Description:

Nutty, Earthy. Nutrition Powerhouse. Protein Rich. Gluten Free. Grown by small-scale
farmers in Natural Farming.

About Taru Naturals:

‘Taru’, The Lifeforce Tree, Is An End To End Value Chain For Small Scale Farmers Across India. Taru Naturals Is A Fair Trade Network Connecting Farmers To Markets, With Love, Trust, Healthy, Indigenous, Nutritious Produce. Taru Means Tree In Sanskrit, A Community Mother Tree, Which Nurtures Shakti, Purity, Love, Happiness, Peace & Trust. Women’s Led Enterprise By Ruchi Jain & Naturopath Punam Jain.

Health Benefits:

Protein-rich: Quinoa is an excellent source of protein, making it an ideal food for vegetarians and vegans.
Jancurova, M., Minarovicova, L., & Dandar, A. (2009). Quinoa – a review. Czech Journal of Food Sciences, 27(2), 71-79. DOI: 10.17221/315/2008-CJFS
Balanced amino acids: Quinoa contains all nine essential amino acids that our bodies can’t produce on its own, making it a complete protein source.
Abugoch, L. E. (2009). Quinoa protein: composition, structure, and functional properties. Journal of Food Science, 74(4), R143-R149. DOI: 10.1111/j.1750-3841.2009.01164.x
Gluten-free: Quinoa is gluten-free, making it suitable for people with celiac disease, gluten intolerance, or those who prefer a gluten-free diet.
Zevallos, V. F., Ellis, H. J., & Ciclitira, P. J. (2014). Quinoa, a gluten-free food, does not induce gluten-specific immune responses in celiac patients. Food and Nutrition Research, 58, 10.3402/fnr.v58.23414. DOI: 10.3402/fnr.v58.23414
High in fibers: Quinoa is high in dietary fibers, which can help with digestion, satiety, and blood sugar control.
de Munter, J. S., Hu, F. B., Spiegelman, D., Franz, M., & van Dam, R. M. (2007). Whole grain, bran, and germ intake and risk of type 2 diabetes: a systematic review. BMJ, 335(7627), 1044-1047. DOI: 10.1136/bmj.39355.522062.94
Rich in antioxidants: Quinoa contains various flavonoids, which are powerful antioxidants that can help protect against chronic diseases.
Miranda, M., Ma
phillips, K. M., & McConnell, L. K. (2010). Anthocyanins and phenolic acids in quinoa and amaranth grains. Food Research International, 43(5), 1477-1483. DOI: 10.1016/j.foodres.2010.04.038
Vitamins and minerals: Quinoa is a good source of various vitamins (B1, B2, B6, C, E) and minerals (calcium, phosphorus, iron, zinc).
Pimentel, D., & Pimentel, M. (2003). Sustainability of meat-based and plant-based diets and the environment. American Journal of Clinical Nutrition, 78(3), 660S-663S. DOI: 10.1093/ajcn/78.3.660S
Nutrient-dense: Quinoa is considered a sacred plant due to its exceptional nutritional value and potential health benefits.
Jancurova, M., Minarovicova, L., & Dandar, A. (2009). Quinoa – a review. Czech Journal of Food Sciences, 27(2), 71-79. DOI: 10.17221/315/2008-CJFS

Community Impact:

Processing:

Grown by small scale farmers with open pollinated indigenous seed. Manually cleaned, packed & processed by women farmers. Quality monitored. Freshly Stone Ground Flour ‘Made to Order’. Preservative free.
How to Use: Pancakes, Parathas, Upma, Kadhi, Kanji, Soups, Casserole, Koftas. Desserts, Biscuits & Cakes.

Farmer’s Story:

How to Cook:

Quinoa Biscuits : Mix 1 Or 2 tbsp desi cow ghee/oil in 1 cup Quinoa flour, Till it resembles bread crumbs. Add 1 tsp cinnamon powder, 1 tbsp mixed seeds, ½ cup jaggery powder. Make a stiff dough with milk/vegan milk/water. Roll into rounds, prick with a fork. Bake in an oven at 180 degrees for upto 5 mins. Flip biscuits & bake for another 5 mins or more till done.