Disclosure: Superfoods at New York’s Summer Fancy Food Show is a sponsored post; however, all opinions are mine and may differ from yours. All posts may contain affiliate links.
Pereg Natural Foods
Superfoods are amazingly good for you…hence, the name. I want to give you a quick introduction to these three superfoods since they’ll be featured the next couple of days at New York’s Summer Fancy Food Show. I wish I were there, but it wasn’t possible for me to get there this year. Instead, I’ll be trying Pereg’s Kaniwa, Teff and Farro and sharing some recipes using them with you in the next two weeks.
Pereg Natural Foods (pereg-gourmet.com), a leading producer of premium, all natural spices and spice blends, ancient grains and quinoa products will debut its new line of Kaňiwa (baby quinoa) as well as new blends and flavor infused varieties of freekeh, teff, farro, basmati riceand quinoa, among other all-natural products and kosher certified products.
According to Gill Schneider, CEO, Pereg Natural Foods, “Baby quinoa is predicted to become the next ‘new’ ancient super food. Also known as Kañiwa, it is an excellent source of complete protein and amino acids, is exceptionally high in iron and is gluten-free. This grain cooks up with a crunchy texture, and offers a nutrient rich food for breakfast, lunch and dinner. We are excited to bring consumers yet another healthy choice to serve to their family and friends.”
Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. Unlike regular quinoa, kañiwa doesn’t have saponins, the coating that gives quinoa a somewhat soapy, slightly bitter flavor if not rinsed properly. Kañiwa is actually easier to process due to the absence of saponins. All quinoa from Pereg is pre-rinsed and ready to cook from the package. Another advantage kañiwa has over quinoa is that it’s an even better source of iron.
Farro side dishes from Pereg are offered in plain, or blended with mushrooms or new roasted garlic flavor. Farro is a hardy ancient grain and is a variety of wheat savored for its rich texture and mildis a healthful grain that’s an excellent source of fiber, protein, magnesium, and iron. Farro is delicious seasoned up as a side dish as an alternative to rice or quinoa, tossed with some protein & vegetables in a hot or cold salad, or used in soups or stews.
Pereg’s Teff porridges are available in brown or ivory varieties as well as mixed with nuts and berries or with chocolate. In addition to being gluten-free, Teff is higher in protein than wheat, is a great source of iron, calcium and amino acids. This ancient whole grain has a pleasantly sweet nutty flavor, and the small size makes it easy to digest. Brown & white teff: Whole teff can be toasted and used to add a little crunch to salads to muffins; boiled teff can be prepared with milk or water for a sweet porridge or spiced up for a side dish.
Don’t forget to stop by Pereg’s booth and check out these, and more superfoods Pereg has to offer!
All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. Many products are also certified gluten-free and non-GMO.