Andean Star provides the freshest and highest quality superfoods, from the rich Andes mountains to your home. Shop for organic quinoa, maca, cacao, yacon syrup, tara gum and bundles. If you’re looking to stock up, you can always buy bulk. We’re dedicated to providing the highest quality gluten-free and non-GMO goodness, from our family to yours!
Superfoods
COMMUNITY
For almost 20 years we have partnered with the co-ops and local farmers of our communities, working together to bring to you the finest ingredients.
QUALITY
The finest and freshest non-GMO ingredients from the same nature we grew up in.
HEALTH
The highest quality superfoods have the richest nutrition, promoting longevity and superior wellness. We hope you enjoy the fruit of our lands.
Andean Star takes part in every step; from the farm, to the preparation, to you.
ANDEAN LAND
From the pristine Andes mountains to the diverse Amazon jungles.
THE PEOPLE
Our heritage: Andean farmers and co-ops harvest from these unique lands.
PREPARATION
Single source: prepared in our world-class certified facility in Peru.
COMMUNITY
We give back to the local children in our community through our charitable foundation Happy Little Faces.
HAPPY LITTLE FACES
In 2012, we created from scratch a pre-school and daycare center for the local impoverished children in our community. Our school provides free education, school supplies, and food to the students so that the next generation of Peruvians can start their lives off well.
Recipes
French Onion Chip Dip Thickened with Tara Gum
The big game’s only a week away, all of your friends are coming over, and you’re rushing to gather everything for the day. You have cups, plates, utensils, drinks, chips, but as you double-check you realize you forgot to get the chip dip! Don’t feel like going to the store to buy dip? Or maybe you just prefer the delicious taste of homemade French Onion Dip and you want to impress your friends with your cooking skills? Don’t worry, we over here at Andean Star have you covered!
French Onion Dip Recipe
Ingredients (Makes 2 Cups):
½ Cup Diced Onions (Note: 1 cup of chopped yellow onions is around 7gs of carbs, so if you’re monitoring carbs make sure to be light on the onions. If you’re not on a keto diet you can try a whole cup, but if you are carb counting ½ a cup should be perfect!)
1 tbsp butter
2 oz cream cheese
1 ¼ sour cream
¼ tsp of black pepper
¼ tsp of sea salt or pink Himalayan salt
½ tsp of garlic powder
2 tsp of parsley
1 tsp of chives
1/8 tbsp Andean Star Organic Tara Gum Powder (To get the perfect texture!)
What Is Tara Gum you may ask?
Tara Gum is a natural thickening agent that comes from the seed of the Tara plant. It is used in a wide range of foods such as ice cream, bakery products, processed meats, sauces, condiments, salad dressings, and today we’re using it in chip dip!
If you’d like to learn more, or you’re interested in purchasing some Organic Tara Gum, head over to our shop: Andean Star Superfoods – Tara Gum
Putting together the dip
First, melt butter on a pan set to medium heat. Once the butter is fully melted add in the onions. Make sure you take your time and don’t rush this part. Caramelizing onions is a slow process and speeding it up will only result in a burned product. Trust me, this will be worth it in the end.
A lot of people at this point pour in the seasoning with the onions, which you are definitely free to do, but for this specific recipe, we’re going to wait until a little bit later.
Stir the onions occasionally then let them cook for around 15 minutes, or until they’re fully caramelized (sweet and brown).
Now that you have caramelized onions, you’re going to want to put those to the side for now. Next place the sour cream, cream cheese, and all of the seasoning, herbs, etc into a bowl. Mix everything up until you have a smooth mixture.
Just as a note, now would be a perfect time to throw everything, onions included, into a blender! You actually are able to completely avoid spending a lot of time manually mixing the ingredients, by just blending everything together if you’d like. As long as you add in the 1/8 tbsp of tara gum, the texture should come out just right! However, if you don’t have access to a blender, or you’d prefer to manually do it yourself, then make sure to use a microwave to help smooth the mixture. Just throw the sour cream + cream cheese combination in the microwave for extremely short periods of time until you get the texture you prefer.
If you ended up blending everything together the dip is now complete. However, if you chose the manual route this next part is for you. You’re going to want to add in the caramelized onions and mix those in as well. Once that’s complete place everything into an airtight container and refrigerate for a few hours to let the flavors set in.
And done! A delicious dip for the game and the best part about this specific recipe is it is also keto-friendly! This only makes about two cups so if you’re having a lot of friends over, or if you’d just like more dip for the week then make sure you adjust the ingredients to the amount you want. Now you can enjoy the football game, and not worry about having chips without dip!
Ingredients:
- 150 Grams White Quinoa – Andean Star
- 250 Grams Unprepared flour
- 1 teaspoon baking powder
- 90 Grams Butter
- 3 tablespoons candied fruit
- 2 Units Egg
- 1 1/2 Tablespoons of brazil nuts- Andean Star
- 3 Tablespoons Raisins
Preparation:
-
- Preheat the oven to 180°C
- Wash the quinoa 3 times and cook it until it is well cooked. Strain it and spread it on a tray or plate to cool.
- In a bowl, mix all the ingredients until you have a dough. Let it rest in the refrigerator for 10 minutes.
- In a greased plate or with lard paper, distribute the dough in small portions to take to the oven at 180°C for 15 minutes. Wait for them to cool down and eat.
Ingredients:
- 1 cup of instant quinoa flour – Andean Star
- 10 mushrooms of your preference.
- 1 glass of water
- 1 onion, chopped
- 2 chopped tomatoes
- Parsley to taste
- 1 tablespoon of yeast
- Extra virgin olive oil
- 1 pinch of salt and ground black pepper
Preparation:
- preheat the pan with the olive oil, then add the onion, salt, chopped septa, parsley and chopped tomato.
- In another bowl mix the instant quinoa flour, ground pepper, yeast, a little olive oil and the water, mix until dissolved. Then add some of this mixture to the frying pan over low heat for a few minutes until the crepe is formed.
- Finally, prepare the salted crepe at the table.
Ingredients
- 1 ¾ cup uncooked or wholemeal
- 1 ½ teaspoon baking soda
- 2 teaspoons of ginger powder – Andean Star
- 1 teaspoon of ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon sweet pepper
- 2 tablespoons of maca powder – Andean Star
- ¼ teaspoon salt
- 100 grams of unsalted butter at room temperature
- 2/3 cup of panela or blonde sugar
- 2 eggs at room temperature
- ½ cup of yacon syrup – Andean Star
- ¾ cup fresh milk at room temperature
- Nuts
Preparation
- Butter and flour a 24cm x 14cm rectangular cake mould.
- In a bowl, sift the flour, bicarbonate, ginger, cinnamon, cloves, sweet pepper, maca and salt. Set aside.
- In another bowl, beat the butter with the panela for 4 minutes.
- Add the eggs, one by one and continue beating. Use a spatula to help mix well the sides and the bottom of the pan.
- Add the yacon syrup. Continue beating.
- Add the flour mixture alternating with the milk, beating at minimum speed until no traces of flour remain.
- Pour the mixture in the mold and take it to the oven preheated in 350F or 180C for 1 hour or until, when inserting a stick, it comes out clean.
- Remove from oven, let stand for 15 minutes and turn over on a wire rack.
- Allow to cool completely before starting. Serve with nuts.