Manna Wholefoods

Açaí (as-sigh-ee) is a berry derived only from deep within the Amazon Rainforest. It grows on a special palm tree, or as locals says “The Tree of Life”. Only recently this exceptional berry has been noted as Nature’s “#1 Superfood” and was recently stated to be “#1 Food For Anti-Ageing Benefits”. The reason for such attention is that Açaí has an incredibly high concentration of antioxidants, essential fatty acids, amino acids and phytonutrients.

Boosts energy levels
Improves digestive function
Anti-bacterial
Promotes sound sleep
Reduces anxiety
Provides all vital vitamins
Contains most important minerals
High levels of fibre
Cleanses and detoxifies
Strengthens the immune system
Enhances sexual performance and libido
Promotes glowing healthy skin
Aids in regulating blood sugar levels
Good for the cardiovascular system, improves circulation
Reduces and regulates cholesterol increasing good lipids in the blood
Reduces inflammation
Enhances vision

WHAT IS AGAVE?
Agave is grown by the Aztecs in the Ixmiquilpan region of Mexico. Agave is central to their culture and they have been cultivating it for thousands of years. Organic, wild-crafted Agave Syrup is a delicious, low glycemic index (GI) sweetener that tastes somewhere between honey and maple syrup. Dark agave has a rich vanilla-like aroma and deep wild flavour. Light Agave syrup is filtered and has a neutral sweet flavour.

NUTRITIONAL INFORMATION:
Minimally processed agave provides vitamins, minerals and enzymes that are not found in other processed sweeteners. Our unfiltered Dark Agave syrup has a wide spectrum of minerals and phytonutrients.

PROCESSING:
agave nectar is derived from the Wild Maguey (Agave Salminae). The Ixmiquilpan indigenous growers association hand harvest the nectar. One cactus can produce as much as 2 litres of juice a day. Juice is collected twice daily, and one cactus can continue producing juice for up to three months.

Step Two:
Strain the Almonds in the morning and place in blender with 1 litre of filtered water

Step Three:
Strain through a nut milk bag to finish, can store for up to 3 days in the fridge
(Optional - Add some honey or agave for taste)

Chia seeds are one of nature’s superfoods – high in essential fatty acids, protein, soluble fibre, antioxidants, vitamins, and minerals. They are easy to use, taste good, and can become a valuable addition to your diet.

As well as essential fatty acids, chia seeds contain up to 23 percent protein. This protein is a complete protein and can be very effectively utilised by the body. It is also gluten free. Chia seeds are also rich in B vitamins, calcium, iron, magnesium, phosphorus, potassium, zinc, boron, and copper. In actual fact, chia seeds contain six times more calcium than milk does by weight, and the calcium in chia seeds is more easily absorbable by the body than the calcium in milk. Chia seeds have three times more iron than spinach, and fifteen times more magnesium than broccoli.

The seeds are able to absorb over nine times their weight in water and actually form a gel. This gel causes carbohydrates to be released slowly into the body, and the carbohydrates are slowly converted into glucose which is then used for energy. This keeps the body feeling fuller for longer. Chia seeds are also rich in soluble fibre (five percent). The mucilaginous properties of chia seeds act as both a bulking agent and a fibre source, and this helps to cleanse and soothe the colon. Chia seeds are able to act as a sort of sponge, absorbing toxins, whilst also lubricating the colon, and strengthening the peristaltic action of the intestines.

Chia seeds can be used in any recipe that uses flax seeds. Ground or whole chia seeds can be sprinkled on cereals or salads, or you can simply eat them as a snack. They can also be used in dressings, sauces, and smoothies. Alternatively, you can stir a tablespoon of chia seeds into a glass of water or juice, stirring to remove any lumps, and letting sit for about five minutes before drinking.

WHAT ARE GOJI BERRIES?
Goji berries have been used for thousands of years in Chinese medicine to boost life-force or "chi" energy, and now they're available to the west. Goji berries are harvested from the pristine remote area around the Jinsixia National Forest Park in China. The goji berry is sacred to the people of this remote region and they hold a special festival every year to honor and celebrate the life giving qualities of this extraordinary berry.

HOW TO EAT:
Eat them straight from the packet as a snack or add a handful to your favorite trail mix, cereal, juice or smoothie. You can also soak them in hot water to make a nutritious tea.

NUTRITIONAL INFORMATION:

They contain 18 kinds of amino acids (six times higher than bee pollen) and contain all 8 essential amino acids (such as isoleucine and tryptophan). They contain 11.7% protein, and 328 calories per 100g! They also contain up to 21 trace minerals (the most powerful being zinc, iron, copper, calcium, germanium, selenium, and phosphorus)! Goji berries are the richest source of carotenoids, including beta-carotene (more beta carotene than carrots), of all known foods or plants on earth! They contain 500 times the amount of vitamin C, by weight, than oranges making them second only to camu camu berries as the richest vitamin C source on earth. Goji berries also contain vitamins B1, B2, B6, and vitamin E.

Amaranth is valued globally as a incredibly nutritional and versatile food source (using it's leaves and seeds as vegetables, grains and cereals - each plant is capable of producing 40,000 to 60,000 seeds); for vivid red dyes (often used in ceremony) and aesthetically for it's beautiful flowers.
The word comes from the Greek 'amarantos' the "one that does not wither," or the never-fading (flower). It is extremely hardy and tolerant in arid environments.
There are approximately 60 species of Amaranth with a whole range of different uses and appearance.
Amaranth flavor is mild, sweet, nutty, and malt like.

HISTORY
Amaranth was a staple in the diets of pre-Columbian Aztecs. They believed it had supernatural powers and incorporated it into their religious ceremonies.
Before the Spanish conquest in 1519, amaranth was associated with human sacrifice This practice appalled the conquistadors who reasoned that eliminating the amaranth would also eliminate the sacrifices. The grain was forbidden by the Spanish, and consequently fell into obscurity for hundreds of years. If not for the fact that the cultivation of amaranth continued in a few remote areas of the Andes and Mexico, it may have become extinct.

Because of its importance as a symbol of indigenous culture, and because it is very palatable, easy to cook, and its protein particularly well suited to human nutritional needs, interest in grain amaranth was revived in the US in the 1970s.

In Mexico it is popped and mixed with a sugar solution to make a confection called "alegria" (happiness).
Peruvians use fermented amaranth seed to make "chicha" or beer. In the Cusco area the flowers are used to treat toothache and fevers. During the carnival festival women dancers use the red flower as blush - painting their cheeks, then dancing while carrying bundles of amaranth on their backs
In both Mexico and Peru the amaranth leaves are gathered then used as a vegetable either boiled or fried.
In India amaranth is known as "rajeera" (the King’s grain) and is popped then used in confections called "laddoos," which are similar to Mexican "alegria."
In Nepal, amaranth seeds are eaten as gruel called "sattoo" or milled into flour to make chappatis.
In Ecuador, the flowers are boiled then the colored boiling water is added to "aquardeinte" rum to create a drink that "purifies the blood," and is also reputed to help regulate the menstrual cycle.

Cooked on their own or with other whole grains
Added to stir-fry or to soups and stews as a nutrient dense thickening agent
Eaten as a cereal
Ground into flour - used in making pastas and baked goods
Popped like popcorn or puffed
Sprouted - sprouting the seeds will increase the level of some of the nutrients and the sprouts can be used on sandwiches and in salads
Toasted

Amaranth seed is gluten free, high in protein (15-18%) and contains good amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. Amaranthus species are reported to have a 30% higher protein value than other cereals, such as rice, wheat flour, oats and rye.

The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry.

It contains potassium, phosphorus, and vitamins A and C

Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans.

Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period.

The amaranth seeds have a unique quality in that the nutrients are concentrated in a natural "nutrient ring" that surrounds the center, which is the starch section. For this reason the nutrients are protected during processing. The amaranth leaf is nutritious as well containing higher calcium, iron, and phosphorus levels than spinach.

Several studies have shown that like oats, amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters.

Aesop's Fables (6th century BC)
"A Rose and an Amaranth blossomed side by side in a garden,
and the Amaranth said to her neighbour, "How I envy you your beauty and your sweet scent!
No wonder you are such a universal favourite."
But the Rose replied with a shade of sadness in her voice,
"Ah, my dear friend, I bloom but for a time: my petals soon wither and fall, and then I die.
But your flowers never fade, even if they are cut; for they are everlasting." "

Greek Folk Song
Look at the amaranth:
on tall mountains it grows,
on the very stones and rocks
and places inaccessible.

To cook amaranth boil 1 cup seeds in 2-1/2 cups liquid such as water or half water and half stock or apple juice until seeds are tender, about 18 to 20 minutes. Adding some fresh herbs or ginger root to the cooking liquid can add interesting flavors or mix with beans for a main dish. For a breakfast cereal increase the cooking liquid to 3 cups and sweeten with Stevia, honey or brown rice syrup and add raisins, dried fruit, allspice and some nuts.
Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth keeps best if stored in a tightly sealed container, such as a glass jar, in the refrigerator. This will protect the fatty acids it contains from becoming rancid. The seeds should be used within 3 to 6 months.

Pronounced "Keen-Wa", an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.
We usually think of quinoa as a grain, but it is actually the seed of a plant that, as its scientific name Chenopodium quinoa reflects, is related to beets, chard and spinach. These amino acid-rich seeds are not only very nutritious, but also very delicious. While the most popular type of quinoa is a transparent yellow colour, other varieties feature colors such as orange, pink, red, purple or black.

Health Benefits
A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

History
Quinoa has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia for over 5,000 years, and it has long been a staple food in the diets of the native Indians. The Incas considered it a sacred food and referred to it as the "mother seed."
In their attempts to destroy and control the South American Indians and their culture, the Spanish conquerors destroyed the fields in which quinoa was grown. They made it illegal for the Indians to grow quinoa, with punishment including sentencing the offenders to death. With these harsh measures, the cultivation of quinoa was all but extinguished.
In the 1980s, two Americans, discovering the concentrated nutrition potential of quinoa, began cultivating it in Colorado. Since then, quinoa has become more and more available as people realize that it is an exceptionally beneficial and delicious food.

Tips for Preparing Quinoa:
While the processing methods used in the commercial cultivation remove much of the soapy saponins that coats quinoa seeds, it is still a good idea to thoroughly wash the seeds to remove any remaining saponin residue. An effective method is to run cold water over quinoa that has been placed in a fine-meshed strainer, gently rubbing the seeds together with your hands. To ensure that the saponins have been completely removed, taste a few seeds. If they still have a bitter taste, continue the rinsing process.
To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. If you desire the quinoa to have a nuttier flavor, you can dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes.