ground beef, 1 onion, 1 tomato, 1 celery stick, 1 red pepper, 1 basil leave, 1 small container of tomato sauce. Parmesan cheese. Noodles any type. Salt, Pepper and Oregano at your will. Olive oil for dressing the cooked noodles and vegetable oil for the cooking process.
Preparation: Chop the onion, tomato, celery, red pepper, and put them aside. Heat a non-stick medium pan and add 2 tablespoon of oil, when it is hot enough, start with the onion and caramelize it together with the basil leave. Then add the ground beef with a pinch of salt, pepper, and oregano, and let it be cooked until it is very brown. Add the tomato, and pepper, and let it cook until it is dissolved. Add the tomato sauce, and let steam at medium heat for about 10 minutes. Taste if salt is needed.
Noodles: Heat a pan with one liter of water. Then let it boil. Add 2 tablespoon of oil and one teaspoon of salt. Then add the small package of noodles. Boil for about 8 minutes and stirring constantly. Then wash the noodles with cold water and then drain it. Add one spoon of olive oil and let them rest.
Serving: In a medium serving plate place 2 cups of cooked noodles and one cup of meat sauce. Accompany with lettuce or spinach and parmesan cheese.
Remember to eat this recipe at lunch time.
Avoid sugary drinks because they block the metabolism of the nutrients needed to be processed at their right time during the digestion cycle.
Recipe for 4 servings: 1 pound lean ground beef, 1 onion, 1 tomato, 1 celery stick, 1 red pepper, 1 basil leave, 1 small container of tomato sauce. Parmesan cheese. Noodles any type. Salt, Pepper and Oregano at your will. Olive oil for dressing the cooked noodles and vegetable oil for the cooking process.
Preparation: Chop the onion, tomato, celery, red pepper, and put them aside. Heat a non-stick medium pan and add 2 tablespoon of oil, when it is hot enough, start with the onion and caramelize it together with the basil leave. Then add the ground beef with a pinch of salt, pepper, and oregano, and let it be cooked until it is very brown. Add the tomato, and pepper, and let it cook until it is dissolved. Add the tomato sauce, and let steam at medium heat for about 10 minutes. Taste if salt is needed.
Noodles: Heat a pan with one liter of water. Then let it boil. Add 2 tablespoon of oil and one teaspoon of salt. Then add the small package of noodles. Boil for about 8 minutes and stirring constantly. Then wash the noodles with cold water and then drain it. Add one spoon of olive oil and let them rest.
Serving: In a medium serving plate place 2 cups of cooked noodles and one cup of meat sauce. Accompany with lettuce or spinach and parmesan cheese.
Remember to eat this recipe at lunch time.
Monday, February 1, 2016
QUINOA THE BEST GRAIN IN THE WHOLE WORLD
Quinoa is naturally gluten-free and contains Iron, B-Vitamins, Magnesium, Phosphorus, Potassium,
Calcium, Vitamin E, and Fiber. Quinoa was known to the Incas as "the mother of all grains" and was first cultivated over 10,000 years ago. It grows in the High Lands of the Andes Mountains of Peru and Bolivia.
Botanically, Quinoa is not classified as a grain. It is a seudo-cereal. The seeds can be milled and ground into flour. Nutritionally, Quinoa is considered a whole grain. Whole grains include the entire intact grain seed without removing any of its parts. Whole grains like Quinoa provide essential Vitamins, Minerals and Fiber, which help to regulate the Digestive System. White pastas, white breads and white rice provide us with only and simple Carbohydrates that are quickly digested because most of the fiber and important nutrients were removed in the process of refinement to create a finer and lighter texture.
Quinoa is often used as a substitute for rice. When cooked, it is soft and fluffy with a slightly nutty taste. To cook Quinoa just measure one cup and leave it overnight soaked in water. Then rinse it thoroughly. In a pan add two cups of water and let it boil at medium heat, then add the rinsed grain and let it cook in a very low heat for 15 to 20 minutes. If you want it salty just add salt, or if you want it sweet just add honey. It adapts itself to any flavor.
It can also be made into flour, flakes and various foods like pasta and bread.
BEST QUINOA RECIPES
SPAGHETTI with fresh PEAS, and GARLIC.
Ingredients: 3/4 pound Andean Quinoa Spaguetti. 1Pound fresh shelled Peas. 2 tablespoon of Butter.
2 garlic cloves sliced very thin. 2 Tablespoon of chopped fresh Parsley. 2 Tablespoon of chopped fresh Chives. 1/2 cup freshly grated Parmesan Cheese. 1/2 teaspoon of freshly ground Black Pepper. Salt.
Preparation: Bring a large pot of water to boil and salt generously but do not overdue it. Add spaghetti and boil for 5 minutes. Meanwhile combine Butter and sliced Garlic in small skillet or saucepan and heat over medium-low heat until Butter begins to bubble around the Garlic. Remove from Heat. Drain the Spaghetti and save part of the Water for the Peas and pour the Butter mixture into the Spaghetti. Add the Peas to the water. Boil for 5 minutes. Strain and toss immediately over the warm Pasta, together with the fresh Herbs. Serve with Parmesan Cheese.
PESTO QUINOA PASTA
Ingredients: 2 Tablespoon Butter. 1 Teaspoon Chinese Onion, minced. 1 Teaspoon Garlic, minced.
5 Tablespoon Basil Pesto. 1.5 oz dry White Wine. 3/4 pound Andean Quinoa Spaghetti. Parmesan Cheese freshly grated. 1/2 Teaspoon of freshly ground Black Pepper. Salt to taste.
Preparation: Bring a large pot of water to boil and salt generously but do not overdue it. Add Spaghetti and boil for 5 minutes. Meanwhile saute Garlic, Onion, and Butter in medium heat until the onion is translucent and the garlic toasted. Add Wine and Pesto and reduce to a sauce like consistency. Strain the Pasta and toss it into the sauce coating it completely. Season with Salt and Pepper. Serve with Parmesan Cheese freshly grated.
Calcium, Vitamin E, and Fiber. Quinoa was known to the Incas as "the mother of all grains" and was first cultivated over 10,000 years ago. It grows in the High Lands of the Andes Mountains of Peru and Bolivia.
Botanically, Quinoa is not classified as a grain. It is a seudo-cereal. The seeds can be milled and ground into flour. Nutritionally, Quinoa is considered a whole grain. Whole grains include the entire intact grain seed without removing any of its parts. Whole grains like Quinoa provide essential Vitamins, Minerals and Fiber, which help to regulate the Digestive System. White pastas, white breads and white rice provide us with only and simple Carbohydrates that are quickly digested because most of the fiber and important nutrients were removed in the process of refinement to create a finer and lighter texture.
Quinoa is often used as a substitute for rice. When cooked, it is soft and fluffy with a slightly nutty taste. To cook Quinoa just measure one cup and leave it overnight soaked in water. Then rinse it thoroughly. In a pan add two cups of water and let it boil at medium heat, then add the rinsed grain and let it cook in a very low heat for 15 to 20 minutes. If you want it salty just add salt, or if you want it sweet just add honey. It adapts itself to any flavor.
It can also be made into flour, flakes and various foods like pasta and bread.
BEST QUINOA RECIPES
SPAGHETTI with fresh PEAS, and GARLIC.
Ingredients: 3/4 pound Andean Quinoa Spaguetti. 1Pound fresh shelled Peas. 2 tablespoon of Butter.
2 garlic cloves sliced very thin. 2 Tablespoon of chopped fresh Parsley. 2 Tablespoon of chopped fresh Chives. 1/2 cup freshly grated Parmesan Cheese. 1/2 teaspoon of freshly ground Black Pepper. Salt.
Preparation: Bring a large pot of water to boil and salt generously but do not overdue it. Add spaghetti and boil for 5 minutes. Meanwhile combine Butter and sliced Garlic in small skillet or saucepan and heat over medium-low heat until Butter begins to bubble around the Garlic. Remove from Heat. Drain the Spaghetti and save part of the Water for the Peas and pour the Butter mixture into the Spaghetti. Add the Peas to the water. Boil for 5 minutes. Strain and toss immediately over the warm Pasta, together with the fresh Herbs. Serve with Parmesan Cheese.
PESTO QUINOA PASTA
Ingredients: 2 Tablespoon Butter. 1 Teaspoon Chinese Onion, minced. 1 Teaspoon Garlic, minced.
5 Tablespoon Basil Pesto. 1.5 oz dry White Wine. 3/4 pound Andean Quinoa Spaghetti. Parmesan Cheese freshly grated. 1/2 Teaspoon of freshly ground Black Pepper. Salt to taste.
Preparation: Bring a large pot of water to boil and salt generously but do not overdue it. Add Spaghetti and boil for 5 minutes. Meanwhile saute Garlic, Onion, and Butter in medium heat until the onion is translucent and the garlic toasted. Add Wine and Pesto and reduce to a sauce like consistency. Strain the Pasta and toss it into the sauce coating it completely. Season with Salt and Pepper. Serve with Parmesan Cheese freshly grated.
Thursday, October 22, 2015
JUICE THERAPY
In Peru the most popular way to fight the most common illnesses are the use of the extracts made from fruits and vegetables. We can get grapefruit extract, beets extract, carrots extract, etc everyday from any market since the consumption of it cost less than a bottle of medicine.
The popularity of the juice therapy is such that now many countries in the world are introducing the consumption of it because of its powerful results.
The most popular ones in Peru are :
-brain power: 1beet, 1 carrot, 1 celery stick, 1 apple, 1 orange, 1 lime. Using an extractor machine combine all of them.
-immune system boost: 1 carrot, 1 celery stick, 1 apple, 1 orange. Using an extractor combine all.
-kidneys detox: 1/4 pineapple, 2cups of spinach, 1 cup of filtered water, 2 teaspoon of honey. In a blender mix all of them.
-energy boost: 1 banana, 1cup of milk, 1 teaspoon of maca, 2 teaspoon of honey. In a blender mix all of them.
-digestive enhancer: 1/4 papaya, 1 lime, 1 mango, 1 cup of filtered water, 2 teaspoon of honey. In a blender combine all of them.
-protein enhancer: 2 cups of strawberry, 1 cup of milk, 1/2 cup natural yogurt, 2 teaspoon honey, 1 teaspoon of maca. In a blender combine all of them.
-weight reducer: 2 grapefruits, 1 orange, 1 lime. Take the extract of all of them every morning and drink the juice half an hour before breakfast.
- blood detox: 1 beet, 1 lime, 1 glass of purple corn drink. Have the beet extract first then combine all the rest.
-anti-cancer beverage: 1 cup of milk, 1 chirimoya, 2 teaspoons of honey. Do not use the chirimoya seeds just the pulp, then using the blender combine it with the rest of the ingredients.
For people who just want the juice of a specific fruit or vegetable they are served according to their needs.
The popularity of the juice therapy is such that now many countries in the world are introducing the consumption of it because of its powerful results.
The most popular ones in Peru are :
-brain power: 1beet, 1 carrot, 1 celery stick, 1 apple, 1 orange, 1 lime. Using an extractor machine combine all of them.
-immune system boost: 1 carrot, 1 celery stick, 1 apple, 1 orange. Using an extractor combine all.
-kidneys detox: 1/4 pineapple, 2cups of spinach, 1 cup of filtered water, 2 teaspoon of honey. In a blender mix all of them.
-energy boost: 1 banana, 1cup of milk, 1 teaspoon of maca, 2 teaspoon of honey. In a blender mix all of them.
-digestive enhancer: 1/4 papaya, 1 lime, 1 mango, 1 cup of filtered water, 2 teaspoon of honey. In a blender combine all of them.
-protein enhancer: 2 cups of strawberry, 1 cup of milk, 1/2 cup natural yogurt, 2 teaspoon honey, 1 teaspoon of maca. In a blender combine all of them.
-weight reducer: 2 grapefruits, 1 orange, 1 lime. Take the extract of all of them every morning and drink the juice half an hour before breakfast.
- blood detox: 1 beet, 1 lime, 1 glass of purple corn drink. Have the beet extract first then combine all the rest.
-anti-cancer beverage: 1 cup of milk, 1 chirimoya, 2 teaspoons of honey. Do not use the chirimoya seeds just the pulp, then using the blender combine it with the rest of the ingredients.
For people who just want the juice of a specific fruit or vegetable they are served according to their needs.
Tuesday, November 11, 2014
PANETTONE, a good example of the fusion between immigrants and the Andes.
It is known that bread deals with living energies, also with giving energies and growth, and with a nurturing seed that is transfered to us from the ones used in its confection.
Peru has been the final destination and land of hopes for many people since the beginning of the 19th century. Among them are the Italians. Those, in the quest for better future left their country, because of the World Wars, and embarked themselves from Italy, at the Port of Chiavan belonging to La Liguria region and faced a boat trip that lasted very long. They arrived at the port of Callao, Peru, armed only with willpower and the spirit of sacrifice in order to make something of their lives.
Antonio D'Onofrio was the son of immigrants who arrived from Caserta in 1911. He, as a young boy, began selling ice cream during summers and eventually chocolates. From this experience he developed a sweet brand of chocolates that still exists today (owned by Nestle). In 1960 he began selling Panettone, licensing a recipe from Gioacchino Alemagna, who created one of the best fusion of ingredients belonging to the Inca land in one of the best selling sweet bread that became commercialized in 1950.
Today they are dozens of brands of Panettone available in Peru.
Traditionally, Panettone is tall, light with a domed top that is baked in a paper pan with gold decorations. The dough is fermented for a few days to develop a fusion of flavor, which has notes of citrus and jasmine. The gluten must be very well developed to be strong enough to rise high, maintain its lightness and serve as a support for its own richness and at the same time for the high quality added fruit and raisins. Sugar and Fat are the main ones that interfere with the gluten development, so these ingredients are withheld to the initial mixing to the final dough in a proper manner, to let the dough develop its best quality. When properly done the mix yields a proper thin and very translucent dough. It can be compared as the way in which our own soul develops. That is why the quality of the Peruvian Panettone is one of the best.
If you want to order the D'Onofrio version and the Todino versions (packing can differ) please contact us at : angelasolari&@yahoo.es.
Price : $15 D'Onofrio. $12 and $10 the Todino. We have to include shipping and handling .
Write a cheque or Money Order to NUEVA VIDA BOOKSTORE
Send it to : 496 Jane St. Toronto, Ontario. M6S 4A2.
Peru has been the final destination and land of hopes for many people since the beginning of the 19th century. Among them are the Italians. Those, in the quest for better future left their country, because of the World Wars, and embarked themselves from Italy, at the Port of Chiavan belonging to La Liguria region and faced a boat trip that lasted very long. They arrived at the port of Callao, Peru, armed only with willpower and the spirit of sacrifice in order to make something of their lives.
Antonio D'Onofrio was the son of immigrants who arrived from Caserta in 1911. He, as a young boy, began selling ice cream during summers and eventually chocolates. From this experience he developed a sweet brand of chocolates that still exists today (owned by Nestle). In 1960 he began selling Panettone, licensing a recipe from Gioacchino Alemagna, who created one of the best fusion of ingredients belonging to the Inca land in one of the best selling sweet bread that became commercialized in 1950.
Today they are dozens of brands of Panettone available in Peru.
Traditionally, Panettone is tall, light with a domed top that is baked in a paper pan with gold decorations. The dough is fermented for a few days to develop a fusion of flavor, which has notes of citrus and jasmine. The gluten must be very well developed to be strong enough to rise high, maintain its lightness and serve as a support for its own richness and at the same time for the high quality added fruit and raisins. Sugar and Fat are the main ones that interfere with the gluten development, so these ingredients are withheld to the initial mixing to the final dough in a proper manner, to let the dough develop its best quality. When properly done the mix yields a proper thin and very translucent dough. It can be compared as the way in which our own soul develops. That is why the quality of the Peruvian Panettone is one of the best.
If you want to order the D'Onofrio version and the Todino versions (packing can differ) please contact us at : angelasolari&@yahoo.es.
Price : $15 D'Onofrio. $12 and $10 the Todino. We have to include shipping and handling .
Write a cheque or Money Order to NUEVA VIDA BOOKSTORE
Send it to : 496 Jane St. Toronto, Ontario. M6S 4A2.
Monday, November 10, 2014
Benefits of LUCUMA powder.
LUCUMA powder delivers an abundance of healthy benefits when added to your favorite food or beverage.
LUCUMA is GLUTEN-FREE and a good source of antioxidants, fiber, carbohydrates, vitamins, and minerals necessary for bodily functions and of benefit to the immune system.
LUCUMA has been used for centuries in Peru for its medicinal properties. The anti-inflammatory effect on wound healing and skin aging was known by the ancient People of the Andes.
LUCUMA significantly increase wound closure and promote tissue regeneration.
LUCUMA fruit powder has a distinctively sweet and fragrant taste that provides a natural sweetening to desserts and can be added to any beverage, smoothie, yogurt etc. It helps combine and emulsify fats and oils with sugars and polysaccharides.
LUCUMA are cool-weather drought-resistant trees that grow 25 to 50 feet tall. Known as the "gold of the Incas" in ancestral times, the fruit is yellowish green in the outside and egg-shaped with a dry, starchy yellow-orange flesh.
LUCUMA provides 14 essential trace elements, including a considerable amount of potassium, sodium, calcium, magnesium and phosphorus, while heavy metal content is low. Calcium keeps the bones and teeth strong. Phosphorus is important for bone and protein formation, digestion and hormone balance.
One tablespoon of lucuma provides the recommended daily value for iron, which helps stimulate the immune system and improve physical endurance.
We have in stock the LUCUMA powder for flan (a type of peruvian dessert). You only need to add milk and enjoy the nutritional value of the product. It also can be added to any beverage, smoothie, yogurt, etc.
Place your order to Nueva Vida Bookstore. Write a cheque or money order and send it to : 496 Jane St.
Toronto, Ontario. M6S 4A2.
Your order include : Lucuma powder pouch with instructions to make flan.
Price: $5 plus shipping and handling.
LUCUMA is GLUTEN-FREE and a good source of antioxidants, fiber, carbohydrates, vitamins, and minerals necessary for bodily functions and of benefit to the immune system.
LUCUMA has been used for centuries in Peru for its medicinal properties. The anti-inflammatory effect on wound healing and skin aging was known by the ancient People of the Andes.
LUCUMA significantly increase wound closure and promote tissue regeneration.
LUCUMA fruit powder has a distinctively sweet and fragrant taste that provides a natural sweetening to desserts and can be added to any beverage, smoothie, yogurt etc. It helps combine and emulsify fats and oils with sugars and polysaccharides.
LUCUMA are cool-weather drought-resistant trees that grow 25 to 50 feet tall. Known as the "gold of the Incas" in ancestral times, the fruit is yellowish green in the outside and egg-shaped with a dry, starchy yellow-orange flesh.
LUCUMA provides 14 essential trace elements, including a considerable amount of potassium, sodium, calcium, magnesium and phosphorus, while heavy metal content is low. Calcium keeps the bones and teeth strong. Phosphorus is important for bone and protein formation, digestion and hormone balance.
One tablespoon of lucuma provides the recommended daily value for iron, which helps stimulate the immune system and improve physical endurance.
We have in stock the LUCUMA powder for flan (a type of peruvian dessert). You only need to add milk and enjoy the nutritional value of the product. It also can be added to any beverage, smoothie, yogurt, etc.
Place your order to Nueva Vida Bookstore. Write a cheque or money order and send it to : 496 Jane St.
Toronto, Ontario. M6S 4A2.
Your order include : Lucuma powder pouch with instructions to make flan.
Price: $5 plus shipping and handling.
QUINOA, the sacred grain of the Incas.
QUINOA known as the mother grain and sacred by the Incas, was the most important ingredient after the potatoes for pre- Hispanic Andean civilizations. The first grains were sown by a golden tool.
QUINOA has an impressive nutritional value. It is GLUTEN FREE.
QUINOA originates in Lake Titicaca, Puno, PERU. It is harvested at over 3,500 meters above sea level.
This delicious QUINOA SOUP recipe utilize Peru's native ingredients and it is easy to cook it at home.
You will need : 1 cup of quinoa, 6 cups of water, 3tbs olive oil, 3 garlic cloves, 1 red onion, 1tbs yellow hot pepper (peruvian aji mirasol), 1 tsp cumin, 1/4 grated cheese, 2 tbs chopped chives or parsley, 1 tbs ground cilantro seeds, 1 chopped hard boiled egg, 1 small potato diced, salt and pepper.
Preparation : Soak quinoa overnight and rinse with a lot of water before boil it. Boil the quinoa in a pan with the 6 cups of water for 20 minutes, medium heat. Strain but keep the water. Heat oil in a separate frying pan, saute the garlic with the onion, cumin, cilantro, until it gets transparent. Add the mixture to the water, as well as the diced potatoes and the quinoa, salt and pepper. Boil until the potatoes are soft. Finally add the chives. Turn off the heat and add the fresh cheese (feta or goat cheese). Serve with chopped hard eggs.
If you prefer thick soup just reduce the amount of water.
You can order from us your kit to prepare it at home. Make your order : angelasolari7@yahoo.es. Write cheque or money order to Nueva Vida Bookstore, and send it this address : 496 Jane St. Toronto Ontario. M6S 4A2.
Your order include : Quinoa, aji mirasol, cumin, cilantro powder, salt and pepper.
Price $10 dollars plus shipping and handling. Try this delicious recipe at the commodity of your home.
QUINOA has an impressive nutritional value. It is GLUTEN FREE.
QUINOA originates in Lake Titicaca, Puno, PERU. It is harvested at over 3,500 meters above sea level.
This delicious QUINOA SOUP recipe utilize Peru's native ingredients and it is easy to cook it at home.
You will need : 1 cup of quinoa, 6 cups of water, 3tbs olive oil, 3 garlic cloves, 1 red onion, 1tbs yellow hot pepper (peruvian aji mirasol), 1 tsp cumin, 1/4 grated cheese, 2 tbs chopped chives or parsley, 1 tbs ground cilantro seeds, 1 chopped hard boiled egg, 1 small potato diced, salt and pepper.
Preparation : Soak quinoa overnight and rinse with a lot of water before boil it. Boil the quinoa in a pan with the 6 cups of water for 20 minutes, medium heat. Strain but keep the water. Heat oil in a separate frying pan, saute the garlic with the onion, cumin, cilantro, until it gets transparent. Add the mixture to the water, as well as the diced potatoes and the quinoa, salt and pepper. Boil until the potatoes are soft. Finally add the chives. Turn off the heat and add the fresh cheese (feta or goat cheese). Serve with chopped hard eggs.
If you prefer thick soup just reduce the amount of water.
You can order from us your kit to prepare it at home. Make your order : angelasolari7@yahoo.es. Write cheque or money order to Nueva Vida Bookstore, and send it this address : 496 Jane St. Toronto Ontario. M6S 4A2.
Your order include : Quinoa, aji mirasol, cumin, cilantro powder, salt and pepper.
Price $10 dollars plus shipping and handling. Try this delicious recipe at the commodity of your home.
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