Last summer, our friend Manuel Villacorta‘s second book, Peruvian Power Foods, was published. We have already talked extensively about this deliciously creative cookbook, but now I’m even more excited about it than I was when I first got it. The reason is that I’m studying to become a holistic health coach, and I’m learning more and more each day about the impact that a diet filled with superfoods can have on a person’s well being and health. If you don’t believe me, check out David Wolfe, one of the most vibrant and energetic men I’ve seen. He is the world’s #1 authority on the subject of raw foods, and a big believer in the power of superfoods.
I made these gluten-free quinoa and pichuberry (aguaymanto) muffins several months ago for Que Rica Vida. The original recipe in Manuel’s book is prepared in a loaf pan, like a banana bread. I remember the day Manuel showed me the book for the first time, and told me how he came up with this fun and delicious recipe. I was really impressed by the addition of pureed pichuberries to bring moisture and a creamy texture to this wholesome bread. He was really proud that his mother had enjoyed it so much that she had asked him to make a large batch to take to friends and relatives. I don’t blame her. This healthy, mild tasting bread (turned into muffins by me), is a real treat. Get the recipe HERE.